2 teaspoons ground cumin
1 tablespoon paprika
1 teaspoon ground cardamom
1 teaspoon black pepper
¼ teaspoon ground cloves
¼ cup vegetable oil(60 mL)
2 medium red onions, thinly sliced
4 cloves garlic, minced
2 tablespoons ginger, minced
1 serrano chile, finely chopped
1 tablespoon pilau masala
2 beef stock cubes
1 cinnamon stick
¼ cup fresh cilantro(10 g), roughly chopped
1 lb beef sirloin(455 g), cubed
3 roma tomatoes, diced
1 lb potato(455 g), waxy, peeled and cut into 1 inch (2 cm) chunks
4 cups water(960 mL)
2 cups basmati rice(400 g)
To make the pilau masala, combine the cumin, paprika, cardamom, black pepper, and cloves in a medium bowl. Place aside.
Over medium-high heat, heat a big saucepan. Sauté the red onion in the oil for 10-15 minutes, or until dark brown.
Garlic, ginger, serrano chile, pilau masala, beef stock cubes, cinnamon stick, and cilantro are added to the pot. Cook until aromatic, about 1-2 minutes.
Cook until the steak is browned, about 8 minutes.
Cook, stirring occasionally, until the tomatoes have lost their liquid, about 4-5 minutes.
Combine the potatoes and water in a mixing bowl. Cook for 10 minutes after bringing to a boil.
Stir in the rice and cover. Reduce the heat to medium-low and continue to cook for another 20 minutes, or until the rice is tender and the liquid has evaporated.
Serve while hot and enjoy.
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