This is one of those “kitchen sink” recipes that looks impressive but is actually just a clever way to use up ingredients. It reminds me a bit of a deconstructed Maqluba, where you layer everything and let the oven do the heavy lifting. The combination of cinnamon and turmeric gives the rice a warm, earthy aroma that fills the whole house.
I used to skip the step of toasting the rice in ghee because I was in a rush, but I realized that’s a mistake. Toasting the grains creates a protective barrier so they don’t turn into mush while baking in the liquid. It adds a nutty flavor that boiling alone just doesn’t provide.
Ingredients
- 2 cups Basmati rice (washed and soaked)
- 2 tbsp ghee or butter
- 1 lb ground beef (85% lean is a good balance) or small stew meat cubes
- 1 medium potato, cut into ½ inch cubes
- 1 medium carrot, sliced
- 1 bell pepper, diced
- 2 cups beef broth (hot)
- The Sauce Base: 1 tbsp tomato paste, 2 grated fresh tomatoes, 1 tsp Mixed Spices (Baharat), ½ tsp turmeric, ½ tsp cinnamon, salt and pepper.
Instructions
- Prep Work: Preheat oven to 350°F. Rinse your rice and let it soak. This is crucial for even baking.
- Sauté Veggies: In a skillet, give the potatoes, carrots, and peppers a quick sauté. You aren’t trying to cook them through, just taking the raw edge off.
- Cook the Meat: Brown your ground beef in the pan. If using cubes, sear them hard on all sides.
- Toast the Rice: Drain the rice well. Melt the ghee in a pot and stir the rice in it for about 3 minutes. It should smell fragrant and nutty.
- The Liquid: Whisk the tomato paste, grated tomatoes, spices, and broth together in a bowl.
- Layer: Grease your casserole dish. Layer vegetables at the bottom, then the meat, and finally the rice on top.
- Bake: Pour the liquid over the rice. Cover tightly with foil. Bake for 50 minutes.
- Rest: Let it sit on the counter, still covered, for 10 minutes. This lets the steam finish cooking the rice grains perfectly.
Why You’ll Love This Recipe
- Set and Forget: Once it’s in the oven, you have nearly an hour of free time.
- Texture: The rice at the top gets fluffy, while the rice at the bottom absorbs the meat juices and vegetable sweetness.
- Adaptable: You can swap the beef for chicken thighs or add peas and green beans if that’s what you have on hand.
Chef’s Tips for Perfection
- The Grated Tomato: Don’t use diced tomatoes for the liquid; use a box grater to pulp them. The pulp dissolves into the broth better, giving the rice a unified color.
- Broth Temperature: Use hot broth when pouring it over the rice. If you use cold liquid, the oven takes too long to bring it up to temp, and the rice might get gummy.
- Liquid Level: If the liquid doesn’t quite cover the rice (this depends on your dish shape), add a splash more water. The rice should be submerged.
Storage and Reheating
Leftovers keep well in the fridge for 3 to 4 days. Because it contains rice, you’ll want to sprinkle a tablespoon of water over it before microwaving to steam the grains back to life.
Nutritional Notes
This is a complete meal with carbs, protein, and fats. The ghee adds richness, but you can swap it for olive oil if you prefer. Ground beef increases the calorie count compared to lean cubed steak.
(Hearty Lamb & Veggie Rice Casserole – Ready in 50 Minutes)
