Indian minced meat and rice pan

Ingredients for 2 servings:

• 2 cups rice
• 200 g minced meat, mixed
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• ½ package soup vegetables (frozen)
• 1 handful of fresh vegetables, e.g. broccoli
• 1 tsp chili powder
• 2 tsp curry
• 2 tsp turmeric
• 1 tsp paprika powder
• 1 tbsp sherry
• 2 cups broth
• 2 cups coconut milk
• Salt
• olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

Roughly dice the onions, peel and finely dice the garlic. Fry in a non-stick pan with a little oil. Just before they turn brown, add the rice and the spices. Sauté while stirring. Pour over the vegetable stock and let it swell while stirring. When the rice mixture thickens, pour in the coconut milk. When the rice is firm to the bite but not too soft, turn off the heat and add the vegetables. Let it continue to swell. Fry the minced meat in a separate pan with olive oil. Add to the rice and season with sherry, salt and the remaining spices. Let it swell for another 1 minute.