Summary

Ingredients

• 1 cup long grain rice
• 2 cup water
• 15 g coriander reens
• 7 ½ g mint
• 3 teaspoons coriander powder
• 5 teaspoon paprika powder
• 133 g tomato paste
• 1 bell pepper (s)
• 1 onion (s)
• 250 g round beef
• 3 cloves garlic
• 1 teaspoon cumin
• 300 g yourt
• salt and pepper
• olive oil

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Instructions

1. Put the rice in a saucepan with the water. Cook on level 7 of 9 until the water is completely absorbed, then remove the rice from the stove.
2. Cut the onion and sweat it in olive oil in a pan, cut the peppers and add to the onions, sauté both for a few minutes. Be careful, the onions shouldn`t get too dark. Now add the minced meat and fry well.
3. When the minced meat is done, add the tomato paste, stir in well and add about 3 teaspoons of the paprika powder. Cut the coriander and add about 1/4 of it to the pan. Salt and pepper a little.
4. Grate and add a clove of garlic and if necessary - if the mixture is too dry - some olive oil. Cook in the pan until the peppers are slightly soft. Now add the rice to the pan and fold in until everything is well mixed. Add the rest of the paprika and season with tomato paste and paprika, if necessary. You should taste both clearly. Mix in a grated clove of garlic, 2/4 cut coriander, 3 teaspoons of coriander powder and 1 - 2 teaspoons of cumin. Now season again with salt and pepper.
5. The rice pan should be fried until a light roasted aroma comes through. Don`t worry if the rice looks a bit dry, it has to be because the rice is eaten together with the yoghurt. Now mix in the rest of the coriander and remove the pan from the heat.
6. For the mint yoghurt, mix a grated clove of garlic and the mint with the yoghurt, leave to stand for a moment, if you have more time, let it stand a little longer.
7. The rice is best eaten together with the mint yoghurt, just serve it next to each other on a plate and put both a little yoghurt and a little rice on the fork. The rice is preferably not mixed with the yogurt.