Ingredients:
3cm piece of ginger, peeled and chopped
1/2 tsp ground black pepper
pinch of saffron threads
1/2 tsp cinnamon
1 1/2 tsp nutmeg
salt to taste
1/4 tsp ground cloves
500g beef, cut into bite-sized pieces
2 large onions, chopped
4-5 garlic cloves, sliced
1/2 small tin tomato purée
1 1/2 tsp garam masala
1/2 maggi cube
1/2 tsp cardamom
1 tbsp margarine
375g (2 cups) basmati rice
Method:
Combine the ginger, pepper, saffron, cinnamon, nutmeg and salt in a mortar and pound to a paste. Add 3 garlic cloves and half the cloves then pound again.
In the meantime, cook the meat in a small pan with a little lightly-salted water for about 15 minutes, until almost done.
Fry the onions and remaining garlic in a frying pan with a little oil for about 5 minutes, or until soft then take off the heat and set aside.
Add 1/3 of the pounded spice mixture to the meat (there should just be a little liquid remaining in the pan). Now stir inn half the tomato purée and 3/4 tsp of the garam masala. Mix well to combine, turn off the heat then cover the pan and set aside.
Turn the rice into a sieve and wash under cold, running, water until the water runs clear. Set aside to drain.
In a pan, combine 500ml water with the maggi cube, the remainder of the cloves, half the remaining pounded spice mixture and the remainder of the tomato purée. Cook gently over low heat.
Melt 1 tbsp of butter in a large pan over medium. When all the butter has melted add in the remaining pounded spices and 3/4 tsp garam masala and the rice. Stir to coat the rice. Continue cooking until the rice is hot pour over the water with the spices. Bring the resultant mixture to a boil, then reduce to a simmer, cover the pot and cook for about 10 minutes, or until the rice is about half done.
At this point add the meat (and any liquid) to the pan. Return to a simmer, cover and cook for about 9 minutes more. When the rice is almost completely tender stir in the fried garlic and onion mixture and add the cardamom. Stir well to combine and continue cooking until all the ingredients are hot, the rice is tender and all the liquid has been absorbed.
Stir to ensure everything is mixed well then serve.
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