Beef Biryani with Herb Yoghurt
Rated 4.5 stars by 2 users
Author:
Cherie Metcalfe
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
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1 tsp Whatevz Mum
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500g diced beef rump
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100g Tit’itillating Tandoori paste
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3 tbsp oil or ghee
- 1 onion diced
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300g basmati rice
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1 tin diced tomato
- 1 litre of beef stock (or water with 2 stock cubes)
- 300ml greek yogurt
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10g mint chopped
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100g green beans, topped and tailed, and cut into 2cm pieces
- 2 courgettes grated
Directions
Marinate the Diced beef in the tandoori paste, seasoned with the whatevz mum salt. Overnight if possible - otherwise a few hours will do.
Preheat your oven to 180C.
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.
Add the zest and juice of one lemon.
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.
Add the tin of tomatoes, and the beef stock. Stir well, and pop the lid on.
Pop the whole casserole into the oven and bake for 45 to 50 minutes.
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.
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.
