Serves 1
Directions
- 1Sear the beef in a drizzle of ghee inside a pressure cooker.
- 2Add a whole onion to the pressure cooker and brown the meat pieces well.
- 3Add bay leaves and 5 cups of water, then pressure cook for an hour and a half.
- 4Wash and soak 2 cups of basmati rice.
- 5Toast the rice in a drizzle of oil, season with chicken stock powder and a pinch of salt, add 2 cups of water, then simmer until most of the water is absorbed.
- 6Add a drizzle of saffron water over the rice, cover, and steam on low for 20 minutes.
- 7Fry tomato paste in a pan, season with salt, pepper, cardamom powder, cumin, cinnamon, and lumi powder, then fry for a few minutes and set aside.
- 8Remove the tender beef from the pressure cooker, place in a pot, add the canned chickpeas, and mash thoroughly.
- 9Add the fried tomato paste sauce and 2 to 3 cups of stock to the pot and stir on medium heat until it thickens.
- 10Serve the qeema over the cooked rice.
Ingredients
- 5 lbs beef
- a drizzle ghee
- 1 whole onion
- 2 bay leaf
- 5 cups water
- 2 cups basmati rice
- a drizzle oil
- 1 tbsp chicken stock powder
- a pinch salt
- 2 cups water
- a drizzle saffron water
- 3 tbsp tomato paste
- a good amount salt
- a good amount pepper
- a touch cardamom powder
- 1 tsp cumin powder
- 1 tsp cinnamon powder
- 1 tsp lumi powder
- 3 lbs canned chickpeas
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