For Sunday lunch, a beef curry paired with East Indian Arroz (Pulao). The beef curry is prepared by marinating the beef in green masala before adding red masala, resulting in a rich and fabulous flavour. The East Indian Arroz is a pulao made with brown onions and cashew nuts, though this time, raisins and boiled eggs were left out.
Ingredients
1 kilo ( undercut) beef steak slices
Cut into 1 inch pieces
Clean wash the beef well
For the Marination
Marinate the beef with
Grind to paste the below mentioned ingredients
40 grams of coriander leaves
4 green chillies
1 teaspoon of cumin powder
1/2 teaspoon of pepper powder
2 teaspoons of ginger garlic paste
1 medium size onion sliced
Marinate the beef with this masala , salt to taste and keep aside for half an hour.
Ingredients for the masala for the curry
8 dry kashmiri Chillies
1 tablespoon of coriander seeds
1 teaspoon of cumin seeds
1/2 teaspoon of pepper corn
1 inch cinnamon stick
6 cloves
Dry roast the above ingredients and keep aside
1 big size onion sliced
Fry the sliced onions until they turn lightly brown
1/2 teaspoon of turmeric powder
1 tablespoon of ginger garlic paste
Method
Grind all the above mentioned dry roast spices , fried onions , turmeric powder and ginger garlic paste to a paste with just enough water
Ingredients for the curry
3 medium size onions finely chopped
4 medium size tomatoes finely chopped
3 medium size potatoes chopped for cooking
Ghee/ clarified butter for cooking
Salt if required
1/4 cup finely chopped coriander leaves
Method
Step 1
In a pressure cooker, add the clarified butter, once hot sear the meat pieces in batches (frying till lightly brown). Keep aside.
Step 2
Add more ghee only if required. Sauté the finely chopped onions until they turn lightly brown. Add the tomatoes and cook till soft, Stir frying occasionally.
Step 3
Add the ground masala and stir fry for a minute. Add 1 cup water and allow to cook.
Add the beef pieces and just enough water.
Pressure cook on high, after the first whistle lower the flame and pressure cook for another 15 minutes.
Step 4
Once the steam is released, add the potatoes and cook for 2 whistles on high flame.
Step 5
Finally, add finely chopped coriander leaves and salt only if required.
For the Arroz / pulao
Ingredients
300 grams of basmati rice
Wash the rice well, soak for 10 minutes
3 medium size onions sliced
1 stock cube
Few cashew nuts
Hot water
2 inch cinnamon stick
8 cloves
2 bay leaves
5 cardamom
Method
Step 1
Heat up some oil in a pan, add 1/2 teaspoon of salt. Sauté the finely sliced onions in batches until they turn brown. Keep aside.
Step 2
Fry the cashew nuts lightly and keep aside.
Lightly fry the cinnamon stick, cloves, bay leaves and cardamom.
Step 3
Add the completely drained rice , crumbled stock cube, some of the brown onions, reserving some for later use. Stir fry the onions and rice for a minute.
Step 4
Add hot water, 1/2 inch above the rice. Once it comes to a good boil , cover with a lid and cook till done.
Step 5
Garnish with the reserved brown sliced onions and Cashew nuts. You can also garnish with 2 boiled eggs, sliced .
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