Try this recipe for a delicious Biryani Curry made with Scotch Beef – packed full of flavour and some spicy heat a great dish for colder weather.
What Is Biryani Curry?
As with so many traditional recipes there are many different versions of a birayani depending on where you live. It is a dish eaten all across the Indian subcontinent, from Pakistan to Bangladesh, Afghanistan to India. In essence it’s your favourite curry buried under a mound of delicately spiced fluffy rice, all made in one pot. The rice is steamed over a low heat so it absorbs the flavours of the curry bubbling away underneath.
Ingredients For Biryani Curry
450 g Scotch Beef braising steak, cut into 1.25 cm (1/2 “) cubes from Morley Butchers
15 ml (1 tbsp) oil
1 onion, peeled and chopped
1 clove garlic, crushed
45 ml (3 tbsp) medium curry paste
400 g can chopped tomatoes
150 ml (1/4 pt) stock
1 large potato, peeled and cubed
2 carrots, peeled and sliced
175 g cauliflower, cut into florets
150 g basmati rice
2.5 ml (1/2 tsp) ground turmeric
Curry Cooking Method
In a large heavy bottomed saucepan (preferably with a lid), heat oil. Add the beef cubes and cook until browned. Next add the onions and garlic and cook until translucent and soft.
Now stir in curry paste, the tomatoes, stock and seasoning. Cover and cook for 1 hour.
When the meat is tender add vegetables, Cover and cook for a further 30 minutes. Meanwhile boil rice with turmeric and water, until cooked.
Drain the rice. Place half the rice in the bottom of an ovenproof casserole. Add most of the meat and vegetable curry. Place a layer of rice on top and pour over any remaining mixture. Cover with a tight fitting lid and cook for approx 40 minutes.
Serve with poppadoms and other Indian style breads and chutneys.
You can order the ingredients for this recipe online here >> and collect from our shop.
This recipe and image is from the Scotch Kitchen pay them a visit for more meaty recipes.