Beef Kofta with Herbed Rice

• 200 g raw 90% lean ground beef — Raw 90% lean ground beef
• 180 g cooked brown rice — Cooked long-grain brown rice
• 100 g tomatoes, halved — Raw cherry tomatoes
• 70 g onion, sliced — Raw yellow onion
• 80 g cucumber, diced — Cucumber with peel
• 2 g cumin — Ground cumin
• 2 g coriander — Ground coriander seed
• 8 g cilantro, finely chopped — Fresh cilantro
• 14 g lemon juice — Fresh lemon juice
• 6 g avocado oil — Avocado oil

Method

1. 1Season the beefMix the beef with half the cumin and coriander for 30 seconds.30 secLook for: The spices are evenly distributed without making the beef pasty.Safety: Wash hands after handling raw beef.
2. 2Shape six koftaDivide the beef into six equal portions and form compact ovals.Look for: Six even kofta hold together without cracks.
3. 3Preheat the skilletHeat the avocado oil over medium-high for 1 minute.1 minLook for: The oil is glossy but not smoking.
4. 4Brown the koftaCook for 6 to 8 minutes, turning to brown every side.8 min · 160°FLook for: The kofta are deeply browned and reach 160°F.Safety: Verify ground beef reaches 160°F.
5. 5Rest the koftaMove the cooked kofta to a clean plate while you heat the rice.Look for: The kofta remain firm and hold their juices.Safety: Use a plate that did not hold raw beef.
6. 6Cook the onionAdd the onion and remaining cumin and coriander and cook for 3 minutes.3 minLook for: The onion is tender with browned edges.
7. 7Heat the riceAdd the cooked rice and cook for 4 minutes, stirring every 90 seconds.4 minLook for: The rice is loose, steaming, and has a few crisp edges.
8. 8Return the koftaAdd the cooked kofta and heat with the rice for 3 minutes.3 min · 165°FLook for: The hot components reach 165°F and the kofta remain juicy.
9. 9Add the fresh finishWith the skillet off the heat, fold the tomatoes, dry cucumber, cilantro, and lemon juice through the hot rice.Look for: The fresh ingredients remain bright and crisp against the hot rice.Safety: Serve immediately or refrigerate within 2 hours.