egyptian · lunch
Beef on white rice
The official preparation Dr. Al-Awadi recommended: beef simmered first, then seared in ghee, served on basmati rice.
- Prep
- 15 min
- Cook
- 90 min
- Servings
- 4
- Difficulty
- intermediate
Steps
- 01
Boil the beef
60 minCut the beef into chunks. Cover with cold water, bring to a boil, skim foam, simmer covered for 1 hour until tender.
- 02
Sear in ghee
10 minDrain the beef (keep the broth). Heat ghee in a wide pan, sear the beef on all sides until deeply golden.
- 03
Cook the rice
20 minRinse the rice. Cook with 640 ml of the reserved beef broth, salt, covered, on low heat for 18 minutes. Rest 5 minutes.
- 04
Plate
5 minSpoon the rice onto a serving platter, arrange the seared beef on top. Serve hot.
Other recipes from the same family
- 🥩🍚🧈
Beef liver and rice
Iron-rich and quick: beef liver seared hot in ghee, served with white rice and pickled lemon.
35 min · 4 servings
- 🥩🎃🍚
Pumpkin, beef and rice
Velvety winter dish: beef cubes, pumpkin in chunks, white rice cooked in the broth.
105 min · 4 servings
- 🥩🥔🧈
Beef with roasted potatoes
An Egyptian Sunday plate built on the official Tayyibat method: beef shoulder slow-boiled in aromatic broth then seared in clarified butter, served beside floury potatoes roasted in butter until each face turns deep mahogany. Comfort food at its purest.
110 min · 4 servings
This article relays the public teachings of Dr. Diaa Al-Awadi for educational and informative purposes. It is not medical advice. Consult your physician before any dietary change. Legal notice.