👨‍🍳 تعليمات

1. 1

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the meat cubes on all sides. Remove meat and set aside.

   ⏱️ 10 minutes
2. 2

   Add chopped onions to the pot and sauté until softened and lightly browned. Add minced garlic and grated ginger, cooking for another minute until fragrant.

   ⏱️ 8 minutes
3. 3

   Stir in the turmeric, coriander, and cumin powders. Cook for 30 seconds, stirring constantly, until fragrant.

   ⏱️ 30 seconds
4. 4

   Add the crushed tomatoes, cinnamon stick, cardamom pods, and cloves. Return the browned meat to the pot. Season with salt and black pepper.

5. 5

   Pour in enough water or broth to cover the meat. Bring to a boil, then reduce heat to low, cover, and simmer for 1 to 1.5 hours, or until the meat is tender.

   ⏱️ 1 hour 30 minutes

   💡 نصائح احترافية: Check liquid levels periodically and add more water/broth if needed.
6. 6

   While the meat is simmering, cook the basmati rice. In a separate pot, combine the rinsed and soaked rice with 750ml of water or broth, a pinch of salt, and a drizzle of oil. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender.

   ⏱️ 20 minutes
7. 7

   Once the meat is tender, remove the cinnamon stick, cardamom pods, and cloves. Taste and adjust seasoning if necessary. The sauce should have thickened slightly.

   💡 نصائح احترافية: If the sauce is too thin, simmer uncovered for a few minutes to reduce.
8. 8

   Serve the tender meat and its rich sauce over the fluffy basmati rice. Garnish with fresh coriander.

   💡 نصائح احترافية: A side of salad or a simple yogurt dip complements this dish well.