Cut beef into 3 cm cubes and chop onion. Fry onion in oil for 6 minutes at 175 °C with cardamom, cinnamon and cloves.

Ingredients

• 500 gRice, white, long-grain, regular, raw, unenriched
• 600 gBeef, chuck, arm pot roast, separable lean and fat, trimmed to 1/8" fat, choice, raw
• 80 gRaisins, dark, seedless (Includes foods for USDA's Food Distribution Program)
• 180 gOnions, raw
• 4 gSpices, cardamom
• 3 gSpices, cinnamon, ground
• 1 gSpices, cloves, ground
• 30 gOil, olive, salad or cooking
• 950 gBeverages, water, tap, drinking
• 5 gSalt, table

Method

1. Cut beef into 3 cm cubes and chop onion. Fry onion in oil for 6 minutes at 175 °C with cardamom, cinnamon and cloves.
2. Add beef, 500 g water and salt. Braise covered for 35 minutes at 90 °C until meat is tender.
3. Add rinsed rice, raisins and the remaining 450 g water. Cook covered for 20 minutes at 90 °C and rest for 8 minutes.
4. Fluff the rice to distribute beef and raisins, then divide into six portions.