Extra Special Beef Biryani

Overnight preparation time

1 to 2 hours cooking time

Serves 6

Tender chunks of gently spiced beef in a fluffy saffron rice. If you like a bit more heat, don’t worry about deseeding both the chillies.

Ingredients 

• 100ml/3½oz full-fat milk
• 1 heaped tsp saffron strands
• 1kg/2lbs 2oz braising steak, cut into bite-sized chunks
• 4 onions, peeled
• 4 garlic cloves, peeled
• 25g/1oz fresh root ginger, peeled and roughly chopped
• 2 fresh red chillies, deseeded and roughly chopped
• 5 cloves
• 2 tsp cumin seeds
• 2 tsp coriander seeds
• ¼ cinnamon stick
• 12 cardamom pods
• 2½ tsp sea salt flakes, plus extra to season
• ½ whole nutmeg, finely grated
• 135ml/4¾fl oz sunflower oil
• 200ml/7fl oz natural yoghurt
• 2 bay leaves
• 2 tsp caster sugar
• 325g/11½oz basmati rice
• 4 tbsp chopped fresh coriander
• 50g/2oz butter

To serve

• 50g/2oz sultanas
• 40g/1½oz flaked almonds
• 3 large free-range eggs
• freshly ground black pepper
• fresh coriander

Preparation method

1. Pour the milk into a small saucepan, add the saffron threads and heat gently for two minutes without boiling. Remove from the heat and set aside for 2-3 hours, preferably overnight.
2. Trim the beef of any hard fat and cut into bite-sized pieces. Heat two tablespoons of oil in the frying pan. Season the beef with salt and freshly ground black pepper and fry in 2-3 batches over a medium-high heat until browned on all sides. Transfer to a large, lidded saucepan.
3. While the beef is frying, roughly chop two of the onions and put in a food processor with the garlic, ginger and chillies. Add 50ml/2fl oz cold water and blend to a smooth paste.
4. Put the cloves, cumin, coriander, cinnamon, 1½ teaspoons salt and seeds from the cardamom pods into a pestle and mortar. Grind until a fine powder. Grate the nutmeg into the mixture and tip into the onion paste. Add plenty of freshly ground black pepper. Mix until all the ingredients are combined.
5. Add a further three tablspoons of oil into the same frying pan that was used to cook the beef and fry the spiced onion paste over a medium heat for around 10 minutes until lightly browned, stirring often. Place the mixture into the pan with the beef. Stir in the yoghurt, 450ml/16fl oz water and bay leaves. Place the pan over a low heat and bring to a gentle simmer. Cover with a lid and simmer gently for 1½ hours or until the beef is tender, stirring occasionally.
6. Remove the lid from the pan and stir in the sugar. Increase the heat and simmer the sauce for 10 minutes, or until reduced and thick. Add a little more salt and pepper to taste.
7. Toast the almonds in a non-stick frying pan and cook over a medium heat for 4-6 minutes. Stir the sultanas into the almonds and immediately tip into a heatproof bowl. Set aside to cool.
8. Cut the remaining two onions in half and slice thinly. Pour two tablespoons of oil into a frying pan and fry the onions for 6-8 minutes over a fairly high heat until softened and golden-brown, stirring frequently. Set aside.
9. Preheat the oven to 180C/350F/Gas 4.
10. Half-fill a large pan with water, add one teaspoon of salt and bring to the boil. Put the rice in a sieve and rinse under plenty of cold water. Stir the rice into the hot water and return to the boil. Cook for five minutes and drain well. Add the coriander and stir until well combined.
11. Transfer half the meat and sauce into a large, ovenproof dish. Spoon over half of the part-cooked rice and drizzle with half the soaked saffron threads and milk. Top with half the fried onions. Repeat the layers once more. Dot with the butter. Cover the dish with two layers of tightly fitting foil and bake for 30 minutes.
12. Hard-boil the eggs for nine minutes until firm and drain in a sieve under running water until cool enough to handle. Peel the eggs and cut into quarters.
13. Remove the dish from the oven and discard the foil. Use a fork to lightly fluff the rice. Garnish with the freshly boiled eggs, scatter with toasted almonds and sultanas. Add a few fresh coriander leaves and serve.

Chicken Biryani

30 mins to 1 hour preparation time

30 mins to 1 hour cooking time

Serves 2

 

A family favourite, this easy chicken biryani is not too spicy and easy to make for a comforting weeknight supper.

Ingredients

1. 200g/7¼oz basmati rice
2. 1 tsp salt
3. 2 tbsp vegetable oil
4. 8 shallots, chopped
5. 2 medium onions, chopped
6. 4 garlic cloves, finely chopped
7. 2 tsp fresh root ginger, grated
8. 6 chicken breast fillets or 2 chicken breasts, thinly sliced into strips (chicken breast fillets are the small, tender fillets on the underside of the chicken breast, available in some supermarkets)
9. 1 tsp chilli powder
10. 1 tsp ground cumin
11. 2 tsp ground coriander
12. ½ tsp ground cinnamon
13. ½ tsp ground turmeric
14. generous pinch freshly grated nutmeg
15. ¾ cup plain yoghurt
16. 2 tsp caster sugar
17. 4 or 5 handfuls raisins

Preparation Method

1. Wash the rice in several changes of water until the water runs clear, then leave to soak in tepid water with the salt for 30 minutes.
2. Drain the rice and place in a pan with enough cold water to come about 2cm/¾inch above the top of the rice.
3. Bring the water to the boil, then reduce the heat to as low as possible, cover and cook for about ten minutes, or until 'holes' begin to appear on the top of the rice and all the water has been absorbed.
4. Heat the oil in a frying pan, add the shallots, onions, garlic and ginger and fry for a couple of minutes, until golden-brown. Remove a tablespoonful and set aside for garnishing.
5. Add the chicken and stir fry for four minutes.
6. Add the spices and stir for one minute, then stir in the yoghurt and simmer for 1-2 minutes. Add the sugar, raisins and part-cooked rice. Cover the pan with a clean tea towel and cover with a lid (this will hold in all the steam).
7. Place over a very low heat and cook for ten minutes.
8. Remove from the heat and leave to rest for five minutes.
9. Serve large spoonfuls garnished with the reserved shallot and onion mixture.