Beef Biriyani
Ingredients
- 1 lb lean beef (from shoulder), cut into cubes ⓘ
- 6 tbsp oil ⓘ
- 4 None onions, 2 peeled and finely diced, 2 peeled and cut into rings ⓘ
- 8 cloves garlic, peeled and finely chopped
- 1/2 inch piece of ginger, peeled and finely diced ⓘ
- 1 tsp cumin ⓘ
- 1 tsp cinnamon ⓘ
- 3/4 cup basmati rice ⓘ
- 3/4 lb potatoes, peeled and chopped into small cubes ⓘ
- 1 cup tomatoes, diced
- 2 stems cilantro, chopped finely
- 2 stems mint, chopped finely ⓘ
- 5 None cardamom pods ⓘ
- 1 tsp turmeric ⓘ
- 2/3 cup vegetable stock ⓘ
Instructions
- Heat 3 tbsp of oil in a Dutch oven over high heat and sear the beef, turning regularly. Season to taste and and add 1 1/4 cups of water. Bring to a boil and simmer, covered, for 30 mins.
- For the seasoning paste, puree 2 onions, the garlic, ginger, cumin and cinnamon.
- Add the rice into 1 2/3 cups of boiling salted water and cook it over a low heat for about 5 mins.
- Heat 2 tbsp of oil in a skillet and cook the potatoes for about 5 mins, turning as necessary. Season them to taste and remove from the heat.
- Preheat the oven to 425°F. Heat 1 tbsp of oil in a pan and cook the onion rings until browned. Mix the seasoning paste into the beef. Add the tomatoes, cilantro and mint leaves and heat briefly. Mix half of the onion rings with the cardamom, potatoes and rice and spread it over the meat. Mix the turmeric into the remaining onion rings and add to the pot. Add the stock, cover and bake in the oven for 15 mins. Turn down the oven to 400°F and bake for another 25 mins. Remove from the oven and serve garnished with mint.
Nutrition & Diet Analysis (per serving)
977
kcal
49% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).