Brown Rice Biryani

This Indian-inspired dish is mouthwatering and coated in aromatic spices. But it’s so much more than just a brown rice dish. This recipe is chock full of succulent beef, turmeric, cumin, coriander and fennel seeds. The hosts of Good Chef Bad Chef know that you can achieve wonderful flavor without a lot of fat. The assortment of spices and veggies will create a luxurious meal that’s packed full of vitamin A.

Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 6-8 servings
Difficulty: Medium

INGREDIENTS

1 lb (500g) beef mince
Salt and Pepper
Extra virgin olive oil
2 brown onions, finely diced
4 cloves garlic, crushed
⅓ Cup ghee
2 sprigs curry leaves
1 tsp fenugreek
½ tsp fennel seeds
1 Tbsp turmeric
2 tsp ground cumin
3 Cup brown rice
½ Cup pistachios
½ Cup flaked almonds
½ bunch spring onion (green onion), finely chopped
1 bunch coriander, finely chopped
6 Cup (1.5L) chicken stock
pinch saffron threads, soaked in 2 Tbsp warm water
salt and pepper

DIRECTIONS

Season the mince with salt and pepper and 2 - 3 tablespoons of extra virgin olive oil.
Heat a Swiss Diamond Cast Iron Round Casserole over high heat. Add ¼ cup of extra virgin olive oil with the onion, garlic and ghee. Sweat off for a minute then add the curry leaves.
Stir in the fenugreek, fennel seeds, turmeric and ground cumin. Add the mince, breaking it up with the back a spoon. Stir to coat in the spices and cook off for 5 - 8 minutes until brown.
Add the rice, pistachios, almonds, coriander and spring onion to the the pot. Stir well.
Pour in the stock and saffron. Cover the pot with a lid, reduce the heat to low and let cook for 35 - 40 minutes.
Once cooked, turn the heat off but leave the lid on for a further 5 - 10 minutes before serving.
Garnish with chopped coriander and spring onion.