Easy recipe: Fillet steak biryani

1kg beef fillet steak500ml veg oil4 large onions, sliced1/2 kg potatoes, peeled and cut into halvesFollow The Standard
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on WhatsApp1 teaspoon garlic, minced1 teaspoon ginger, minced1 tablespoon whole pilau mix2 tomatoes, cubed1 green pepper, finely diced250g tomato paste3 lemons, squeezed250ml buttermilk (maziwa lala)Salt to tasteRice2 cups pishori or basmati riceStay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UP4 cups waterStay Informed, Stay Empowered: Download the Standard ePaper App!1/2 teaspoon yellow food colour or saffronSalt to tasteMethod:Put the oil in a pan and fry the onions until golden brown. Using the same oil, fry the potatoes until they have a good crust on the outside, then keep them aside. Cut the fillet steak into cubes and keep aside. In a separate pan, put some vegetable oil (use the same oil for onions, it's flavourful) and fry the garlic and ginger.  Sauté for 2 minutes. Partly crush the whole pilau mix and continue to saute.Add thebeef fillet pieces, sauté for 2 minutes, then add a tablespoon of the Garam Masala. Stir well, then add tomatoes, green peppers, tomato paste and yoghurt. Stir, then add the fried potatoes. Sprinkle fried onions on top and add the lime juice. Bring to a boil, cover and let it cook until reduced, about 20-25 minutes on medium heat.On the other hand, measure 4 cups of water and add rice and salt. Cover until the rice is almost cooked. Sprinkle the yellow food colour on the rice and 2 tablespoons of the oil used to fry onions. Cover with a tight lid and put on a low flame so that the rice can steam and become fluffy. Enjoy!Follow The Standard
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500ml veg oil4 large onions, sliced1/2 kg potatoes, peeled and cut into halvesFollow The Standard
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on WhatsApp1 teaspoon garlic, minced1 teaspoon ginger, minced1 tablespoon whole pilau mix2 tomatoes, cubed1 green pepper, finely diced250g tomato paste3 lemons, squeezed250ml buttermilk (maziwa lala)Salt to tasteRice2 cups pishori or basmati riceStay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UP4 cups waterStay Informed, Stay Empowered: Download the Standard ePaper App!1/2 teaspoon yellow food colour or saffronSalt to tasteMethod:Put the oil in a pan and fry the onions until golden brown. Using the same oil, fry the potatoes until they have a good crust on the outside, then keep them aside. Cut the fillet steak into cubes and keep aside. In a separate pan, put some vegetable oil (use the same oil for onions, it's flavourful) and fry the garlic and ginger.  Sauté for 2 minutes. Partly crush the whole pilau mix and continue to saute.Add thebeef fillet pieces, sauté for 2 minutes, then add a tablespoon of the Garam Masala. Stir well, then add tomatoes, green peppers, tomato paste and yoghurt. Stir, then add the fried potatoes. Sprinkle fried onions on top and add the lime juice. Bring to a boil, cover and let it cook until reduced, about 20-25 minutes on medium heat.On the other hand, measure 4 cups of water and add rice and salt. Cover until the rice is almost cooked. Sprinkle the yellow food colour on the rice and 2 tablespoons of the oil used to fry onions. Cover with a tight lid and put on a low flame so that the rice can steam and become fluffy. Enjoy!Follow The Standard
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4 large onions, sliced1/2 kg potatoes, peeled and cut into halvesFollow The Standard
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on WhatsApp1 teaspoon garlic, minced1 teaspoon ginger, minced1 tablespoon whole pilau mix2 tomatoes, cubed1 green pepper, finely diced250g tomato paste3 lemons, squeezed250ml buttermilk (maziwa lala)Salt to tasteRice2 cups pishori or basmati riceStay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UP4 cups waterStay Informed, Stay Empowered: Download the Standard ePaper App!1/2 teaspoon yellow food colour or saffronSalt to tasteMethod:Put the oil in a pan and fry the onions until golden brown. Using the same oil, fry the potatoes until they have a good crust on the outside, then keep them aside. Cut the fillet steak into cubes and keep aside. In a separate pan, put some vegetable oil (use the same oil for onions, it's flavourful) and fry the garlic and ginger.  Sauté for 2 minutes. Partly crush the whole pilau mix and continue to saute.Add thebeef fillet pieces, sauté for 2 minutes, then add a tablespoon of the Garam Masala. Stir well, then add tomatoes, green peppers, tomato paste and yoghurt. Stir, then add the fried potatoes. Sprinkle fried onions on top and add the lime juice. Bring to a boil, cover and let it cook until reduced, about 20-25 minutes on medium heat.On the other hand, measure 4 cups of water and add rice and salt. Cover until the rice is almost cooked. Sprinkle the yellow food colour on the rice and 2 tablespoons of the oil used to fry onions. Cover with a tight lid and put on a low flame so that the rice can steam and become fluffy. Enjoy!Follow The Standard
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1/2 kg potatoes, peeled and cut into halvesFollow The Standard
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on WhatsApp1 teaspoon garlic, minced1 teaspoon ginger, minced1 tablespoon whole pilau mix2 tomatoes, cubed1 green pepper, finely diced250g tomato paste3 lemons, squeezed250ml buttermilk (maziwa lala)Salt to tasteRice2 cups pishori or basmati riceStay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UP4 cups waterStay Informed, Stay Empowered: Download the Standard ePaper App!1/2 teaspoon yellow food colour or saffronSalt to tasteMethod:Put the oil in a pan and fry the onions until golden brown. Using the same oil, fry the potatoes until they have a good crust on the outside, then keep them aside. Cut the fillet steak into cubes and keep aside. In a separate pan, put some vegetable oil (use the same oil for onions, it's flavourful) and fry the garlic and ginger.  Sauté for 2 minutes. Partly crush the whole pilau mix and continue to saute.Add thebeef fillet pieces, sauté for 2 minutes, then add a tablespoon of the Garam Masala. Stir well, then add tomatoes, green peppers, tomato paste and yoghurt. Stir, then add the fried potatoes. Sprinkle fried onions on top and add the lime juice. Bring to a boil, cover and let it cook until reduced, about 20-25 minutes on medium heat.On the other hand, measure 4 cups of water and add rice and salt. Cover until the rice is almost cooked. Sprinkle the yellow food colour on the rice and 2 tablespoons of the oil used to fry onions. Cover with a tight lid and put on a low flame so that the rice can steam and become fluffy. Enjoy!Follow The Standard
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1 teaspoon garlic, minced1 teaspoon ginger, minced1 tablespoon whole pilau mix2 tomatoes, cubed1 green pepper, finely diced250g tomato paste3 lemons, squeezed250ml buttermilk (maziwa lala)Salt to tasteRice2 cups pishori or basmati riceStay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UP4 cups waterStay Informed, Stay Empowered: Download the Standard ePaper App!1/2 teaspoon yellow food colour or saffronSalt to tasteMethod:Put the oil in a pan and fry the onions until golden brown. Using the same oil, fry the potatoes until they have a good crust on the outside, then keep them aside. Cut the fillet steak into cubes and keep aside. In a separate pan, put some vegetable oil (use the same oil for onions, it's flavourful) and fry the garlic and ginger.  Sauté for 2 minutes. Partly crush the whole pilau mix and continue to saute.Add thebeef fillet pieces, sauté for 2 minutes, then add a tablespoon of the Garam Masala. Stir well, then add tomatoes, green peppers, tomato paste and yoghurt. Stir, then add the fried potatoes. Sprinkle fried onions on top and add the lime juice. Bring to a boil, cover and let it cook until reduced, about 20-25 minutes on medium heat.On the other hand, measure 4 cups of water and add rice and salt. Cover until the rice is almost cooked. Sprinkle the yellow food colour on the rice and 2 tablespoons of the oil used to fry onions. Cover with a tight lid and put on a low flame so that the rice can steam and become fluffy. Enjoy!Follow The Standard
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1 teaspoon ginger, minced1 tablespoon whole pilau mix2 tomatoes, cubed1 green pepper, finely diced250g tomato paste3 lemons, squeezed250ml buttermilk (maziwa lala)Salt to tasteRice2 cups pishori or basmati riceStay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UP4 cups waterStay Informed, Stay Empowered: Download the Standard ePaper App!1/2 teaspoon yellow food colour or saffronSalt to tasteMethod:Put the oil in a pan and fry the onions until golden brown. Using the same oil, fry the potatoes until they have a good crust on the outside, then keep them aside. Cut the fillet steak into cubes and keep aside. In a separate pan, put some vegetable oil (use the same oil for onions, it's flavourful) and fry the garlic and ginger.  Sauté for 2 minutes. Partly crush the whole pilau mix and continue to saute.Add thebeef fillet pieces, sauté for 2 minutes, then add a tablespoon of the Garam Masala. Stir well, then add tomatoes, green peppers, tomato paste and yoghurt. Stir, then add the fried potatoes. Sprinkle fried onions on top and add the lime juice. Bring to a boil, cover and let it cook until reduced, about 20-25 minutes on medium heat.On the other hand, measure 4 cups of water and add rice and salt. Cover until the rice is almost cooked. Sprinkle the yellow food colour on the rice and 2 tablespoons of the oil used to fry onions. Cover with a tight lid and put on a low flame so that the rice can steam and become fluffy. Enjoy!Follow The Standard
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1 tablespoon whole pilau mix2 tomatoes, cubed1 green pepper, finely diced250g tomato paste3 lemons, squeezed250ml buttermilk (maziwa lala)Salt to tasteRice2 cups pishori or basmati riceStay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UP4 cups waterStay Informed, Stay Empowered: Download the Standard ePaper App!1/2 teaspoon yellow food colour or saffronSalt to tasteMethod:Put the oil in a pan and fry the onions until golden brown. Using the same oil, fry the potatoes until they have a good crust on the outside, then keep them aside. Cut the fillet steak into cubes and keep aside. In a separate pan, put some vegetable oil (use the same oil for onions, it's flavourful) and fry the garlic and ginger.  Sauté for 2 minutes. Partly crush the whole pilau mix and continue to saute.Add thebeef fillet pieces, sauté for 2 minutes, then add a tablespoon of the Garam Masala. Stir well, then add tomatoes, green peppers, tomato paste and yoghurt. Stir, then add the fried potatoes. Sprinkle fried onions on top and add the lime juice. Bring to a boil, cover and let it cook until reduced, about 20-25 minutes on medium heat.On the other hand, measure 4 cups of water and add rice and salt. Cover until the rice is almost cooked. Sprinkle the yellow food colour on the rice and 2 tablespoons of the oil used to fry onions. Cover with a tight lid and put on a low flame so that the rice can steam and become fluffy. Enjoy!Follow The Standard
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2 tomatoes, cubed1 green pepper, finely diced250g tomato paste3 lemons, squeezed250ml buttermilk (maziwa lala)Salt to tasteRice2 cups pishori or basmati riceStay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UP4 cups waterStay Informed, Stay Empowered: Download the Standard ePaper App!1/2 teaspoon yellow food colour or saffronSalt to tasteMethod:Put the oil in a pan and fry the onions until golden brown. Using the same oil, fry the potatoes until they have a good crust on the outside, then keep them aside. Cut the fillet steak into cubes and keep aside. In a separate pan, put some vegetable oil (use the same oil for onions, it's flavourful) and fry the garlic and ginger.  Sauté for 2 minutes. Partly crush the whole pilau mix and continue to saute.Add thebeef fillet pieces, sauté for 2 minutes, then add a tablespoon of the Garam Masala. Stir well, then add tomatoes, green peppers, tomato paste and yoghurt. Stir, then add the fried potatoes. Sprinkle fried onions on top and add the lime juice. Bring to a boil, cover and let it cook until reduced, about 20-25 minutes on medium heat.On the other hand, measure 4 cups of water and add rice and salt. Cover until the rice is almost cooked. Sprinkle the yellow food colour on the rice and 2 tablespoons of the oil used to fry onions. Cover with a tight lid and put on a low flame so that the rice can steam and become fluffy. Enjoy!Follow The Standard
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1 green pepper, finely diced250g tomato paste3 lemons, squeezed250ml buttermilk (maziwa lala)Salt to tasteRice2 cups pishori or basmati riceStay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UP4 cups waterStay Informed, Stay Empowered: Download the Standard ePaper App!1/2 teaspoon yellow food colour or saffronSalt to tasteMethod:Put the oil in a pan and fry the onions until golden brown. Using the same oil, fry the potatoes until they have a good crust on the outside, then keep them aside. Cut the fillet steak into cubes and keep aside. In a separate pan, put some vegetable oil (use the same oil for onions, it's flavourful) and fry the garlic and ginger.  Sauté for 2 minutes. Partly crush the whole pilau mix and continue to saute.Add thebeef fillet pieces, sauté for 2 minutes, then add a tablespoon of the Garam Masala. Stir well, then add tomatoes, green peppers, tomato paste and yoghurt. Stir, then add the fried potatoes. Sprinkle fried onions on top and add the lime juice. Bring to a boil, cover and let it cook until reduced, about 20-25 minutes on medium heat.On the other hand, measure 4 cups of water and add rice and salt. Cover until the rice is almost cooked. Sprinkle the yellow food colour on the rice and 2 tablespoons of the oil used to fry onions. Cover with a tight lid and put on a low flame so that the rice can steam and become fluffy. Enjoy!Follow The Standard
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250g tomato paste3 lemons, squeezed250ml buttermilk (maziwa lala)Salt to tasteRice2 cups pishori or basmati riceStay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UP4 cups waterStay Informed, Stay Empowered: Download the Standard ePaper App!1/2 teaspoon yellow food colour or saffronSalt to tasteMethod:Put the oil in a pan and fry the onions until golden brown. Using the same oil, fry the potatoes until they have a good crust on the outside, then keep them aside. Cut the fillet steak into cubes and keep aside. In a separate pan, put some vegetable oil (use the same oil for onions, it's flavourful) and fry the garlic and ginger.  Sauté for 2 minutes. Partly crush the whole pilau mix and continue to saute.Add thebeef fillet pieces, sauté for 2 minutes, then add a tablespoon of the Garam Masala. Stir well, then add tomatoes, green peppers, tomato paste and yoghurt. Stir, then add the fried potatoes. Sprinkle fried onions on top and add the lime juice. Bring to a boil, cover and let it cook until reduced, about 20-25 minutes on medium heat.On the other hand, measure 4 cups of water and add rice and salt. Cover until the rice is almost cooked. Sprinkle the yellow food colour on the rice and 2 tablespoons of the oil used to fry onions. Cover with a tight lid and put on a low flame so that the rice can steam and become fluffy. Enjoy!Follow The Standard
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3 lemons, squeezed250ml buttermilk (maziwa lala)Salt to tasteRice2 cups pishori or basmati riceStay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UP4 cups waterStay Informed, Stay Empowered: Download the Standard ePaper App!1/2 teaspoon yellow food colour or saffronSalt to tasteMethod:Put the oil in a pan and fry the onions until golden brown. Using the same oil, fry the potatoes until they have a good crust on the outside, then keep them aside. Cut the fillet steak into cubes and keep aside. In a separate pan, put some vegetable oil (use the same oil for onions, it's flavourful) and fry the garlic and ginger.  Sauté for 2 minutes. Partly crush the whole pilau mix and continue to saute.Add thebeef fillet pieces, sauté for 2 minutes, then add a tablespoon of the Garam Masala. Stir well, then add tomatoes, green peppers, tomato paste and yoghurt. Stir, then add the fried potatoes. Sprinkle fried onions on top and add the lime juice. Bring to a boil, cover and let it cook until reduced, about 20-25 minutes on medium heat.On the other hand, measure 4 cups of water and add rice and salt. Cover until the rice is almost cooked. Sprinkle the yellow food colour on the rice and 2 tablespoons of the oil used to fry onions. Cover with a tight lid and put on a low flame so that the rice can steam and become fluffy. Enjoy!Follow The Standard
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250ml buttermilk (maziwa lala)Salt to tasteRice2 cups pishori or basmati riceStay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UP4 cups waterStay Informed, Stay Empowered: Download the Standard ePaper App!1/2 teaspoon yellow food colour or saffronSalt to tasteMethod:Put the oil in a pan and fry the onions until golden brown. Using the same oil, fry the potatoes until they have a good crust on the outside, then keep them aside. Cut the fillet steak into cubes and keep aside. In a separate pan, put some vegetable oil (use the same oil for onions, it's flavourful) and fry the garlic and ginger.  Sauté for 2 minutes. Partly crush the whole pilau mix and continue to saute.Add thebeef fillet pieces, sauté for 2 minutes, then add a tablespoon of the Garam Masala. Stir well, then add tomatoes, green peppers, tomato paste and yoghurt. Stir, then add the fried potatoes. Sprinkle fried onions on top and add the lime juice. Bring to a boil, cover and let it cook until reduced, about 20-25 minutes on medium heat.On the other hand, measure 4 cups of water and add rice and salt. Cover until the rice is almost cooked. Sprinkle the yellow food colour on the rice and 2 tablespoons of the oil used to fry onions. Cover with a tight lid and put on a low flame so that the rice can steam and become fluffy. Enjoy!Follow The Standard
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Salt to tasteRice2 cups pishori or basmati riceStay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UP4 cups waterStay Informed, Stay Empowered: Download the Standard ePaper App!1/2 teaspoon yellow food colour or saffronSalt to tasteMethod:Put the oil in a pan and fry the onions until golden brown. Using the same oil, fry the potatoes until they have a good crust on the outside, then keep them aside. Cut the fillet steak into cubes and keep aside. In a separate pan, put some vegetable oil (use the same oil for onions, it's flavourful) and fry the garlic and ginger.  Sauté for 2 minutes. Partly crush the whole pilau mix and continue to saute.Add thebeef fillet pieces, sauté for 2 minutes, then add a tablespoon of the Garam Masala. Stir well, then add tomatoes, green peppers, tomato paste and yoghurt. Stir, then add the fried potatoes. Sprinkle fried onions on top and add the lime juice. Bring to a boil, cover and let it cook until reduced, about 20-25 minutes on medium heat.On the other hand, measure 4 cups of water and add rice and salt. Cover until the rice is almost cooked. Sprinkle the yellow food colour on the rice and 2 tablespoons of the oil used to fry onions. Cover with a tight lid and put on a low flame so that the rice can steam and become fluffy. Enjoy!Follow The Standard
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Rice2 cups pishori or basmati riceStay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UP4 cups waterStay Informed, Stay Empowered: Download the Standard ePaper App!1/2 teaspoon yellow food colour or saffronSalt to tasteMethod:Put the oil in a pan and fry the onions until golden brown. Using the same oil, fry the potatoes until they have a good crust on the outside, then keep them aside. Cut the fillet steak into cubes and keep aside. In a separate pan, put some vegetable oil (use the same oil for onions, it's flavourful) and fry the garlic and ginger.  Sauté for 2 minutes. Partly crush the whole pilau mix and continue to saute.Add thebeef fillet pieces, sauté for 2 minutes, then add a tablespoon of the Garam Masala. Stir well, then add tomatoes, green peppers, tomato paste and yoghurt. Stir, then add the fried potatoes. Sprinkle fried onions on top and add the lime juice. Bring to a boil, cover and let it cook until reduced, about 20-25 minutes on medium heat.On the other hand, measure 4 cups of water and add rice and salt. Cover until the rice is almost cooked. Sprinkle the yellow food colour on the rice and 2 tablespoons of the oil used to fry onions. Cover with a tight lid and put on a low flame so that the rice can steam and become fluffy. Enjoy!Follow The Standard
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2 cups pishori or basmati riceStay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UP4 cups waterStay Informed, Stay Empowered: Download the Standard ePaper App!1/2 teaspoon yellow food colour or saffronSalt to tasteMethod:Put the oil in a pan and fry the onions until golden brown. Using the same oil, fry the potatoes until they have a good crust on the outside, then keep them aside. Cut the fillet steak into cubes and keep aside. In a separate pan, put some vegetable oil (use the same oil for onions, it's flavourful) and fry the garlic and ginger.  Sauté for 2 minutes. Partly crush the whole pilau mix and continue to saute.Add thebeef fillet pieces, sauté for 2 minutes, then add a tablespoon of the Garam Masala. Stir well, then add tomatoes, green peppers, tomato paste and yoghurt. Stir, then add the fried potatoes. Sprinkle fried onions on top and add the lime juice. Bring to a boil, cover and let it cook until reduced, about 20-25 minutes on medium heat.On the other hand, measure 4 cups of water and add rice and salt. Cover until the rice is almost cooked. Sprinkle the yellow food colour on the rice and 2 tablespoons of the oil used to fry onions. Cover with a tight lid and put on a low flame so that the rice can steam and become fluffy. Enjoy!Follow The Standard
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4 cups waterStay Informed, Stay Empowered: Download the Standard ePaper App!1/2 teaspoon yellow food colour or saffronSalt to tasteMethod:Put the oil in a pan and fry the onions until golden brown. Using the same oil, fry the potatoes until they have a good crust on the outside, then keep them aside. Cut the fillet steak into cubes and keep aside. In a separate pan, put some vegetable oil (use the same oil for onions, it's flavourful) and fry the garlic and ginger.  Sauté for 2 minutes. Partly crush the whole pilau mix and continue to saute.Add thebeef fillet pieces, sauté for 2 minutes, then add a tablespoon of the Garam Masala. Stir well, then add tomatoes, green peppers, tomato paste and yoghurt. Stir, then add the fried potatoes. Sprinkle fried onions on top and add the lime juice. Bring to a boil, cover and let it cook until reduced, about 20-25 minutes on medium heat.On the other hand, measure 4 cups of water and add rice and salt. Cover until the rice is almost cooked. Sprinkle the yellow food colour on the rice and 2 tablespoons of the oil used to fry onions. Cover with a tight lid and put on a low flame so that the rice can steam and become fluffy. Enjoy!Follow The Standard
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1/2 teaspoon yellow food colour or saffronSalt to tasteMethod:Put the oil in a pan and fry the onions until golden brown. Using the same oil, fry the potatoes until they have a good crust on the outside, then keep them aside. Cut the fillet steak into cubes and keep aside. In a separate pan, put some vegetable oil (use the same oil for onions, it's flavourful) and fry the garlic and ginger.  Sauté for 2 minutes. Partly crush the whole pilau mix and continue to saute.Add thebeef fillet pieces, sauté for 2 minutes, then add a tablespoon of the Garam Masala. Stir well, then add tomatoes, green peppers, tomato paste and yoghurt. Stir, then add the fried potatoes. Sprinkle fried onions on top and add the lime juice. Bring to a boil, cover and let it cook until reduced, about 20-25 minutes on medium heat.On the other hand, measure 4 cups of water and add rice and salt. Cover until the rice is almost cooked. Sprinkle the yellow food colour on the rice and 2 tablespoons of the oil used to fry onions. Cover with a tight lid and put on a low flame so that the rice can steam and become fluffy. Enjoy!Follow The Standard
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Salt to tasteMethod:Put the oil in a pan and fry the onions until golden brown. Using the same oil, fry the potatoes until they have a good crust on the outside, then keep them aside. Cut the fillet steak into cubes and keep aside. In a separate pan, put some vegetable oil (use the same oil for onions, it's flavourful) and fry the garlic and ginger.  Sauté for 2 minutes. Partly crush the whole pilau mix and continue to saute.Add thebeef fillet pieces, sauté for 2 minutes, then add a tablespoon of the Garam Masala. Stir well, then add tomatoes, green peppers, tomato paste and yoghurt. Stir, then add the fried potatoes. Sprinkle fried onions on top and add the lime juice. Bring to a boil, cover and let it cook until reduced, about 20-25 minutes on medium heat.On the other hand, measure 4 cups of water and add rice and salt. Cover until the rice is almost cooked. Sprinkle the yellow food colour on the rice and 2 tablespoons of the oil used to fry onions. Cover with a tight lid and put on a low flame so that the rice can steam and become fluffy. Enjoy!Follow The Standard
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Put the oil in a pan and fry the onions until golden brown. Using the same oil, fry the potatoes until they have a good crust on the outside, then keep them aside. Cut the fillet steak into cubes and keep aside. In a separate pan, put some vegetable oil (use the same oil for onions, it's flavourful) and fry the garlic and ginger.  Sauté for 2 minutes. Partly crush the whole pilau mix and continue to saute.Add thebeef fillet pieces, sauté for 2 minutes, then add a tablespoon of the Garam Masala. Stir well, then add tomatoes, green peppers, tomato paste and yoghurt. Stir, then add the fried potatoes. Sprinkle fried onions on top and add the lime juice. Bring to a boil, cover and let it cook until reduced, about 20-25 minutes on medium heat.On the other hand, measure 4 cups of water and add rice and salt. Cover until the rice is almost cooked. Sprinkle the yellow food colour on the rice and 2 tablespoons of the oil used to fry onions. Cover with a tight lid and put on a low flame so that the rice can steam and become fluffy. Enjoy!Follow The Standard
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Add thebeef fillet pieces, sauté for 2 minutes, then add a tablespoon of the Garam Masala. Stir well, then add tomatoes, green peppers, tomato paste and yoghurt. Stir, then add the fried potatoes. Sprinkle fried onions on top and add the lime juice. Bring to a boil, cover and let it cook until reduced, about 20-25 minutes on medium heat.On the other hand, measure 4 cups of water and add rice and salt. Cover until the rice is almost cooked. Sprinkle the yellow food colour on the rice and 2 tablespoons of the oil used to fry onions. Cover with a tight lid and put on a low flame so that the rice can steam and become fluffy. Enjoy!Follow The Standard
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On the other hand, measure 4 cups of water and add rice and salt. Cover until the rice is almost cooked. Sprinkle the yellow food colour on the rice and 2 tablespoons of the oil used to fry onions. Cover with a tight lid and put on a low flame so that the rice can steam and become fluffy. Enjoy!Follow The Standard
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