Description
A comforting Central Asian dish of nutty basmati rice, tender beef, and fragrant spices, perfect for gatherings and hearty meals.
Ingredients
Scale
- 2 cups basmati rice
- 1 pound beef, cut into chunks
- 2 medium carrots, sliced
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- Salt and pepper to taste
- 4 cups beef broth
- 2 tablespoons vegetable oil
- 1 bay leaf
- Fresh cilantro for garnish
Instructions
- Rinse the basmati rice under cold water until the water runs clear. Soak the rice for 30 minutes, then drain.
- In a large pot, heat the vegetable oil over medium heat. Add the diced onion and cook until translucent.
- Stir in the beef chunks and cook until browned on all sides.
- Add the minced garlic, cumin seeds, coriander seeds, sliced carrots, salt, and pepper. Cook for a few minutes until fragrant.
- Pour in the beef broth and add the bay leaf. Bring to a boil.
- Add the soaked rice to the pot, stir gently, and reduce heat to low. Cover the pot and let simmer for about 20-25 minutes, or until the rice is cooked and has absorbed all the liquid.
- Once cooked, fluff the rice with a fork and let it rest for 5 minutes.
- Serve warm, garnished with fresh cilantro.
Notes
To reduce calories and fat, use a leaner cut of beef (e.g., 95% lean) and reduce oil to 1 tablespoon. For lower sodium, use low-sodium beef broth and taste before adding extra salt.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Central Asian
Nutrition
- Serving Size: 1 serving
- Calories: 720
- Sugar: 3g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 80mg