Asian beef meatballs in tomato and chilli chutney with cauliflower and basmati rice

Step 1: Rice

Always wash rice before cooking, drain off excess water with sieve.

Gas Hob (100g rice with 150g water)

• Bring to boil on medium to high heat. (Take off the lid if the water starts to overspill.)
• Turn down to low, cover with lid and cook until water is fully absorbed. (approximately 10 minutes)
• Turn the gas off and rest for 10 to 15 minutes.

Microwave (100g rice with 200g water)

• Microwave on high for 10 to 15 minutes with no lid
• Take out of the microwave, cover with lid and let it rest for 10 to 15 minutes.

Step 2: Meatballs and Sauce (while the rice is resting)

• Divide meatball mixture into 3/6/9 equal portions (1, 2 or 3 people) and roll them into ball shape and dust with some flour (any kind).
• Add oil to a non stick pot over medium heat, add meatballs and cook until they are golden brown outside and still a little soft in the middle.
• Add sauce to the pot and continue to cook until meatballs are fully cooked.

Step 3: Cauliflower

• Add a little oil to wok or frying pan and place over medium to high heat.
• Add in vegetables, season with salt and stir continuously for 1 minute.
• Add a little water just to cover the bottom of the pan and cook with lid on until the vegetables are tender.