Ingredients :
1 kg long-grain basmati rice
1 kg beef, clean and cut into average sized pieces and boiled with turmeric powder,black pepper and salt to taste
1 kg onions, sliced
1 kg tomatoes, washed,peeled and chopped into small pieces
1 cup oil
1 cup ghee
2 maggi chicken soup cubes
3 teaspoons red chili powder
1/2 teaspoon turmeric powder
3 teaspoons coriander powder
2 tablespoons ginger-garlic paste
50 g cashews
50 g fresh coriander leaves, washed and chopped
8-12 green cardamoms
4 bay leaves
15 whole black peppercorns
30 g mint leaves
salt
1 kg beef, clean and cut into average sized pieces and boiled with turmeric powder,black pepper and salt to taste
1 kg onions, sliced
1 kg tomatoes, washed,peeled and chopped into small pieces
1 cup oil
1 cup ghee
2 maggi chicken soup cubes
3 teaspoons red chili powder
1/2 teaspoon turmeric powder
3 teaspoons coriander powder
2 tablespoons ginger-garlic paste
50 g cashews
50 g fresh coriander leaves, washed and chopped
8-12 green cardamoms
4 bay leaves
15 whole black peppercorns
30 g mint leaves
salt
Preparation method :
Heat oil in a wok. Fry the boiled beef in the hot oil until it turns brown on either side. Remove the fried beef and allow the excess oil to drain on clean paper kitchen napkins. Add all the onions to the hot oil, except for 2 sliced onions, and stir-fry briefly (about 7-10 minutes). Add turmeric powder, chilli powder, corriander powder, cardamoms, bay leaves and half the black peppercorns. Mix well until it forms a dry paste.Stir in the chicken stock. Add tomato slices and cook until the water in the tomato dries up and oil floats on the top. Put the fried beef lightly crushed by hand into it. Mix in the salt as per your taste. Allow it to cook on low flame until cooked.While it is cooking, heat oil in a skillet. Fry the remaining onions in it until they turn light brown. Remove from heat. Add the remaining peppercorns, bay leaves and green cardamoms to the same oil. Then, toss in the cashewnuts and pistachios and fry until lightly golden brown and aromatic. Add the drained rice to the oil and mix well. Add 5 glasses of water and a pinch of salt. When the rice comes to a boil, reduce flame and keep it covered. As the water gets absorbed by the rice, remove half of it and put the prepared beef curry on top.Garnish with mint leaves, corriander leaves, cashewnuts and fried onions Spread the remaining rice on top of this and give one more layer of garnish. Keep it on low flame, covered, for 10 minutes, and let it cook. Serve hot with any raita.
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