Aromatic Beef Pilaf With Green Tomato Chutney & Yoghurt Drizzle

Boil a kettle

Peel and finely dice your brown onion[s]

Slice your green chilli[es] finely

Tip: Not a fan of spice? Remove the seeds!

Dissolve your beef stock mix in 400ml [500ml] [600ml] boiled water

Add your garam masala and ground coriander and stir it all together – this is your spiced beef stock

Heat a large wide-based pan (preferably non-stick with a matching lid) over a medium-high heat with a drizzle of vegetable oil

Once hot, add the chopped onion to the pan with a pinch of salt, and cook for 3-4 min or until slightly softened

Once slightly softened, add your beef mince to the pan with your tomato paste and roasted garlic paste

Cook for 3-4 min or until beginning to brown, breaking it up with a wooden spoon as you go

Once beginning to brown, add your basmati rice and the spiced beef stock to the pan with a pinch of salt

Bring to the boil, then cook, covered, for a further 10-12 min or until the rice has fully absorbed the water and the beef is cooked through (no pink meat!)

Once the rice has absorbed all the liquid and the beef is cooked through, add your blanched peas to the pan and give everything a good mix up – this is your aromatic beef pilaf

Tip: Cooking for kids? Add your blanched peas to a colander and pour boiled water all over them to refresh them and serve to the side!