Name: Rice Pilaf
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 28 g Clarified Butter; 1 Brown (Yellow) Onion (Sliced); 2 Garlic Cloves (Minced); 3 g Cumin Seeds; 2 g Caraway Seeds; 1 g Ground Turmeric; 200 g Basmati Rice (Washed); 400 ml Chicken Stock; 3 Dried Bay Leaves; 50 g Currants or Raisins; 5 g Coriander (Cilantro) (Chopped); Salt & Pepper (To Taste); 14 g Clarified Butter; 500 g Beef Mince (10% Fat); 6 g Curry Powder; 80 ml Sweet Chilli Sauce; 60 ml Hot Water; 2 Spring Onions (Scallions) (Roots & Stems Chopped); 100 g Frozen Peas; 5 g Coriander (Cilantro) (Chopped); Salt & Pepper (To Taste); Coriander (Cilantro); Spring Onion (Scallion)

Rice Pilaf

PREP

15 mins

COOK

20 mins

SERVES

DIFFICULTY

Medium

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Chef Jack Ovens

Qualified Chef · 1.63M Subscribers

Updated August 2026

A real pilaf starts with toasting the rice in fat and spices before any liquid goes anywhere near it. That one step is what separates this from plain steamed rice — every grain picks up flavour before it even starts cooking.

On top goes a spiced beef mince, browned properly first, then finished with sweet chilli sauce and peas for a bit of sweetness and colour against the warm spice of the rice.

Serve them together or side by side, finished with fresh coriander and spring onion. It’s a proper one-pan dinner that doesn’t skimp on flavour.

Rice Pilaf

BEEF · DINNER · MEDIUM

Why You'll Love This Rice Pilaf

Fragrant toasted rice, spiced beef, and real depth of flavour

Toasting the rice in the spiced fat before adding the stock means every grain is coated and full of flavour, not just the sauce sitting on top once it's cooked.

Browning the beef mince properly before adding the curry powder builds a real base of flavour that you just can't get by adding spice to raw or half-cooked meat.

The currants add little bursts of sweetness through the rice, balancing out the warm spice and the tang of the sweet chilli sauce in the beef.

Rice Pilaf

Print Recipe

4.67000 from 3 votes

Prep Time: 15

Cook Time: 20

Total Time: 35

Calories: 642kcal

Servings: People

Metric - Imperial

Ingredients

Rice Pilaf

28 g Clarified Butter
1 Brown (Yellow) Onion Sliced
2 Garlic Cloves Minced
3 g Cumin Seeds
2 g Caraway Seeds
1 g Ground Turmeric
200 g Basmati Rice Washed
400 ml Chicken Stock
3 Dried Bay Leaves
50 g Currants or Raisins
5 g Coriander (Cilantro) Chopped
Salt & Pepper To Taste

Spiced Beef

14 g Clarified Butter
500 g Beef Mince 10% Fat
6 g Curry Powder
80 ml Sweet Chilli Sauce
60 ml Hot Water
2 Spring Onions (Scallions) Roots & Stems Chopped
100 g Frozen Peas
5 g Coriander (Cilantro) Chopped
Salt & Pepper To Taste

Garnish

Coriander (Cilantro)
Spring Onion (Scallion)

Method

Rice Pilaf

Place a large saucepan over medium-high heat, add the ghee, and allow it to melt. Add the onion, garlic, cumin seeds, caraway seeds, and turmeric. Sauté for 3 minutes, stirring frequently.
Add the washed rice, mix to combine, and toast for 1 minute, mixing regularly. Add the chicken stock, bay leaves, and seasoning to taste. Bring to a boil, reduce the heat to low, cover with a lid, and cook for 12 minutes.
Turn off the heat, leave the lid on, and let sit for a further 5 minutes, undisturbed. Remove the lid, discard the bay leaves, and add the currants (or raisins) and coriander. Mix to combine, check the seasoning, and serve.

Spiced Beef

Place a large high-rimmed pan over high heat. Add the ghee and allow it to melt. Add the beef mince and fry for 5 minutes, moving it around frequently, until well browned all over and cooked through to an internal temperature of at least 71°C (160°F).
Add the curry powder, mix well, and cook for 1 minute. Add the sweet chilli sauce, hot water, spring onion root, ¾ of the coriander, and frozen peas. Cook for 3-4 minutes, or until slightly thickened and the peas are heated through.
Serve the spiced beef over the rice pilaf, or mix them together, garnished with the reserved coriander leaves and green stem spring onion. Dig in.

Chef's Tips

Toast the rice in the ghee and spices for the full minute before adding stock — this coats every grain in fat and spice, which is what separates a real pilaf from plain steamed rice.

Brown the beef mince properly before adding the curry powder — a good sear builds a base of flavour that the sauce alone can't replicate.

Don't skip discarding the bay leaves before serving — they're there purely for flavour and aren't meant to be eaten.

Storage & Reheating

This will keep in the fridge for up to 4 days, or in the freezer for up to 3 months, in separate airtight containers for the rice and beef. Reheat gently in the microwave or a pan until piping hot throughout, adding a splash of water or stock if the rice has dried out slightly.

Serving 380gCalories 642kcalCarbohydrates 73.5gProtein 33.3gFat 23.8gSaturated Fat 10.7gPolyunsaturated Fat 1.33gMonounsaturated Fat 8.63gTrans Fat 1.2gCholesterol 96.9mgSodium 571.6mgPotassium 801.2mgFiber 4.6gSugar 22.7gVitamin A 357IUVitamin C 17.77mgCalcium 84.8mgIron 6.8mg

Common Questions

Why do I need to toast the rice before adding stock?⌄

Toasting the rice in the fat and spices for a minute coats every grain before it starts absorbing liquid, which is what gives a pilaf its distinct flavour. Skip this step and you'll end up with rice that just tastes like it was cooked in stock, not a real pilaf.

Can I use a different mince?⌄

Yes, lamb mince works really well here too and suits the warm spices nicely. If you swap to chicken or turkey mince, make sure it's cooked through to 74°C (165°F) rather than the 71°C (160°F) used for the beef.

Why do I have to discard the bay leaves before serving?⌄

They're only there to infuse flavour into the rice as it cooks, not to be eaten. They stay tough even after cooking, so make sure you fish them all out before serving.

Can I freeze this?⌄

Yes, it keeps in the freezer for up to 3 months. Store the rice and beef in separate airtight containers, and reheat gently with a splash of water or stock if the rice has dried out a little.

Rice Pilaf

Rice Pilaf

Fragrant toasted rice, spiced beef, and real depth of flavour