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Loading...A fragrant, lightly spiced rice and beef dish from Rwanda, where warm cardamom, cinnamon, and cumin perfume tender meat and fluffy basmati. This one-pot comfort meal is a staple at family gatherings and Sunday lunches across the hills of Kigali. Each spoonful layers aromatic rice, sweet vegetables, and rich, slow-cooked beef.
Prep Time20 mins
Cook Time55 mins
Total Time75 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 620 kcalCalories
- 22 gFat
- 7 gSaturated Fat
- 68 gCarbs
- 5 gFiber
- 8 gSugar
- 36 gProtein
- 720 mgSodium
- 780 mgPotassium
- 95 mgCalcium
- 5.5 mgIron
- 18 mgVitamin C
- 4200 mcgVitamin A
Ingredients
For the beef and base
- 1.5 lbs boneless beef chuck, trimmed and cut into 1-inch cubes
- 2 tbsp vegetable oil
- 2 large yellow onions, finely chopped
- 4 garlic cloves, minced
- 1 tbsp freshly grated ginger
- 2 ripe Roma tomatoes, diced
- 1.5 tsp fine sea salt, plus more to taste
For the spice blend
- 4 green cardamom pods, lightly crushed
- 1 small cinnamon stick (about 2 inches)
- 4 whole cloves
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp ground turmeric
- 0.25 tsp freshly ground black pepper
For the rice and vegetables
- 2 cups basmati rice, rinsed until water runs clear
- 3.5 cups low-sodium beef stock or water, warm
- 2 medium carrots, peeled and diced into 0.5-inch pieces
- 1 cup frozen green peas, thawed
- 2 tbsp chopped fresh cilantro or parsley, for garnish
Directions
- Pat the beef cubes dry with paper towels and season with 0.5 tsp salt. Heat the oil in a heavy Dutch oven over medium-high heat and sear the beef in a single layer for 2 to 3 minutes per side until deeply browned. Transfer to a plate and set aside.
- Reduce the heat to medium. Add the chopped onions to the same pot and cook for 6 to 8 minutes, stirring often, until golden and softened. Stir in the garlic and ginger and cook for 1 minute until fragrant.
- Add the cardamom, cinnamon stick, cloves, cumin, coriander, turmeric, and black pepper. Toast the spices for 30 seconds, then add the diced tomatoes. Cook for 3 to 4 minutes, mashing the tomatoes with a wooden spoon until a thick paste forms.
- Return the seared beef and any juices to the pot, along with 1 tsp salt. Pour in the warm stock, stir to combine, and bring to a gentle boil. Cover, reduce the heat to low, and simmer for 25 minutes, or until the beef is fork-tender.
- Uncover and stir in the rinsed basmati rice and diced carrots. Make sure the liquid covers the rice by about 0.5 inch; add a splash of warm water if needed. Cover again and cook on low for 15 minutes without lifting the lid.
- Scatter the thawed peas over the top, re-cover, and let the pilaf steam off the heat for 10 minutes so the peas warm through and the rice finishes.
- Remove the cinnamon stick and whole cardamom pods if visible. Fluff the rice gently with a fork, mixing the peas and carrots throughout. Taste and adjust salt, then garnish with chopped cilantro or parsley and serve hot with a simple salad or plain yogurt.
Cook’s Notes
- Toast the whole spices in dry oil briefly before adding aromatics to deepen their flavor without bitterness.
- Rinsing the basmati until the water runs clear removes excess starch and gives the fluffiest, most separated grains.
- For a lighter version, substitute boneless chicken thighs for beef and reduce the simmer time to 15 minutes.
- A squeeze of fresh lemon juice at the end brightens the warm spice profile and balances the richness of the beef.
