2seasoning cubesalso called Maggi. Substitute with two beef bouillon cubes.
1large carrot diced
Blend the garlic and ginger into a paste. (You could crush them in a mortar if you have one or you could blend them. You'll need to add a little water to help the blender blend them into a paste.)
Add one teaspoon of the blended garlic and ginger on the beef. Sprinkle the white pepper over the beef. Sprinkle one quarter teaspoon of salt over the beef. Mix well so the seasoning goes all over the beef.
Place a pot (preferably a non-stick pot) on high heat and add 1 tablespoon of oil to the pot. Swirl to ensure the oil coats the bottom of the pot. Add half of the beef to the pot in a single layer. Let the beef cook on one side for about 5 minutes or until browned then flip to the other side and let it cook for another 4 minutes or until browned. Remove the beef from the pot then add the remaining beef and equally brown.
Add the remaining oil to the pot. Let it heat up (still on high heat) for about 2 minutes. Add the onions and saute while stirring for 2 minutes.
Wash the rice and strain well. I use a fine-mesh sieve so it easy to just run water over the rice.
Add the rice to the pot and stir. Let it cook for 5 minutes while stirring continuously so it doesn't burn and the rice fries easily.
Add the 1 teaspoon of curry powder to the rice and stir. Add the remaining blended garlic and ginger paste to the rice and stir for about a minute.
Add four cups of water, the salt and seasoning cubes to the rice. Stir to combine. Add the browned beef.
Cut out a large sheet of aluminium foil. Place the lid of the pot over the foil then fold the foil over the ends of the lid. Watch the video to see how I do this.
Place the lid of the pot over the pot and press to ensure the pot is tightly closed.
Turn down the heat to low and let it cook for 15 minutes.
After 15 minutes, open the pot and add the diced carrots and green beans over the rice. Spread to ensure the vegetables are even over the rice. Close the pot then turn off the heat. Let it rest for 5 minutes.
Fluff the rice to ensure it combines well with the vegetables. Serve warm.
I used Basmati rice in this recipe but you could use another long grain rice of choice. You might need to reduce the quantity of water if you choose a kind of long grain rice that gets soft easily. It is best to follow the manufacturer's recommended amount of water for the rice to choose (that's if you use another rice that's not Basmati.)