1Kg Beef, cut into cubes 1 sweet pepper
1kg Rice 1 bunch dania
½ kg onion 1 chilli
1 tsp.Garlic 1 tsp. paprika pepper
1 tsp Ginger
1 heaped tsp.powdered pilau mixture Extras: Lightly browned onions
400g tin tomato paste A few cardamom pods
1 ½ pkt (500mls) mala A few cinnamon sticks
4 potatoes, quartered Oil
1 C. finely grated carrots
Clean and cut the beef into cubes. Heat up the oil and fry sliced onions until light brown but do not over brown.Remove the onions and keep aside.Colour the potatoes and fry in the same oil until brown and remove.Reduce the oil to about ¾ cup.Mix the meat with all other spices and keep aside .Heat up the oil in a pan and add the meat.Place the pan on slow heat and cook covered,turning the food from time to time until the oil comes to the top and the meat is cooked and stew is thick.
RICE: Boil the rice in plenty of water until half done; drain off all the liquid, pour more oil over the rice. Mix a little colouring with oil and make holes in the rice and pour the colour in 3 parts.Also soak the saffron in water and squeeze out the saffron from water and use the water to colour parts of the rice. Place the onions, cardamons and cinnamon in the centre of the rice, cover and bake for 20-25 minutes or until the rice is cooked.Serve with Biriani Stew.