Beef Mince Biryani
1 cup oil
2 large onions, finely sliced
3 medium potatoes, cut into cubes
1 bay leaf
1 star anise
1 cardamom pod
1 cinnamon stick
1 all spice
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
2 teaspoons chilli powder
1 green chilli
1 teaspoon ground fennel
2 teaspoons garlic
2 teaspoons ginger
300 grams of tomatoes
1 tablespoon tomato sauce
2 teaspoon salt
500 grams of beef mince
1 1/2 cups of basmati rice
20 grams of fresh coriander
Pinch of saffron in 3/4 cup warm water
Step 1: Place the oil in a large pot or pan over a medium/high heat.
Step 2: Once hot, add onions and fry until golden brown.
Step 3: Remove the onions from the oil and drain the excess oil on a paper towel.
Step 4: Fry the potatoes in the same oil for 3 to 5 minutes or until the potatoes are lightly golden.
Step 5: Remove the potatoes from the oil and drain the excess oil on a paper towel.
Step 6: Place a medium pot over a medium to high heat.
Step 7: Add a handful of the fried onions.
Step 8: Add the whole spices and sauté for 30 seconds.
Step 9: Add ground spices, 1 teaspoon salt, ginger, garlic, tomatoes and tomato sauce.
Step 10: Cook for 2 to 3 minutes or until the mixture is slightly thick.
Step 11: Add mince, fried potatoes and 1 cup of water.
Step 12: Cover with a lid and cook for 20 minutes, frequently stirring.
Step 13: Cook your rice with 3 cups of water and 1 teaspoon salt.
Step 14: Once rice is cooked, drain excess water and keep aside.
Step 15: Once the mince is cooked, add the rice over the mince, followed by coriander, onions and saffron water.
Step 16: Cover and place in a preheated oven of 180°C for 30 to 40 minutes or until most of the water has evaporated.
Serve with dhai and mixed veggies.