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Spicy Indian mince and rice

Spicy Indian mince and rice

Serves: 
4
Time to make: 
25 mins
Total cost: 
$7.00 / $1.75 per serve
(at time of publication)
Health information: 
Dairy-free
Diabetes-friendly
Gluten-free (or can be made gluten-free*)
High iron
Low sodium

Instructions

Instructions and steps: 

Step 1 Heat oil in a large non-stick frying pan (an electric frying pan is ideal). Add onion and garlic. Cook, stirring frequently, for about 5 minutes, or until onion begins to brown.

Step 2 Stir in ginger and mince. Break up any lumps and cook, stirring frequently, until mince has lost its pink colour.

Step 3 Add seasonings. Cook for 1-2 more minutes then add rice, tomatoes in their juice and stock. Break up tomatoes and bring mixture to the boil. Reduce heat to a gentle simmer. Cover and cook, stirring occasionally, for about 15 minutes, or until rice is tender.

Step 4 Season with salt and pepper then serve. Garnish with a sprinkling of almonds, currants and coriander (if using).

Variations

Make it gluten-free: Use gluten-free stock, and check your tomatoes are a gluten-free brand.

About this Recipe

Photography: Lindsay Keats
First Published: 
September 2010

Rate this recipe

Rating: 
4.4
Average: 4.4 (5 votes)

3 Comments. Add yours

this is really fantastic, I've made it many times with lamb mince and tonight made it vegetarian with 600g diced eggplant,courgette, carrot and cabbage. Really good! I sub the whole spices with ground so I don't have to pick them out later. It is very spicy, delicious and very easy to make.

Made this for the 1st time last night, easy peasy to do and was yummy as! My partner LOVED it. I paired it with Indian Slaw (from the Spicy Chickpea Koftas recipe on this site) and it was an excellent combo.

Full ingredient list: 
  • 1 tablespoon canola oil
  • 1 large onion, finely diced
  • 2 cloves garlic, peeled, chopped
  • 1 tablespoon grated fresh ginger
  • 400g lean lamb or beef mince
  • 2 teaspoons curry powder
  • 2 teaspoons garam masala
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon whole cloves
  • 1/2 teaspoon ground cinnamon
  • 2 bay leaves
  • 3-4 whole cardamoms, crushed (optional)
  • 1 cup long-grain or basmati rice
  • 400g can chopped tomatoes in juice
  • 2 cups liquid chicken stock
  • salt and pepper, to taste
  • toasted slivered almonds and currants
  • chopped fresh coriander (optional)

Nutritional information (per serve)

Energy: 
1750kJ
Calories: 
418cal
Protein: 
30g
Fat: 
11g
- saturated: 
4g
Carbohydrates: 
50g
- sugars: 
7g
Dietary Fibre: 
4g
Sodium: 
390mg
Calcium: 
80mg
Iron: 
6.5mg

Nutrition information is given per serve
*NS: not specified