Store the rice in the fridge the same day. The rice can go bad pretty quickly if not stored properly. You can use white onion if it's all you have, however, we highly recommend red onion. You can use any chicken stock if that's all you have, however, we highly recommend you make my mom's chicken stock. You can garnish with toasted slivered almonds.
Mom's Lebanese Rice with Minced Meat (Tidbeha)
Ingredients
- 2 cups basmati rice
- hot water to cover
- 2 heaping teaspoons Crisco or Canola oil
- 3 medium red onions diced (white onion can also be used if that's all you have)
- 1 lb kishna or thickly-grinded beef
- 4-5 cups mom's chicken stock any chicken stock will do, but my mom's recipe is ideal + more if needed to cover
- 2 tablespoons Vegeta all-purpose seasoning
- 1 tablespoon white distilled vinegar
- 1 tablespoon seven spice
- Slivered toasted almonds optional
Instructions
- To start, place the rice in a medium or large bowl with hot water to cover. Let the rice soak for about 20-30 minutes. After the rice soaks, rinse the rice well through a sieve. Place the rice in the sieve over a bowl and set aside so the rice can dry up a bit.
- In a large stockpot, add in the Crisco and melt over medium-high heat. Add in the diced onion and the stir until translucent. Be sure not to brown the onions. Only cook until translucent before adding the beef in. We used white onion here since it's all we had on-hand, however red onion is ideal. Add the beef in. Break the meat up with a wooden spoon until broken up into small bite-size pieces. Cook until browned. Add in the rice and stir frequently until everything is mixed in.
- After stirring for about a minute or two, add in chicken stock, Vegeta seasoning, seven spice, and vinegar. Stir to combine.
- Cover with lid and cook on high until the rice reaches a boil and the liquid begins to dissipate. This can take about five minutes or so. The rice will become more visible and the stock will disappear on top, but still be somewhat visible near the bottom. After the rice reaches this stage, layer three or four thick paper towels and place them on top of the pot and cover with the lid again. Immediately turn the heat down to low and cook for 20-25 minutes. After the rice is done, turn the heat off and fluff the rice with a big fork. Serve and enjoy!