Zutaten
- Red chili, finely chopped2 pieces
Korianderpulver2 teaspoons
Gemahlener Kreuzkümmel2 teaspoons- Ground turmeric0.5 teaspoons
Weißer Essig2 tablespoons
Joghurt80 ml- Beef, from the neck and shoulders, cut1 kilogram
Ghee2 tablespoons- Onion, sliced2 pieces
- Cinnamon stick2 sticks
- Cardamom, crushed4 pieces
Basmati-Reis400 grams
Rinderbrühe560 ml
Gefrorene Erbsen1.5 cup- Raisins, currants50 grams
- Large tomatoes, cut into quarters and then sliced, seeds removed2 pieces
- Roasted almonds, sliced lengthwise1 cup
- Fresh coriander, chopped0.3 cup
Schritte
- 1
Place the chili, ground spices, vinegar, and yogurt in a medium bowl, add the beef, and mix to coat the meat with the marinade. Cover and refrigerate for one hour.
60 MinBenötigte Werkzeuge:🍳Medium bowl - 2
Heat the ghee in a large skillet, cook the onion, cinnamon, and cardamom, stirring until the onion is slightly browned. Add the beef mixture, cover, and cook on low heat, stirring occasionally for one hour or until the beef is tender.
60 MinBenötigte Werkzeuge:🍳Large skillet - 3
Meanwhile, place the rice in a medium bowl, cover with water, and let soak for 30 minutes, then drain well.
30 MinBenötigte Werkzeuge:🍳Medium bowl - 4
Add the rice and broth to the beef mixture and bring to a boil, then cover and immediately reduce to low heat for 10 minutes or until the rice is tender, stirring occasionally. Discard the cinnamon sticks. Add the peas, raisins, and tomatoes, cover, and let sit for 10 minutes. Just before serving, add the almonds and fresh coriander.
20 MinBenötigte Werkzeuge:
Topf
Nährwertangaben
Korianderpulverpro 100gGemahlener Kreuzkümmelpro 100gWeißer Essigpro 100gJoghurtpro 100gGheepro 100gBasmati-Reispro 100gRinderbrühepro 100gGefrorene Erbsenpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.