How to Cook Tasty Kaltha Rice with Beef 🥩

Kaltha Rice with Beef 🥩. Kaltha Rice with Beef 🥩 step by step. Cut the the beef Into strips. Bring the pan into heat, put oil and put the beef and cook.

Bring the pan into heat, put oil and put the beef and cook. Cut the the beef Into strips. Cut the the beef Into strips. You can have Kaltha Rice with Beef 🥩 using 11 ingredients and 8 steps. Here is how you cook it.

Ingredients of Kaltha Rice with Beef 🥩

1. You need of Beef tenderloin.
2. Prepare to taste of Salt.
3. It's of Onion.
4. It's of Chili flakes.
5. Prepare of Vinegar.
6. Prepare of Rice.
7. It's 1 tablespoon of brown sugar.
8. It's of Oil.
9. It's 1 teaspoon of cinnamon.
10. It's of Red or white dry raisin.
11. You need of Almond nuts or any nuts you desire.

Pass the soaked rice through a strainer under cold water. Next, add the rice on the stove over the wet mixture. Season with pepper and give it a good stir. Next, heat the olive oil in a skillet over medium heat.

Kaltha Rice with Beef 🥩 instructions

1. Wash the rice and put hot water and salt then soak for 30 minutes..
2. Cut the the beef Into strips..
3. Cut the onion into small pieces put chili flakes, salt, pepper and 1 teaspoon vinegar to the beef then marinate at least 30 minutes or overnight..
4. Bring the pan into heat, put oil and put the beef and cook it until golden brown and soft..
5. Bring another pan to heat, put oil and the one tablespoon sugar then add water suited for the rice you soaked and put one teaspoon cinnamon..
6. Wash the rice and put it to the boiling water with sugar and cinnamon, cover until cooked.
7. Bring another pan to heat put little oil and then put the nuts and raisin cooked until it is slightly brown..
8. Take the rice and put the cooked nuts on the rice with the beef. Enjoy.

Add the rosemary sprig and the marinated beef. Cook the beef until well browned. Kaltha Rice with Beef 🥩 Beef tenderloin, Salt, Onion, Chili flakes, Rice, brown sugar, Oil, cinnamon Boca de Fogo. I love to make sauces, especially wing sauces. For some reason, I always have "out-of-the-box" types but needed this classic sauce for the repertoire.