Gayeka Khurma Aur Chaval (Curried Beef and Rice)

Ingredients

• half a pound of rice
• a little salt
• three cloves
• six cardamoms
• half-inch stick of cinnamon
• a little saffron
• two pounds of beef
• a cupful of water
• a cupful of thick curd
• a tablespoonful of tamarind juice
• two large onions sliced very fine
• six sliced green chillies
• one large red chilli sliced
• half a teaspoonful of mustard seeds
• quarter of a teaspoonful of caraway seeds
• a teaspoonful of cumin seeds
• a teaspoonful of coriander seeds
• a teaspoonful of poppy seeds
• a point of garlic

Method

1. 1

   Boil rice with salt, cloves, cardamoms, cinnamon, and saffron.

2. 2

   Strain when half cooked.

3. 3

   Fry onions, green and red chillies, and spices in ghee.

4. 4

   Add beef and brown.

5. 5

   Mix in condiment paste, water, curd, and tamarind juice.

6. 6

   Stew slowly for an hour.

7. 7

   Serve with boiled rice and pickles.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 133. The excerpt below is the record exactly as published.

three cloves, six cardamoms, half-inch stick of cinnamon, and a little saffron. When the rice is half cooked, strain it, picking out the cloves, cardamoms, and cinnamon. Spread the rice over the meat in the first vessel, pour melted ghee on top, cover, and cook till the rice is tender. Gayeka Khurma Aur Chaval. (Curried Beef and Rice.) Fry in boiling ghee two large onions sliced very fine, six sliced green chillies, one large red chilli sliced, half 324 MYSORE (Mussulman) a teaspoonful of mustard seeds, quarter of a teaspoonful of caraway seeds, a teaspoonful of cumin seeds, a tea- spoonful of coriander seeds, a teaspoonful of poppy seeds, a point of garlic, and a teaspoonful of salt. Pound all to a paste before frying. Fry two pounds of beef cut in small pieces till browned, then add the condiment paste with a cupful of water, a cupful of thick curd, and a tablespoonful of tamarind juice. Close the lid, and stew very slowly for an hour. Serve with plain boiled rice, and any Indian pickled vegetables such as chutnies, cucumbers, &c. Leavened bread may also be eaten. Battakh-Ka-Kurma. (Stewed Goose.) Clean a young goose about seven or eight pounds in weight. Cut it into sixteen pieces ; wash and dry them. Rub with a mixture of salt, pounded cumin, cardamoms, cinnamon, and white pepper, and let stand for an hour. Fry in eight ounces of boiling ghee four large onions sliced, a paste made of one teaspoonful of coriander, one teaspoonful of turmeric, one teaspoonful of cumin seeds, one teaspoonful of mustard seeds, a teaspoonful of poppy seeds, half a teaspoonful of caraway seeds, half a teaspoonful garlic, six large sliced green chillies, one large red chilli sliced, a stick of cinnamon broken in pieces, and a little lemon juice. When the onions are browned, add the pieces of goose, which fry lightly. Pour into the pot two cupfuls of cocoanut milk, two cupfuls of thick curd, and two cupfuls of water. Stir 325 BANQUETS OF THE NATIONS all together, then add a couple of bay leaves, six corian- der leaves, a handful of sultana raisins, and a dozen of almonds blanched and cut in halves. Cover, and stew- gently for three hours. Ten minutes before dishing put in the juice of a lemon. Remove the leaves and the rougher pieces of the bird, and serve with rice, bread , and pickled vegetables. Jillebee. (Macaroni Sweet.) One pound wheat flour, one pound ghee, one and a half pounds rice flour, one ounce gram (or pea) flour, one ounce lentil flour, and one ounce and a half of milk curd. Mix the flours and curd with an ounce of ghee into a paste, and keep over-night. In the morning put it into a large dish and beat it into a foam. If too thick, sprinkle some milk over it so as to make it sticky. Put a pan on a slow fire, and pour the ghee in it. Make a strong syrup of the sugar beforehand, and keep it near you. Then take a tin cup and make a hole in the bottom as large as a pea, hold it over the boiling ghee, and pour the paste into the cup, having your left hand finger on the hole. Then remove your finger and make four rounds in the boiling ghee as many times as the frying pan will hold, turn them with a skimmer, and remove as dry as possible, and put them into the syrup. Place to the one side, and repeat the process till all the paste is finished. Kheer. (Sweet Rice.) Take half a pound of rice, wash it well, and steep for an hour. Then boil till soft, but not pulpy. Pour over half 326 MYSORE (Mussulman) a pound of strong sugar syrup in which you have boiled two sticks of cinnamon and six cardamoms. Remove the cinnamon and cardamoms, and just before dishing stir in a large cupful of cream. Kaddtj Halva. (Vegetable Marrow Sweet.) Take two pounds vegetable marrow, one and a half pounds ghee or butter, half pound sugar, two ounces rosewater, and a pinch of saffron. Having cleaned the marrow, cut it into small chunks, and let them boil in water for about thirty-five minutes. When the marrow is well boiled, drain off the water into a basin (keep this water) . Put the marrow in one and a half pounds of boiling butter, and let it cook for half an hour, taking care that you do not burn it. In the meantime put the sugar into the water that was drained from the marrow, and put on to the fire and boil till it becomes thick. After which pour it over the pieces of marrow, and keep it on the fire till all the water has evaporated. Just before taking it off the fire put the rosewater and a touch of saffron in it. To be eaten hot. 327 XLIII. — NEPAL Menu Motichur (Fruit Liquor) Bhat Dal (Boiled Rice) (Lentils)" Mansu Pakuwa Mansu Bhutura (Boiled Meats) (Fried Meats) Tihun (Stewed Meats) Achari Thari-Thari Ko Machha Ko-Achar (Various Chutnies) (Fish Chutnies) Dahi (Curdled Milk) Dudh (Plain Milk) Masala (Dried Fruits) 328 NEPAL Motichur. (Fruit Liquor.) Ferment any kind of fruits ; concentrate, and load with strong spirit. Syrups of all kinds can be bought, which may be boiled and the spirit added along with different kinds of spices. Bhat. (Boiled Rice.) Wash rice, and drain. Put some water into an earthen- ware pot, which place on the fire. When the water is boiling plunge the rice in, and when the water is evap- orated the rice is ready. Dal. (Lentils.) Wash some lentils and steep overnight. Put them in a pot with some of the water they were steeped in, also a tablespoonful of pounded onions, a teaspoonful each of ground coriander and cumin seeds, a pinch of red pepper, and a little salt

Cook this with the app: pantry check, scaling, and the assistant.