BEEF BIRYANI

Preparation Method :

• Add in the garlic, ginger, chilli, fresh coriander and half the flaked almonds with roughly chopped onion into the food processor.
• Process to a smooth paste by adding little water . Transfer the paste to a bowl and set aside.
• Heat half the butter with oil in a heavy flameproof casserole and fry the onion rings for 10 minutes until they are a deep golden brown. Transfer to a plate with a slotted spoon.
• Fry the remaining flaked almonds briefly until golden and set aside with the onion rings, then quickly fry the sultanas until they swell. Transfer to the plate.
• Heat the remaining ghee or butter in the casserole with 1 tablespoon of the oil. Fry the cubed meat, in batches, until evenly browned on all sides. Transfer the meat to a plate and set aside.
• Heat the remaining oil and pour in the onion, spice and coriander paste.
• Cook over a medium heat for 2 minutes, stirring all the time, until the mixture begins to brown lightly.
• Stir in all the additional spices, season with salt and ground black pepper and cook for 1 minute more.
• Lower the heat, and then stir in the yogurt, a little at a time when it incorporates with the spice mixture, return the meat to the casserole.
• Stir to coat, cover tightly and simmer over a gentle heat until the meat is tender.
• Soak the rice in a bowl of cold water for about 20 minutes.
• Preheat the oven to 160°C/325°F/ Gas 3. Drain the rice, place in a pan and add the hot chicken stock or water, together with a little salt. Bring back to the boil, cover and cook for 5 minutes.
• Drain the rice, and pile it in a mound on top of the meat in the casserole.
• Using the handle of a spoon, make a hole through the rice and meat mixture, to the bottom of the pan.
• Place the fried onions, almonds and sultanas over the top and dot with butter. Cover the casserole tightly with a double layer of foil and secure with a lid.
• Cook the biryani in the preheated oven for at least 40 minutes.
• Spoon the mixture on to a warmed serving platter and garnish with the quartered hard-boiled eggs.