Ingredients

• 2 cups basmati rice
• 2-4 tablespoons extra virgin olive oil
• 50g (2oz) sultanas
• 50g (2oz) raw cashew nuts split into halves
• 6 green cardamons split open at the top of each pod
• 4 whole cloves, 1 teaspoon cumin seeds and 2 bay leaves
• 1 inch fresh root ginger peeled and grated
• 2-3 cloves garlic peeled and crushed
• 1-2 fresh green chillies, finely chopped or I teaspoon dried chilli flakes
• 1 teaspoon each of ground; nutmeg, cinnamon, turmeric and cumin
• 2 teaspoons freshly roasted and ground coriander seeds
• 600g ground (minced) beef (or lamb or pork)
• Salt to taste
• 750ml (3 cups) water
• 160ml (2/3 cups) 10% cream
• Finely chopped coriander leaves or cashew nuts to garnish

Instructions

1. Wash the rice until it runs clear. Drain it.
2. Heat a large heavy based pot or skillet over low heat. Add 1 tablespoon olive oil and cook the sultanas until the swell up. Remove and set aside.
3. In the same pot (skillet), cook the cashew nuts until lightly browned. Remove and set aside.
4. Add remaining oil to the pot and cook the cardamoms, cloves, cumin seeds and bay leaves for 1 minute.
5. Add the ginger, garlic and green chillies or chilli flakes and cook for 30 seconds.
6. Add the ground spices (nutmeg, cinnamon, cumin and coriander) and cook 1 minute.
7. Add the beef, increase the heat to medium-high and stir fry for about 10 minutes until lightly browned and no longer pink.
8. Add the rice and stir fry for another 3 minutes. Season with salt.
9. Add the water and cream, bring to the boil, cover and simmer for 15 minutes without lifting the lid. Switch off the heat and let rest for 10-15 minutes.
10. Add the nuts and raisins and fluff the rice. Serve.

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