750g Beef chuck/ stew meat (on bone)⅓ cup oil2 onions (finely sliced)3 carrots (cut into matchsticks or grated)1 teaspoon salt (for meat)½ teaspoon freshly ground black pepper1 tablespoon paprika1 teaspoon dhana jeeroo (coriander cumin) powder3-4 bay leaves1 ¾ cups hot water (for meat)3 cups Basmati or Tastic Jasmine rice1 ½ teaspoon salt (for rice)4 cups hot water (for rice)1 head of garlic1 teaspoon dhana jeeroo (coriander cumin- for end)
1. Trim beef of excess sinew, rinse and drain well.2. Heat a large deep heavy bottom pot/soup on high heat. 3. Add in oil. Add in onion and bay leaves and cook till softened.4. Add beef and saute until meat has just browned, mixing in-between so it doesn’t scorch to the bottom of the pot.5. It’s important for the beef to sear over very a high heat, otherwise it will juice out and become dry. 5. Reduce heat to medium, add in carrots & spices for beef. Cook for until carrots are softened.6. Add 1 ¾ cups hot water, cover & simmer over medium/low heat 45 minutes or until meat is tender.7. Rinse rice,drain and set aside. 8. Spread rice over the meat and add 4 cups hot water. 9. Sprinkle the rice with 1 ½ teaspoon salt (DO NOT STIR), bring to a boil then reduce heat to medium and leave to cook uncovered until most of the water is absorbed (10 minutes).10. Cut off the head of your garlic to expose the cloves. 11. Place the head of garlic (cut side down) into the center of the rice and sprinkle the top of the rice with the 1 teaspoon dhana jeeroo powder.12. Poke 7 holes through the rice to allow steam to escape to the surface, reducing the heat to low.13. Cover the pot, and cook an additional 15 minutes or until rice is cooked through. 14. Remove the garlic head and bay leaves and stir everything gently to combine. 15. Serve.
INFO & TIPS
This can also be made with chicken or lamb. You may also add raisins, prunes and cranberries to the dish if you wish.