Rice Recipe

Rinse and soak

Place 2 cups basmati rice in a fine-mesh sieve and rinse under cold water, stirring with your hand, until water runs clear (2–3 minutes). Transfer rice to a bowl and cover with cold water to soak for 20–30 minutes. Drain thoroughly and set aside.

In a medium heavy-bottomed saucepan or pot, heat 2 tbs vegetable oil or ghee over medium heat until shimmering. Add the chopped onion and a pinch of salt and cook, stirring occasionally, until soft and lightly golden, 6–8 minutes.

Add the minced garlic and ginger and cook, stirring, for 30–60 seconds until fragrant.

Stir in ground turmeric, ground cumin, ground coriander, berbere or substitute spice, ground black pepper, whole cardamom pods and bay leaf. Cook the spice mixture with the aromatics for 30–45 seconds to bloom the spices, taking care not to burn them.

Add the drained basmati rice to the pot and stir gently to coat each grain with the spiced oil and aromatics. Toast the rice for 1–2 minutes, stirring frequently, until some grains become translucent at the edges and a nutty aroma develops.

Add 2.5 cups water and 0.5 cup broth (or total 3 cups liquid if you prefer richer flavor) and 1 tsp salt. Stir once to combine. Increase heat to bring the mixture to a gentle boil.

Once boiling, reduce heat to the lowest simmer, cover the pot with a tight-fitting lid, and cook undisturbed for 12–15 minutes, or until all liquid is absorbed and rice is tender. Do not lift the lid during cooking.

After the cooking time, remove the pot from heat and let it rest, covered, for 8–10 minutes to steam.

Remove and discard the bay leaf and cardamom pods (if used). Using a fork, gently fluff the rice to separate the grains.

Fold in chopped cilantro or parsley and toasted nuts if using. Taste and adjust seasoning with additional salt or pepper as needed. Serve with lemon wedges on the side.

Beef or chicken suqaar (quick pan-seared cubes)

Season 1 lb cubed beef or chicken with 1/2 tsp salt, 1/2 tsp pepper and 1/2 tsp ground cumin. Heat 1–2 tbs oil in a skillet over medium-high heat. Add the meat in a single layer and sear until nicely browned on all sides and cooked through (chicken ~6–8 minutes, beef depending on cut 6–10 minutes). Optionally add a splash of water or broth, 1/2 chopped onion and 1 minced garlic clove, and cook 2–3 minutes more for a slightly saucier finish. Serve alongside rice.

Stewed goat (short description)

If using goat meat, simmer 1 lb trimmed goat with 1 chopped onion, 2 cloves garlic, 1 tsp salt, 1 tsp ground cumin, 1 tsp paprika and 2 cups water or broth in a covered pot over low heat for 1.5–2 hours or until very tender. Shred or chop the meat and reduce the sauce to concentrate flavors. Serve over or beside the rice.