Easy Beef Biryani

This Easy Beef Biryani is quick, easy and is all made in one pan. A much cheaper – and healthier – alternative to reaching for that takeaway menu! (Plus it’s only 603 calories and it contains 35 grams of protein!)

Course Curry, Main Course

Cuisine British, Fusion, Indian

Prep Time 5

Cook Time 25

Total Time 30

Servings people

Calories 603kcal

Author Eb Gargano

Ingredients

1 tablespoon olive oil
1 onion diced
1 red (bell) pepper diced
500 g beef mince
3 cloves garlic crushed or grated
1 teaspoon chilli flakes (or to taste)
2 teaspoons ground cumin
3 teaspoons garam masala
2 teaspoons ground turmeric
300 g basmati rice washed (see Note 1)
Salt and black pepper to taste
400 ml coconut milk (light or regular - your choice)
200 ml water (or beef stock, if you prefer)
100 g frozen peas (no need to defrost first)
2 tablespoons fresh coriander (AKA cilantro) plus extra for garnish (optional)
Pickles/chutneys/naan bread/chapattis – or whatever you like to serve with a biryani!

Metric - US Customary

Instructions

Put the oil in the pan, and then add the diced onion and red pepper. Fry gently over a low heat with the lid on for 3 minutes or until softened but not browned, stirring occasionally.
Turn the heat up high and add the beef mince. Fry for 3 minutes or until browned, breaking the mince up as you fry.
Turn the heat right down again and add the garlic, chilli and spices, and fry for 1 more minute.
Add the rice to the pan (See Note 1), together salt and pepper. Stir to coat the beef mince and rice in the spices, then add the coconut milk and water and bring to the boil.
Put a lid on the frying pan and turn the heat right down, simmer for 8 minutes then add the frozen peas, stir once and replace the lid.
Cook for a further 5 minutes or until the rice is done to your liking. If it starts sticking before the rice is cooked, add an extra splash of water.
Finally stir in the 2 tablespoons of chopped fresh coriander (cilantro).
Sprinkle extra coriander on top and serve with all your favourite extras, such as naan breads, pickles and chutneys.

Notes

Rice brands vary enormously in their cooking time, so do check the packet and adjust cooking times accordingly. I use Tesco basmati rice or Tilda basmati rice. Both state a cooking time of 10-12 minutes, and are cooked perfectly when the above instructions are followed to the letter. However, if your brand needs a longer cook time, then I recommend you start cooking the rice in the coconut milk / water mixture first, then add in the peas when the rice has 5 minutes to go. In this way you will avoid over cooking the peas.
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition