• Boil a large pot of salted water for the rice.
• Once boiling, add the rice and half the turmeric (double for 4p).
• Cook for 10-12 mins. Drain in a sieve and pop back in the pot, off the heat. 
• Cover with a lid and leave aside. 
• Meanwhile, peel and grate the garlic (or use a garlic press).

TIP: If you’re in a hurry you can boil the water in your kettle.

• Place a pan over medium-high heat (no oil).
• Once the pan is hot, fry the beef mince until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
• Use a spoon to break up the mince as it cooks. Season with salt and pepper.
• Add the garlic and peas (with a drizzle of oil if necessary) and cook for 1 min more.

• Add the stock powder and korma paste and mix until well combined. 
• Stir through the chutney.
• Stir the rice into the sauce.
• Taste and season with salt and pepper if needed. Add a splash of water if it's a little dry.

• When ready, share the beef pilau between bowls.
• Finish with a drizzle of the yoghurt.