2 small chilies chopped finely
2 teaspoon ground coriander
2 teaspoon ground cumin
1/2 teaspoon turmeric
2 tablespoon white vinegar
1/3 cup yogurt
I kg beef chunk steak chopped
2 tablespoon ghee
2 large onions sliced
2 cinnamon sticks
4 cardamom pods, bruised
2 cups basmati rice
2 1/2 cups beef stock
1 1/2 cups frozen peas
1/2 cup currants
2 large tomatoes quartered, seeded, sliced
1 cup slivered almonds toasted
1/4 cup chopped coriander
- Combine chilies, ground spices, vinegar and yogurt in medium bowl, add beef to coat in marinade. Cover; refrigerate 1 hour
- Heat ghee in large saucepan ; cook onions, cinnamon and cardamom, stirring until onions are browned lightly. Add beef mixture; simmer, covered, stirring occasionally, 1 hour or until meat is tender
- Meanwhile, place rice in medium bowl, cover with water; stand 30 minutes. Drain well
- Stir rice and stock into beef mixture; boil, then immediately simmer, covered, 10 minutes, stirring occasionally, or until rice is just tender. Discard cinnamon sticks, stir in peas, currants and tomatoes; stand covered, 10 minutes. Just before serving, stir in nuts and fresh coriander
