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Beef Biryani

Submitted by sam from worthing 11 June 2009



2 large onions.,2 cloves of garlic chopped.,1 inch piece of ginger peeled and chopped.,1 fresh green chilli seeded and chopped.,handful of coriander fresh.,4 tbsp flaked almonds.,2-3 tbsp water.,1 tbsp groundnut oil.,25g butter for rice.,3 tbsp veg oil.,2 tbsp sultanas.,500g braising/stewing steak cubed.,1 tsp ground coriander.,1tbsp g turmeric.,1/2 tsp ground fenugreek.,pinch of ground cinnamon.,175ml natural yoghurt.,275g basmati rice.,1.2litres chicken stock or water.,s & p.,2 hardboiled eggs quarterd.


roughly chop one onion, and put in food processor, add the garlic and ginger and chilli, fresh coriander and half the almonds, pour in the water and process until you have a smooth paste.

finely slice the other onion into rings or half rings. heat half the groundnut oil in a good large pan, and fry the onion for 10-15 mins until deep golden colour, remove from pan.

fry the remaining almonds until golden and remove from pan.

fry the sultanas until plump, remove from pan.

heat the remaining ground nut oil with a further 1tbsp of veg oil, and brown the meat in batches until nice and brown on all sides, remove from the pan.

wipe the pan, then add the remaining oil and add the paste you made earlier, cook for 2-3 mins to cook out the flavours, stirring all the time, stir in the adiotinal spices season with s & p and cook for 1 min.

lower the heat stir in the yoghurt, a little at a time. return the meat to the pan, stir to coat in the paste and spice mix, cover with a tight fitting lid and simmer for 45 mins until the meat is tender.

meanwhile soak the rice in a bowl of cold water for 20 mins.

preheat the oven to 160c/gas3. drain the rice, place in a pan and add the hot chicken stock or boiled water with a touch of salt, bring back to the boil, cover and cook for 5 mins.

drain the rice and pile it ontop of the meat mixture, in a casserole.

using the other end of a spoon, make a hole through the rice into the meat mixture.

put the reserved onions and almonds and sultanas on top of the rice, dot the top with butter, place a circle of greasproof paper on top of that, then cover the casserole dish with a double layer of tin foil and then put the lid on top of that.

cook in the pre-heated oven for 30-40 mins.

serve with the hard boiled eggs on top and with chapatis.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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