Recipe adapted from Bill Granger's Every Day: Lamb Biryani. I used beef instead of lamb and reduced the quantity of meat from 1kg to 500g. I cooked this dish in a rice cooker instead of baking it in an oven.
Beef Biryani Rice (Nasi Biryani Daging) Recipe
Ingredients
- 500g (1 lb 2 oz) good quality beef, trimmed and diced (I use beef fillet steaks)
- 1 tbsp garam masala
- 2 tsp ground cumin
- 1/2 tsp turmeric powder
- 2 tbsp olive oil
- 1 onion, thinly sliced
- 2 garlic cloves, finely chopped
- 2 tsp finely grated fresh ginger
- 300g (10 1/2 oz / 1 1/2 cups) Basmati rice
- 750ml (26 fl oz / 3 cups) chicken stock (You can use Beef stock but I prefer chicken stock)
Method
- Put the beef in a large bowl with the garam masala, cumin and turmeric and toss to coat the beef in the spices. Heat 1 tbsp of the oil in a frying pan over medium heat, add the beef in batches and cook, stirring occasionally, for 3-4 minutes until browned all over, adding a little more oil if necessary. Remove and set aside.
- Add the remaining oil, onion, garlic and ginger to the frying pan and cook over medium heat until the onion is soft and pale golden. Add the rice, stir together and cook for 2 minutes. Remove from frying pan and pour into the rice cooker.
- Add the beef to the rice cooker in a single layer on top of the rice and carefully pour in the stock. Turn on the rice cooker.
- Serve immediately when it's cooked.
Note: If you prefer to use oven over rice cooker, you can bake it in a 200C (400F / Gas 6) oven for 35-45 minutes using a flameproof casserole with lid on.