Bariis with Spiced Beef

• 1 ½ c basmati rice
• 12 oz boneless beef chuck, finely diced
• 3 tbsp Xawaash spice mix, divided (see recipe below)
• ½ tsp Kosher salt
• 3 tbsp extra virgin olive oil
• 1 large red onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 cinnamon stick
• ¼ tsp ground cardamom
• 4 whole cloves
• 3 c low-sodium chicken broth
• 1 c canned crushed tomatoes
• ¾ c raisins

Xawaash Spice Mix

• ½ c cumin seeds
• ½ c coriander seeds
• 2 tbsp black peppercorns
• 1 tbsp crumbled cinnamon stick
• 1 tbsp cardamom pods
• 1 tsp whole cloves
• 2 tbsp ground turmeric

Xawaash Spice Mix Directions: Toast all the spices (except the turmeric) in a pan over medium heat until fragrant. Let them cool, then place all in a grinder and pulse until ground. Add the turmeric and store in an airtight jar.

Rinse rice in a fine mesh sieve until the water runs clear. Transfer to a large bowl and cover with cold water. Let soak for 15 minutes. Drain and rinse.

Meanwhile, toss the beef with 1 tbsp Xawaash and salt in a medium bowl. Heat olive oil in a medium Dutch oven over medium heat. Add beef and cook, stirring occasionally, until browned, about 3 minutes. Stir in red onion and garlic and cook until the onion begins to soften and is golden, 3 to 4 minutes. Add cinnamon, cardamom and cloves. Cook and stir until fragrant, about 1 minute. Add 1 c broth, cover and simmer over low heat until beef is almost tender, 15 to 20 minutes.

Uncover and increase heat to high. Add tomatoes and cook until water has evaporated and sauce is thickened, about 2 minutes. Add the remaining 2 tbsp Xaawash and cook a minute to combine the flavors. Add drained rice and cook until translucent, about 2 minutes. Add the remaining 2 c broth, stir in the raisins and bring to a simmer. Cover and cook over low heat for 15 minutes. Turn off the heat and let rest for 10 minutes. Fluff with a fork. Discard the whole spices if desired and serve.