Ghee-Seared Beef Pilau with Crispy Onions

Method

1. Pat the beef very dry with kitchen paper and sprinkle with part of the salt. Heat half the ghee in a 22 cm pot over medium-high heat, add the beef in a single layer and sear for 8 min, until every side is deep brown. Work in batches if it doesn't fit: a crowded pot steams the meat instead of browning it.

   Add in this stepBone-in beef (short rib or chuck), 3–4 cm pieces 350 gGhee 1 tbspSalt ¼ tsp

   medium-high heat

2. Return all the beef to the pot, add the water and bay leaves and scrape up the browned bits from the bottom with a wooden spoon. Bring to the boil over high heat, skim, then turn down to low heat, cover and simmer for 1 h 5 min, until the meat comes away from the bone easily.

   Add in this stepWater for the broth 800 mlBay leaves 1

   high heat→low heat

3. While the beef simmers, rinse the rice 4–5 times until the water runs clear, soak it in cold water for 30 min, then drain in a sieve.

   Add in this stepPremium long-grain basmati rice 180 g

4. Pour the frying oil into a small 16 cm pan and heat over medium heat to 170 °C (a slice of onion should fizz at once). Add part of the onion and fry for 8 min, stirring, until evenly golden brown, then lift out onto kitchen paper and spread out; they crisp as they cool. Never add wet onion, which spits, and keep the oil below a third of the pan's depth.

   Add in this stepVegetable oil for frying 150 mlOnions, thinly sliced 96 g

   medium heat

5. Toast the cumin, coriander seeds, cardamom, cloves and peppercorns in a dry pan over medium-low heat for 2 min, until fragrant, then cool and grind finely. You can grind the cardamom pods whole; sieve the masala if the husks bother you.

   Add in this stepCumin seeds 1½ tspCoriander seeds 1 tspGreen cardamom pods 5Whole cloves 3Black peppercorns ¾ tsp

   medium-low heat

6. When the beef is tender, lift it out and strain the broth. Wipe the pot, melt the rest of the ghee, add the remaining onion and the cinnamon and cook over medium heat for 14 min, until deep brown. Add the minced garlic and ginger for 30 seconds, then the masala for 10 seconds.

   Add in this stepGhee 1 tbspOnions, thinly sliced 144 gCinnamon stick (5 cm pieces) 1Garlic cloves 4Fresh ginger 15 g

   medium heat

7. Add the beef and the drained rice and stir gently, then pour in the amount of strained broth in the list and season with the rest of the salt (the liquid should taste slightly too salty). Bring to the boil over high heat, then cover the pot with foil and press the lid on top so no steam escapes. Cook on low heat for 17 min, then turn off the heat and leave it untouched for 10 min.

   Add in this stepStrained beef broth 290 mlSalt 1¼ tsp

   high heat→low heat

8. Fluff the rice gently with a fork from the bottom up, pile it onto a platter and finish with a generous heap of crispy onions, chopped coriander and lime wedges.

   Add in this stepFresh coriander 8 gLime ½