Spice up your midweek meals with a quick biryani made with thin cut beef strips, curry paste, rice, peas, onions and garlic.
Prep Time: 15 mins
Cook Time: 30 minutes
Serves: 4 people
Ingredients
450g thin cut beef steaks, cut into strips
2 teaspoons rapeseed oil
2 medium onions, peeled and finely chopped
2 garlic cloves, peeled and crushed or 1 teaspoon garlic purée
3 tablespoons curry paste of your choice
300g basmati rice, rinsed
850ml good, hot beef or chicken stock
200g frozen peas
Large handful freshly chopped coriander or flat-leaf parsley
Method
Heat the oil in a large heatproof casserole dish with a lid and cook the onions on a low heat for 5-10 minutes until soft and slightly coloured.
Turn up the heat and add the garlic, curry paste, beef, rice, stock and seasoning. Bring the mixture to boiling point, turn down the heat, cover and simmer on low for 15-20 minutes.
During the last 2 minutes add the peas and stir gently, cover and continue to cook until the rice is cooked.
Remove from the heat, garnish with the herbs. Serve immediately with a selection of Indian relishes, raita and a side salad.