Ingredienti
- Red chili, finely chopped2 pieces
Polvere di coriandolo2 teaspoons
Cumino macinato2 teaspoons- Ground turmeric0.5 teaspoons
Aceto bianco2 tablespoons
Yogurt80 ml- Beef, from the neck and shoulders, cut1 kilogram
Ghee2 tablespoons- Onion, sliced2 pieces
- Cinnamon stick2 sticks
- Cardamom, crushed4 pieces
Riso Basmati400 grams
Brodo di manzo560 ml
Piselli surgelati1.5 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
Passi
- 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 minUtensili necessari:🍳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 minUtensili necessari:🍳Large skillet - 3
Meanwhile, place the rice in a medium bowl, cover with water, and let soak for 30 minutes, then drain well.
30 minUtensili necessari:🍳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 minUtensili necessari:
Pentola
Fatti nutrizionali
Polvere di coriandoloper 100gCumino macinatoper 100gAceto biancoper 100gYogurtper 100gGheeper 100gRiso Basmatiper 100gBrodo di manzoper 100gPiselli surgelatiper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.