Beef Pilau
Spice blend:
10 cloves, ground
Seeds from 5 cardamom pods, left whole or ground
2 sticks cinnamon, ground
1 tablespoon cumin seed, ground
1 teaspoon fennel seeds
Casserole:
1/2 cup vegetable oil
1 onion, chopped
1 potato, diced
3 cloves garlic, mashed into paste
1 tablespoon whole cumin seeds
1/2 pound beef round, cut into 1/2-inch cubes
3 cups jasmine rice
4 1/2 cups water, heated to a boil
1 teaspoon salt
Stir together the spice blend ingredients; set aside. Heat the vegetable oil in
a large skillet over medium-high heat. Cook the onion, stirring occasionally,
until softened and beginning to brown, about 5 minutes. Add the potato and
garlic; cook, stirring, until softened, about 1 minute more. Stir in 2
tablespoons of the reserved spice blend, stirring until vegetables are coated,
about 2 minutes.
Add the beef; cook, stirring occasionally, until browned, about 5 minutes. Stir
in the rice, stirring until all kernels are evenly coated with the spices. Pour
the boiling water into the pan; stir in the salt. Cover; reduce the heat to a
simmer. Cook until the rice is tender, about 20 minutes. Remove the pan from the
heat; set aside, covered, 5 minutes.
Nutrition information per serving:
243 calories, 46 percent of calories from fat, 12 grams fat, 2 grams saturated
fat, 14 mg cholesterol, 25 grams carbohydrates, 7 grams protein, 244 mg sodium,
2 grams fiber |