Hashweh Rice (Arabic Keema Rice with ground beef)

Step 1

Start by dicing the onions finely

Step 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

Step 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

Step 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

Step 5

Wash the basmati rice several times until the water runs clear and drain it well

Step 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

Step 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

Step 8

Leave the rice to cook undisturbed for 20 minutes

Step 9

Meanwhile, toast the almonds in a pan with 1/2 tablespoon of oil until golden brown. Once they're done, add the raisins in there to warm them through. Chop your parsley if using.

Step 10

After 20 minutes, turn off the heat and leave the pot covered for a further 10 minutes

Step 11

Open the pot and fluff the rice with a fork then serve with the garnish on top