Step 1 Begin by washing the rice really well until the water runs clear, strain and set aside. Step 2 Heat the ghee in a medium sized pot, add the beef and lamb mince, season with salt and break up the mince with a wooden spoon until the meat is cooked through and some of the juices have evaporated Step 3 Add the rice to the pot along with the spices, chicken stock and the water, season with salt and bring to the boil before reducing the heat to a low simmer. Cover with a lid and cook for approximately 35 minutes, the rice is ready when all of the water has evaporated from the pot and the grains are cooked through. Step 4 Heat the ghee in a fry pan and cook the pine nuts until golden brown, remove with a slotted spoon to a plate and add the almonds to the same pan and cook until golden. Add the almonds to the pinenuts and drizzle the left over ghee into the pot of rice. Step 5 Once the rice is cooked, allow it to stand uncovered for 5 minutes before assembling it on a platter and garnishing with the nuts and currants. Step 6 You can simply serve this rice as a main with a dollop of greek yogurt and a simple side salad. Alternatively it makes for an excellent side.
