Recipe by Goose and Gander Kitchen, Caledon
350g Basmati rice (soaked for 30 mins)
400g lean ground beef or lamb
1 large onion, chopped
1-inch piece of cinnamon bark
4 cardamom pods, bruised
Pinch of saffron
1 teaspoon of Indian red chili powder
Pinch of salt
3 tablespoons of plain yogurt
1-inch piece of ginger, minced to a paste
2 garlic cloves, minced to a paste
½ cup milk
1 cup chicken stock or beef stock – Landman Gardens & Bakery
Juice of 1 lime
Fresh mint leaves
Raisins or diced dried prunes
- Set oven to 300 degrees F.
- Cook the rice in salted water until it’s about 50% cooked (not more); strain and set aside.
- Mix the saffron and milk in a glass measuring cup and give a quick stir. Let sit.
- Heat 2 tablespoons of cooking oil or ghee in a Dutch oven or deep pan. Add the diced onion and cook until translucent. Add the whole spices and fry, stirring constantly, for 2 or 3 minutes.
- Next, add the ground meat, ginger and garlic, and fry until beef browns and is fully cooked.
- Mix in the plain yogurt and chili powder, cook over low for 3 or 4 minutes, then take off heat.
- Here, you can either use a clean Dutch oven, or remove the meat mixture from the one you’re using, and set it into a bowl while you layer. Just make sure that the container you’re using is ovenproof, had a fitted lid and is deep enough to accommodate all of the rice and beef filling.
- Layer the ingredients in the Dutch oven or pot as follows:
- Rice, beef mix, ¼ cup of saffron milk, squeeze of lime, mint leaves, dried fruit. Rice should be the last layer that goes in before adding the chicken stock.
- Cover with a layer of foil or parchment paper, pop the lid on and bake for 15 minutes.