Beef Biryani

Ingredients : 

ü  Onions – 2 (large) 

ü  Garlic (chopped) – 2 cloves 

ü  Ginger, peeled and roughly 

chopped – 1 inch pieces 

ü  Green chilly, seeded and 

chopped – 1 

ü  Coriander (chopped) – 2 tbsp 

ü  Almonds flaked (sliced) – 4 tbsp

ü Water – 2 to 3 tbsp 

ü  Ghee – 1 tbsp 

ü  Butter for the rice – 2 tbsp 

ü  Vegetable oil – 3 tbsp 

ü  Sultanas (golden raisins) – 2 

tbsp 

ü  Ground coriander – 1 tsp 

ü  Braising or stewing stake, cubed

– 500 gms 

ü  Ground cumin – 1 tbsp 

ü  Ground fenugreek – ½ tsp 

ü  A good pinch of ground 

cardamom 

ü Whisked yoghurt – ¾ cup 

ü  Basmati rice – 1 ½ cups 

ü  Hot chicken stock or water – 5 

cups 

ü  Salt and black pepper – to taste 

ü  Hard boiled eggs, quartered – 2 

to garnish 

Method :


v Roughly chop I onion and place it in a
food processor or blender. Add the garlic,
ginger, chilly, fresh coriander and half the
flaked almonds. Pour in the water and
process to a smooth paste. Transfer the  paste to a small bowl and set aside.
v Finely slice the remaining onion into rings or half rings. Heat half the ghee
or butter with half the oil in a heavy flame proof casserole and fry the
onion rings for 10-15 minutes till they are deep golden brown. Transfer to
a plate with a slotted spoon.
v Fry the remaining flaked almonds briefly until golden and set aside with
onion rings, then quickly fry the sultanas until they smell. Transfer to the
plate.
v Heat the remaining ghee in the casserole with a further 1 tbsp of oil. Fry
the cubed meat, in batches, until evenly browned on all sides. Transfer the
meat to a plate and set aside.
v Wipe the casserole clean with kitchen paper, heat the remaining oil and
pour in the onion, spice and coriander paste made earlier.
v Cook over medium heat for 2-3 minutes, stirring all the time, until the
mixture begins to brown lightly. Stir in all the additional spices, season
with salt and ground black pepper and cook for 1 minute more.
v Lower the heat and stir in the yoghurt, a little at a time. When all of it has
been incorporated into the spice mixture, return the meat to the casserole
Stir to coat, cover tightly and simmer over a gentle heat for 40-45 minutes
until the meat is tender. Meanwhile soak the rice in a bowl of cold water
for 15-20 minutes.
v Preheat the oven to 160 degree Celsius/325 degree Fahrenheit/Gas 3.
Drain the rice, place in a pan and add the hot chicken stock or water
together with a little salt. Bring back to boil, cover and cook for 5 minutes
v Drain the rice and pile it in a mound on top of the meat in the casserole.
Using the handle of a spoon make a hole through the rice and meat
mixture, to the bottom of the pan. Place the fried onions, almonds and
sultanas over the top and dot with butter. Cover the casserole tightly with
a double layer of foil and secure with lid.
v Cook the biryani the preheated oven for 30-40 minutes. To serve, spoon
the mixture onto a warmed serving platter and garnish with the quartered
hard boiled eggs.

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