Beef and Tenderstem Biriyani

Updated at: Thu, 17 Aug 2023 09:45:07 GMT

Step 1

Boil a full kettle. Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and ground turmeric and cook for 10-12 mins. Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Step 2

Halve, peel and slice the red onion as thinly as you can. Pop half the onion into a small bowl with the cider vinegar, sugar for the pickle (see pantry for amount) and a pinch of salt. Toss to combine, then set aside to pickle.

Step 3

Meanwhile, halve any thick broccoli stems lengthways, then cut widthways into thirds. Peel and grate the garlic (or use a garlic press). Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the beef mince, broccoli and remaining onion. Fry until the mince has browned and the veg has softened, 5-6 mins. Use a spoon to break up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

Step 4

When the mince has browned, drain and discard any excess fat, then season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle. Stir in the korma style paste, North Indian style spice mix and garlic. Cook until fragrant, 1 min.

Step 5

Stir the water for the beef (see pantry for amount) and chicken stock paste into the beef. Bring to the boil, then lower the heat and simmer until slightly thickened, 2-3 mins. Season with salt and pepper. Stir the cooked rice through the sauce, mixing together well so all the rice is coated. Remove from the heat, then stir through the mango chutney.

Step 6

Share your cheat's biriyani between your bowls. Drizzle over the yoghurt, then top with the pickled onion to finish. Enjoy!

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