Lebanese Mince Pulao
Ingredients
Garam masala powder 1tbsp
Black pepper powder 1tbsp
Cinnamon powder 1tbsp
Garlic powder 1tbsp
Coriander powder 1tbsp
Cumin powder 1tbsp
Nutmeg powder 1tbsp
Ingredients For The Meat:
Olive oil 2 tsp
Onions (chopped) 2
Garlic (crushed) 3clove
Lamp or beef mince 500 gms
Garam masala powder or seven spices1 tsp
Cinnamon powder 1/2 tsp
Salt 1/2-1 tsp
Black pepper to taste
Ingredients For The Rice:
Basmati rice 2 cups
Water 3.5 cups
Frozen peas 200 gms
Salt 1 pinch
Black pepper to taste
Garam masala powder or seven spices as required
Pine nuts as required
Slivered almonds as required
Parsley (chopped) as required
Instructions
In a bowl, combine all ground spices.
For the minced meat:
1. In a large skillet over medium high heat, add the olive oil. Once hot, add the diced onions and cook for 3-4 minutes until softened, stirring continuously.
2. Add the crushed garlic, and cook for a further minute or so, then add the minced lamb.
3. Cook for a minute, breaking apart any clumps of meat with a wooden spoon, then add all the spices (seven spice or all spice, cinnamon, salt and black pepper). Continue cooking, a good 6-8 minutes until lamb is all cooked through and brown with no pink bits remaining. Keep stirring and breaking apart clumps of meat through out- you can even use a potato masher to break the meat apart a little.
4. If desired, drain any extra fat. Taste the mince and adjust for seasoning.
For the rice:
1. Soak the basmati rice for 15-20 minutes, then drain and rinse with water until water runs clear.
2. To a large saucepan, add the minced meat (I don't always use all of it, I usually use around 300 grams or so), plus the drained basmati rice, the frozen peas, and 3.5 cups of water. Sprinkle with a big pinch of salt, pepper, and some additional all spice or seven spices. Stir to combine.
3. Bring the contents of the saucepan to a boil, uncovered, then cover with a tight fitting lid, reduce heat to a low simmer, and simmer for 20 minutes or until water is all absorbed. Remove pan from heat but let it sit covered for an additional 10 minutes, then uncover and fluff with a fork.
4. Garnish with toasted pine nuts/almonds (See notes) and chopped parsley, if desired
