Minced Rice Pan with Curry, Chickpeas and Raisins
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 100 g basmati rice
- 1 red pepper (s)
- 300 g minced meat, mixed
- 1 clove garlic
- 1 can chickpeas, 400 g
- 1 large onion (s), red
- 2 tablespoon curry
- 1 handful raisins
- Cayenne pepper
- Chilli flakes
- salt and pepper
- 1 bunch parsley
- 200 ml natural yoghurt, stirred until creamy
- some oil
Print Recipe
Pin Recipe Instructions
- First cook the rice in salted water as usual. Cut the peppers and onions into small cubes, chop the garlic.
- Fry the minced meat in oil until it is brown and crumbly and add the paprika, onions, garlic and raisins. Season generously with curry, salt and pepper. Add cayenne pepper and chilli flakes to taste. Fold in the rice and add the chickpeas. Chop and fold in the parsley.
- The yogurt is a must: Season it with salt and pepper and only add when the dish is already served.
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