1Preparación
- 1
Rinse the basmati rice thoroughly in cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain and set aside.
- 2
Heat the vegetable oil in a large heavy-bottomed pot over medium heat. Add the cumin seeds, cinnamon stick, and whole cloves. Sauté for 30 seconds until fragrant.
- 3
Add the sliced onions and cook, stirring frequently, until golden brown (about 8-10 minutes).
- 4
Stir in the ginger-garlic paste and green chili. Sauté for 1 minute until aromatic.
- 5
Add the cubed beef to the pot. Cook for 5-7 minutes, stirring occasionally, until the beef is browned on all sides.
- 6
Add the chopped tomatoes, coriander powder, turmeric powder, and salt. Cook for 5 minutes until the tomatoes are soft and the oil begins to separate.
- 7
Pour in 4 cups of water and bring to a boil. Reduce the heat to low, cover, and simmer for 30-40 minutes, or until the beef is tender.
- 8
Add the soaked and drained rice to the pot. Stir gently to combine. Sprinkle the garam masala over the mixture.
