This simplified take on an Indian classic will set taste buds buzzing as the warm, spicy aromas fill your kitchen. It’s a slow-cooked, one-pot wonder perfect for a midwinter meal.
Ingredients
- 1 bunch coriander
- 1/2 cup natural yoghurt
- 1 tsp ground turmeric
- 1 tsp garam masala
- 1 tsp ground coriander
- 1 tsp chilli powder
- 1 knob ginger grated
- 4 garlic cloves grated
- 1 kg stewing beef
- 1 tbs olive oil
- 2 cups basmati rice
- 4 onions sliced
- 3 cups beef stock
- 2 cinnamon quills
Method
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Step 1Finely slice the roots and stems off the coriander, reserving the leaves. Combine with yoghurt, spices, ginger and garlic. Cut beef into 3cm pieces and coat well with yoghurt mix. Place in the bowl of slow cooker.
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Step 2Rinse rice well under running water and place over beef in slow cooker.
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Step 3Heat oil or ghee in a frypan and cook onions over medium heat for 8-10 minutes until golden. Place on top of rice. Pour in stock, pop in cinnamon quills, cover and cook for 3-4 hours on high.
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Step 4Serve topped with reserved coriander leaves and natural yoghurt on the side.
Recipe Notes
You may need to check the liquid after a couple of hours’ cooking time. If it is drying out and the
rice and beef aren’t cooked properly, add a little more stock or water.
Choose your favourite cut of stewing beef - oyster blade, chuck or blade steak would all work well.
Reduce the chilli powder if you don’t like it too spicy.
Serve with some traditional Indian side dishes like cucumber raita and tomato salad.
This recipe was created by Greer Worsley for Best Recipes.
Recipe Reviews (6)
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