Spiced Rice with Beef & Spring Onions

By shahdan • November 16, 2016

4 servings
30 min
Spiced Rice with Beef & Spring Onions

If you love hearty & filling homemade dishes, you will adore this one-pot Spiced Rice with Beef and Spring Onions. The flavours are simply superior! The ingredient helping all the flavours pop, is the spring onion. Whether you choose to serve it as a side rice dish, or as a main dish (since its full of beef), this dish is truly irresistible.

I added some turmeric to the original recipe (I had learned from my friend Yasmine) to add more aroma and colour.


  • 500 gram beef (sliced into small cubes or strips) - لحمة
  • 2 tablespoon olive oil (OR 1 tablespoon olive oil and 1 tablespoon butter) - زيت زيتون
  • 1 teaspoon all spice - بهارات
  • 1/2 teaspoon turmeric - كركم
  • 1/4 teaspoon nutmeg - جوزة الطيب
  • 1 bay leaf - ورق لاورا
  • 2 small cardamom - حبهان
  • 6 stalks spring onion (finely chopped) - بصلة خضراء
  • 2 cup boiling water - ماء ساخن
  • 1 cup basmati rice (washed) - أرز بسمتي
  • salt and pepper (to taste) - ملح و فلفل
  • 2 tablespoon parsley (chopped to garnish) - بقدونس
  • 1 handful cashew nuts (OR toasted pine nuts OR almonds to garnish) - الكاجو

Step by step

  1. In a large rice pot, heat olive oil (and butter if using any). Add beef cubes, followed by all the spices, cardamom pods, bay leaf, salt and pepper.
  2. Keep stirring the meat until it browns on all sides (about 10 minutes). Add 5 chopped spring onions and cook for another 2 minutes.
  3. Add 2 cups boiling water, and 1 cup washed basmati rice. Give it a quick stir, cover and cook on lowest heat until water is absorbed and rice is cooked (about 25 min). Discard the cardamom pods and bay leaf.
  4. Serve the rice hot topped with freshly chopped spring onions, toasted nuts and parsley.


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2 responses to “Spiced Rice with Beef & Spring Onions”

  1. Sarah Youssef says:

    I made this for the second time today, and we all really enjoyed the flavors very much. However, for some reason whenever I cook beef in this way it always turns out a little dry/tough. Any thoughts/recommendations on what I might be doing wrong? I would love to make this regularly!

  2. shahdan says:

    Hi Sarah, sorry for the late reply. I think it depends on what cut of beef you used. If it needs more time to cook, try to let it cook longer in the water before adding the rice. You can also use veal which will cook quickly and wont dry. Hope this helps!

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