Irachi Chor

Ingredients :

1. Beef  - 1/2 kg with bones cut into medium sized cubes
2. Jeera rice / kaima rice - 3 cups
3. water - 6 cups (you might not need all of it depending on the beef gravy)
4. onion - 4 sliced
5. green chilly - 3 slit
6. ginger - 1 inch piece chopped
7. garlic - 6 cloves 
8. ginger garlic paste - 1 tbsp
9. curry leaves - 1 spring 
10. coconut oil - 3 tbsp
11. curry leaves - 1 spring
12. corriander leaves - 1/2 cup chopped
13. mint leaves - 1/4 cup
14. vinegar - 1 tbsp
15. yogurt - 1/2 cup
16. chilly powder -1 tsp
17. corriander powder - 1 tsp
18. turmeric powder - 1 tsp
19. fresh ground meat masala - 1 tbsp (2 cardamom, 2 cloves,5 peppercorn,1/2 tsp fennel seeds,1 cinnamon stick,1 bay leaf  

Method :
add the beef , 2 chopped onions ,chopped ginger , garlic cloves ,green chillues ,1/2 tsp turmeric powder , vinegar , curry leaves ,salt and 1/2 tbsp meat masala into a small pressure cooker and cook for 2 whistles .Allow the steam to release by itself and then open the cooker .(cooking time will vary on the cut of beef you use - increase or decrease as needed)
wash and soak the rice in water and set aside .
In a pan add the coconut oil and sliced onions and saute until it starts changing color .
add in the ginger garlic paste and saute until raw smell is gone .
add in the chilly, corriander,turmeric powder and remaining meat masala and saute for a minute .
add in curd and stirfry until the oil starts separating .
add in the corriander and mint leaves and mix well.
Add the cooked beef pieces into this masala and mix well, let it cook on low flame for 5 minutes .
measure the beef gravy and keep aside.
meanwhile drain the rice from soaking water and add to the meat that is cooking .
pour in the measured gravy(leftover from cooking the beef in the pressure cooker )
measure and add remaining water (gravy + water should come up to 6 cups )
add salt to taste and mix well.
bring to a boil and then reduce the flame to low , cover and cook until the water is absorbed and the rice is cooked through.about 15 minutes .
serve with raita ,pickle , pappad and chutney