Ingredients with Measurements:
- 2 cups of basmati rice
- 2 pounds of beef, cut into cubes
- 1 onion, chopped
- 4 cloves of garlic, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of turmeric powder
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 cups of water
- 1/4 cup of olive oil
- 1/4 cup of lemon juice
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Large pot with lid
- Skillet
Step-by-step instructions:
1. Rinse the rice in cold water and drain. In a large pot, add the rice and 2 cups of water. Bring to a boil, then reduce heat to low and cover. Cook for 20 minutes or until the rice is tender.
2. In a skillet, heat the olive oil over medium-high heat. Add the beef and cook until browned on all sides.
3. Add the onion and garlic to the skillet and cook until softened.
4. Add the cumin, coriander, turmeric, paprika, salt, and black pepper. Stir to combine.
5. Pour in 2 cups of water and bring to a boil. Reduce heat to low and simmer for 1 hour or until the beef is tender.
6. In a small bowl, whisk together the lemon juice and chopped parsley.
7. Serve the beef over the rice and drizzle with the lemon-parsley sauce.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 20 minutes
Temperature:
Skillet: Medium-high heat
Oven: Not required
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 40g
Protein: 30g
Substitutions for ingredients:
- Beef: Lamb or chicken can be used instead.
- Basmati rice: Jasmine or long-grain white rice can be used instead.
- Olive oil: Vegetable oil or canola oil can be used instead.
- Lemon juice: Lime juice can be used instead.
- Parsley: Cilantro or mint can be used instead.
Variations:
- Add vegetables such as carrots, potatoes, or bell peppers to the beef mixture.
- Use different spices such as cinnamon, cardamom, or nutmeg.
- Make a vegetarian version by using chickpeas or tofu instead of beef.
Tips and tricks:
- To make the rice more flavorful, add a pinch of saffron or a cinnamon stick to the pot while cooking.
- For a spicier dish, add a chopped chili pepper to the beef mixture.
- Let the beef rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Nasi Mandi with Beef in a large serving dish and garnish with fresh parsley or cilantro.
Garnishes:
Fresh parsley or cilantro.
Pairings:
Serve with a side of roasted vegetables or a simple salad.
Suggested side dishes:
Roasted vegetables or a simple salad.
Troubleshooting advice:
- If the beef is tough, it may need to cook for longer.
- If the rice is too dry, add a splash of water and fluff with a fork.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Nasi Mandi is a traditional Middle Eastern dish that originated in Yemen. It is typically made with rice, meat, and a variety of spices.
Flavor profiles:
Savory, aromatic, and slightly tangy.
Serving suggestions:
Serve the Nasi Mandi with Beef as a main course for a family dinner or special occasion.
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Region: Indonesian