Riz Bedfeen - Rice with Meat and Garbanzo Beans

Steps

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1. 1
   In a medium pot on high heat, sauté the sliced onions with 2 tbsp olive oil until they turn light golden, about 7 minutes.
   ▶ ≈2:41
2. 2
   Drain the onions in a colander and set aside. Return the remaining oil (about 1 tbsp) to the pot and add 1 tbsp butter.
   ▶ ≈3:56
3. 3
   Stir the beef, 0.5 tsp salt, 1/4 tsp cinnamon, and a pinch of black pepper into the pot. Cook until the meat releases its juices and they evaporate, about 4 minutes. Pour in 1.5 cups hot water, bring to a boil, then cover, reduce heat, and simmer until the water evaporates completely, about 1 hour and 15 minutes.
   ▶ ≈4:29
4. 4
   Meanwhile, wash the pre-soaked garbanzo beans several times to remove the baking soda. Place them in a pot with 4 cups water. Bring to a boil on high heat, skim off the white foam with a spoon, then cover and cook on low heat until tender, about 45 minutes.
   ▶ ≈5:30
5. 5
   When the meat is cooked, add the fried onions, cooked garbanzo beans, washed basmati rice, chicken bouillon cube, 0.5 tsp seven-spice blend, 0.5 tsp cumin, and 1/4 tsp nutmeg. Mix everything together thoroughly.
   ▶ ≈6:31
6. 6
   Pour in 2.5 cups chicken stock and mix well. Cover the pot, bring to a boil on high heat, then reduce to low heat and cook until the rice absorbs all the liquid, about 25 minutes.
   ▶ ≈7:43
7. 7
   Remove from heat, keep the lid on, and let the dish rest for 10 minutes before opening the lid and gently stirring. Transfer to a serving dish and enjoy with cucumber yogurt salad or fresh green salad.
   ▶ ≈9:08