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1 Add the cloves, cumin, peppercorn, cardamom and cinnamon to a dry pan. Roast over low heat until warmed through and fragrant. Blend until smooth.
2 Heat a stockpot over medium-high heat. Add oil and heat until hot. Add onions and fry for 15-20 minutes, until the onions start to turn golden brown. Add garlic, ginger and serrano pepper, and cook 1-2 minutes, until fragrant.
3 Add the beef, pilau masala, beef stock cubes, bay leaves, cilantro and salt. Cook, stirring occasionally, until the meat browns and caramelizes, about 8-10 minutes.
4 Add tomatoes and cook for
4-5 minutes, until tomatoes have released their liquid.
5 Stir in potatoes and water. Bring to a boil and cook for 10 minutes.
6 Stir in the rice. Reduce heat to low and cook for 20 minutes, until the rice is cooked and the liquid is absorbed. Fluff with a fork to ensure the seasonings are well distributed around the rice. Serve hot with fresh salsa.
Serves 6.
Note: You will have leftover pilau masala. You can store the spice powder in an airtight container for up to 3 months
(6 months if refrigerated).
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