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Hashweh rice served in a platter and garnished with almonds, raisins and parsley

Hashweh Rice (Arabic Keema Rice with ground beef)

Hashweh rice is delicious Middle Eastern rice with ground beef and vegetables. Seasoned with warm spices and cooked to fluffy perfection, it's the perfect complete meal in one pot! 
Course Mains
Cuisine middle eastern
Keyword Dirty Rice, Hashweh Rice
Prep Time 5 minutes
Cook Time 40 minutes
Servings 10 generous servings


  • 650 g lean ground beef
  • 2 small onions finely diced
  • 3 tablespoons vegetable oil
  • 3 cups frozen peas and carrots
  • 3 teaspoons allspice
  • 2 teaspoons ground cinnamon
  • 3.5 teaspoons salt
  • ¾ teaspoon black pepper more per preference
  • 3 cups white basmati rice
  • 4.5 cups water
  • ½ cup slivered almonds for garnish optional
  • ¼ cup raisins for garnish optional
  • ¼ cup parsley for garnish optional


  • Start by dicing the onions finely
  • To a non-stick pan (preferably), add the vegetable oil and the onions and cook on medium heat for 5 minutes until onions are softened slightly
  • Add the ground beef and break it down using a wooden spoon. Cook it on medium heat for 7-10 minutes until browned and the juices it released start to dry up
  • Add all the spices along with the frozen vegetables. Stir to combine and continue to cook for 5-7 minutes until the mixture looks dry and not much moisture is left
  • Wash the basmati rice several times until the water runs clear and drain it well
  • Add the rice to the pot along with the water. Mix well to combine and ensure the water covers all of the rice mixture completely
  • Turn the heat to medium high and allow the mixture to start bubbling - this should take only a few minutes. As soon as it starts to bubble, cover immediately and decrease the heat to low
  • Leave the rice to cook undisturbed for 20 minutes
  • Meanwhile, toast the almonds in a pan with ½ tablespoon of oil until golden brown. Once they're done, add the raisins in there to warm them through. Chop your parsley if using.
  • After 20 minutes, turn off the heat and leave the pot covered for a further 10 minutes
  • Open the pot and fluff the rice with a fork then serve with the garnish on top


  • Recipe makes a big batch and you can halve it if required
  • Measurements are exact for white basmati rice. You can try other types of rice such as brown rice but must use more water and double the cooking time
  • It's important that once you cover the rice and set the heat to low, you don't uncover it for 20 minutes! The steam needs to stay inside the pot to properly cook the rice