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Ruzz Bukhari

Ready in: 25 mins
Servings: 4

Ingredient

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

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Preparation

Method

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.

Tip

Soak the white chickpeas overnight.

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