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Bekel Makan

A warm and comforting dish combining rice with various vegetables and proteins, creating a nourishing meal filled with flavor and tradition.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Traditional
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups rice Long-grain rice like basmati or jasmine preferred.
  • 2 cups assorted vegetables (carrots, peas, spinach) Chopped.
  • 1 lb protein (chicken, beef, fish, or plant-based) Cut into bite-sized pieces.
  • 2 tablespoons cooking oil (canola or olive oil) For frying.
Spices and Herbs
  • 1 teaspoon turmeric For flavor.
  • 1 teaspoon cumin For flavor.
  • 1 teaspoon coriander For flavor.
Liquid
  • 4 cups water or broth 2:1 ratio for rice to liquid.

Method
 

Preparation
  1. Wash and chop your vegetables. If using meat, cut it into bite-sized pieces.
Cooking
  1. In a large pot or pan, heat oil and add your protein of choice. Stir until browned and cooked through, then remove from the pan and set aside.
  2. In the same pan, add chopped vegetables and sauté them until they soften, approximately 5-7 minutes.
  3. Return the protein to the pan, and add your spices. Mix well, allowing flavors to meld for another 3-5 minutes.
  4. Add rice and water or broth, stir everything together, and bring it to a boil.
  5. Reduce heat, cover, and let it simmer until the rice is cooked and has absorbed the flavors, about 20 minutes.
  6. Fluff the rice with a fork before serving. Pair with a side of fresh salad or some pickles.

Notes

Store leftovers in an airtight container in the fridge for up to three days. Add fresh herbs or nuts for garnish.