Equipment
Ingredients
Aromatics and Protein
- 15 ml olive oil
- 1 yellow onion, finely diced
- 2 garlic, minced
- 400 g lean ground beef
Spices
- 5 g ground cumin
- 5 g kosher salt
- 3 g ground allspice
- 2 g ground cinnamon
- 2 g black pepper
Rice and Liquids
- 300 g basmati rice, thoroughly rinsed until water runs clear
- 450 ml beef broth, hot or room temperature
- 150 g frozen green peas, unthawed
Nutrition (per serving)
Method
Heat the olive oil in a Dutch oven over medium heat. Add the diced onion and saute until softened and translucent, about 3 to 4 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
Add the lean ground beef to the pot. Cook, breaking the meat apart with a wooden spoon, until completely browned and cooked through. Ensure internal temperature reaches at least 74°C/165°F. Wash your hands and any utensils that handled the raw meat to prevent cross-contamination.
Sprinkle the ground cumin, kosher salt, ground allspice, ground cinnamon, and black pepper over the browned beef. Stir well to coat the meat and toast the spices for about 1 minute until highly aromatic.
Add the thoroughly rinsed basmati rice to the pot. Stir continuously for 1 to 2 minutes, allowing the rice grains to toast slightly and absorb the spiced oils from the beef.
Pour in the beef broth. Increase the heat to medium-high and bring the liquid to a rolling boil at 100°C/212°F. Scrape the bottom of the pot to release any browned bits.
Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and simmer undisturbed for 15 minutes.
Quickly lift the lid, scatter the frozen green peas over the top of the rice without stirring, and immediately replace the lid. Cook for 2 more minutes on low heat, then turn off the heat entirely.
Leave the pot covered and undisturbed on the warm stove for 10 minutes to finish steaming. After resting, gently fluff the rice, beef, and peas together with a fork before serving.
Chef's Notes
- Rinsing the basmati rice is an absolute necessity for this dish. Rinsing removes the surface starch that would otherwise turn your pilaf into a gummy, sticky mass.
- The resting phase at the end is just as important as the cooking phase. It allows the starches to firm up slightly and the moisture to redistribute, ensuring fluffy separate grains.
- If your ground beef releases a significant amount of grease during the browning stage, carefully tilt the pot and spoon out the excess fat before adding your spices. This prevents the final dish from feeling heavy or oily.
- Topping this dish with a handful of toasted pine nuts or slivered almonds adds a fantastic textural contrast and traditional flair, provided you have no nut allergies to accommodate.
Storage
Refrigerator: 4 days — Store in an airtight container. The rice may dry out slightly, so add a splash of water before reheating.
Freezer: 3 months — Freeze in individual portions. Thaw overnight in the refrigerator before reheating.
Reheating: Microwave on high for 2 to 3 minutes with a damp paper towel over the bowl, or gently heat in a skillet with a tablespoon of water.
