How to make beef biryani with flaked almonds

How to make beef biryani with flaked almonds

Beef biryani with flaked almonds

This spiced biryani is made with a warming blend of ground cinnamon, cumin, coriander and ground ginger with juicy pieces of beef and a sprinkling of fresh coriander which can help fight inflammation.

½ tbsp oil
½ tsp turmeric
180g cherry tomatoes
1 beef stock cube
1 brown onion
1 tbsp biryani spice blend
20g flaked almonds
2 x 150g flat iron steak
80g brown rice
80g mangetout
Large handful of fresh coriander

Boil a kettle. Dissolve the beef stock in a jug with 400ml boiling water. Rinse the brown rice. In a saucepan, heat ¼​ tbsp oil and fry half of the biryani spice blend for 1 minute, then add the rice to the pan, stir to coat then add the beef stock. Place a lid on the pan and simmer for 20-25 mins until tender.

Also, dice the onion. Cut the cherry tomatoes in half and trim the mangetout. Roughly chop the coriander leaves. Cut the steak into bite-sized pieces. Heat a large dry pan on a medium-high heat and toast the flaked almonds for 2-3 mins until turning golden. Remove from the pan and set aside.

Heat the same large pan with ¼ tbsp oil on a medium heat and cook the onion for 3 mins, then add the steak for 7 mins until golden brown. Add the mangetout, cherry tomatoes, turmeric and remaining biryani spice blend to the pan and cook for 1 minute. Add the cooked rice with any remaining liquid from the saucepan and half of the chopped coriander and cook for 3 mins until the beef is cooked.

Spoon the beef biryani onto two warm plates and top with the remaining coriander and toasted flaked almonds.

Recipe from

Important This site makes use of cookies which may contain tracking information about visitors. By continuing to browse this site you agree to our use of cookies.

Social Media Auto Publish Powered By :