- 350g Basmati rice
- 3tbsp rapeseed oil
- 1tbsp ghee or butter
- 1 cinnamon stick
- 2 star anise
- 1tsp cumin seeds
- 2 cardamom pods
- 1 bay leaf
- 1 large red onion, chopped
- 2cm piece ginger, peeled and grated
- 2 cloves garlic, crushed
- 4 vine tomatoes, chopped
- 1tsp turmeric
- 1tsp paprika
- 350g rump steak, cubed
- 200ml Greek yogurt
- A few mint leaves
- 1 red chilli, sliced, plus whole chillies, to garnish
- Pinch saffron, in a little water
Parboil the rice for 7 mins so it’s firm but not raw. Drain and set aside.
Heat the oil and ghee in a pan on low. When hot, fry the whole spices for 30 secs to release their aroma.
Add the onion and fry for 3-5 mins on a medium heat. Add the ginger and garlic and cook for 30 secs. Add the tomatoes and cook for 10-15 mins until they reduce to a thick sauce. Add the turmeric and paprika.
Add the steak and stir-fry for 2-3 mins, to brown. Add the yogurt and cook for 3-4 mins until the sauce thickens again. Cover the pan. Turn the heat to low.
Simmer for 15-20 mins. If the beef is not cooked through after this time, add a little water and cook until the sauce thickens again.
Layer the rice evenly on top of the meat. Push the mint and chilli into the rice, add the saffron mixture, then cover the top of the pan tightly with foil to keep the steam in.
Turn the heat down very low and let the biryani steam for 10 mins. Once done, remove the foil to let the steam escape, then serve.