Ingredients

The following ingredients have 4 Servings
  • 3 tbsp vegetable oil (**)
  • 1 lb chuck roast ((or stewing beef), trimmed and cut into 1 inch cubes (450g))
  • 1 large onion ((diced))
  • 4 cloves garlic ((minced))
  • ½ tsp black peppercorns ((crushed))
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tbsp ground cumin
  • 1 cup water (for braising meat (240ml))
  • Salt (to taste)
  • 4 medium carrots ((peeled and cut into 2 inch strips))
  • 2 cups basmati rice ((rinsed and drained) (400g))
  • ¼ tsp saffron
  • 2½ cups hot water ((for cooking rice) (600ml))

Instruction

  • Heat vegetable oil in a dutch oven over high heat. Sear beef for 7 to 8 minutes.
  • Push beef aside. Reduce heat to medium. Saute onion and garlic for 2 minutes.
  • Add black peppercorns, cumin seeds, ground coriander, and ground cumin. Stir to coat meat with spices.
  • Pour in 1 cup (240ml) water. Cover and bring it to a boil. Reduce heat to medium low and allow it to simmer for 45 minutes, stirring occasionally.
  • Remove cover. Season with a little salt. Add carrots, basmati rice, and saffron.
  • Pour in 2½ cups (600ml) hot water. Add some salt. Cover and bring in to a boil. Reduce heat to medium low and allow it to simmer for 15 minutes or until all liquid has been absorbed by the rice.
  • Reduce heat to the lowest possible setting and continue to cook for another 10 minutes.
  • Turn off stove and allow it to sit for 10 minutes before serving.