Beef Tehari

Cut the beef into small pieces. Mix it with yogurt, ginger paste, garlic paste, ground cumin, ground coriander, nutmeg, mace and salt; leave to marinate for 30 minutes. Rinse the rice until the water runs clear and soak for 30 minutes.

Heat the mustard oil in a heavy-bottomed pot over medium heat. Add the onion, cinnamon, cardamom, bay leaf, cloves and black pepper; fry the onion until golden.

Add the marinated beef and sear for 5 minutes, then pour in 250 ml water. Cover and simmer over low heat for 25–30 minutes, until the meat is almost tender; check occasionally so the sauce doesn't catch on the bottom.

Transfer the beef to a bowl, leaving the oil and spiced sauce in the pot. Pour in the remaining 950 ml water and the milk, bring to a boil, season with salt to taste and add the soaked rice. Once the liquid returns to a boil, add the whole green chilies.

Cook the rice covered over medium heat until it's about half done, roughly 10 minutes.

Gently return the beef to the pot and stir through, taking care not to break the rice grains. Cover and cook over low heat for another 15–20 minutes, until the rice is tender and the liquid has fully absorbed.

Turn off the heat and let the tehari rest, covered, for 15 minutes. Fluff the rice with a fork and serve hot.