|Lean stewing beef/Lean stewing lamb||2 1⁄2 Pound, cubed|
|Meat broth/Water||3 Cup (48 tbs)|
|Bay leaf||1 , broken|
|Spice paste||2 Ounce (Spicy Paste Given In Braised Delhi Chicken)|
|Long grain rice||1 Cup (16 tbs)|
|Fresh tomatoes||3 , chopped|
|Green pepper||1 , diced|
Fry beef in hot oil until well-colored.
Add broth or water and about 1 teaspoon salt.
Drop in bay leaf and simmer meat until almost tender.
Meanwhile prepare spicy paste in a small saucepan and add the rice.
Stir about 1 minute.
Combine with the meat mixture.
Add tomatoes and green pepper.
Pour into a casserole and cover.
Bake 35 to 40 minutes or until both rice and beef are tender.
Add more hot water or broth during baking, if necessary.
Taste for seasoning.