Beef Biryani

Sat, 29 July 2023

INGREDIENTS:
3tbsp ghee-or vegetable oil
400g Diced Beef, cut into 1" cubes.
1 large red onion thinly sliced.
2 red or green chillies chopped fine or minced.
4 cloves garlic chopped fine or minced.
Thumb size ginger chopped fine or minced.
3 medium plum tomatoes roughly chopped.
1/2 cup Greek or any natural plain yogurt
1 inch stick of cinnamon
2 star anise
2-3 pieces of green cardamom pods
4-5 black peppercorn
1-2 cloves
2 tsp garam masala
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric
1/2 tsp red chilli powder (optional for extra heat)
1 ½ tsp salt
1 ½ cup uncooked basmati rice
1/2 cup frozen pea (optional)
2 cups water or chicken broth
1 large potato cut into 2-inch cubes.
Handful of chopped fresh coriander leave (keep stakes to fry with onions)
Handful of dry fried onions or almond slices (optional)
1 lime or Lemon cut into wedges.

INSTRUCTIONS
1. Heat the oil over medium-high heat in a large non-stick wok or Deep-frying pan.
2. Once the oil is hot, add, cumin seeds, diced onions, chopped coriander stalks. Sauté for 5
minutes, or until the onions have softened.
3. Add the garlic, ginger, chillies Sauté for further 2 minutes,
4. Add a little extra oil or ghee then add all the dry spices, garam masala, chilli powder, cumin
powder, coriander powder, turmeric powder, and salt cook all spices for 30 seconds, then add
diced beef pieces to the pan. Stir well then let them cook, undisturbed, with the lid on for 10
minutes.
5. Add tomatoes and yogurt and cook for 3 minutes. stir the beef pieces and add peas (optional)
to the pan. Stir well, then add the washed rice, stir well then add water or chicken broth. Allow
the liquid to come to a boil, then cover the pan and turn the heat down to medium-low. Let the
rice steam for 10 minutes. Turn off the heat and fluff the rice with a fork.

6. Re-cover the pan and allow the rice to continue to steam off the heat for another 10 minutes.
7. Garnish with coriander leaves and fried onions /almond slices. Serve the Biryani straight out
of the pan, accompanied by lime wedges for squeezing.