2cupschicken stock (chicken broth or chicken bouillon)
500gramsground beef (minced beef)
1½teaspooncurry powder
⅓cupsweet chili sauce (sweet chilli sauce in British English)
¼cupwater
4sprigsgreen onions - sliced thinly
⅔cuppeas
1tablespooncilantro (coriander) - roughly chopped, to garnish
Instructions
Heat 1 tablespoon of oil in a medium saucepan. Add onion, garlic, seeds and turmeric and cook until onion is soft. Add rice and stir over heat until rice is coated with oil. Add stock, bring to a boil, then reduce heat to very low. Cover and cook for 12 minutes.
While rice is cooking, heat the remaining oil in a frying pan. Add mince and cook until browned. Add curry powder and cook for 1 to 2 minutes or until fragrant. Stir in sweet chilli sauce, water, green onions and peas. Cook, occasionally stirring until peas are soft and heated through.
During this time, keep an eye on the rice and once it has cooked for 12 minutes, remove from heat, keep the lid on and stand for another 5 minutes or until rice is tender.
To serve, top pilaf with spiced mince and coriander leaves.