Indian-Spiced Beef and Yellow Rice

Steps

1. Combine rice, turmeric spice mix, water and salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. While rice is cooking, prepare the rest of the meal. Remove stalks from silverbeet leaves (discard stalks) and very thinly slice leaves. Set aside. Finely dice onion and grate carrot and set aside together. Mince garlic and finely grate ginger and set aside.
3. Heat measure of oil in a large fry-pan on medium-high heat. Cook onion and carrot for 2–3 minutes, until softened. Add garlic, ginger, beef, Indian spice mix and salt and cook, breaking up beef as it cooks, for 6–7 minutes. Add water, stir through peas and cook a further 1-2 minutes. Season with salt and pepper, if needed. Remove from heat.
4. While beef is cooking, dice tomato and cucumber 1cm and chop first measure of mint. Place in a medium bowl with vinegar, season with salt and pepper and toss. Set aside.
5. In a small bowl, mix together yoghurt and second measure of mint. Fluff up cooked rice with a fork and stir through silverbeet.
6. TO SERVE spoon yellow rice onto each plate and top with Indian-spiced beef. Generously dollop over minted yoghurt and tomato cucumber salsa.