Garam Masala Beef with Saffron, Mint and Tomato Rice

Ingredients

Large pinch of saffron threads
2 cups (400 g) basmati rice
1 cinnamon stick or quill
2 tsp garam masala
2 Tbs lemon juice
1 Tbs vegetable oil
4 beef eye fillet steaks
200 g Perino tomatoes, halved
1/3 cup mint leaves
Greek-style yoghurt, to serve
Lemon wedges, to serve

Method

Place 3 cups (750mL) water, saffron, rice and cinnamon in a medium saucepan over medium-high heat. Bring to the boil. Season. Cover and reduce heat to low. Simmer for 13 minutes or until rice is tender. Stand, covered, for 5 minutes. Use a fork to separate the grains.

Meanwhile, combine the garam masala, lemon juice and oil in a bowl. Add the beef and toss to coat. Heat oil in a char-grill pan on medium-high heat. Cook the beef for 3 minutes each side or until cooked to your liking. Transfer to a plate. Set aside, covered, for 5 minutes to rest. Thinly slice.

Stir the beef, tomato and mint through the rice. Serve topped with yoghurt and lemon wedges.

Credits: Coles

Photo Credits: Coles