Bobotie with Yellow Rice

Instructions

1. 1Preheat your oven to 175°C. In a large skillet or Dutch oven, cook the 1000 g ground beef over medium heat for 8-10 minutes, breaking it up with a spoon, until it is fully browned and no pink remains. Carefully drain off any excess fat from the pan.
2. 2Add the 1 large chopped onion and 2 minced garlic cloves to the same skillet with the browned beef. Cook for 5-7 minutes over medium heat, stirring occasionally, until the onion softens and becomes translucent. Stir in the 2 tbsp curry powder, 1 tsp turmeric, and 1 tsp ground ginger, and cook for 1 minute, stirring constantly, until the spices are fragrant.
3. 3Add the 1/2 cup chopped dried apricots, 1/4 cup raisins, 2 tbsp chutney, and 1/2 cup beef broth to the skillet. Stir all ingredients together to combine. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for 10 minutes, allowing the flavors to meld.
4. 4While the meat mixture simmers, in a medium bowl, whisk together the 3 large eggs, 1 cup milk, 1/2 tsp salt, and 1/4 tsp black pepper until they are well combined. Transfer the meat mixture from the skillet into a 22.86 × 33.02 cm (or similar size) baking dish. Carefully pour the whisked egg mixture evenly over the top of the meat.
5. 5Bake the bobotie in the preheated oven at 175°C for 30-40 minutes. The bobotie is ready when the egg custard topping is set and has turned a golden brown color; the internal temperature of the ground beef should reach 71°C.
6. 6While the bobotie bakes, prepare the yellow rice. Rinse the 2 cups of rice under cold running water in a fine-mesh sieve until the water runs clear. In a medium saucepan with a tight-fitting lid, melt the 2 tbsp butter over medium heat. Stir in the 1 tsp turmeric until it is fully combined with the butter, then add the rinsed 2 cups of rice and stir for 1 minute to coat the grains thoroughly.
7. 7Add 4 cups of water to the saucepan with the rice. Bring the water to a rolling boil over high heat, then immediately reduce the heat to low. Cover the saucepan tightly with its lid and let the rice simmer for 15-20 minutes, or until all the water has been absorbed and the rice grains are tender. Fluff the cooked yellow rice with a fork.
8. 8Remove the bobotie from the oven and let it rest for 5 minutes before serving. Serve the bobotie hot alongside the prepared yellow rice.

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