READY IN: 1hr 50mins

INGREDIENTS

  • 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 12 lbsbeef chuck, cut into 1 inch cubes
  • 1 (14 ounce) can crushed tomatoes
  • 2 -3tablespoonstomato paste
  • 12 cupAnjou 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 g 40 %

    Total Fat 28.4 g 43 %

    Saturated Fat 9.1 g 45 %

    Cholesterol 78.2 mg 26 %

    Sodium 1370.7 mg 57 %

    Total Carbohydrate68.8 g 22 %

    Dietary Fiber 5.9 g 23 %

    Sugars 2.6 g 10 %

    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!
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