Biriyani with beef

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and cut into cubes of about 1 cm. Heat 3 tablespoons of oil in a shallow casserole, add meat and fry vigorously while turning, season with salt and pepper. Deglaze with 300 ml water. Bring to the boil, cover and braise for about 30 minutes

2. 2

   For the spice paste peel 2 onions and chop them coarsely. Peel and coarsely chop the garlic and ginger. Puree onions, garlic, ginger, cumin and cinnamon. Wash, clean and roughly dice the tomatoes. Wash coriander and mint, shake dry and chop finely

3. 3

   Put rice in 400 ml boiling salted water and cook over low heat for about 5 minutes. Pour into a sieve, quench and drain. Peel and wash potatoes and cut into small cubes. Heat 2 tablespoons of oil in a frying pan, fry the potatoes for about 5 minutes while turning them, season with salt and pepper. Remove from the stove

4. 4

   Peel 2 onions and cut into rings. Heat 1 tablespoon of oil in a frying pan and fry the onion rings until crispy, turning them over. Mix the spice paste with the meat. Mix in tomatoes, coriander and mint, heat briefly. Mix potatoes, about half of the onion rings, cardamom and rice, spread on the meat. Sprinkle with turmeric and remaining onion rings

5. 5

   Pour stock over it and bake covered in the preheated oven (electric cooker: 225 °C/ circulating air: 200 °C/ gas: see manufacturer) for approx. 15 minutes. Then switch the oven down (electric oven: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) and bake for another 25 minutes. Remove from the oven, arrange on a plate, garnish with mint

Nutrition Facts

KCAL
510 kcal

CARBS
56 g

FATS
21 g

PROTEINS
28 g