One Pan Spicy Rice
- 2 tbsp rapeseed oil
- 1 large onion, peeled and chopped
- 1 hot red chilli, finely chopped
- 2.5cm (1 inch) fresh ginger, grated
- ½ tsp turmeric
- 1 tsp cumin seeds
- 2 large cloves of garlic, grated
- 1 tsp ground coriander
- 350g (12 oz) lean minced beef
- 480g (1 lb) fresh tomatoes, chopped
- 250g (9 oz) Basmati rice
- 500ml (18 fl oz) stock
- 1 tsp salt
- Ground black pepper
Garnish: Fresh coriander
Heat the oil in the base of the 24cm AGA Stainless Steel Buffet Pan on the Simmering Plate and saut´e; the onion until soft. (Alternatively you can start this on the Simmering Plate then move to the floor of the Simmering or Baking Oven until soft). Add the chilli, ginger, turmeric, cumin, garlic and coriander and fry for a further 2 minutes, stirring all the ingredients together.
Add the meat and fry off on the Boiling Plate until browned, adding a little more oil if necessary. Add the tomatoes and cook for 5 minutes then pour in the rice and stir. Add the stock and bring the contents to the boil, stir and cover with the lid.
2, 3, 4 and 5 oven AGA: Transfer the pan to the floor of the Simmering Oven and cook for 30-45 minutes until the rice is tender and absorbed the liquid.
Garnish with a handful of fresh coriander.
Rayburn cooking: Cook on the hotplate, alternatively when the rice mixture has come to the boil transfer to a low oven to cook for 30-35 minutes.
Conventional cooking: Cook on the hob.
By Dawn Roads, AGA Food Editor