Ingredients

• 1 kg lean ground beef or chicken breast
• 1 cup Jasmine rice
• 3-4 garlic cloves, crushed or thinly sliced
• 2 tablespoons of the Moroccan spice mix
• Bunch of fresh parsley or coriander
• 1/4 cup sultan raisins (basically any raisins will do)
• Olive oil

Prep Instructions

1. Heat your pan on high setting. Add the ground meat and salt to taste. You do not need to add oil for frying and place the meat on hot pan. Cook until the meat has been browned nicely. You can add some water to avoid too much browning. You could add some olive oil if you do not mind a few extra calories.
2. Add the spice mix and garlic and mix well. Cook for additional 10 minutes.
3. In a separate pot bring water to boiling and add the rice and a pinch of turmeric. Remember to cook 1 cup of rice in no more than 2 cups of water. Rice will absorb all the water and will become nice non-sticky and fluffy. Mix well and lower the heat to low. Cook precisely for 8 – 10 minutes on low. Mix occasionally to avoid the rice sticking to the bottom and most of all overcooking.
4. Set the rice aside and let it release the steam and dry a little – around 5 minutes.
5. Add the rice into the browned and seasoned meat and mix well. Cook for 5-10 minutes on low heat mixing occasionally to integrate it with the spice.
6. Chop fresh parsley or coriander leaves and top rice and meat mix.

Nutrition Facts & Tips