Name: Balti biryani
Cook time: 90 min
Total time: 90 min
Yield: 4
Ingredients: 750 gram beef skirt steak, diced into 2cm pieces; 3/4 cup (225g) balti curry paste; 2 cup (400g) basmati rice; 8 clove garlic, unpeeled; 20 gram ghee; 4 cardamom pods, bruised; 1 cinnamon stick; 3 green onions, sliced thinly; 2 cup (500ml) beef stock; 3/4 cup (100g) roasted slivered almonds; 1/4 cup loosely packed fresh coriander leaves; 2 fresh red thai chillies, sliced thinly

Balti biryani

Balti biryani gets its name from the thin, pressed-steel wok it is traditionally cooked and served in. A spicy rice based dish with tender meat and fragrant curry.

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Serves 4

Cook

1H 30M

Ingredients

750 gram beef skirt steak, diced into 2cm pieces

3/4 cup (225g) balti curry paste

2 cup (400g) basmati rice

8 clove garlic, unpeeled

20 gram ghee

4 cardamom pods, bruised

1 cinnamon stick

3 green onions, sliced thinly

2 cup (500ml) beef stock

3/4 cup (100g) roasted slivered almonds

1/4 cup loosely packed fresh coriander leaves

2 fresh red thai chillies, sliced thinly

Method

1.Preheat oven to 180°C (160°C fan-forced).

2.Combine steak and paste in medium bowl. Cover; refrigerate for 1 hour.

3.Meanwhile, soak rice in medium bowl of cold water; stand 30 minutes. Drain rice in strainer; rinse under cold water, drain.

4.Meanwhile, place garlic in small baking dish; roast, uncovered, about 20 minutes or until softened.

5.Melt ghee in large saucepan; cook cardamom, cloves, cinnamon and onion, stirring, until fragrant. Add steak mixture, reduce heat; simmer, covered, stirring occasionally, about 45 minutes or until steak is tender.

6.Add rice to pan with stock; simmer, covered, stirring occasionally, about 15 minutes or until rice is just tender.

7.Peel garlic; chop finely. Add garlic, almonds and coriander to pan; cover then stand 5 minutes. Sprinkle biryani with chilli; serve with raita and naan, if desired.

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