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Beef Biryani With Herb Yoghurt
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Beef Biryani With Herb Yoghurt
Fill the room with the sweet aroma of this Beef Biryani. This dish is made with chilli, herbs, our tandoori paste, basmati rice and a fresh greek yogurt dressing. A delicious meal to feed the whole family. Marinating the meat helps build the flavour profiles of this dish. Cherie's choice to cook on a budget.
Ingredients
1 tsp Pepper & Me Whatever mum salt
500gm diced beef rump
100gm Pepper & Me tandoori paste
3 Tbsp oil or ghee
1 onion diced
300gm basmati rice
1 tin tomato
1 litre of beef stock (or water with 2 stock cubes)
300ml greek yogurt
10gm mint chopped
100gm green beans, topped and tailed, and cut into 2cm pieces
2 courgettes grated
Instructions
1:
Marinate the Diced beef in the tandoori paste, seasoned with the whatevz mum salt. Overnight if possible - otherwise a few hours will do.
2:
Preheat your oven to 180C.
3:
Heat the oil in a large shallow or oval casserole dish. Add the diced onion, Cook for a couple of minutes, then add the marinated diced beef. Brown really well all over.
4:
Add the zest and juice of one lemon.
5:
Wash the rice a couple of times, then add the beef and onions. Give it all a really good stir and let the rice start to toast a little.
6:
Add the tin of tomatoes, and the beef stock. Stir well, and pop the lid on.
7:
Pop the whole casserole into the oven and bake for 45 to 50 minutes.
8:
Mix the greek yogurt with the c chopped mint and a squeeze of lemon. Season with a little extra whatevs mum salt and mix well.
9:
Remove the biryani from the oven, and the green bean and grated courgettes, and replace the lid to let them steam for a couple of minutes. Fluff with a fork, and serve drizzled with the herb yogurt, and sesh oil if you like a little spice.
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