Beef and summer veg pilaf

  • 200g beef mince
  • 1 red onion, finely sliced
  • 3 small carrots scrubbed and finely chopped
  • 300g broad beans podded
  • 1 garlic clove crushed
  • 2 tsp cumin seeds
  • 1 tsp turmeric
  • 1tsp dried chilli flakes
  • 100g basmati rice
  • Small bunch of coriander chopeed
  • 1/2 stock pot made up to 200ml with boiling water
  • 2 tomatoes
  1. Combine the tomato, 1/2 the onion and 1/2 the coriander, season and set aside.
  2. Heat a large pan, fry 1/2 the onion and carrots until onions are soft (5-6 mins), add garlic cumin and chilli and stir to combine and release the aroma.
  3. Add the beef and turmeric and brown in the onion/ spice blend.
  4. Add the rice and melt a knob of butter into it, then adding stock. Stir well. Bring to the boil, cover with a lid, then cook for 5 mins on a low heat.
  5. Stir through the broad beans, poke holes in the rice to let steam escape and cook with the lid on for a further 5 mins until rice is cooked before serving with the salad some chopped coriander.

If you prefer skins off the broad beans, you will need to blanch and remove the skins before stirring through at the end.