4 Serves
68 Mins
In a large bowl, combine the beef with yogurt, ginger, garlic, and spices to marinate.
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Vitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
26 µg / 400 µgCalcium
95 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
60 mg / 420 mgPhosphorus
428 mg / 1,250 mgPotassium
766 mg / 4,700 mgSodium
1046 mg / 2,300 mgZinc
9 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
47 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
24 g / 20 gCholesterol
172 mg / 300 mgCaffeine
0 mgNet Carbs
25 gAlcohol
0 g
Heat the mustard oil in a heavy-bottomed pot over medium heat and sauté the onions until golden brown.
Add the marinated beef to the pot and sear on all sides until browned.
Pour in the beef stock and simmer until the meat is tender.
Stir in the rice and water, cover, and cook until the liquid is absorbed and the rice is fluffy.
7
g35
g6
g
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Greek