Ingredients
1 Kg of Jeera Rice (5 Cups), washed and soaked in water for 30 minutes
1.25 Kg Beef Cubes (marinated garam masala, ginger garlic paste, turmeric powder and salt)
Garam Masala: 1 tsp of Kuskus, 1 Star Anise, 2 inch stick of Cinnamon, 5 green Cardamom, 6 cloves, 1 tsp of fennel seeds. Ground to fine Powder.
Use 3 tsps of the garam masala powder, 4 tsps of ginger garlic paste (5 cloves garlic, 1 inch ginger ginger garlic paste), 1 tsp salt and 3/4 turmeric powder. Add to beef cubes and marinate for 3 minutes.
Into the jar with the remaining ginger garlic paste, add 6 to 7 green chillies and make a paste.
Method: Place a pressure pan on the stove and add marinated beef pieces and little water and pressure cook for 4 whistles. Place a pressure cooker on the stove. Add 4 tablespoons of Ghee. When hot the following spices: 1 tsp of Fennel seeds, 8 Green Cardamom, 2 pepper corns, 10 cloves, 1.5 inch of Cinnamon stick and 1 star anise. Fry for a minute.
Add the drained rice and fry for a few minutes. Add 8 cups of hot water and 1 cup of beef stock (from the boiled meat). Add 1 tsp of Salt. Mix well and close and pressure cook on slow flame (4 minutes) for 1 whistle. Keep aside for 20 minutes to cool down.
Add the drained rice and fry for a few minutes. Add 8 cups of hot water and 1 cup of beef stock (from the boiled meat). Add 1 tsp of Salt. Mix well and close and pressure cook on slow flame (4 minutes) for 1 whistle. Keep aside for 20 minutes to cool down. Open the pressure cooker with rice and spread the rice onto a tray.
Place a vessel on the stove and add 4 tablespoons of ghee. When hot add and fry half cup of Cashewnuts and remove and then half cup of Raisins or Sultanas, fry and remove. Now add the mixture of ginger, garlic, grenn chilli paste and fry for 30 seconds. Add 4 sliced onions and 1 tsp of salt. Let it fry till golden brown.
Add 1 tsp of pepper powder and 3/4 tsp of turmeric powder. Add 400 gms chopped tomatoes, mix well and let it cook on medium flame for 5 minutes till oil separates. Add half cup of beaten yoghurt. Mix well and add ground garam masala (the remaining). Add 1/4 cup coriander leaves and 2 tblsp chopped mint. Add boiled beef, mix well and add remaining gravy and let it cook for 10 to 15 minutes, until beef has cooked. Add water if it becomes dry.
Make layers of rice and beef gravy. In a big vessel, add one layer of beef gravy, on top some rice, sprinkle some fried onions (supermarket) or make some fried onions. Sprinkle chopped coriander leaves, mint, cashewnuts, raisins, 2 tsps of ghee. sprinkle milk (saffron threads). Make next layer of the same. If any remaining beef and rice, make a third layer. Add few blobs of ghee on top. Close with Aluminium foil and then the lid, so the steam does not escape. Keep on slow flame for five minutes. Open and mix well.
Serve with Raita (Yoghurt, onion, tomatoes, cucumber mixture)
Cooking With Dexter 