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Chilli Beef Pilaf Meal Prep

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4 from 1 vote
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: 932kcal
Servings: 5
Metric - Imperial

Ingredients

Rice Pilaf

  • 28 g Clarified Butter
  • 1 Brown (Yellow) Onion Diced
  • 5 Garlic Cloves Minced
  • 5 g Cumin Seeds
  • 3 g Caraway Seeds
  • 2.5 g Ground Turmeric
  • 300 g Basmati Rice Washed
  • 600 g Chicken Stock
  • 3 Dried Bay Leaves
  • 10 g Coriander (Cilantro) Chopped
  • 2 Spring Onions (Scallion) Sliced
  • 30 g Slivered Almonds
  • 80 g Currants Optional
  • Salt & Pepper To Taste

Sweet Chilli Beef

  • 15 ml Neutral Oil
  • 1 kg Beef Mince 10% Fat
  • 12 g Curry Powder
  • 180 ml Sweet Chilli Sauce
  • 125 ml Chicken Stock
  • 4 Spring Onions (Scallion) Sliced
  • 10 g Coriander (Cilantro)
  • 200 g Frozen Peas
  • Salt & Pepper To Taste

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. While the rice rests, lightly toast the slivered almonds in a dry pan over medium heat for 2-3 minutes, or until golden.
  • Remove the lid from the rice, discard the bay leaves, and add the currants, coriander, green stem spring onion, and toasted almonds. Mix to combine, check the seasoning, and remove.

Sweet Chilli Beef

  • Place a large high-rimmed pan over high heat. Add the olive oil and allow it to heat. 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, chicken stock, white root spring onion, ¾ of the coriander, and frozen peas. Cook for 3-4 minutes, or until slightly thickened and the peas are heated through.

Serving

  • Portion the pilaf and beef between 5 meal prep containers. Garnish with the remaining coriander and the extra green stem spring onion. Store and serve.
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, both components stored in airtight containers. 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. Add any reserved fresh garnish (extra coriander, spring onion) after reheating rather than storing it mixed through.
Serving 550gCalories 932kcalCarbohydrates 99.4gProtein 52.4gFat 36.2gSaturated Fat 14.4gPolyunsaturated Fat 2.56gMonounsaturated Fat 114.19gTrans Fat 1.7gCholesterol 141.5mgSodium 890.1mgPotassium 1223.3mgFiber 7.4gSugar 34.5gVitamin A 396.9IUVitamin C 28.22mgCalcium 139.6mgIron 10.1mg