Beef Rice aka Irachi Chor as they call it in Kerala, is perfect for a spicy, wholesome Sunday meal. The best part? It can be on your table in 30 minutes flat.
Wash and soak 1 kg basmati rice in water for 30 minutes. Set aside. In a large pressure cooker, heat 2 tbs ghee.
Fry 3 large sliced onions. Remove the fried onions and set aside. Into the ghee left in the cooker, add 4 cardamoms, 4 cloves and 1 inch cinnamon stick, crushed, 4 small bay leaves.
Add a paste made out of 5 large garlic cloves, 1 inch piece of fresh ginger and 5 green chillies. When the paste has been cooked, add 1/2 tsp turmeric powder, 1 tsp red chillies powder, 1 tsp meat masala, 2 tsp coriander powder and 2 tsp biryani masala. Stir well, adding a bit of water so the masala does not stick to the pot.
Add 3 small chopped tomatoes. Fry well until the oil begins to run clear. Add 1 kg cubed and cleaned beef. Add half the fried onions we set aside earlier. Add 2 tbs chopped cilantro and 2 tbs chopped mint.
Add 2 cups of water, 2 tsp salt. Mix well. Pressure cook for at least 8 whistles, until the meat is tender and well cooked. Open the cooker when the steam is done. Add the soaked rice and add 2 more cups of water. Add more salt if required. The rice should be soaked well in the cooker, with the water 2 cm above the rice.
Seal the cooker and set on low flame. Pressure cook until you get two whistles. Switch off the flame. Let it sit for 10 minutes. Open the cooker, give the rice a gentle stir with a fork.
Garnish with 1 tbs chopped cilantro and the remaining fried onions. Serve hot with yoghurt, poppadoms and a sweet Indian pickle.
By Linda Joseph Kavalackal,
Christ & Co.
