4
10 min
90 min
Slow Cook
Stove Top
WHAT YOU NEED
- 1/2 pkt (17 g) Pakistani spice
- 1 onion finely diced
- 500 g gravy beef, cubed
- 200 g fresh tomatoes, chopped
- 200 g sweet potatoes peeled and cubed
- 1/2 cup frozen peas
- 200 g plain yoghurt*
- 250 ml beef stock
- 1 tbsp lemon juice
- 2-3 cups of rice par cooked
HOW TO MAKE
Sauté ½ onion, 5 min. Add spice, sauté 1 min. Add beef, sauté 5 min.
Add tomato, yoghurt and stock continue cooking 60 min until beef is tender.
Add potatoes, simmer 10 min, stir in peas. Fry rest of the onion till crispy and golden. Set aside.
Spread par cooked rice on top of beef and potato, sprinkle with onion, turn off heat and cover, 20 min.
HOW TO SERVE
Season with lemon juice and Garnish with fresh mint and coriander leaves.
HINTS & TIPS
SIDES & CONDIMENTS
Add 2 tbsp of cashews and currants into the rice when cooking for extra texture and flavour. The best condiments are eggplant or tomato kasundi.
SWAPS & ALTERNATIVES*
VEGGIE COMBO
Swap peas for beans or spinach leaves.
REDUCE MEAT
250 g beef + 200 g cooked chickpeas.
ALTERNATIVE
Use 200 g coconut milk instead of yoghurt*
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ORIGINS
Deriving from the Persian word ‘Birian’ meaning ‘fried before cooking’, Biryani was created by the Queen of the Mughal Empire, Mumtaz Mahal, in the 1600s to feed undernourished Indian Soldiers. To create a sustaining meal of carbohydrates and protein, a layered dish of golden fried rice and spiced meat was made. Since its conception, many variations have arisen with additions like fruit and nuts, particularly in Pakistani regions.
