Ground Beef Shawarma and Rice

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Two summers ago, I really got into learning  how to cook Indian food. I spent the better part of three months finding ingredients and experimenting with recipes from Raghavan Iyer’s amazing cookbook, 660 Curries. Then I got my first pressure cooker and became a little, okay, a lot, obsessed with learning how to work it and what it could do. I sort of fell a way from Indian cooking.

A few days ago, I found Two Sleevers, a blog that features pressure cooker recipes for Indian food. I was destined to fall in love with this site. I chose to try the ground beef Shawarma because I already had all the ingredients on hand and I have been curious about Shawarma ever since I have seen the Avengers.

One of the reasons I like this site is the creator provides recipes for any spice blends she uses. She doesn’t assume we all have access to an Indian store for Indian spice blends. I am always a bit concerned about how spicy a recipe is because I am a wimp when it comes to hot food. This recipe has a nice flavor but no heat.

Ground Beef Shawarma and Rice

Adapted from Two Sleevers

1 ½ tsp oil

½ cup diced onion

2 ½ cloves garlic, minced

½ lb ground beef

1  cup water

¾ cup basmati rice

2 cups shredded cabbage

1 ½ TBS Shawarma spice

¾ tsp salt

Pressure cooker:  Turn your pressure cooker onto Sauté. . When hot, add oil. When the oil is hot and shimmering, add the minced garlic and sauté for 30 seconds.  Add onions and ground beef. Stir while breaking up the ground beef clumps.  Break it up well.  Add rice, water, cabbage, salt, and shawarma spice.  Cook on High Pressure for 5 minutes, and allow the pressure to release naturally for 10 minutes. Release remaining pressure.

Stove top:  In a large frying pan, over medium heat,  add the onion, garlic and ground beef.  Cook until browned, breaking up the meat with a fork; drain any grease.  Add the rice, wate, cabbage, salt and shawarma spice. Bring the water to a boil.  Reduce heat to a slow simmer and cook until the rice is tender and the water  is absorbed, 20-25 minutes.

Shawarma Spice

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Apparently,  I disappoint some people when I post spice blends.  I am going to keep doing it though, because I find it really annoying when blogs post a recipe with a spice blend and assume everyone will have easy access to it. This is just enough of the spice blend to flavor the Ground beef Shawarma and Rice recipe that is coming tomorrow.

Shawarma Spice

adapted from Two Sleevers

1 tsp dried oregano

½ tsp ground cinnamon

¼ tsp ground all spice

¼ tsp ground cayenne

½ tsp ground cumin

½ tsp ground coriander

½ tsp salt

Mix all ingredients together in a small bowl. Mix well. Store mixture in a airtight container in a cool, dry place.