BEEF BIRYANI

• hidangan: SERVES: 5-6
• masa aktif: REP: 20 MINUTES I COOK:

Bahan-bahan

BIRYANI RICE

1% cups (315 g) basmati rice'

2% cups (670 ml) low-salt chicken stock*

7 cloves

1 star anise

$ dried bay leaves*

¼ tsp ground cardamom

1 tsp cooking salt*

2 tbsp ghee*, melted (or unsalted butter)

BIRYANI BEEF

1½ tbsp canola oil

3 garlic cloves*, finely minced

2 tsp finely minced ginger*

1 small brown onion, finely diced

500 g beef mince

¼ tsp ground cinnamon

½ tsp cayenne pepper'

¾ tsp ground turmeric

1½ tsp ground coriander

2 tsp garam masala*

1 tsp cooking salt*

14 cup (65 g) tomato passata*

½2 cup (125 ml) water

MINTED YOGHURT

¾ cup (190 g) plain yoghurt

½ tightly packed cup (15 g) mint leaves

2 tsp fresh lemon juice

1 tsp cooking salt*

LAYERING

1 lightly packed tsp saffron threads*

2 tbsp boiling water

½ cup (35 g) crispy fried shallots*

½ cup (10 g) roughly chopped coriander leaves

Arahan

Biryani rice - Place all the ingredients, except the ghee, in a large saucepan and bring to a simmer over medium-high heat. Place the lid on, then immediately tum the heat down to low.

Cook for 12 minutes (no stirring or peeking!). Check to ensure all the liquid is absorbed, then remove from the stove and leave to rest for 10 minutes with the lid on. Fluff the rice gently with a rubber spatula, then stir the ghee through. Cover and keep warm.

Biryani beef - Heat the oil in a large non-stick frying pan over high heat. Cook the garlic, ginger and onion for 1½ minutes until the onion edges are tinged with gold. Add the beef and cook, breaking it up as you go, until it changes from red to brown. Add all the spices and salt, then continue to cook for 1 minute. Add the passata and water, then cook for 2 minutes - the beef should be juicy but not watery.

Minted yoghurt - Set aside ½2 cup (125 g) of yoghurt then place the remaining ingredients in a jug just large enough to fit the head of a stick blender. Blitz until the mint is very finely chopped. Gently stir in the reserved yoghurt, then transfer to a small serving bowl.

Saffron drizzle - Grind the saffron into a powder in a mortar and pestle", then mix in the boiling water. Drizzle the safiron water randomly across the surface of the rice. No need to mix.

Assemble - Spread half the hot rice on a serving platter or bowl - you'll get a lovely jumble of white and yellow rice, the signature biryani look! Spread over half the beef, then sprinkle with half the crispy shallots and half the coriander. Cover with remaining rice, then top with the remaining beet, crispy shallots and coriander.

Serve - Serve with the minted yoghurt on the side. Enjoy!

NOTES

1, This recipe is only suited to basmati rice, which is the traditional rice used in Eir fari. No need to finse the rice it purchased in packets at grocery stores. If youre concemed about cleanlinese, rinse and drain the rice well and reduce the ChICKEN HOCK bY 1 GUP (60 ml),

2, The spice level of this dish is very mild - just a warm hum. Feel free te reduce or increase me cayenne pepper to your taste,

3, Ganding the sattron teads gete more flavour and colour out of it - a geed tip for this vAy excensive spicel fu this isn't a critical step, Substitute with ⅛ teaspeon

imitation saffon powdEr,

LEFTOVERS Frage & days, Not suitable for freezing.