Calories
743 kcal
Protein
36 g
Fat
39 g
Carbohydrates
60 g
Trim beef of excess fat and sinews, pat the meat dry with a paper towel and chop into 1/2" to 3/4" pieces.
Preheat your dutch oven, to high heat. Once it's hot, stir in your 1/3 cup oil. Once oil is hot, add chopped meat and sauté uncovered 7 min over high heat until the meat is browned, stirring every minute or so it doesn't scorch to the bottom of the pan.
Reduce heat to medium and add chopped onion, stirring often until onion is softened (5 minutes). Stir in sliced carrots, 1 tsp salt, 1/2 tsp pepper, 1 tsp paprika, 1 tsp cumin, 3-4 bay leaves and continue to cook over medium heat 5 minutes until carrots are softened.
Add hot water, cover and simmer over medium/low heat 45 min or until meat is tender. Meanwhile, rinse rice until water runs clear, then drain and set aside.
Spread rice over the meat and add 4 cups hot water. Sprinkle the rice with salt, bring to a boil, then reduce heat to low and let cook uncovered until most of the water is absorbed (10 min).
Cut off the base of your whole garlic head to expose the cloves. Put your head of garlic, cut side down, into the center of the rice and sprinkle the top of the rice with 1 tsp ground coriander.
Poke 7-10 holes through the rice to allow steam to escape to the surface, reduce the heat to low then cover and cook an additional 15 minutes or until rice is cooked through. Remove the garlic head and bay leaves and stir everything gently to combine, and you're done.
Bon Appetit!
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