¼ cup extra virgin olive oil
2 brown onions, finely diced
4 cloves garlic, crushed
⅓ cup ghee
2 sprigs curry leaves
1 tsp fenugreek
½ tsp fennel seeds
1 tbsp turmeric
2 tsp ground cumin
500g beef mince
3 cups brown rice
½ cup pistachios
½ cup flaked almonds
½ bunch spring onion, finely chopped
1 bunch coriander, finely chopped
1.5L chicken stock
Pinch saffron threads, soaked in 2 tbsp warm water
Salt and pepper
Season the mince with salt and pepper.
Heat a large, heavy-based pot over high heat. Add the extra virgin olive oil with the onion, garlic and ghee. Sweat off for a minute then add the curry leaves.
Stir in the fenugreek, fennel seeds, turmeric and ground cumin. Add the mince, breaking it up with the back a spoon. Stir to coat in the spices and cook off for 5-8 minutes until brown.
Add the rice, pistachios, almonds, coriander and spring onion to the the pot. Stir well. Pour in the stock and saffron. Cover the pot with a lid, reduce the heat to low, and let cook for 35-40 minutes.
Once cooked, turn the heat off but leave the lid on for a further 5-10 minutes before serving.