Ingredjenti
- Red chili, finely chopped2 pieces
Trab tal-koriandru2 teaspoons
Kumin mgħaffeġ2 teaspoons- Ground turmeric0.5 teaspoons
Vinagre abjad2 tablespoons
Jogurt80 ml- Beef, from the neck and shoulders, cut1 kilogram
Ghee2 tablespoons- Onion, sliced2 pieces
- Cinnamon stick2 sticks
- Cardamom, crushed4 pieces
Riz Basmati400 grams
Brodu ta' laham560 ml
Piselli frosti1.5 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.
recipe.minutesGħodda meħtieġa:🍳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.
recipe.minutesGħodda meħtieġa:🍳Large skillet - 3
Meanwhile, place the rice in a medium bowl, cover with water, and let soak for 30 minutes, then drain well.
recipe.minutesGħodda meħtieġa:🍳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.
recipe.minutesGħodda meħtieġa:
Kazzola
Fatti tan-Nutrizzjoni
Trab tal-koriandrugħal kull 100gKumin mgħaffeġgħal kull 100gVinagre abjadgħal kull 100gJogurtgħal kull 100gGheegħal kull 100gRiz Basmatigħal kull 100gBrodu ta' lahamgħal kull 100gPiselli frostigħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.