Beef Biryani

Last Updated on October 18, 2024

A recipe from the West Indies which is a specialty of the local Muslim community.

Ingredients:

500 g of cubed beef 275 g basmati rice 175 ml white yoghurt, whipped 1.2 l hot chicken stock or water 2 pcs large onions 2 pcs chopped garlic cloves 2 pcs quartered hard boiled eggs for garnish 1 piece (2.5 cm) fresh ginger peeled and coarsely chopped 1 pk small bunch of fresh coriander 1 pc fresh green chilli, chopped without seeds 4 tbsp almond flakes 3 tbsp water 3 tbsp vegetable oil 2 tablespoons of sultanas 2 tablespoons of rice butter

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1 tbsp ghee or butter 1 tsp ground Roman cumin 1 tsp ground coriander 1/2 tsp ground turmeric 1/2 teaspoon ground fenugreek larger pinch of ground cinnamon salt and pepper

Procedure:

1. Coarsely chop one onion and put it in a blender, add garlic, ginger, chilli, fresh coriander and half of the almond flakes, pour water over it and blend everything to a smooth paste, transfer to a bowl and set aside for later use
2. Slice the other onion into thin rings, heat half the ghee or butter with half the oil in a baking dish and fry the onion rings in this fat for 10-15 minutes until brown
3. Using a wooden spoon, transfer them to a plate, fry the remaining almonds until golden brown and set them aside with the fried onions
4. Quickly fry the sultanas until they swell, then add them to the plate with the rest
5. Heat the remaining ghee or butter and 1 tablespoon of oil in a roasting tin, fry the cubed meat in the fat on all sides until brown, then transfer to a plate and set aside
6. Wipe the pan with a paper towel, heat the remaining oil in it and stir in the paste we prepared at the beginning of this recipe (in point 1), stir fry for 2-3 minutes until the mixture starts to turn golden, then stir in the remaining spices, season with salt and pepper and fry for another 1 minute
7. Reduce the heat and stir in the yoghurt a little at a time, once it has combined with the spice mixture, return the meat to the pan, stir well, cover and simmer for about 45 minutes until tender (at this time soak the rice in cold water for 20 minutes)
8. Preheat the oven to 160 °C, drain the rice, put it in a pot and pour hot broth or water, add salt, bring to a boil and cook for 5 minutes
9. Drain the rice and pile it on top of the meat in the baking dish, using the handle of a spoon make a hole in the meat and rice mixture to the bottom of the baking dish, cover the surface with fried onions, almonds, sultanas and lumps of butter
10. Cover the baking tray with a double layer of foil and a lid and bake in a preheated oven at 160 °C for 30-40 minutes.

Recommendation:

Serve the biryani garnished with hard-boiled egg quarters and chapati pancakes as a side dish.