.jpg)
Moroccan - style rice with beef
★
★
☆
☆
☆
4 rates
Preparation : 25 min
Cooking : 28 min
Total time : 1 h 23 Rest : 30 min
4 people
500 g Rump steak slice into strips
3 tsp Moroccan Style Spice mix (Masterfoods) or your own spice mix
3 tbsp Oil (Combine meat and spice mix with oil to marinate for 30 minutes)
200 g Long grain rice (Basmati)- rinsed
200 g Brown Onion – diced
400 g tin Chickpeas – drained
80 g Dried Mix fruit or any dried fruit of your choice
500 ml Chicken stock (liquid)
40 g Slivered Almonds roasted
5 leaves Mint leaves
5 leaves Coriander leaves
6 Cherry tomato
50 ml Olive oil
100 g of Greek yoghurt
Associated products
RECIPE STEPS
1
Trim the meat and slice it into 1.5cm strips. In a bowl combine the Moroccan Style Spice Mix together with the meat and oil. Cover and rest for 30 minutes (overnight is better)
- 500 g Rump steak slice into strips
- 3 tbsp Oil (Combine meat and spice mix with oil to marinate for 30 minutes)
- 3 tsp Moroccan Style Spice mix (Masterfoods) or your own spice mix
2
Rinse the rice under water and soak for 30 minutes (if short of time just rinse)
- 200 g Long grain rice (Basmati)- rinsed
3
Peel and dice the onion
Run Expert program
Remove and set a side
- 200 g Brown Onion – diced
Expert
00:15 / 13 / __°C
4
Add 40 ml Olive oil to the metal bowl, close the lid, and cap off
Select Stir Fry
- 40 ml Olive oil
Stir-fry
02:00 / Auto / 160°C
5
Add the meat and continue to cook on
Run again Stir Fry program cap off
- 500 g Rump steak slice into strips
Stir-fry
05:00 / Auto / 160°C
6
Remove the cooked meat, place it on a plate and cover it with aluminium foil to allow the meat to rest.
Leave the cooked marinade in the bowl.
7
Add the chopped Onion
Run Stir fry program cap off
- 200 g Brown Onion – diced
Stir-fry
02:00 / Auto / 120°C
8
Add the rice, chickpeas, and dried fruit with hot chicken stock, use the spatula and mix all the ingredients around.
- 200 g Long grain rice (Basmati)- rinsed
- 400 g tin Chickpeas – drained
- 80 g Dried Mix fruit or any dried fruit of your choice
- 500 ml Chicken stock (liquid)
9
Add the meat if you want to cook it further (Optional)
10
Close the lid with the cap on
Run the expert program
After 15 minutes remove the cap to allow the rice to evaporate and continue to cook.
Expert
20:00 / 0 / 120°C
11
Remove from the metal bowl into a large serving bowl and sprinkle the toasted almonds around the rice. Add the meat that has been rested (medium rare)
- 40 g Slivered Almonds roasted
12
Cut the cherry tomatoes in half and place them on top with mint and coriander leaves.
- 5 leaves Mint leaves
- 5 leaves Coriander leaves
- 6 Cherry tomato
13
Spoon yoghurt over the top or serve set aside in a bowl.
- 100 g of Greek yoghurt
Sara Conforto
