For the rice
4 Tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 tsp turmeric
1 1⁄2 cups Spekko India Gate Basmati Rice, soaked for 15 minutes in hot water, drained
1⁄2 tsp salt

For the frikkadels
500 g beef mince
1⁄2 cup dried breadcrumbs
1 egg, lightly beaten
1 1⁄2 tsp tandoori paste
125 ml chopped coriander leaves
Salt and pepper

For the salad
180 g packet mixed leaf salad
1 Mediterranean cucumber, thinly sliced
4 Tbsp toasted, flaked pine kernels
1⁄4 cup of the vinaigrette (or more to taste)

For the vinaigrette
1⁄4 cup white wine vinegar
1 Tbsp Dijon mustard
1⁄2 tsp salt
1⁄2 tsp ground black pepper
Pinch of salt
3.4 cup olive oil

To serve
Full cream yoghurt
Peach chutney
Extra coriander leaves

1. First make the vinaigrette: Add all the ingredients in a bowl. Whisk until thick and glossy.
2. To make the rice, heat 2 tablespoon of oil in a pan. Add onion and saute until soft. Add the garlic and turmeric. Cook, stirring, for 5 minutes or until softened. Add garlic and turmeric. Cook, stirring, for 1 minute or until fragrant.
3. Add the rice and salt. Stir to coat. Add 3 of cups water. Bring to the boil. Reduce heat to low. Cover and simmer for 8 – 10 minutes or until rice is almost tender. Remove from heat. Stand, covered, for 10 minutes. Fluff with a fork to separate grains. Transfer to a large bowl to cool.
4. Make the frikkadels: Mix the mince, breadcrumbs, egg, tandoori paste and 2 tablespoons coriander in a bowl. Season with salt and pepper. Mix well. Roll level tablespoons of mince mixture into balls.
5. Heat remaining oil in a large frying pan and cook meatballs, turning, for 7 to 8 minutes or until browned and cooked through.
6. Mix the salad leaves and almonds with the rice. Add cucumber and remaining coriander. Add the vinaigrette and toss to combine. Divide rice mixture among serving bowls. Top with meatballs, yoghurt and chutney. Sprinkle with extra coriander. Serve.