Lentil Rice With Beef - Hearty Meal
This lentil rice with beef meal is a comforting, hearty one-dish dinner made with tender beef, fluffy rice, and protein-rich lentils. It is filling, flavorful, and perfect for family meals or make-ahead lunches.
Ingredients
- 2 cups long-grain rice
- 1 cup whole brown lentils
- 10 ounces boneless beef (cut into small pieces)
- 2 medium onions (sliced)
- 1 medium potato (cut into cubes)
- 2 green chilies (chopped)
- 1 tomato (chopped)
- 1 tablespoon black pepper
- 1/2 tablespoon ground cumin
- 1/2 tablespoon ground turmeric
- 1 tablespoon paprika
- 3 tablespoons ginger-garlic paste
- vegetable oil
- bay leaves
- 2 green cardamom pods
- 3 whole cloves
- 1 cinnamon stick (2 inches)
- 4 whole black peppercorns
- fresh cilantro
- salt to taste
Instructions
- Start by rinsing the whole brown lentils thoroughly. Transfer them to a pan, add water, and cook for about 5 to 7 minutes until they are partially tender. Once cooked, drain the lentils and set them aside.
- Heat oil in a pressure cooker, add the whole spices, and let them sizzle until fragrant. Add the sliced onions and green chilies, then cook while stirring until the onions are about 80 percent golden brown.
- When the onions are nicely browned, add the beef along with the ginger-garlic paste, salt, black pepper, and paprika. Saute everything together for about 1 minute so the beef is well coated with the spices.
- Add 1 cup of water, cover the pressure cooker with the lid, and cook for 5 whistles. After the pressure releases naturally, open the lid.
- Place the cooker back on the stove and cook on high heat to dry out any remaining liquid until the beef looks well coated with oil and spices. Turn off the heat and set the beef aside.
- In a large pot, heat oil and add sliced onions. Cook while stirring until the onions turn golden brown, then remove them from the pot and set aside.
- In the remaining oil, add bay leaves, ginger-garlic paste, black pepper, ground cumin, salt, paprika, and ground turmeric. Saute the spices for 2 to 3 minutes until aromatic.
- Add the cubed potato and cook for about 2 minutes, stirring so it is evenly coated with the spices.
- Add the cooked beef to the pot and mix everything well. Pour in 4 cups of water and bring it to a boil.
- Once the water starts boiling, add the rinsed rice, cooked lentils, and chopped tomato. Stir gently, cover the pot, and cook on high heat for 5 minutes. Then reduce the heat to low and continue cooking for another 10 minutes, or until the rice is fully cooked and all the water has absorbed.
- Turn off the heat, garnish with fresh cilantro, cover the pot, and let it rest for a few minutes before serving. Serve hot with your favorite pickled vegetables or a simple side.
Notes
- Rinse the rice well to keep the grains fluffy and separate.
- Partially cooking the lentils first prevents them from staying hard or overcooking later.
- Cut the beef into small, even pieces so it cooks tender and evenly.
- Let the dish rest for a few minutes after cooking for best texture.
Nutrition
Calories: 480kcal