Ingredients

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
• Salt
• 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

Shopping List

Here are the following shopping items to buy:

• Papaya
• 2 tomatoes
• Gingerroot paste
• Garlic paste
• 1 lemon
• Fresh cilantro
• Fresh mint
• 4 small potatoes
• 2 lb (1 kg) Beef Boneless Blade Simmering Steak
• Canola or sunflower oil
• Salt
• Ground turmeric
• Saffron threads
• Cardamom pods
• Whole cloves
• Cinnamon sticks
• Yellow food colouring
• Basmati rice
• Fried onions**
• Plain yogurt
• Milk

Directions

Follow these cooking methods/directions:

1. Combine saffron threads with milk in a small bowl; set aside to soak.
2. 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.
3. 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.
4. 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.
5. 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 aside.
6. 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 even layer.
7. 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.
8. 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.
9. 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.