1. Heat a large, shallow non-stick frying pan until hot and cook the mince and onion for 10-15 minutes until brown. Stir through the spices and herbs.
2. Transfer to a large casserole dish and add the rice, carrots, peas and stock. Cover, reduce the heat and cook for 10-15 minutes. Stir through the lemon juice.
3. Finish with toasted flaked almonds or cashews and herbs before serving.
This recipe works well with lamb mince too but replace the fresh coriander or flat-leaf parsley with fresh mint.
If any pilau is left over, store in the fridge for up to two days. Shape into small patties, and pan fry with a little oil and serve with ketchup or a relish of your choice.
Our thanks to www.simplybeefandlamb.co.uk for providing this recipe.