Spiced Sirloin Rice Teta Rice
Indulge in the irresistible fusion of bold spices and tender sirloin with "Spiced Sirloin Rice Teta Rice," a one-pot dish that’s as comforting as it is flavorful. This aromatic recipe pairs seared, bite-sized sirloin steak with fragrant basmati rice, perfectly infused with warm spices like cumin, coriander, cinnamon, and cardamom. Toasted rice is simmered in a rich tomato and chicken broth base, absorbing all the layers of flavor while staying light and fluffy. Finished with fresh parsley for a burst of color and vibrancy, this dish combines hearty protein with a subtly spiced, pilaf-style elegance. Ideal for a cozy family dinner or an impressive dinner party main course, this recipe is a must-try for anyone seeking an elevated yet approachable meal. Perfect for searches like "spiced rice recipes," "flavor-packed dinner ideas," and "sirloin steak one-pot dishes."
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Recipe Information
Ingredients
- 500 grams Sirloin steak
- 2 cups Long-grain basmati rice
- 3 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 4 cloves Garlic, minced
- 2 teaspoons Ground cumin
- 1.5 teaspoons Ground coriander
- 1 teaspoon Paprika
- 0.5 teaspoons Ground cinnamon
- 4 pods Cardamom pods, lightly crushed
- 3.5 cups Chicken broth
- 2 tablespoons Tomato paste
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 stick Cinnamon stick
Instructions
Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 15 minutes, then drain and set aside.
Pat the sirloin steak dry with paper towels, then cut it into bite-sized cubes. Season the steak pieces with half a teaspoon of salt and a pinch of black pepper.
In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the steak pieces in batches until browned on all sides, about 2-3 minutes per batch. Remove the steak from the pot and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion and sauté for 5 minutes until softened and golden.
Stir in the minced garlic, ground cumin, ground coriander, paprika, ground cinnamon, cardamom pods, and cinnamon stick. Cook for an additional 1 minute to toast the spices and enhance their aroma.
Add the drained basmati rice to the pot and stir to coat the grains in the spiced oil mixture. Toast the rice for 2 minutes, stirring frequently.
Stir in the tomato paste and mix well with the rice and spices. Pour in the chicken broth, then add the browned sirloin steak back into the pot.
Season the dish with the remaining salt and black pepper. Bring the mixture to a gentle boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
Turn off the heat and let the dish sit, covered, for 5 minutes to allow the flavors to meld.
Fluff the rice gently with a fork and discard the cinnamon stick and cardamom pods. Sprinkle the chopped parsley over the top before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
1200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 410 mg | 137% | |
| Sodium | 1845 mg | 80% | |
| Total Carbohydrate | 25.6 g | 9% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 9.3 g | ||
| Protein | 145.0 g | 290% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 207 mg | 16% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2296 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
