👨‍🍳 作り方

1. 1

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

   ⏱️ 8-10 minutes
2. 2

   Add chopped onions to the pot and sauté until softened and lightly golden, about 5-7 minutes.

   ⏱️ 7 minutes
3. 3

   Add minced garlic and grated ginger, and cook for another minute until fragrant.

   ⏱️ 1 minute
4. 4

   Stir in the crushed tomatoes, cinnamon stick, cardamom pods, cloves, bay leaf, turmeric, coriander, and cumin. Cook for 5 minutes, stirring occasionally.

   ⏱️ 5 minutes
5. 5

   Return the browned beef to the pot. Add salt and black pepper. Pour in enough water or beef broth to just cover the meat. Bring to a simmer, then reduce heat, cover, and cook for 1 to 1.5 hours, or until the beef is tender.

   ⏱️ 1 hour 30 minutes
6. 6

   Once the beef is tender, remove it from the pot and set aside. Skim off any excess fat from the sauce if desired.

   💡 プロのコツ: This allows the rice to absorb the flavors without being too greasy.
7. 7

   Add the rinsed and soaked basmati rice to the pot with the sauce. Add 4 cups of water or beef broth. Stir well, ensuring the rice is submerged.

8. 8

   Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.

   ⏱️ 20 minutes
9. 9

   Once the rice is cooked, gently fluff it with a fork. Return the cooked beef to the pot and mix it into the rice.

   💡 プロのコツ: Fluffing the rice helps to separate the grains and prevent clumping.
10. 10

    Cover the pot again and let it steam for another 5-10 minutes off the heat.

    ⏱️ 10 minutes
11. 11

    Serve hot, garnished with fresh cilantro.

    💡 プロのコツ: A side of a simple salad or yogurt sauce complements this dish well.