|Garlic||2 Clove (10 gm)|
|Water||3 3⁄4 Cup (60 tbs)|
|Ghee||1⁄2 Cup (8 tbs)|
|Black cumin||1 Teaspoon|
|Red chili powder||1 Teaspoon|
|Plain yogurt||3 Tablespoon|
|Cinnamon powder||1⁄2 Teaspoon|
|Tomato paste||1 Tablespoon|
|Basmati rice||1 1⁄2 Cup (24 tbs)|
1)In a pan, heat ghee and fry the onion and garlic until golden.
2)Add next 4 spices cook until light brown. Stir constantly.
3)Add beef, salt and water and cook on low heat for an hour or until meat is tender.
4)Drain the meat out onto a large platter, saving the stock for later use.
5)In another pan, heat ghee and fry onion until golden. Take out and reserve 2 tablespoons for later garnishing.
6)Add all the ingredients in stage two and cook on medium heat for 2 minutes.
7)In the same pan add all the ingredients of stage three, except rice and salt. Stir well for about 1 minute.
8)Add rice and the cooked meat (from stage one), and adjust salt.
9)Add stock little at a time and cook on low heat for 15 minutes in cover pan until dry.
10)Garnish gosht pulao with fried onions and serve hot.