Beef Biryani with a Kick… A side of Mango Salsa with Spiced up Pomp’s

By Simon  ,   

January 28, 2014

A man dish, for you Patrick. This dish is fiery, alive, passionate, hearty, kicking, delicious and a sheer delight to be around, now that's how I feel around you too!!!! and this feels just the dish to describe you Patrick... I trust you will give this a go and impress your eager dinner guests with your signature man dish.....

  • Prep: 1 hr
  • Cook: 2 hrs
  • Yields: 6

Ingredients

1 Kg Kilo of braising steak

100 ml Full fat milk

1 Heaped tbsp Saffron threads

4 Medium Onions

4 Cloves Garlic

25 Grams Root ginger

1 tsp Cloves

2 tsp Cumin seeds and the same of Coriander Seeds

2 Medium fresh red chilli

1/4 Large Cinnamon stick

1 Handful Cardamon pods

2 tsp Sea salt

1 tsp Ground nutmeg

135 ml Rap seed oil

200 ml Natural yogurt

3 Large Bay leaves

2 tsp Caster sugar

325 Grams Basmati rice

1 Handful Fresh coriander

50 Grams Butter

50 Grams Sultanas

40 Grams Flaked almonds

1 Scattering Freshly milled black pepper

1 Handful Fresh Coriander

3 Medium Eggs

1 Large Fresh mango

1 Handful Fresh coriander

1 Large Sweet red onion

12 Medium Spicy papadoms

Directions

Step 1.  In a pan gently heat the milk and the saffron threads for 2 mins without boiling, leave to cool for a minimum of 3 hrs or, for a more intense flavour and vibrancy, overnight in a fridge.

Heat 2 tbsp of oil in a large frying pan, season the beef with salt and milled black pepper and gently fry the cubes in small batches until browned all over, transfer to a large sauce pan with a lid.

Into a food processor add 2 peeled onions, garlic, ginger, chillies along with 50 mls of water and whizz up to a paste.

In a mortar and pestle, bash up to a fine powder cloves, cumin, coriander, cinnamon, nutmeg, salt, seeds from the cardamon pods and a big twist of  black pepper.

In the pan used to fry the beef,  add a glug of oil, and gently fry the paste you made earlier for around 10 mins, until lightly browned, stirring often. Place this mixture into the pan with the beef. Add the yogurt along with 450 mls water and the bay leaves, place over a gentle heat with the lid on and cook for 1 1/2 hrs until the beef is tender, stirring occasionally. Remove the lid and add the sugar, increase the heat and continue to cook for a further 10 mins, the sauce will start to thicken, adjust the seasoning to taste.

In a small pan toast the almonds for 3 mins add the sultanas and give it all a good shake, set aside in a dish for later.

Chop the mango, coriander and onion and combine to make a great quick salsa.  Place in a nice serving bowl.

Slice the remaining 2 onions and add to the frying pan with a little oil.   Cook over a medium heat to soften and give them a caramelised  golden colour.

Pre-heat your oven to 180 c.  In a large pan filled with salted, boiling water add the rinsed rice and part cook for 5 mins.  Drain and add the chopped coriander to the rice and combine.

So to build the dish.... In a large ovenproof casserole, add 1/2 the meat and  juices, now add a layer of part cooked rice, spoon over 1/2 the infused milk and top with a layer of caramelised onions, repeat this process to create a second layer. Dot with butter, cover the dish with 2 layers of loosely fitted foil and bake in the oven for 30 mins. A few mins before the dish is coming out of the oven warm your papadoms.

Hard boil the eggs (about 8 mins) and cool rapidly under cold water, so you can hold them, peel and cut into quarters.

Remove the dish from the oven , fluff up the rice, garnish with the eggs, scatter almonds and sultanas, add a handful of fresh coriander leaves and serve with warmed papadoms and mango salsa.

Patrick for you..... Enjoy!

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