SHAN BEEF BIRYANI Apr 10 Written By Eleanor Debel PrintSHAN BEEF BIRYANI Yield 4-6Prep time10 MinCook time45 MinTotal time55 Min Ingredients 3 Tbsp ghee1 large yellow onion, thinly sliced2 large tomatoes, chopped 1 Tbsp ginger paste 1 Tbsp garlic paste 2 serrano peppers, steam and seeds removed and cut into quarters 1 Lb cubed beef (you can use round steak, top sirloin or any cut you prefer) 1 Packet SHAN bombay biryani spice blend ½ cup full fat yogurt 2 cups soaked and rinsed basmati rice 2 Tbsp saffron water (2 saffron threads soaked in 2 Tbsp warm water) Chopped cilantro InstructionsHeat a large, wide, shallow pot over medium high and melt the ghee. Once the ghee is melted add in the sliced onion and chopped tomatoes and cook the vegetables down until the tomatoes have released their juices and the mixture is nice and saucy, about 10 minutes. Reduce heat to medium, add in the ginger and garlic paste, and cook another 1-2 minutes until fragrant, stirring constantly. Add the green chilis and cubed beef and stir to incorporate.Reduce heat to medium low and stir in the Shan biryani spice mixture and the yogurt. Cook for another 2-3 minutes, stirring to bring everything together then remove this mixture from the heat and set aside. Bring a large pot of water to a boil and add in the soaked and rinsed basmati rice. Reduce the heat to medium low so the water is at a brisk simmer, then cook the rice until it’s 75% done, about 6-7 minutes. Drain the rice and spread it out into a thin layer to cool on a sheet tray. In a deep pot begin layering your biryani. Add about half of the par cooked rice to the bottom, then the biryani beef mixture and top with the rest of the rice. Drizzle in the saffron water and chopped cilantro on top. Cover the pot tightly with aluminum foil then a tight fitting lid. Set the covered pot over low heat to steam for 30 minutes. Remove the lid and foil, let cool slightly before serving and enjoy. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance ramadanmeatrice dishes Eleanor Debel
SHAN BEEF BIRYANI Apr 10 Written By Eleanor Debel PrintSHAN BEEF BIRYANI Yield 4-6Prep time10 MinCook time45 MinTotal time55 Min Ingredients 3 Tbsp ghee1 large yellow onion, thinly sliced2 large tomatoes, chopped 1 Tbsp ginger paste 1 Tbsp garlic paste 2 serrano peppers, steam and seeds removed and cut into quarters 1 Lb cubed beef (you can use round steak, top sirloin or any cut you prefer) 1 Packet SHAN bombay biryani spice blend ½ cup full fat yogurt 2 cups soaked and rinsed basmati rice 2 Tbsp saffron water (2 saffron threads soaked in 2 Tbsp warm water) Chopped cilantro InstructionsHeat a large, wide, shallow pot over medium high and melt the ghee. Once the ghee is melted add in the sliced onion and chopped tomatoes and cook the vegetables down until the tomatoes have released their juices and the mixture is nice and saucy, about 10 minutes. Reduce heat to medium, add in the ginger and garlic paste, and cook another 1-2 minutes until fragrant, stirring constantly. Add the green chilis and cubed beef and stir to incorporate.Reduce heat to medium low and stir in the Shan biryani spice mixture and the yogurt. Cook for another 2-3 minutes, stirring to bring everything together then remove this mixture from the heat and set aside. Bring a large pot of water to a boil and add in the soaked and rinsed basmati rice. Reduce the heat to medium low so the water is at a brisk simmer, then cook the rice until it’s 75% done, about 6-7 minutes. Drain the rice and spread it out into a thin layer to cool on a sheet tray. In a deep pot begin layering your biryani. Add about half of the par cooked rice to the bottom, then the biryani beef mixture and top with the rest of the rice. Drizzle in the saffron water and chopped cilantro on top. Cover the pot tightly with aluminum foil then a tight fitting lid. Set the covered pot over low heat to steam for 30 minutes. Remove the lid and foil, let cool slightly before serving and enjoy. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance ramadanmeatrice dishes Eleanor Debel
