Ingredients

• 300 g ground beef
• 1.5 cup basmati rice
• 1 piece onion
• 2 tbsp butter
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 3 cup beef broth
• 1 tsp cumin
• 0.5 tsp black pepper
• 1 tsp salt
• 0.25 cup fresh parsley

Instructions

1. Prepare rice and onion

   Rinse basmati rice in cold water until water runs clear, about 3-4 rinses. Finely dice the onion into 5mm pieces. Heat the beef broth in a separate pot over low heat for 5 minutes until steaming. Do not let the broth boil vigorously or it will reduce too much.

2. Cook the ground meat

   Heat olive oil in a heavy-bottomed pot over medium-high heat for 1 minute. Add ground beef and cook for 6-8 minutes, breaking it into small pieces with a wooden spoon until browned and no pink remains. Do not overcrowd the pan or the meat will steam instead of browning.

3. Sauté onions with spices

   Add diced onion to the meat and cook over medium heat for 4-5 minutes until soft and translucent. Stir in tomato paste, cumin, black pepper, and salt, cooking for 2 minutes until fragrant and paste darkens slightly. Do not burn the tomato paste or it will taste bitter.

4. Toast the rice

   Add butter to the pot and let it melt for 30 seconds. Add drained rice and stir constantly over medium heat for 3-4 minutes until grains are lightly toasted and coated with fat, making a gentle crackling sound. Do not let the rice stick to the bottom of the pot.

5. Add broth and simmer

   Carefully pour the warm broth into the pot and stir once gently. Bring to a boil over high heat for 2 minutes, then reduce to low heat and cover tightly. Simmer for 18-20 minutes until rice is tender and liquid is absorbed. Do not lift the lid during cooking or steam will escape.

6. Rest and fluff rice

   Remove pot from heat and let it rest covered for 10 minutes to finish steaming. Remove lid and fluff rice gently with a fork, separating grains without mashing. Sprinkle with chopped parsley before serving. Do not stir too vigorously or the rice will become mushy.

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