Grenadian Spiced Rice with Beef

Ingredients

In the original Azerbaijani dish, Kovurma palov, lamb or beef is cooked with rice and flavored with spices like saffron and cumin. However, in this adapted Grenadian version, the beef is marinated with Caribbean spices like nutmeg, cinnamon, and allspice, and the rice is cooked in a flavorful broth infused with thyme, bay leaves, and scotch bonnet peppers. This adaptation adds a unique Caribbean twist to the dish, infusing it with the vibrant flavors of Grenadian cuisine. We alse have the original recipe for Kovurma palov, so you can check it out.

• 500g (1.1 lb) beef, cut into cubes 500g (1.1 lb) beef, cut into cubes
• 2 teaspoons ground nutmeg 2 teaspoons ground nutmeg
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 2 sprigs of thyme 2 sprigs of thyme
• 2 bay leaves 2 bay leaves
• 1 scotch bonnet pepper, whole 1 scotch bonnet pepper, whole
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley or cilantro, for garnish Fresh parsley or cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 55g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the beef cubes with nutmeg, cinnamon, allspice, salt, and pepper. Mix well to ensure the beef is evenly coated with the spices. Let it marinate for at least 30 minutes.
2. 2.
   Heat vegetable oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent.
3. 3.
   Add the marinated beef to the pot and cook until browned on all sides.
4. 4.
   Add the rice to the pot and stir to coat it with the spices and beef juices.
5. 5.
   Pour in the beef broth and add the thyme, bay leaves, and scotch bonnet pepper. Bring the mixture to a boil.
6. 6.
   Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes or until the rice is cooked and the liquid is absorbed.
7. 7.
   Remove the pot from heat and let it sit, covered, for an additional 10 minutes to allow the flavors to meld.
8. 8.
   Fluff the rice with a fork and remove the bay leaves, thyme sprigs, and scotch bonnet pepper.
9. 9.
   Garnish with fresh parsley or cilantro before serving.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as sirloin or tenderloin, for the best results. Trim any excess fat before marinating.
• Scotch bonnet pepper — Be cautious when handling scotch bonnet peppers as they are very spicy. If you prefer a milder heat, remove the seeds and membranes before adding it to the dish.

Tips & Tricks

• For an extra burst of flavor, toast the spices before marinating the beef.
• If you can't find scotch bonnet peppers, you can substitute with habanero peppers for a similar level of heat.
• Serve the Grenadian Spiced Rice with Beef alongside a refreshing cucumber and tomato salad to balance the flavors.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop, adding a splash of water to prevent drying out.
• Feel free to customize the dish by adding vegetables like bell peppers or peas for added color and nutrition.

Serving advice

Serve the Grenadian Spiced Rice with Beef as a main course, accompanied by a side salad or steamed vegetables. It can also be enjoyed on its own for a satisfying and flavorful meal.

Presentation advice

To enhance the presentation, garnish the dish with a sprinkle of freshly chopped parsley or cilantro. Serve it in a colorful bowl or on a decorative platter to showcase the vibrant colors of the rice and beef.