One Pot Dinner Unlike Others
Life is hard; food doesn't have to be #183 [vol5, 8.3]
When Rachael texts me her new fav family recipe, she is to be trusted. I had (mostly everything on hand) and made it THAT NIGHT. I shared once before when she sent two recipes.
What’s the name?
There’s power in a name. My people have proven they won’t eat something solely based on the name (yours too?). Quiche, Frittata or cheese pie?
I’m still settling on a new name for this dish — maybe simply Savory Beef and Rice - because the recipe developer calls it Keema Biryani (aka Keema Pulao). I’d never heard those words before receiving Rachael’s text, let alone how to pronounce them.
From the spice profile it definitely is in the category of Indian food. We laughed at the family table how we could call this “The Un-Curry Meal” because we have a running joke that one of our favorite soups is called Creamy Golden Chicken Soup. It’s basically a riff on curry but I could never call it that because, well, some people have decided they don’t like curry…but they do like this soup.
The Spices
Maybe the list of spices feels too unfamiliar. Don’t let that stop you from trying it. Use what you have on hand! It will be 100% delicious with whatever you already have. PLEASE TRY THIS RECIPE.
Why Make This One Pot Meal
It’s one pot
InstantPot, stovetop, or oven friendly
Easily customizable
Start early, finish later (looking at you Mommas of littles)
Eat/take on the go (lunches/ dinner on ball field)
Nutritious
Likely, ingredients are pantry staples
It’s something different!! (Hooray! I love to change things up.)
What’s in it?
Ground Meat: use any ground meat - I used beef. Chicken, turkey or lamb work.
Basmati Rice - always rinse your rice!
Onion, garlic, ginger: minced, paste, dried or fresh
Pepper: pobalano, jalapeno, serrano, flakes or green chilli paste (or omit!).
Tomatoes: fresh or canned
Cilanto, mint, parsley leaves: for garnish
Whole Spices: cardamom, cloves, bay leaf, cinnamon, cumin
Ground Spices: coriander, paprika, garam masala, turmeric, cayenne
Words on Variations
Some people reading this are quite comfortable making adjustments to a recipe while others need a bit more coaching. These are words who need more words.
use broth instead of water (words how to make it)
I reduced rice to 1c from 1.5c for heavier protein ratio
use fresh or canned tomatoes
I added a chopped carrot for more color
I add pulverized dried mushrooms to many things for flavor/nutrition
I didn’t have whole cardamom, cinnamon stick, or fresh ginger - substitute with dried or leave it out
It’s written for an InstantPot. If you don’t use one:
Stovetop: sauté meat, etc in a heavy bottomed pot (something that won’t burn rice on the stovetop), add broth/water bring to a simmer. Add rice, cover and simmer on low 15 minutes. Turn off heat but leave on the stove (don’t open lid) and let rest 15 more minutes then fluff with fork. I use ratio of 1.5c broth/water to 1c rice when stovetop.
Oven: sauté meat, etc in a heavy bottomed, oven safe pot. Add broth/water bring to a simmer. Add rice, cover with foil/lid and put in warm oven for 15 minutes. Turn off oven and let sit in oven for 15 more minutes in residual heat. I use ratio of 1.5c broth/water to 1c rice when using this method.
The second time I made this, my InstantPot was being used for broth and the oven was on for something else so I’ve made it both ways.
I cooked beef/onion/spices in cast iron then transferred to a disposable pan with foil as lid, since it was for another family. If your cast iron is large enough, simply cover it with foil and transfer to oven (or leave stovetop!)
Toppings
Rachael said in her text: “We topped with raisins, cashews. Mango chutney would be nice if you had it. Once everything is chopped it comes together easily.”
I had raisins, sprouted pumpkin seeds, and fresh apples. The sweet + crunch on the already flavorful meat/rice was so delish! Craisins would work too. Tip: toss chopped apples in lemon juice to keep them from browning.
I have mint and parsley growing in pots. They 100% elevated the flavor and they just look so pretty. I love fresh mint when it fits the flavor profile. Please make this even if you don’t have the herbs.
Trust Rachael. Girl knows food. Here are other recipes recommended by her (plus these mentioned at the beginning.)
I made this twice in two days. The second time I made it to welcome a new baby. (I asked the mom if they were adventurous eaters and she said yes.) I will definitely make it once a week until we get tired of it. Please let me know what you decide to call it. «wink»
Life is hard; food doesn’t have to be.
Julie