Rinse the basmati rice in room temperature water until the water runs clear. (see note 1). 2. Completely drain off all water and place in a medium sized saucepan.

Next, add the water. Make sure the rice sits flat along the bottom. Place saucepan over medium to high heat and bring to boil.

Once at a boil, stir the rice. Then reduce heat to bring it to a simmer. Cover with a lid and cook for 25 minutes.

Once cooked, turn off heat and allow the rice to rest for 5 to 10 minutes, then fluff the rice.

Heat oil in a medium to large sized saucepan over medium to high heat. Once hot, add the brown onion, diced potatoes and carrots. Fry for 4-5 minutes or until the vegetables have softened slightly.

Add the minced garlic and saute for about 1 minute.

Add the ground beef, breaking it up into small pieces. Season with salt and pepper. Continue to fry until the beef has turned brown and is cooked. (see note 1).

Next, mix through the Worcestershire sauce, canned tomato, stock of choice, and cheese. Bring liquid to a boil.