Arabic Keema Rice with ground beef

Ingredients

• 650 g lean ground beef
• 2 small onions finely diced
• 3 tablespoons vegetable oil
• 3 cups frozen peas and carrots
• 3 teaspoons allspice
• 2 teaspoons ground cinnamon
• 3.5 teaspoons salt
• ¾ teaspoon black pepper more per preference
• 3 cups white basmati rice
• 4.5 cups water
• ½ cup slivered almonds for garnish optional
• ¼ cup raisins for garnish optional
• ¼ cup parsley for garnish optional

Instructions

1. Start by dicing the onions finely
2. To a non-stick pan (preferably), add the vegetable oil and the onions and cook on medium heat for 5 minutes until onions are softened slightly
3. Add the ground beef and break it down using a wooden spoon. Cook it on medium heat for 7-10 minutes until browned and the juices it released start to dry up
4. Add all the spices along with the frozen vegetables. Stir to combine and continue to cook for 5-7 minutes until the mixture looks dry and not much moisture is left
5. Wash the basmati rice several times until the water runs clear and drain it well
6. Add the rice to the pot along with the water. Mix well to combine and ensure the water covers all of the rice mixture completely
7. 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
8. Leave the rice to cook undisturbed for 20 minutes
9. Meanwhile, toast the almonds in a pan with ½ tablespoon of oil until golden brown. Once they’re done, add the raisins in there to warm them through. Chop your parsley if using.
10. After 20 minutes, turn off the heat and leave the pot covered for a further 10 minutes
11. Open the pot and fluff the rice with a fork then serve with the garnish on top