Ingredientes
- Red chili, finely chopped2 pieces
Pó de coentro2 teaspoons
Cominho em pó2 teaspoons- Ground turmeric0.5 teaspoons
Vinagre branco2 tablespoons
Iogurte80 ml- Beef, from the neck and shoulders, cut1 kilogram
Ghee2 tablespoons- Onion, sliced2 pieces
- Cinnamon stick2 sticks
- Cardamom, crushed4 pieces
Arroz Basmati400 grams
Caldo de carne560 ml
Ervilhas congeladas1.5 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
Passos
- 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.minutesUtensílios necessários:🍳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.minutesUtensílios necessários:🍳Large skillet - 3
Meanwhile, place the rice in a medium bowl, cover with water, and let soak for 30 minutes, then drain well.
recipe.minutesUtensílios necessários:🍳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.minutesUtensílios necessários:
Panela
Fatos nutricionais
Pó de coentropor 100gCominho em pópor 100gVinagre brancopor 100gIogurtepor 100gGheepor 100gArroz Basmatipor 100gCaldo de carnepor 100gErvilhas congeladaspor 100g* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.