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Beef biryani with caramelised onions and almonds
Beef biryani with caramelised onions and almonds
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Prep Time:
55 minutes
Cook Time:
170 minutes
Total Time:
225 minutes
Crunchy blanched almonds elevate this flavorful Indian dish.
Ingredients:
  • 4 medium brown onions
  • 57.50 gm grapeseed oil
  • 50g butter
  • 1.20 gm sea salt
  • 8.00 gm brown sugar
  • 82.50 ml raisins
  • 4 garlic cloves
  • 4cm piece fresh ginger, peeled, sliced
  • 2 small red chillies
  • 20.00 ml chopped fresh coriander root (see note)
  • 44.40 gm tomato paste
  • 82.50 ml whole blanched almonds, toasted
  • 1kg gravy beef, trimmed, diced
  • 20.00 ml garam masala
  • 2 tsp ground turmeric
  • 2.50 gm ground cumin
  • 1 cinnamon stick
  • 500.00 gm Basmati rice
  • 1 dried bay leaf
  • 2 cardamom pods
  • 892.50 gm chicken style liquid stock
  • fresh coriander leaves, to serve
Instructions:
  • Prepare the onions by halving and thinly slicing 3 of them. Heat 1 tablespoon of oil and half of the butter in a large, heavy-based saucepan over medium heat. Add the sliced onions and salt, then combine and cook for 15 to 20 minutes until golden. Sprinkle in sugar and cook for an additional 5 minutes until the onions are caramelized. Finally, mix in the raisins, transfer everything to a bowl, and set aside.
  • Next, quarter the remaining onion. Blend together the quartered onion, garlic, ginger, chili, coriander root, tomato paste, 1/3 cup almonds, and 1 1/2 tablespoons cold water until a smooth mixture forms. Set aside for later use.
  • Heat 1 tablespoon of oil in a pan over high heat. Sear beef in batches for 2 to 3 minutes until browned. Transfer to a bowl. Lower heat to medium, add remaining oil, and incorporate tomato paste mixture. Sauté for 4 minutes. Sprinkle in garam masala, turmeric, cumin, and cinnamon; cook for 1 to 2 minutes until aromatic. Return beef to the pan, add 1 1/2 cups cold water, cover, and simmer on low heat for 1 hour and 30 minutes until beef is tender. Transfer to a 4.5 litre baking dish and top with onion mixture. Enjoy!
  • In a saucepan over medium heat, melt the rest of the butter. Add the rice, bay leaf, and cardamom, stirring to coat. Pour in the stock and bring it to a boil. Lower the heat and simmer covered for 8 minutes until the stock is absorbed. Remove from heat and let it stand covered for 10 minutes before serving.
  • Preheat the oven to 180°C/160°C fan-forced. Spread the rice over the raisin mixture in the pan and cover with greased baking paper. Bake for 40 minutes until the rice is tender. Let it sit covered for 10 minutes. Sprinkle the remaining almonds and coriander leaves on top before serving it with raita.

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