RICE INGREDIENTS; 1 ½ cups Rice, 3 cups Water, 1 Lemon, 2 teaspoons Cumin, 1 teaspoon Tumeric, 1 tablespoon Olive Oil and Salt and Pepper
MINCE INGREDIENTS; 0.5kg Beef Mince, 1 tablespoon Baharat, 1 Onion Diced, ½ cup Slivered Almonds, ½ cup Parsley Finely Chopped, 2 cloves Garlic Minced, Salt and Pepper, 1 tablespoon Olive Oil
OTHER TOPPING INGREDIENTS; 6 x Eggs (hard boiled), 4 x Potatoes peeled and diced, 1 cup frozen Peas and ½ cup Vegetable Oil
Rice Method; Place all of the ingredients in a saucepan, over a high heat with the lid on. Bring to the boil. Once boiling reduce heat to low, leaving the lid on and cook for 12 minutes. Once cooked, remove from heat and fluff rice through with a fork.
Mince Method; Brown the beef mince, onion and garlic in a frying pan over a high heat with the oil. Once all browned and cooked add the baharat and almonds and cook for a further 2 to 3 minutes. Season with salt and pepper, remove from heat and stir though the parsley.
Other Topping Method; Take the hard boiled eggs remove shells, cut in half and fry in pan in a little oil, over a high heat. Fry for a minute or so on each side or until the eggs look crispy. Take the diced potatoes and fry in a pan, over a high heat, in a shallow amount of oil until cooked through and browned. Drain on paper towel. Cook green peas in a pot or the microwave according to the directions on the packet.
Serving Method; Spread rice on a large platter; top the rice with the mince mixture, followed by the potatoes and then the peas. Finish off with the boiled eggs on top. Serve immediately, whilst hot.
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