Spicy Beef Pilaf Food

SPICY BEEF PILAF

Spicy Beef Pilaf image

Make and share this Spicy Beef Pilaf recipe from Food.com.

Provided by LemurKat

Categories One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

500 g premium minced beef
1 large onion
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon turmeric
1 1/2 cups rice (basmati)
3 cups chicken stock
1 cup frozen vegetables (thawed)
2 chopped tomatoes
1/2 cup currants
1/2 cup parsley (chopped)

Steps:

Brown mince in a little spray oil and drain.
Saute diced onion with the spices.
Add stock and bring to the boil.
Toss in rice.
Allow to simmer for a little while, until rice par-cooked.
Toss in mince and other ingrediants.
Simmer until rice is cooked and the kitchen smells aromatic and delicious.
Serve with a spponful of natural yoghurt.

Nutrition Facts : Calories 680, Fat 21.7, SaturatedFat 8.1, Cholesterol 90.4, Sodium 351.1, Carbohydrate 84.8, Fiber 3.9, Sugar 18.3, Protein 34.6

SPICED LAMB PILAF

Spiced lamb pilaf image

Make the most of Sunday's leftover roast lamb in this colourful spiced rice one-pot from BBC Good Food Magazine reader Karolina McCallan

Provided by Good Food team

Categories Dinner, Main course

Time 50m

Number Of Ingredients 17

Ingredients

2 tbsp vegetable oil
1 large onion , finely chopped
3 garlic cloves , finely chopped
4 cloves
8 cardamom pods , crushed
2 tsp turmeric
1 large cinnamon stick
2 lamb stock cubes
450g basmati rice
500g lamb leftovers, shredded
100g raisins
5 spring onions , finely sliced
3 tomatoes , deseeded and roughly chopped
small bunch parsley , roughly chopped, plus a few leaves picked, to serve
small bunch coriander , roughly chopped, plus a few leaves picked, to serve
50g flaked almonds , toasted
200ml natural yogurt , to serve

Steps:

Put the oil in a large pan over a medium heat. Add the onion to the pan and cook until soft and translucent, about 15 mins. Add the garlic and spices, and stir in for 2 mins.
Crumble the stock cubes into 1.2 litres of just-boiled water. Add the rice and shredded lamb to the pan. Stir well to coat the grains in the oil and spices, then pour over the stock. Bring to the boil, then cover with a lid and lower the heat. Cook for 12 mins or until the rice is tender and the stock absorbed.
Once the rice is ready, remove from the heat and add the raisins, spring onions, tomatoes and herbs, mixing well. Season to taste and serve topped with more herbs, almonds and a drizzle of natural yogurt.

Nutrition Facts : Calories 992 calories, Fat 39 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 110 grams carbohydrates, Sugar 23 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 1.8 milligram of sodium

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