3tablespoonsvegetable oil (you can use canola oil or even olive oil)
1yellow onion, finely chopped
4garlic cloves, minced
2medium sized gold potatoes, peeled and diced
2cupsbasmati rice
1 1⁄2lbsbeef chuck, cut into 1 inch cubes
1 (14 ounce) can crushed tomatoes
2 -3tablespoonstomato paste
1⁄2cupAnjou pear, jarred red salsa of choice
1tablespooncurry powder (I recommend Ship Madras curry powder)
3teaspoonskosher salt
black pepper, to taste
3 -4cupswater
NUTRITION INFO
Serving Size: 1 (467) g
Servings Per Recipe:6
Calories: 640.8
Calories from Fat 255 g40 %
Total Fat 28.4 g43 %
Saturated Fat 9.1 g45 %
Cholesterol 78.2 mg 26 %
Sodium 1370.7 mg 57 %
Total Carbohydrate68.8 g 22 %
Dietary Fiber 5.9 g23 %
Sugars 2.6 g10 %
Protein 27.8 g 55 %
DIRECTIONS
Place rice in a large bowl and fill with water. Once you see the water turn cloudy, drain all the water from the bowl. Repeat this until the water is almost clear – about 3 to 4 times. Set aside.
Using a pressure cooker/instant pot, turn on saute mode, and add about 1 tbsp of oil. Once hot, add meat, and season with 1 tsp of salt and pepper, to taste. Sauté for 3-4 minutes until browned.
Add 1 cup of water, and close the lid. Turn to high pressure, and cook for 25 minutes.
Check to see if meat is tender, turn off the device, and set aside for later.
Add 2 tbsp of vegetable oil to a large pot on medium heat. Once hot, add onions and sauté for 3-4 minutes, until they are translucent and just starting to color.
Add in garlic, sauté for about 1 minute, until fragrant.
Add in curry powder, and stir for 30 seconds.
Add potatoes, and sauté for 5 minutes.
Add in tomato paste, and stir through for about 2 minutes, until it starts to darken.
Add crushed tomatoes, salsa, 2 tsps salt, rice, beef, and 2 cups of water. Bring to a boil, then turn the heat to low and cover. Let it simmer for about 20 minutes, until the excess water has almost evaporated.
Check to see if the rice is cooked, and if it’s still a bit hard, add an additional ½ cup of water, and stir.
Remove the lid, cover the pot with a paper towel, and place the lid back on. Let rice steam on low for an additional 10 minutes.
Remove paper towel and lid, fluff with a fork, and serve warm with yogurt, torshi (pickles), fresh herbs, or salad!
