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Recipe courtesy of Riaz Gilani

Riaz Gilani's Spiced Beef and Rice

  • Level: Easy
  • Total: 1 hr 20 min
  • Active: 50 min
  • Yield: 6 servings
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1 tablespoon coriander seeds

1 tablespoon cumin seeds 

2 teaspoons black peppercorns 

1 1/2 teaspoons mustard seeds 

1 tablespoon garam masala 

1 1/2 teaspoons cayenne pepper 

1 1/2 teaspoons salt 

1 1/2 teaspoons ground turmeric 

2 bay leaves 

4 ounces olive oil 

3 pounds ground beef 

2 onions, chopped 

3 teaspoons freshly grated ginger 

8 cloves garlic, crushed 

2 pounds Roma tomatoes, quartered 

1/4 cup raisins 

2 cups basmati rice 

Chopped fresh cilantro leaves, for garnish 

Chopped fresh mint leaves, for garnish 


  1. In a small skillet, add the coriander, cumin, peppercorns and mustard seeds. Turn on the heat and bring the skillet to a medium heat. Toast the spices until fragrant and slightly browned. Remove from the heat and let cool. Place the spices in a coffee grinder and pulse until the spices become a fine powder. In a small bowl, add the toasted, ground spices and the garam masala, cayenne, salt, turmeric and bay leaves. Mix to combine. Set aside.
  2. In a large skillet with a lid, heat the oil over medium-high heat. Add the beef and cook until cooked through, 8 minutes. Add the onions and cook 5 minutes. Add the ginger and garlic, cook 6 minutes. Add the spice mix, cook 5 minutes. Add the tomatoes and raisins, cook 5 minutes. Add the rice and stir to coat. Add 4 cups of water, bring to a boil and then lower the heat to a simmer. Simmer until rice is cooked, 25 to 30 minutes.
  3. To serve, sprinkle with chopped cilantro and mint.