Ingredients:

  • 1.5 lb beef chuck, cut into 1-inch cubes
  • 3 tbsp vegetable oil
  • 2 medium onions, thinly sliced
  • 4 large carrots, julienned
  • 4 cloves garlic, whole and peeled
  • 2 cups basmati rice, rinsed and drained
  • 3 cups beef broth, boiling
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Heat the vegetable oil in a Dutch oven over medium-high heat until shimmering. Add the beef cubes in a single layer and sear without stirring for 3-4 minutes until a deep mahogany crust forms, then flip and sear the other side. Remove beef and set aside.
  2. In the same oil, sauté thinly sliced onions until translucent and golden, then add julienned carrots and cook until softened and the oil turns a vibrant orange.
  3. Return the seared beef to the pot along with ground cumin, ground coriander, salt, and black pepper. Stir in the whole garlic cloves.
  4. Pour in 1 cup of the boiling beef broth. Reduce heat to low, cover, and simmer for 20 minutes to create the flavor base (Zirvak).
  5. Spread the rinsed basmati rice in an even layer over the beef and carrots without stirring.
  6. Carefully pour the remaining 2 cups of boiling beef broth over the rice. Increase heat to medium until the liquid boils, then immediately reduce to the lowest setting.
  7. Cover with a tight-fitting lid and cook for 18-20 minutes.
  8. Turn off the heat and let the pot rest, covered, for 10 minutes before fluffing the rice with a fork.