Ingredients
- 2 cups Risonis
- 2 1/4 cups Vietnamese mint leaves
- 1 Chinese rice wine
- 3 Butter lettuces (bruised)
- Beef short ribs
- 8 x 1 cm Crushed pineapple tins
- 1 tablespoons Green or habanero peppers
- 3 Salads (Shredded)
- 1 cup Garlic powder
- 1 cup Lamb racks
Instructions
- Wash the rice well under cold running water, Place the rice, stock, cinnamon, cardamom and saffron in a saucepan over medium heat. Allow to come to the boil, cover with a tight-fitting lid and reduce the heat to low. Cook the rice for 12 minutes or until soft. Discard the cinnamon stick and cardamom pods.
- While the rice is cooking, prepare the beef by spreading a little harissa on each side of the steaks and sprinkle with the shredded spring onions. Preheat a frying pan over high heat. Cook the steaks for 2 minutes on each side or until cooked to your liking.
- To serve, place the rice on serving plates and top with the steak, spring onions and coriander. Serve with a little plain yoghurt mixed with chopped mint if you wish.
