Recipe courtesy of Riaz Gilani
1 hr 20 min
50 min
6 servings
1 hr 20 min
50 min
6 servings


  • 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 


Watch how to make this recipe.

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.

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.

To serve, sprinkle with chopped cilantro and mint.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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