I love Indian food and my favorite “Rice & Risotto: Cooking with the world’s best-loved grain” has many great recipes. One that I have made before and enjoyed in the Beef Biryani so I decided to make it again. I love it. The smell in the house when you are making this dish is amazing. It’s not a week night meal unless you want to eat late. It’s labor intensive but so worth it.
- Large onion
- 2 garlic cloves, chopped
- 1 in piece of ginger, peeled and roughly chopped
- 1 fresh green chili
- Small bunch cilantro
- 4 tbsp flaked almonds
- 2-3 tbsp water
- 3 tbsp butter
- 1 tbsp oil
- 2 tbsp raisins
- 1 1/4 stewing beef
- 1 tsp ground coriander
- 1 tbsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp fenugreek
- pinch of ground cinnamon
- 6 oz natural yogurt
- 1 1/2 cups basmati rice
- 5 cups hot water
- salt and pepper
Roughly chop the onion and place it in a blender. Add the garlic, ginger, chilli, cilantro and the almonds. Pour in the water and process to a smooth paste.
Heat 1 tbsp of butter in a pan and 1 tbsp of oil. Fry the meat, in batches, until evenly brown. Transfer to a plate and set aside.
In the same pan, pour in the mixture from the blender. Cook over medium heat for 2-3 minutes, stirring the entire time, until the mixture begins to brown. Stir in all the spices, season with salt and pepper and cook for 1 minute more.
Lower the heat, then stir in the yogurt a little at a time.
Return the meat to the pan and stir to coat. Cover tightly and simmer over gentle heat for 40-45 minutes, until the meat is tender. Top with raisins.
Meanwhile, soak the rice in cold water for 15-20 minutes.
Preheat the oven to 325. Drain the rice and place in a hot saucepan with the hot water. Boil for 5-6 minutes.
Drain the rice and pile it in a mound of top of the meat. Make a hole through the rice and meat to the bottom of the pan. Dot with butter.
Cover tightly with a double layer of foil and secure with a lid.
Bake for 30-40 minutes. Mix together and enjoy!