Ingredients
- Red chili, finely chopped2 pieces
Coriander powder2 teaspoons
Ground cumin2 teaspoons- Ground turmeric0.5 teaspoons
White vinegar2 tablespoons
Yogurt80 ml- Beef, from the neck and shoulders, cut1 kilogram
Ghee2 tablespoons- Onion, sliced2 pieces
- Cinnamon stick2 sticks
- Cardamom, crushed4 pieces
Basmati Rice400 grams
Beef broth560 ml
Frozen Peas1.5 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
Steps
- 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 minRequired Tools:🍳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 minRequired Tools:🍳Large skillet - 3
Meanwhile, place the rice in a medium bowl, cover with water, and let soak for 30 minutes, then drain well.
30 minRequired Tools:🍳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 minRequired Tools:
Pot
Nutrition Facts
Coriander powderper 100gGround cuminper 100gWhite vinegarper 100gYogurtper 100gGheeper 100gBasmati Riceper 100gBeef brothper 100gFrozen Peasper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.