3 cups long-grain rice
4 cups water
300–400 g meat cubes
3 carrots, thinly sliced
1 large onion, sliced into wings
2 tablespoons ghee or butter
Salt to taste
½ teaspoon black pepper
½ teaspoon mixed spices (optional)
1 tablespoon red pepper paste (essential for the flavor)
Note:
Long-grain rice does not require soaking — just rinse.
In a pot over low heat, melt the ghee and add the carrots + onion slices + meat cubes all together from the beginning.
Cook on very low heat until the carrots soften and the meat starts to brown — the secret of this dish is letting the ingredients cook together slowly.
Add salt, pepper, spices, and red pepper paste, then mix well.
Add the water and bring to a boil.
Add the rinsed long-grain rice and reduce the heat to very low.
Cover the pot and let it cook slowly until all the water is absorbed.
Let it rest for 10 minutes, fluff with a fork, and serve.
Enjoy — a simple dish with a very special flavor.
