Hashweh Rice (Arabic Keema Rice with ground beef)

Ingrédients

• 650 g lean ground beef
• 2 onions (small, finely diced)
• 3 tablespoons vegetable oil
• 3 cups frozen peas and carrots
• 3 teaspoons allspice
• 2 teaspoons ground cinnamon
• 3 1/2 teaspoons salt
• 3/4 teaspoon black pepper (more per preference)
• 3 cups white basmati rice
• 4 1/2 cups water
• 1/2 cup slivered almonds (optional)
• 1/4 cup raisins (optional)
• 1/4 cup parsley (optional)

Préparation

1. 1

   Start by finely dicing the 2 onions. Then, to a non-stick pot, add the 3 tablespoons vegetable oil and the onions and cook on medium heat for 5 minutes until onions are softened slightly.

2. 2

   Add the 650 g lean ground beef and break it down using a wooden spoon. Cook it on medium heat for 7-10 minutes until browned and the juices start to dry up.

3. 3

   Add the 3 teaspoons allspice, 2 teaspoons ground cinnamon, 3 1/2 teaspoons salt, 3/4 teaspoon black pepper, along with the 3 cups frozen peas and carrots. Stir to combine and continue to cook for 5-7 minutes until the mixture looks dry.

4. 4

   Wash the 3 cups white basmati rice several times until the water runs clear and drain it well. Add the rice to the pot along with the 4 1/2 cups water. Mix gently to combine.

5. 5

   Turn the heat to medium high and allow the mixture to start bubbling - this should take only a few minutes. As soon as it starts to bubble, cover immediately and decrease the heat to low. Leave the rice to cook undisturbed for 20 minutes.

6. 6

   Meanwhile, work on the garnish. Toast the 1/2 cup slivered almonds in a pan with 1/2 tablespoon of oil until golden brown. Once they're done, add the 1/4 cup raisins in there to warm them through. Chop the 1/4 cup parsley if using.

7. 7

   After 20 minutes, turn off the heat and leave the pot covered for a further 10 minutes. Open the pot and fluff the rice with a fork then serve with the garnish on top.