INGREDIENTS
2 cups rice (basmati or any long grain variety)
3 tablespoons oil
¼ teaspoon curry powder
¼ teaspoon white pepper
1 medium sized onion, sliced
2 -3 cloves of garlic (chopped)
2 cups of beef cut into one inch cubes and previously cooked
½ teaspoon ground paprika
3 tablespoons tomato paste
2 carrots cut into coin shape
1 cup of green beans cut up in one inch pieces
1 chicken bouillon cube
4 cups water or vegetable stock
Salt (optional since you are using bouillon and stock)
Preparing the beef
Put cubed beef, small onion, 3 cloves of chopped garlic and a bouillon in a saucepan and add a cup and a half of water. Cook over medium heat for 15 minutes.
PREPARATION
1. Add oil in a heat resistance pot, then add the beef and sauté for 2 minutes. Add onion and garlic. Saute for about 2 more minutes. Add tomato paste and bouillon and stir well.
2. Add about ¼ cup of water, then add curry powder and white pepper.
3. Let sauce simmer for 3 minutes.
4. Add 3 cups of vegetable stock or water and add carrots and green beans. Add rice and close lid. Allow to boil for 2 minutes.
5. Stir and lower heat. (About one level above the lowest heat).
6. Cover top of pan with paper towel before closing lid and allow rice to cook until soft.
7. Check after 20 minutes and stir. If rice is hard, add a little more water, stir and cover.
8. Check again in 10 minutes. Rice is cooked if you squeeze a grain between your thumb and index finger and there is no hard core.
9. Garnish with your choice of vegetables and serve.
Variations
Use chicken instead of beef
Cook it with vegetables and serve with barbecued chicken on the side (Especially if there are vegetarians among your guests)
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