Biriyani with beef

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and dice. Heat 3 tablespoons of oil in a casserole dish. Brown the meat thoroughly. Season with salt and pepper. Deglaze with 300 ml water, bring to the boil. Cover and stew for about 30 minutes.

2. 2

   For the spice paste peel and chop 2 onions, garlic and ginger. Crush or puree with cumin and cinnamon in a mortar. Wash and dice the tomatoes. Wash and chop the coriander and mint.

3. 3

   Cook the rice in boiling salted water for about 5 minutes. Pour off. Peel, wash and finely dice potatoes. Heat 2 tablespoons of oil in a frying pan. Brown the potatoes for about 5 minutes. Season with salt and pepper.

4. 4

   Take it off the stove.

5. 5

   Peel 2 onions and cut into rings. Fry them crisply in 1 tablespoon of hot oil. Stir the spice paste, tomatoes, coriander and mint into the meat. Mix potatoes, half onion rings, cardamom and rice.

6. 6

   Spread on the meat. Sprinkle with turmeric and remaining onion rings.

7. 7

   Dissolve the stock in 200 ml of hot water and pour over it. Cover and bake in a hot oven (electric range: 225 °C/circulating air: 200 °C/gas: level 4) for approx. 15 minutes. Turn down the temperature (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) and continue baking for approx. 25 minutes.

8. 8

   Serve, garnish with mint. Drink tip: beer, e.g. lager.

Nutrition Facts

KCAL
540 kcal

CARBS
56 g

FATS
21 g

PROTEINS
28 g