It all starts with the beef. For this recipe you will need 1 kg of beef cut into chunks, 1 cup of yogurt, 2 tablespoons of minced garlic, 1 tablespoon of minced ginger, turmeric, chili powder, cumin, coriander powder, salt and pepper, and cooking oil. The yogurt is key it tenderizes the meat and makes it juicy.
Mix everything together and let the beef marinate for at least one hour, but if you have time, leave it overnight in the fridge for deeper flavor.Once marinated, heat oil in a pot and brown the beef until it has a nice color.
Add a little water, cover, and let it simmer for 40 to 60 minutes until tender and full of its own thick sauce. While the beef cooks, work on the rice.
You will need 3 cups of basmati rice, 5 cups of water, salt, bay leaves, cloves and cardamom pods. Wash the rice thoroughly, then boil it with the whole spices and salt until it is only 70 to 80 percent cooked. It should still be firm. Drain and set aside.The flavor base is what brings it all together.
In a separate pan, fry two sliced onions until golden brown, then add two chopped tomatoes and cook until soft. Stir in a teaspoon of garam masala, a touch of paprika for color, half a cup of julienned carrots and half a cup of raisins if you like that sweet-savory coastal touch.
Now for the best part the layering. In a large heavy pot, start with a layer of rice, then a layer of beef with its sauce, then repeat. Finish with rice on top, and garnish with the crispy fried onions and fresh cilantro. Cover the pot tightly so no steam escapes and let it cook on very low heat for 15 to 20 minutes.
This cooking is what allows all the flavors to blend into those perfect, distinct layers.
Serve hot with kachumbari or raita, and enjoy your weekend treat with family.
