Description
A fragrant Central Asian rice dish loaded with tender beef, sweet carrots, and warm spices.
Ingredients
Scale
- 2 cups Basmati rice
- 1.5 lbs Beef chuck (cubed)
- 2 Carrots (julienned)
- 1 Whole garlic head
- 1 Onion (sliced)
- 3 tbsp Vegetable oil
- 1 tsp Cumin seeds
- 1 tsp Ground coriander
- 1 tsp Paprika
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 Bay leaf
- 4 cups Hot water or beef broth
- Fresh parsley (optional garnish)
Instructions
- Rinse basmati rice until water runs clear; soak for 20 minutes, then drain.
- Heat oil in a heavy pot. Sear beef cubes until browned on all sides; remove and set aside.
- In the same pot, sauté onions until golden. Add carrots and cook until slightly softened. Stir in cumin, coriander, paprika, salt, pepper, and bay leaf.
- Return beef to the pot. Pour in hot water or broth just to cover the meat. Cover and simmer 25–30 minutes until beef is tender.
- Spread drained rice evenly over the meat and vegetables (do not stir). Add enough hot water to cover rice by about ½ inch.
- Place whole garlic head in the center, cover, and cook on low 15–20 minutes until rice is tender and liquid is absorbed. Rest 10 minutes, then gently fluff before serving.
Notes
- For added flavor, use beef broth instead of water.
- Garnish with fresh parsley for a pop of color.
- Adjust spices according to your taste preference.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Central Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg