Riaz Gilani's Spiced Beef and Rice
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 2 teaspoons black peppercorns
- 1 1/2 teaspoons mustard seeds
- 1 tablespoon garam masala
- 1 1/2 teaspoons cayenne pepper
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground turmeric
- 2 bay leaves
- 4 ounces olive oil
- 3 pounds ground beef
- 2 onions, chopped
- 3 teaspoons freshly grated ginger
- 8 cloves garlic, crushed
- 2 pounds Roma tomatoes, quartered
- 1/4 cup raisins
- 2 cups basmati rice
- Chopped fresh cilantro leaves, for garnish
- Chopped fresh mint leaves, for garnish
In a small skillet, add the coriander, cumin, peppercorns and mustard seeds. Turn on the heat and bring the skillet to a medium heat. Toast the spices until fragrant and slightly browned. Remove from the heat and let cool. Place the spices in a coffee grinder and pulse until the spices become a fine powder. In a small bowl, add the toasted, ground spices and the garam masala, cayenne, salt, turmeric and bay leaves. Mix to combine. Set aside.
In a large skillet with a lid, heat the oil over medium-high heat. Add the beef and cook until cooked through, 8 minutes. Add the onions and cook 5 minutes. Add the ginger and garlic, cook 6 minutes. Add the spice mix, cook 5 minutes. Add the tomatoes and raisins, cook 5 minutes. Add the rice and stir to coat. Add 4 cups of water, bring to a boil and then lower the heat to a simmer. Simmer until rice is cooked, 25 to 30 minutes.
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