Beef Briyani
INGREDIENTS for 6 persons
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5cm-piece ginger, peeled, coarsely chopped
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4 garlic cloves, peeled
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1 long fresh green chilli, deseeded, coarsely chopped, plus extra sliced, to serve
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2 tomatoes, chopped
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2 teaspoons cumin seeds, toasted
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2 teaspoons coriander seeds, toasted
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1 tablespoon garam masala
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1 teaspoon turmeric
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1 tablespoon vegetable oil
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1.2kg gravy beef, trimmed, cut into 4cm cubes
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1 cinnamon stick
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2 star anise
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200ml thick natural yoghurt
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125ml (1/2 cup) beef stock
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1 teaspoon saffron threads
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60ml (1/4 cup) warm milk
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1 tablespoon ghee
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500g (2 1/2 cups) basmati rice, rinsed, drained
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4 cardamom pods, lightly crushed
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Roasted cashews, to serve
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Sultanas, to serve
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Fresh coriander sprigs, to serve
METHOD
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Step 1Place onion, ginger, garlic, chilli and tomato in a food processor. Process until a wet paste forms. Set aside. Place cumin and coriander seeds in a mortar. Pound with a pestle until coarsely crushed. Add garam masala and turmeric. Set aside.
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Step 2Set a 5L slow cooker to Browning. Heat half the oil. Brown half the beef for 3 minutes. Transfer to a plate. Repeat with remaining oil and beef. Still set to Browning, add onion mixture. Cook for 5 minutes. Add ground spices, cinnamon, star-anise. Cook for 2 minutes or until aromatic. Stir in yoghurt and stock. Change cooker setting to Low. Cover. Cook for 5 hours or until beef is almost tender.
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Step 3One hour before beef finishes cooking, soak saffron in milk for 15 minutes. Heat ghee in a medium saucepan over medium heat. Add rice and cardamom. Stir to coat. Pour in 810ml (3 1/4 cups) water and saffron mixture. Bring to boil. Reduce heat to low. Cover. Cook for 8 minutes or until water has absorbed. (Rice won’t be totally cooked.)
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Step 4Spoon rice over beef. Cover. Cook on Low for 1 hour or until tender.
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Step 5Top biryani with cashews, sultanas, coriander sprigs and extra chilli.
Source: taste.com.au