Ingrédients
- Red chili, finely chopped2 pieces
Poudre de coriandre2 teaspoons
Cumin moulu2 teaspoons- Ground turmeric0.5 teaspoons
Vinaigre blanc2 tablespoons
Yaourt80 ml- Beef, from the neck and shoulders, cut1 kilogram
Ghee2 tablespoons- Onion, sliced2 pieces
- Cinnamon stick2 sticks
- Cardamom, crushed4 pieces
Riz Basmati400 grams
Bouillon de boeuf560 ml
Pois congelés1.5 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
Mesures
- 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 minutesMatériel requis:🍳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 minutesMatériel requis:🍳Large skillet - 3
Meanwhile, place the rice in a medium bowl, cover with water, and let soak for 30 minutes, then drain well.
30 minutesMatériel requis:🍳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 minutesMatériel requis:
Marmite
Faits nutritionnels
Poudre de coriandrepour 100gCumin moulupour 100gVinaigre blancpour 100gYaourtpour 100gGheepour 100gRiz Basmatipour 100gBouillon de boeufpour 100gPois congeléspour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.