4-6 dried plums or aloo bukharay. can omit and sub with lemon juice
2 medium potatoes cut into 1.5 inch pieces
For the Rice:
3 cups Handi rice
3 tablespoons Handi salt
For the finishing touches:
½ cup chopped cilantro
¼ cup chopped mint (optional)
Juice of a lemon or lemon slices
1 tsp of yogurt mixed with 2 tbsp water
Rang/Yellow coloring
3-5 green chilies
Instructions:
Rice
Wash Handi rice to drain away excess starch and then soak and set aside.
Boil the Handi rice in salted water while your masala is cooking until it is just cooked, but not tender enough to eat as is.
Meat Masala
Heat ½ cup oil in saute mode (medium heat) and add your Handi whole spices
When they sputter and smell toasty add your onion and green chilies and cook till the edges of the onion are golden
Now add your Handi ginger and garlic paste, saute for a minute
Add the spices, give it a quick mix
Stir in the beef, sauteeing until the beef cubes are evenly browned.
Stir in your tomatoes, dried plums (if using), and 2 cups hot water.
Pressure cook (manual) for 14 minutes
Quick release then add the potatoes and cook for another 3 minutes (4 if your potatoes usually take a long time to cook)
Quick release and then saute to dry up the excess liquid. The masala should be so dry that it starts to stick to the bottom and the oil rises to the top.
Taste and adjust seasoning – you want a little salty and a little spicy – so add your favourite Handi spices in accordance to your taste!
Layering
Layer half the rice in the pot you used to cook it, then the meat masala, then scatter cilantro, mint and chilies over top and follow it by the remaining half of the rice.
Mix a little food color with yogurt and drizzle over top.
Cover the pot and cook on the lowest heat for 25 minutes.
Use a flat spoon or a small plate and gently mix it to avoid breaking the rice and serve with raita and kachumbar.