Beef Biryani

Beef Biryani

Core recipe

1 pack extra lean minced beef
1 medium onion, chopped roughly
2 cloves garlic, chopped
2 tbsp curry powder, mild
2½ teaspoon salt
2 Indian Oxo cubes
200 g dried brown rice, basmati or long-grain
1 tbsp fresh coriander, chopped

Fry the onions, garlic & mince then drain off any fat.

Stir in the rice, curry powder, salt and crumbled oxo cubes and cook for a few minutes.  Cover with water and cook for about 10 minutes until rice has absorbed all the water and is cooked through. Stir in corriander and season to taste.

Beef Biriyani

Serves 4

Core points per recipe: 4

Points per serving: 6½

1 tsp olive oil
2 onions chopped
1 clove garlic, crushed
450g lean beef braising steak, cut into small cubes
3 tablespoons curry paste (4 pts)
400g can chopped tomatoes
150ml stock
1 large potato, peeled and cubed
8 whole baby or 2 medium sized carrots, peeled and sliced
175g cauliflower, cut into florets
150g  wholegrain basmati rice
½ tsp ground tumeric

In a large saucepan heat oil, add the onions and garlic and cook until softened. Add the beef and cook until browned. Stir in the curry paste, tomatoes and stock. Transfer to a casserole dish. Cover and cook in the oven at Gas Mark 3/170C/Fan Oven 150C for 1 hour.

Add vegetables, cover and cook for a further hour. Continue to cook for a further 30 minutes if the meat isn't tender enough.

Meanwhile, cook the rice with tumeric, until tender, drain. Sprinkle rice onto curry and lightly stir through, then serve.