Here are the following ingredients:
- Pinch saffron threads
- 2 tbsp (30 mL) milk
- 2 lb (1 kg) Beef Boneless Blade Simmering Steak
- 2 tbsp (30 mL) minced papaya
- 1 cup (250 mL) plain yogurt
- 1 cup (250 mL) chopped tomatoes
- 1 tsp (5 mL) EACH gingerroot paste and garlic paste (See Tip*)
- ¼ tsp (1 mL) ground turmeric
- 1 tsp (5 mL) fresh lemon juice
- 2 tbsp (30 mL) EACH chopped fresh cilantro and mint
- 2 cups (500 mL) basmati rice
- Canola or sunflower oil
- 4 small potatoes, cut in half
- 4 cardamom pods
- 4 whole cloves
- 2 cinnamon sticks
- Yellow food colouring
- 1½ cups (375 mL) fried onions, divided (See Tip**)
- Additional plain yogurt
Here are the following shopping items to buy:
Follow these cooking methods/directions:
saffron threads with milk in a small bowl; set aside to soak.
- Cut beef into
1-inch (2.5 cm) pieces and place in a bowl. Add papaya and stir to combine.
Stir in yogurt, tomatoes, gingerroot, garlic, turmeric, lemon juice, cilantro, mint,
1 tsp (5 mL) salt and saffron mixture. Cover and refrigerate for at least 2 hours
or for up to 24 hours.
- Meanwhile, place
rice in a medium bowl, add cold water and swish the rice. Drain off water and
repeat 3 more times until the water in the bowl is somewhat clear. Cover with
fresh water and let soak for 2 hours.
- Heat 2 to 3
inches (5 to 7.5 cm) of oil over medium in a deep saucepan until oil reaches 350°F (180°C). Deep-fry potatoes for about 5 to 7
minutes or until golden. Transfer to a paper towel-lined plate with a slotted
spoon and set aside.
- Drain rice
and place in a saucepan. Add fresh water to cover by about 2 inches (5 cm) and
bring to a boil over medium-high heat. Season water with salt, reduce heat and
boil gently for 5 to 10 minutes or until rice is half-cooked. Drain and set
- Combine beef
mixture, potatoes and ¼ cup (60 mL) oil in a large Dutch oven or enamelled
cast-iron roaster, mixing well. Spoon par-boiled rice over top and spread in an
- Heat ¼ cup
(60 mL) oil over medium-low heat in a small saucepan. Add cardamom, cloves and cinnamon
sticks; heat for 2 minutes or until sizzling and fragrant. Pour spices and oil over
rice. Drizzle a few drops of food colouring onto the tip of a knife and run it
through the rice to distribute. Scatter a handful of fried onions over top.
- Cover pot
with foil and place the lid over foil (this prevents steam from escaping). Bake
in preheated 330°F oven for about 2 hours or until the meat is fork-tender.
- Transfer to a
serving platter. Serve with additional yogurt and remaining fried onions.
*For the garlic and gingerroot paste, you can use the purée or paste found in jars in the grocery store or use a fine grater, such as a Microplane, to make your own purée in small amounts just as you need it.
**Fried onions, which are crispy, dehydrated fried onions, can be found in packages or containers at any Indian grocery store or in the Southeast Asian section of well-stocked supermarkets.