From craving to table
Instructions
- 1
Rinse the basmati rice in cold water until the water runs clear. Soak rice in water for 15 minutes, then drain.
- 2
Heat 2 tbsp oil or ghee in a large pot over medium heat. Add the sliced onions and sauté until golden brown and caramelized. Remove half the onions and set aside for garnish.
- 3
Add garlic, ginger, and whole spices (cloves, cardamom, cinnamon, bay leaves) to the pot. Cook for 1 minute until fragrant.
- 4
Add the beef cubes and brown on all sides, about 4-5 minutes.
- 5
Stir in turmeric, cumin, coriander, chili powder, and salt. Cook for 1 minute, then add chopped tomatoes and cook until soft.
- 6
Lower the heat, add yogurt, and stir well. Cover and simmer for 15 minutes, until beef is tender. If mixture gets too dry, add a splash of water.
- 7
In a separate large pot, bring 2 1/2 cups water to a boil. Add soaked, drained rice and a pinch of salt. Cook rice until 70% done (about 6-7 minutes), then drain.
- 8
Layer the partially cooked rice over the beef mixture. Sprinkle garam masala, chopped cilantro, and mint on top. Drizzle with remaining oil or ghee.
- 9
Cover tightly and cook over low heat for 15 minutes, allowing flavors to meld and rice to finish cooking (Dum method).
- 10
Turn off the heat and let it rest, covered, for 5 minutes. Fluff gently, garnish with fried onions, and serve hot.