Ingredients:
• 600 g. U.S. Beef heart, deveined and rinsed
• 4 cups water
• 1 cup leek, thinly sliced
• ½ cup green peas
• ½ cup chick peas, half-cooked
• 1 carrot, peeled and diced
• 1 onion, peeled and cubed
• 1 onion, peeled
• 1 red sweet pepper, diced
• 1 cardamom pod
• 1 tbsp. unsalted butter
• 1 tbsp. masala biryani
• ½ tbsp. cayenne
• ½ tbsp. cardamom powder
• Salt to taste
• Cooked artichoke hearts, olives and pickled turnips to serve
• Parsley leaves to garnish
Preparation:
Combine U.S. Beef heart with water, whole onion and cardamom pod in a pot over medium heat. Cook for 1 hour, remove meat from pot, discard the onion and reserve stock. Cut heart into 5 cm long slices. Place in a pot with 2 cups reserved stock. Add rice and stir once. Bring mixture to a boil. Lower heat and simmer for 20 minutes.
Melt butter in a skillet. Add carrot, leek, sweet pepper, cubed onion and ½ cup stock. Stir and cook for 3 minutes. Add green and chick peas. Season with masala, cayenne, cardamom and salt. Add to meat-rice mixture, stir to mix, cover and cook for 5 minutes.
Serve U.S. beef heart-peas rice with cooked artichoke hearts, olives and pickled turnips. Garnish with parsley leaves.