Rice 500 gms
Beef 700 gms
White Chick peas (boiled) 250 gms
Shangrila Worcestershire Sauce 4 tbs
Shangrila Vinegar 1 tsp
Onion 1 unit
Cumin seeds 1 tsp
Carrot (grated) 2-3 units
Black pepper (crushed) 1 tsp
Garlic (chopped) 2-3 units
Shangrila ketchup 2 tbs
Cardamom (crushed) ½ tsp
Cinnamon 2 sticks
Oil 2-3 tbs
Salt as per taste
Marinate the beef by applying Shangrila Vinegar and Shangrila Worcestershire Sauce over it and leave it for half an hour. Pour oil in a pan and roast cinnamon in it. Now add onion, garlic, and beef in the pan and stir it well while adding Shangrila Tomato Ketchup, black pepper, cardamom, salt and cumin seeds into it. Once the mixture is dried and oil is separated from it, then add water and leave it to cook. When the beef is close to getting tender, add the broth and then add rice over it. Once the rice is ready, add white chick peas and air tight the pan. Dish it out after a while and garnish with carrots.
Soak the white chickpeas overnight.
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