Rice with Chickpea and Beef
Adding ground beef, some vegetables and spices to rice, make the rice dish a wonderful entree. You have to try this Rice with Chickpea and Beef Recipe, if you are looking for a main dish recipe with rice. This mixed rice recipe is one of my favourite rice dishes of all time.
Yield: Serves 5
- 1 1/2 cups uncooked basmati rice (I used this brand: Saleem Caravan, Super Golden Basmati Rice)
- 600 g extra lean ground beef
- 1 medium onion, finely chopped
- 4 cups (about 300 g) matchstick carrots
- 1 can (540 ml - about 2 cups) chickpeas, drained
- 4 tablespoons crushed tomatoes
- 3/4 teaspoon ground cumin
- 3/4 teaspoon ground cinnamon
- 1 teaspoon turmeric powder
- 1/2 teaspoon ground angelica, also known as Golpar
- 1/2 teaspoon allspice
- 2 teaspoons curry powder
- 1/2 teaspoon ground nutmeg
- ground saffron
- vegetable oil
- salt and pepper
- butter, optional
Place the rice in a large bowl; pour lukewarm water, stir and pour off the water. Repeat four times until water runs clear. Then soak rice in salted (with 1-2 tablespoons salt) lukewarm water for an hour.
Meanwhile, heat 2 tablespoons oil in a frying pan over medium heat. Add the carrots and saute for 10-12 minutes. Set aside.
Then in a pot, heat 4 tablespoons oil over medium heat, add the onion and saute until golden. Increase heat to medium-high; add the ground beef and saute until brown.
Reduce heat to medium and add the turmeric powder, cumin, cinnamon, angelica, allspice, curry powder, nutmeg, salt and pepper. Mix well and cook for 2 minutes. Then add the crushed tomato, carrots and 1 3/4 cups warm water. Stir well, cover the pot and cook for 15 minutes. Add the chickpeas and 1/4 teaspoon saffron. Cook covered for 30-35 minutes, stirring occasionally. Taste and add more salt if needed. Set aside.
Drain the soaked rice and set aside. Pour water in a large non-stick pot (until it is 3/4-full), add 1 tablespoon salt and bring to a boil over high heat. Add rice to the boiling water and cook uncovered until rice is a little tender (not quite tender) about 4 minutes, stirring once or twice. Remove from the stove; drain the rice in a colander.
Pour 3 tablespoons oil in the non-stick pot. Place a layer of thin bread in pot; it should cover the bottom of the pot.
Place a layer of the rice over the bread. Then place a layer of the beef-chickpeas mixture on the rice.
Keep layering until all the rice and mixture is used. Mix a little and try to make a nice mound in the middle. Using handle of a wooden spoon, make deep holes in rice. Pour 3/4 cup water and 8 tablespoons oil over the rice. Sprinkle with 1/4 teaspoon saffron.
Put the lid on and cook over medium-high heat until it begins to steam (about 4-5 minutes). Then wrap a kitchen towel around underside of the pot lid, making sure it is secured on top and away from heat. Reduce the heat to low and cook for approximately 30-40 minutes. Don't overcook, you don't want the rice to become too mushy.
When rice is ready, remove the pot from the heat. Wet a towel with cold water and place the pot on the wet towel for a few moments (it helps to release Tah-deeg from the bottom of pot). Optional: melt the butter. Transfer the Lubia polo to a serving dish and pour the melted butter over the rice.
For Tah-deeg; carefully remove the crusty bottom with a spatula in one whole piece.
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