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Hashweh Rice (Arabic Keema Rice with Ground Beef) Recipe

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3.8 from 5 reviews

Hashweh Rice is a flavorful Arabic keema rice dish combining ground beef, aromatic spices, and vegetables cooked with fragrant basmati rice. This hearty meal is enhanced with toasted almonds, raisins, and fresh parsley, making it a perfect one-pot dish for family gatherings and weeknight dinners.

  • Total Time: 45 minutes
  • Yield: 10 servings

Ingredients

Meat and Aromatics

  • 650 g lean ground beef
  • 2 small onions, finely diced
  • 3 tablespoons vegetable oil

Vegetables and Spices

  • 3 cups frozen peas and carrots
  • 3 teaspoons allspice
  • 2 teaspoons ground cinnamon
  • 3 1/2 teaspoons salt
  • 3/4 teaspoon black pepper (adjust to taste)

Rice and Liquid

  • 3 cups white basmati rice
  • 4 1/2 cups water

Garnish (Optional)

  • 1/2 cup slivered almonds
  • 1/4 cup raisins
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Prepare the onions: Finely dice the two onions. In a non-stick pot, heat 3 tablespoons of vegetable oil over medium heat. Add the diced onions and cook for about 5 minutes, stirring occasionally, until they soften and become translucent.
  2. Brown the ground beef: Add the 650 g of lean ground beef to the pot. Break it up with a wooden spoon and cook over medium heat for 7 to 10 minutes until the meat is browned and most of the moisture has evaporated.
  3. Add spices and vegetables: Stir in 3 teaspoons allspice, 2 teaspoons ground cinnamon, 3 1/2 teaspoons salt, 3/4 teaspoon black pepper, and 3 cups of frozen peas and carrots. Mix well and continue cooking for another 5 to 7 minutes until the mixture becomes fairly dry.
  4. Prepare and add rice: Rinse the 3 cups of basmati rice several times under cold water until the water runs clear, then drain well. Add the rice to the pot along with 4 1/2 cups water. Stir gently to combine all ingredients evenly.
  5. Cook the rice: Increase heat to medium-high and bring the mixture to a gentle boil. As soon as bubbling begins, cover the pot with a tight-fitting lid, reduce heat to low, and cook undisturbed for 20 minutes to let the rice steam perfectly.
  6. Prepare the garnish: While the rice cooks, heat 1/2 tablespoon of oil in a pan. Toast 1/2 cup slivered almonds until golden brown, then add 1/4 cup raisins to warm them through. Chop 1/4 cup fresh parsley if using.
  7. Final rest and serve: After 20 minutes, turn off the heat but keep the pot covered for an additional 10 minutes to allow the rice to finish steaming. Remove the lid, fluff the rice gently with a fork, and serve garnished with the toasted almonds, raisins, and chopped parsley on top.

Notes

  • Rinsing the basmati rice removes excess starch, resulting in fluffier rice.
  • The garnish with almonds and raisins adds texture and a touch of sweetness, but can be omitted if preferred.
  • Adjust salt and pepper according to your taste preference.
  • Use a heavy-bottomed pot to prevent rice from sticking and burning.
  • For a nut-free version, skip the almonds.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Arabic

Find it online: https://monicarecipes.com/hashweh-rice-arabic-keema-rice-with-ground-beef-recipe/