For the Meat Masala:
- 1 pound stewing beef cubed
- ½ cup vegetable oil
- 1 tsp whole Handi cumin seeds
- 6-8 Handi whole black peppers
- 3-4 Handi laung (cloves)
- 1 Handi black cardamom (optional)
- 1-1.5 inch piece Handi cinnamon stick
- 2 medium sized onions (for 1 cup sliced)
- 2 thinly sliced green chillies
- 1 ½ tbsp Handi ginger paste (measuring spoons)
- 2 tbsp Handi garlic paste (measuring spoons)
- 1 tsp Handi salt
- 1 tbsp Handi red chilli powder
- ½ tsp Handi turmeric powder
- ½-1 tsp Handi red chilli flakes
- 1 tsp Handi coriander powder
- 1-2 medium tomatoes diced see notes
- 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
- Handi rice to draWash in 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.
- 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!
- 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.