Créé avec l’IA
Memon Akhni
90 min 600 kcal par portion Moyen
Ingrédients
4 Portions
- basmati rice2 cups
- beef, cubed500 grams
- large onions, sliced2 pieces
- tomatoes, chopped2 pieces
- yogurt1 cup
- vegetable oil4 tablespoons
- ginger-garlic paste1 tablespoon
- cumin seeds1 teaspoon
- coriander powder1 teaspoon
- red chili powder1 teaspoon
- turmeric powder0,5 teaspoon
- garam masala1 teaspoon
- saltto taste
- water4 cups
- fresh coriander leaves for garnishas needed
Instructions
- 1
Rinse the basmati rice in cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.
- 2
Heat the vegetable oil in a large pot over medium heat. Add the sliced onions and sauté until golden brown.
- 3
Add the ginger-garlic paste to the onions and sauté for another minute until fragrant.
- 4
Add the cubed beef to the pot and cook until the meat is browned on all sides.
- 5
Stir in the chopped tomatoes, cumin seeds, coriander powder, red chili powder, turmeric powder, and salt. Cook until the tomatoes are soft and the spices are well combined.
- 6
Add the yogurt to the pot and mix well. Cook for a few minutes until the yogurt is well incorporated.
- 7
Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer until the beef is tender.
- 8
Once the beef is cooked, add the soaked and drained rice to the pot. Stir gently to combine.
