Ingredients: |
Ingredients: -3/4 cup vegetable oil -3 large onions, peeled and finely chopped -1 1/2 pounds beef for stew, cut into 1-inch cubes -6 carrots, peeled and cut into thick strips -2 1/2 cups rice -3 cups boiling water (approximately) -Salt and pepper to taste -2 teaspoons ground turmeric -2 teaspoons cumin seeds -1/2 teaspoon ground cumin
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Directions: |
Directions:-Heat the oil in a large, heavy casserole or Dutch oven.
-Saute the oninos for 4-5 minutes over low heat, and then add the beef.
-Brown it well on all sides, stirring frequently, for 10-12 minutes.
-Layer the carrots on top of the meat and onion mixture, but do not stir.
-Put the rice on top of the carrots, and carefully pour in the boiling water down the side of the pot. It should come to 1 inch over the surface of the rice.
-Sprinkle with the salt, pepper, urmeric, cumin seeds and cumin, and stir carefully so that the spices blend wonly with the rice, and the meat and vegetables remain undisturbed.
-Bring the mixture to a boik, reduce the heat to medium low, cover the pot and simmer for 40 minutes, until most of the water has evaporated. check to be sure the mixture does not burn.
-Let the water pot boil at fairly hgh heat until the water has evaporated, about 15-20 minutes.
-Poke several holes in the rice with the handle of a wooden spoon to allow the water on the bottom of the pan to evaporate.
-Fluff up the rice layer without touchng the vegetables or meat. Reduce the heat to very low, cover the pot tightly and steam the plov until the rice is tender, about 20-30 minutes more.
-Remove from the heat and let it stand for minutes before serving.
-Put the rice on a large serving platter and mound the meat and vegetable over it.
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