Basmati rice with minced beef

A week of packed lunches - Tuesday.

Ingredients (serves 2):
Rice:
1 tsp butter
1 tsp olive oil
2 cloves garlic, chopped
1 small onion, chopped
2 cinnamon sticks
4 star anise
4 cardamom pods
2 tsp coriander powder
2 cups Basmati rice, washed and rinsed
2 tsp turmeric powder
3 cups vegetable stock
2 tbsp sultanas

Minced beef:
1 tsp olive oil
3 tbsp ready-made rendang paste
3 tbsp curry powder
200g minced beef
1/2 cup green peas
1/2 tsp salt
1/2 tsp pepper
1/2 cup coconut milk
1 1/2 cups water

Raita:
3 tbsp mango yogurt
1 medium cucumber, skinned and chopped

Method:
1. Heat butter and olive oil, and add garlic, onions, cinnamon, star anise, cardamom and coriander powder. Fry until fragrant.
2. Add the Basmati rice, turmeric powder and vegetable stock, cook for 15 minutes on medium heat, stirring occasionally. Sprinkle with sultanas once rice is cooked.
3. In another pot, heat 1 tsp olive oil and add in the rendang paste and curry powder and fry until fragrant. Add the minced beef and cook for 2 minutes, then add the peas, salt, pepper, coconut milk and water, and cook until the sauce is reduced and thickened.
4. To make the side serving of raita, mix the yogurt and cucumber together.

Tips:
Cut calories by using low-fat evaporated milk instead of coconut milk.

Recipe source: Simply Her magazine (Jan 2008)