Contains: Tree Nuts, Milk
May Contain: Mustard, Sulphites, Wheat, Gluten, Egg, Sesame, Peanuts, Soy, Fish, Shellfish
Tip: When rice is done cooking, be sure to remove lid to let steam out.
Rinse and drain basmati rice in a fine mesh sieve. Add rice to pot with 1 ½ cups (3 cups for 4 servings) salted water and bring to a boil. Reduce heat to low and cover with a lid. Cook for 12-15 minutes or until grains are tender. When rice is cooked, remove lid to let steam out.
Toast Cumin Seeds
Meanwhile, add cumin seeds to a small pot over medium heat. Toast for 3-4 minutes, or until fragrant and beginning to pop. Remove from pot and set aside.
Meanwhile, wash green onions and Italian parsley. Slice green onion thinly. Pick and chop parsley leaves. Drain and pat dry sliced beef with paper towel. Add beef to a mixing bowl with garlic and half of the spice blend. Mix well with clean hands. Season with salt. Wash hands with hot soapy water.
Add sliced almonds to a large skillet over medium heat. Toast for 3-5 minutes, or until golden and fragrant. Remove from skillet and set aside.
Cook Beef + Finish Dish
Heat 2 tbsp. (4 tbsp. for 4 servings) olive oil in skillet over medium-high. Add onions and cook for 3-5 minutes, until golden and tender. Add beef and cook for 3-4 minutes, breaking apart pieces of meat with wooden spoon. Stir in raisins, cooked rice, remaining spice blend, cumin seeds, and half of the almonds. Reduce heat to medium. Cook for 2 more minutes to bring flavours together. Season to taste with salt and pepper.
Divide rice mixture onto serving plates. Garnish with yogurt, green onions, parsley and remaining almonds. Enjoy!