This intensely-flavored dish is worth the wait.
<>1 table spoon ground ginger
<>1 table spoon garlic, powder
<>1 table spoon turmeric (luyang dilaw)
<>1 table spoon chili powder
<>1 teaspoon ground cinnamon
<>1 teaspoon ground cloves
<>1 teaspoon nutmeg
<>1/4 teaspoon ground star anise
<>3 pieces white onion, fried until crispy, oil reserved
<>3/4 cup yogurt
<>2 tablespoons mint leaves, chopped
<>2 tablespoons cilantro (wansoy), chopped
<>1 piece finger chilies (siling pangsigang), seeded removed, chopped
<>500 grams beef cubes, cut into 1-inch cubes
<>1 1/2 liters water, or as needed
<>4 cups day-old rice
In a large bowl, make spice mix: ground ginger, garlic powder, turmeric, chili powder, ground cinnamon, ground cloves, ground nutmeg, and ground star anise. Crush fried onions and add it with yogurt, mint, cilantro and green chili to the mix. Season with salt to taste. Add beef cubes and mix thoroughly. Let stand overnight.
Transfer marinated beef to a stockpot and add enough water to cover the meat. Bring to a boil, then simmer until tender, adding more water as needed.
Meanwhile, in a large sauté pan, heat oil flavored from frying the onions. Add rice and stir fry. Add milk colored by the kasubha to the rice. Season to taste. Transfer to plate and top with beef and its sauce. Serve.
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