Back to 8 servings Beef 2 lb beef chuck or shoulder, cut into bite-size pieces 0.5 cup plain yogurt, full-fat preferred 2 tbsp ginger paste 2 tbsp garlic paste 1 cup onion, thinly sliced 5 green chilies, chopped and mashed, plus 8 whole for the rice Spices 1 tsp ground cumin 1 tsp ground coriander 2 tsp garam masala 1 tsp ground cardamom, seeds from about 4 pods 1 tsp ground cinnamon, from about 2 sticks 0.5 tsp ground nutmeg 0.5 tsp ground mace 0.5 tsp black pepper, freshly ground 1 tsp red chili powder, adjust for heat 2 bay leaves 1 tbsp salt, divided Frying 0.5 cup mustard oil, vegetable oil can replace it Rice 4 cups basmati rice, soaked 30 minutes, then drained 2 tbsp ghee 1 cup sliced onion, for frying Finishing 1 tsp kewra water 8 fresh green chilies, whole, not slit
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1 Step 1: Grind the cumin, coriander, cardamom, cinnamon, nutmeg, mace and black pepper if using whole spices, then mix with the garam masala and red chili powder.2 Step 2: Whisk the yogurt with the ginger paste, garlic paste and half the spice mix, then toss with the beef and marinate for at least 4 hours or overnight in the refrigerator.3 Step 3: Heat the mustard oil in a heavy pot over medium heat and fry the sliced onion until golden brown, about 8 minutes.4 Step 4: Add the mashed green chilies, bay leaves and the remaining spice mix and stir for 1 minute until fragrant.5 Step 5: Add the marinated beef and sear over medium-high heat, stirring, until its color changes and the liquid reduces, about 10 minutes.6 Step 6: Add 1 cup of hot water a little at a time, cover, and simmer on medium-low for about 1 hour, stirring now and then, until the beef is fork-tender and the oil rises to the surface.7 Step 7: Remove the beef to a bowl, leaving the gravy in the pot. Measure the gravy and add hot water to make 6 cups of liquid, then season with 2 teaspoons salt.8 Step 8: Heat the ghee in the pot over medium heat, fry the remaining sliced onion until golden, then stir in the drained rice and toast for 3 to 4 minutes.9 Step 9: Pour in the gravy liquid and bring to a boil over high heat, then reduce to medium until the liquid is level with the rice, about 10 minutes.10 Step 10: Gently fold in the cooked beef and the whole green chilies without breaking the grains, then cover, reduce to low and cook about 20 minutes until the liquid is absorbed and the rice is tender.11 Step 11: Sprinkle with kewra water, turn off the heat, keep covered and rest 10 minutes before fluffing gently with a fork. Make sure the beef reaches 160°F (71°C) in the gravy before serving.getsaucepan.com/r/977a90b7-2130-5bc4-b6a2-4d6ec87f0df0
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