Rice with Green Beans & Beef - BeeaaB - MyBeeaaB

Before doing anything, we soak 2.5 cups (400 grams) of rice in 1 liter of water and 3 tablespoons of salt for 2 hours. Then we mince 100 grams of onion and add 3 tablespoons (18 grams) of oil. We fry olives. When it softens a little, chop 200 grams of raw lean lamb meat to desired size and add it to the onion. After frying a little, we add 100 grams of unpeeled carrots to the meat along with half a tablespoon (2 grams) of salt, 1 teaspoon (2 grams) of black pepper, and 1 teaspoon (2 grams) of turmeric. We mix the ingredients together. Fry the ingredients for 5 minutes on low heat and then add 3 tablespoons (54 grams) of tomato paste, then add 200 grams of chopped green beans and 4 glasses of water to Cook for 1 hour on low heat and add 2 grams of cardamom and 0.2 grams of brewed saffron in the last 10 minutes. It is better to completely dry the ingredients after cooking. If the ingredients are watery, the rice may become doughy. Boil water in a suitable pot, pour the rice into it, and drain it until it boils. We pour water on the drained rice to wash off the extra salt. (In mixed rice, it is better if the rice is a little more alive when draining). Pour 3 tablespoons (18 grams) of olive oil and half a cup of water on the bottom of the pot, add a layer of rice, then sprinkle a little of 1 teaspoon (2.5 grams) of cinnamon on it, and a little bit of meat and beans. In the same way, we continue to layer by layer (rice, cinnamon, pilaf bean ingredients) until all the rice is finished, at the end we add a little more water and cook the rice with a gentle flame. It is not necessary to put oil on the rice because the ingredients of bean pilaf have enough oil. We put the steamed rice under the flame spreader pot, it takes about 45 minutes for the rice to be fully steamed and ready.