Melt the butter or margarine in a large
saucepan or flameproof casserole and fry the onion until golden. Add the
beef and fry until evenly browned, then add the garlic, spices,
tomatoes, tomato puree and water. Season with salt and pepper. Bring to
the boil, then simmer over a low heat for about 30 minutes. Add the
French beans and continue cooking for a further 15 minutes until the
meat is tender and most of the meat juices have evaporated.
Meanwhile,
prepare the rice. Drain, then boil it in salted water for about 5
minutes. Reduce the heat and simmer very gently for 10 minutes or until
it is half-cooked. Drain, and rinse the rice in warm water. Wash and dry
the saucepan. Heat 1 tbsp of the melted butter in the pan and stir in
about a third of the rice, add a layer of rice, then the remaining meat
and finish with another layer of rice. Pour the remaining melted butter
over the rice and cover the pan with a clean dish towel. Secure with the
lid and then steam the rice for 30-45 minutes over a low heat. Take 3
tbsp of cooked rice from the pan and mix with the saffron water. Serve
the cooked rice and beef on a large dish and sprinkle the saffron rice
on top.
