Ingredients
Scale
- 2 cups basmati rice
- 500 grams beef (chuck or brisket), cubed
- 1 large onion, sliced
- 2 tomatoes, chopped
- 4 tablespoons yogurt
- 3 green chilies, slit
- 1 tablespoon ginger-garlic paste
- 4 cloves
- 4 cardamom pods
- 1 cinnamon stick
- 1 teaspoon cumin seeds
- Fresh coriander and mint leaves for garnish
- Salt to taste
- Cooking oil or ghee as needed
Instructions
- 1. Marinate the beef: In a bowl, mix cubed beef with yogurt, ginger-garlic paste, cumin seeds, coriander powder, salt, and red chili powder. Let it marinate for at least one hour.
- 2. Prepare the rice: Rinse basmati rice until water runs clear and soak for 30 minutes.
- 3. Cook onions: Heat oil or ghee in a pot over medium heat. Add sliced onions and sauté until golden brown.
- 4. Cook the beef: Add marinated beef and chopped tomatoes to the pot. Brown the meat for about five minutes before covering and simmering on low heat for 30 minutes.
- 5. Layer the rice: Once the beef is tender, layer soaked rice evenly over the meat without stirring. Add water according to rice instructions.
- 6. Final cooking: Cover tightly with a lid and cook on low heat for around 25 minutes until all liquid is absorbed. Fluff gently before serving.
- Prep Time: 60 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 490
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 70mg