• Note for Thermomix users: I chopped the ginger, garlic and chilli together, 5 seconds speed 7, then added the quartered red pepper and did 2 seconds on speed 5.

For the Mince

• Add the oil to the pot and brown the mince over a medium-high heat. Let the block of mince start sizzling really nicely, then break it up with a wooden spoon and let it keep browning for a few more minutes, 5 minutes or so.
  1 teaspoon oil of your preference, 400 g

  steak / beef / pork mince


• Add the chopped ginger, garlic, chilli and red pepper, stir and sauté over a medium heat for 5 minutes or so.
  30 g piece of ginger, 3 cloves garlic, 1 red chilli, 1 red pepper
• Add the oyster sauce, the lemon juice and the sliced mushrooms and stir.
  80 ml oyster sauce, 3 lemons or limes or both, 3 mushrooms

For the PIP Rice (see photos below in the post)

• Rinse the rice well a few times. Place rice in the pot you're going to use for pot in pot cooking (bearing in mind this pot needs to be 2 cm smaller in diameter than your inner pot and that metal or enamel are best for the material of the pot (they transfer heat better). The pot I use for pot in pot has a lid but if your bowl doesn’t, that’s perfectly ok, use it without.
  200 g basmati or long grain rice, 200 ml water
• Place a trivet or steam rack in the inner pot mince so that the PIP pot sits above the meat. Place the pot containing the rice on top of the trivet.
• Make sure the sealing ring is properly in place. Lock the lid in. Steam release Sealed.
• Pressure cook 7 minutes, high pressure, then wait for 5 minutes when it finishes before releasing the rest of the pressure / steam trapped inside (if any). Serve.

To Serve

• Once the float valve is down, open up, remove the pot with the rice carefully. Remove the trivet.
• Stir the mince and enjoy with the rice sprinkled with fresh coriander leaves
  1 handful fresh coriander