Ingredients

The following ingredients have 4 Servings
  • 1 cup basmati rice
  • 1 lb diced beef
  • 2 onions
  • 1 tbsp garlic puree
  • 1 tbsp ginger puree
  • 4 tbsp vegetable oil
  • 1 cup chopped tomatoes
  • 1 tsp red chilli powder
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp cumin
  • 8 cups beef stock/broth
  • 1/4 cup yogurt
  • 1 tbsp fresh coriander/parsley
  • 4 cloves
  • 4 cardamom pods
  • 1 tsp saffron threads
  • 2 tbsp milk
  • 1/4 tsp salt
  • 1/8 tsp ground pepper

Instruction

  • Heat up 2 tablespoons of oil, add the garlic and ginger puree, and cook for 20-30 minutes until fragrant.
  • Add the chilli powder, and cook for a further 10 seconds.
  • Pat the diced beef dry with kitchen paper, and add the to the pan, cooking until lightly brown.
  • Add the turmeric, garam masala, cumin and the chopped tomatoes together with 4 cups of water.
  • Leave to cook on a medium heat with the lid on until the liquid has been absorbed.
  • Add more broth as necessary until the beef is tender, and coated in a sauce. Add more spices if necessary.
  • Season to taste with salt and pepper.
  • Rinse the rice under cold water, and add it to the pan together with 1 1/4 cups water, the cardamon and cloves.
  • Leave to cook until the rice is nearly cooked, then drain well.
  • In an oven-proof dish, spread half of the amount of rice, top with the beef.
  • Add the remaining oil to a frying pan, cut the onions into strips, and fry on a low to medium heat until golden brown.
  • Spread the fried onions over the beef, then cover with the remaining rice.
  • Mix the saffron with the milk, and set aside for 5 minutes until the milk is coloured.
  • Preheat the oven to 200 degrees Celsius (390 Fahrenheit).
  • Drizzle the saffron milk over the rice, then cover the dish with kitchen foil.
  • Bake for 15 minutes until the rice is fully cooked and fluffy.
  • Garnish with chopped parsley or coriander.