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1. Rinse the basmati rice under cold water until the water runs clear. Place in a large saucepan with cold water (use a 1:1.5 ratio of rice to water) and a generous pinch of salt. Bring to a boil over high heat, then reduce to the lowest possible simmer, cover tightly, and cook for 12 minutes. Remove from heat and let steam, lid on, for a further 5 minutes. Fluff with a fork before serving. (Alternatively, cook in batches in the microwave with a microwave-safe lid.)
3 cup Basmati rice,
Salt
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2. While the rice cooks, finely dice the onions. Heat the vegetable oil in your largest pot or deep sauté pan over medium-high heat. Add the onions with a pinch of salt and cook, stirring occasionally, for 18–20 minutes until deep golden brown. Do not rush this step — the caramelised onions are the backbone of the dish's flavour.
3 piece Brown onion,
3 tbsp Vegetable oil,
Salt
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3. Finely mince the garlic cloves and grate the fresh ginger. Push the onions to the side of the pan, add the garlic and ginger, and cook for 1–2 minutes until the raw smell disappears, stirring frequently.
6 clove Garlic cloves,
2 tbsp Fresh ginger
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4. Add the ground cumin, ground coriander, turmeric, and mild chili powder directly into the pan. Stir everything together and cook the spices in the oil for 45–60 seconds until fragrant. Add the tomato paste and stir to combine, cooking for another minute.
2 tsp Ground cumin,
2 tsp Ground coriander,
1 tsp Turmeric,
1 tsp Mild chili powder,
2 tbsp Tomato paste
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5. Increase the heat to high. Add the beef mince in large spoonfuls and break it up with a wooden spoon. Cook, stirring and breaking up clumps, for 8–10 minutes until the mince is well browned all over. Don't overcrowd — if your pan is small, brown in two batches and return all the meat before continuing.
1.5 kg Beef mince (ground beef)
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6. Pour in the canned diced tomatoes and beef stock. Stir well, scraping up any bits from the bottom of the pan. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 20–25 minutes, stirring occasionally, until the sauce is thick and rich and oil begins to pool slightly at the surface.
2 can Canned diced tomatoes,
0.5 cup Beef stock
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7. Stir in the frozen peas and cook for 3–4 minutes until they are bright green and heated through. Remove the pan from the heat, sprinkle in the garam masala, and stir through. Taste and adjust salt as needed. Serve over the fluffy basmati rice, garnished with fresh coriander.
2 cup Frozen peas,
1.5 tsp Garam masala,
Salt,
0.5 cup Fresh coriander (garnish)
