Step by step

Method

4 steps

1. 1

   Pat 1–1¼ pounds beef stew meat or chuck, cut in 1-inch pieces, dry. Mix spices: 1 teaspoon each cumin and coriander, ½ teaspoon turmeric, ½ teaspoon cinnamon or baharat, ½ teaspoon black pepper, 1 teaspoon salt. Toss beef with half the spice mix.

2. 2

   In a heavy pot, heat 2 tablespoons oil over medium-high. Brown beef in batches 3–4 minutes per side until deep brown on the edges — don't crowd or it'll steam. Set aside. In the same pot, soften 1 diced onion 4–5 minutes; add 3 minced garlic cloves, 1 diced tomato or 2 tablespoons tomato paste, and remaining spices 1 minute until fragrant.

3. 3

   Return beef. Add 1½ cups rinsed basmati or long-grain rice, 2½ cups beef or chicken stock, and optional handful of raisins or dried apricots. Bring to a boil, scrape up browned bits, then cover and simmer on low 20–25 minutes until rice is tender and liquid is absorbed. Rest off heat, covered, 10 minutes.

4. 4

   Fluff with a fork. Serve with toasted almonds or pine nuts, chopped cilantro or parsley, and yogurt if you like. You want fragrant spiced rice with tender beef in every scoop — not gray boiled meat over plain rice.