AuthorGeo FoodsCategoryRiceIngredients
Preparation
1. Take a medium-sized pot and put half a cup of oil in it. Warm the oil and put Garam Masala (not powdered) and fry for a min.
2. Now add onions, frying until golden brown. Now add beef meat and fry it with ginger-garlic paste for five minutes.
3. Add tomatoes and two whole green chillies, with other powdered Masalas for 15 minutes (make sure tomatoes are least visible).
4. Now take a blender, add the material for green Masala (spare a few twigs of coriander and green mint for garnishing).
5. It is time to add the blended green mixture into the meat and a little water, let it cook with a lid on until meat is a little tender.
6. Now take yoghurt and put it into the pot and mix it well with a wooden spoon. Let it again cook for another 10 minutes (take more time to make sure meat is perfectly tender).
7. In a big pot, put water and rice with the addition of salt, bringing it to a boil.
8. When the rice is half-done, strain them and add oil to the pan. Now put the half amount of strained rice in the pot and sprinkle few drops of rose water on it (stir a little so it is infused).
9. Add the meat curry on top and put remaining rice over it. Sprinkle saffron colour (mixed with a little bit of water) on the layer of rice at top.
10. Cover with a lid and after 10 minutes — voila, the aroma will tell you that you are in for a grand treat!
Related RecipesVegetable Fried Rice CHICKEN AND CASHEW STIR-FRY WITH THAI RICE Italian Risotto Ingredients
1 kg Beef meat 5 cups Basmati Rice Salt (3.5 tsp for boiling rice, in gravy to taste) - Garam masala (1 to 3 cardamom, small cinnamon sticks, tez patta known as bay leaves, cloves, peppercorns) - Powdered Masalas (cumin powder, red chilli powder, Garam Masala grounded, black pepper powder- one tsp each) 4 green chillies, 1 bunch each of fresh coriander and mint 1 large onion chopped 1 cup Yoghurt 2 Tomato - Oil, ginger/ garlic paste - Saffron colour, rose water one tspDirections
11. Take a medium-sized pot and put half a cup of oil in it. Warm the oil and put Garam Masala (not powdered) and fry for a min.
2. Now add onions, frying until golden brown. Now add beef meat and fry it with ginger-garlic paste for five minutes.
3. Add tomatoes and two whole green chillies, with other powdered Masalas for 15 minutes (make sure tomatoes are least visible).
4. Now take a blender, add the material for green Masala (spare a few twigs of coriander and green mint for garnishing).
5. It is time to add the blended green mixture into the meat and a little water, let it cook with a lid on until meat is a little tender.
6. Now take yoghurt and put it into the pot and mix it well with a wooden spoon. Let it again cook for another 10 minutes (take more time to make sure meat is perfectly tender).
7. In a big pot, put water and rice with the addition of salt, bringing it to a boil.
8. When the rice is half-done, strain them and add oil to the pan. Now put the half amount of strained rice in the pot and sprinkle few drops of rose water on it (stir a little so it is infused).
9. Add the meat curry on top and put remaining rice over it. Sprinkle saffron colour (mixed with a little bit of water) on the layer of rice at top.
10. Cover with a lid and after 10 minutes — voila, the aroma will tell you that you are in for a grand treat!
Ingredients
Directions
1. Take a medium-sized pot and put half a cup of oil in it. Warm the oil and put Garam Masala (not powdered) and fry for a min.
2. Now add onions, frying until golden brown. Now add beef meat and fry it with ginger-garlic paste for five minutes.
3. Add tomatoes and two whole green chillies, with other powdered Masalas for 15 minutes (make sure tomatoes are least visible).
4. Now take a blender, add the material for green Masala (spare a few twigs of coriander and green mint for garnishing).
5. It is time to add the blended green mixture into the meat and a little water, let it cook with a lid on until meat is a little tender.
6. Now take yoghurt and put it into the pot and mix it well with a wooden spoon. Let it again cook for another 10 minutes (take more time to make sure meat is perfectly tender).
7. In a big pot, put water and rice with the addition of salt, bringing it to a boil.
8. When the rice is half-done, strain them and add oil to the pan. Now put the half amount of strained rice in the pot and sprinkle few drops of rose water on it (stir a little so it is infused).
9. Add the meat curry on top and put remaining rice over it. Sprinkle saffron colour (mixed with a little bit of water) on the layer of rice at top.
10. Cover with a lid and after 10 minutes — voila, the aroma will tell you that you are in for a grand treat!