Ingredients: Rice- 2 cups basmati rice 1 onion (sliced) 1 teaspoon Jeeru (Cumin) seeds 1 stick taj Oil Pinch turmeric 1 teaspoon rough salt 4 cups water
Curry- 1 kg lean beef mince 1 large onion (sliced) 2 sticks taj 3 Elachi (cardomom) pods Oil 1 teaspoon salt 1 teaspoon chilli powder 2 teaspoon dhana Jeeru (Cumin) powder 1 teaspoon mustard powder Pinch turmeric ½ tablespoon ginger garlic masala 1 tablespoon brown vinegar 3 large tomatoes (liquidized) 3 tablespoon tomato puree 3 large potatoes (quartered and fried) dhania (coriander) (chopped)
1. In 2 separate pots, braise onions with whole spices in oil till translucent. 2. Add water to rice pot with salt and turmeric and cover with lid. Bring water to rapid boil on medium heat. 3. Add rinsed rice and cook till water is ¾ way absorbed, then drop to lowest heat and steam till no water remains and rice is fluffy. 4. In curry pot, add to onions spices, masala and vinegar, braise till fragrant, then add washed and drained mince. 5. Braise mince, coating well in spices. Allow to cook till no water remains, then add luquidized tomatoes. 6. Cook until liquid has reduced. 7. Add tomato puree and some water to make a gravy. 8. Add fried potatoes and cook together until potatoes are tender. 9. Garnish with dhania (coriander) and reduce liquid of curry till consistency desired. 10. Serve curry with rice and atchaar.
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