TURN OVER MEAT AND RİCE

 

 

 

 

 

 

 

TURN OVER

MEAT AND RICE

Everyone who know me at least ones ate  this dish at my home. I learned it from my mother  and she learned it from her mother in law, my grandmother.  One my sons learned it too .I haven't eaten yet but his brother says it was as delicious as mine... It seems our traditional dish will go on. My grandmom said she was cooking it on charcoal at the old times, it means very slow cooking .

When you look at Indian, Pakistani, Iranian and Middle East cuisine you can find many combination of meat and rice recipes. At these rice  recipes    cooking method is absorption , not boil and drain. When rice absorb all spicy juice of stock it gets more tasty.

Cooking rice  can seem difficult. But if you measure rice and water correctly believe me you should not go wrong.

Also there are some tricks to cook well rice -

- you need a heavy pot with tight lid (non -stick ones are ideal)

- soak rice into hot salty water 30 minutes before cooking 

- rice should be wash well and drain

- before eat let it rest 10 minutes

You can make this recipe with chopped chicken or turkey meat. Serve with plain yogurt.

INGREDIENTS

1kg -2 lb lean beef, cubed

1 medium onion, chopped

1 1/2 tablespoons vegetable oil or butter

1 teaspoon allspice

1/2 teaspoon cinnamon

11/2 teaspoons salt

1 teaspoon black pepper

3 1/2 cups hot water

2 1/2 cups medium grain rice or long grain rice

1 medium carrot, grated

1/2 cup peas

PREPARATION:

Soak rice into hot water, 30 minutes. Wash and drain well.

Heat oil in a saucepan. Add cubed beef. Stir until colour of meat turns brown and all juice is gone. Add chopped onion stir until golden.

Than add allspice,salt and pepper, cinnamon and hot water.  Cover with lid. Cook on a low heat about 30minutes or beef is tender . Drain and reserve stock.

Place grated carrot around the base of  saucepan and cover middle with peas. Add cooked beef and spread  rice. Measure stock if it is less then 3 1/2 cups add more hot water. Pour stock very gently, bring to boil and reduce heat very low. Cook covered 20minutes. Check rice if it doesn't cook you can  add more hot water, all rice needs different amount  of water. Let it rest 10 minutes before turn over.