Beef Pilaf
Beef Pilaf



  • 1 tbsp olive oil
  • 1 chopped onion
  • 3 garlic cloves, chopped
  • 1⁄2 tbsp cumin seeds
  • 1 red chilli, finely chopped
  • 250g beef mince
  • 25g butter
  • 200g white rice
  • 1 litre beef stock
  • 300g frozen peas
  • Salt and pepper
  • Heat a large lidded saucepan, and add the olive oil, onion, and a pinch of salt. Fry for 5 minutes, then add the garlic, cumin seeds, and chilli for 2 minutes more. Add the mince and cook for 5 minutes, then stir in the butter and rice, mixing over the heat for 2 minutes. Pour in enough stock to cover the rice by 1 cm, stir once, and then cover with the lid. Simmer gently for 5 minutes.
  • After 5 mins, remove the lid and stir in the peas. Poke some holes in the rice to allow the steam to escape, and continue cooking until all the liquid is absorbed and the rice is tender. Serve hot, not forgetting the crisp rice on the bottom!
30 mins
4 serving
This recipe pairs perfectly with the Printhie Mountain Range Cab Sav 2019 from Orange, Australia.

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