Ingredients for Baachsh Traditional Bochari Rice Meat And Coriander Dish
- 1 large onion, chopped
- 1 1/2 tablespoons olive oil
- 1 1/2 lbs ground beef
- 1 1/2 cups basmati rice
- 1 cup fresh coriander leaves, finely chopped
- 1 teaspoon ground turmeric
- 1/4 teaspoon ground black pepper
- 1 teaspoon salt
- 2 1/4 cups chicken or lamb broth
- 1 1/2 tablespoons butter
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- 1/4 cup chopped walnuts (optional)
- 2 1/4 cups chicken or lamb broth
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How to Make Baachsh Traditional Bochari Rice Meat And Coriander Dish
- Rinse the rice under cold water until the water runs clear.
- In a large pan, heat olive oil and butter over medium heat. Sauté onions until softened, then add garlic, cumin, turmeric, and red pepper flakes (if using). Cook for 1 minute more.
- Add the ground meat and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
- Stir in the chopped coriander (or dill) and walnuts (if using). Season with salt and pepper to taste.
- Add the rinsed rice and stir to combine. Pour in the chicken or lamb broth, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is cooked and the liquid is absorbed.
- **For the stuffing variation:** Follow steps 1-5, but stop before the final simmering step. Stuff the mixture into a prepared chicken cavity. Roast chicken according to your preferred method until cooked through (approximately 1 hour 15 minutes at 375°F).
- **For the 'sausage' variation:** Use very fatty ground meat. Pack the rice mixture tightly into the cloth bag, ensuring it’s firmly sealed. Gently simmer the ‘sausage’ in the broth for about 45 minutes, or until heated through and the rice is cooked. Be careful not to burst the bag.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
7g
Fat
21g
Carbs
27g
