Beef Biryani
This is a dream of a recipe, not only because it’s an easy-to-prepare one-pot wonder, but because you can tailor it to suit yourself, like using chicken, pork or prawns instead of beef.
4 people
15 minutes
10 minutes
Ingredients
- 100 ml Beef Stock or water
- 1 pinch Black Pepper
- 1 tin Coconut Milk (400ml)
- 2 cloves Garlic crushed
- 2 tbsp Pataks Paste Balti or biryani paste
- 50 g Raisins
- 1 pinch Salt
- 150 g SuperValu Baby Spinach roughly chopped
- 350 g SuperValu Basmati Rice
- 1 handfull SuperValu Fresh Coriander leaves
- 2 cm SuperValu Fresh Ginger Peeled and finely grated
- 25 g SuperValu Goodness Flaked Almonds (optional)
- 1 bunch SuperValu Scallions sliced
- 750 g SuperValu Sirloin Stir Fry Strips
- 1 tbsp SuperValu Sunflower Oil
Method
This recipe will serve 4-6.
- Heat the oil in a medium pan set over a high heat and brown the meat all over for 2 to 3 minutes, stirring regularly. Add the garlic, ginger and curry paste and cook for 1 to 2 minutes more, stirring occasionally.
- Meanwhile, tip the rice into a sieve and rinse it really well under cold water. Add to the pan with the coconut milk, stock, raisins and some salt and pepper. Cover with a tight-fitting lid and bring to the boil, then turn it down to a very gentle simmer and leave to cook away for 10 to 12 minutes, until the rice is tender. Don’t be tempted to stir the rice during that time.
- Once the rice is tender, add the spinach and spring onions along with half the coriander, heating everything through for a minute or two until the spinach has wilted. If it looks too dry, add more stock or water.
- Serve with a scattering of the remaining coriander and the almonds over the top if liked.
