Sort ingredients
drewhough
QR Code
Listen
Pdf
Pat the beef dry with paper towels. This will help the meat sear better in the pot. Season with generous amount of salt and pepper. Set aside.
Preheat large dutch oven over high heat. Once hot, add oil then add beef. Sear for 5-8 minutes until meat is browned on all sides.
Reduce heat to med/high. Add onion and carrots to the pot. Sauté for 3-5 minutes, until soft and translucent.
Add cumin, coriander, turmeric, and salt to the pot. Stir until meat and veggies are coated well.
Add chicken broth, water, and bay leaves to the pot. Bring to a boil. Cover with lid and turn heat to low. Braise meat and veggies in the liquid for 25-30 minutes.
Remove lid. Gentle add the rice and spread evenly over the top without stirring the pot! Tuck the head of garlic into the center of the rice. Cover with lid and cook for 30-40 minutes, until water is evaporated.
Remove the pot from the heat source. Remove the lid. Fluff the rice with a fork and gently mix the beef/veggies with the rice serve.