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Beef biryani recipe
Beef biryani recipe
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Prep Time:
30 minutes
Cook Time:
375 minutes
Total Time:
405 minutes
Slow Cooker Beef Biryani: Effortlessly delicious Indian classic.
Ingredients:
  • 1 brown onion, coarsely chopped
  • 5cm-piece ginger, peeled, coarsely chopped
  • 4 garlic cloves, peeled
  • 1 long fresh green chilli, deseeded, coarsely chopped, plus extra sliced, to serve
  • 2 tomatoes, chopped
  • 2 tsp cumin seeds, toasted
  • 2 tsp coriander seeds, toasted
  • 20.00 ml garam masala
  • 1 tsp turmeric
  • 18.40 gm vegetable oil
  • 1.2kg gravy beef, trimmed, cut into 4cm cubes
  • 1 cinnamon stick
  • 2 star anise
  • 200ml thick natural yoghurt
  • 125ml (1/2 cup) beef style liquid stock
  • 1 tsp saffron threads
  • 60ml (1/4 cup) warm milk
  • 20.00 ml ghee
  • 500g (2 1/2 cups) basmati rice, rinsed, drained
  • 4 cardamom pods, lightly crushed
  • Roasted cashews, to serve
  • Sultanas, to serve
  • Fresh coriander sprigs, to serve
Instructions:
  • Combine onion, ginger, garlic, chilli, and tomato in a food processor and blend until you have a smooth paste. In a mortar, crush cumin and coriander seeds until coarse. Mix in garam masala and turmeric.
  • Preheat a 5L slow cooker on Browning mode. Heat half of the oil and sear half of the beef for 3 minutes until browned. Transfer to a plate and repeat with the remaining oil and beef. Keeping the setting on Browning, add the onion mixture and sauté for 5 minutes. Sprinkle in ground spices, cinnamon, and star anise, and cook for 2 minutes until fragrant. Incorporate the yogurt and stock, then switch the cooker setting to Low. Cover and cook for 5 hours or until the beef is nearly tender.
  • One hour before beef is done cooking, steep saffron in milk for 15 minutes. Heat ghee in a medium saucepan over medium heat, then add rice and cardamom, stirring to coat. Add 810ml (3 1/4 cups) water and saffron mixture, bring to a boil, then reduce heat to low, cover, and cook for 8 minutes until water is absorbed (rice will be slightly undercooked).
  • Ladle the rice over the beef, ensuring it is fully covered, then place the lid on the pot. Let it simmer on low heat for 1 hour or until the beef is tender.
  • Garnish the biryani with a generous sprinkling of cashews, sultanas, fresh coriander sprigs, and an extra kick of chili.

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