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Recipe
Mince Beef Biryani Healthy delicious rice dish
Ingredients Serves 4 - 6 • • • • • • • • • • • • •
500g diced beef and 800ml beef stock 1 tbsp olive oil 2 tbsp curry powder 1 onion, finely chopped 1 carrot, peeled and finely chopped 2 garlic cloves, finely grated 1-inch piece fresh ginger, finely grated 1 chilli, deseeded and finely sliced 250g basmati rice 1 small courgette, finely chopped 150g cauliflower, cut into very small florets 150g broccoli, cut into very small florets Serve with Sussex Slipcote sheep’s cheese
Method 1. Preheat the oven to 200C and line a baking tray with baking paper. 2. Spread mince on baking tray and cook in oven for 40 minutes, break up the mince every 10 minutes, until the mince is dark, remove from the oven. 3. Heat the oil in a saucepan. Add the onions and cook until softened for around 5 minutes. Add a little water to the pan every so often if onions start to stick. Once softened add the carrots and cook for 3-4 minutes. 4. Add the garlic, ginger and chilli and cook for 2 minutes before adding the curry powder and stir for 12 minutes to cook off the spices. 5. Add the rice to the pan and stir for 2 minutes. Pour in the beef stock and bring to a rapid boil for 5-8 minutes, stirring occasionally until most of the liquid has evaporated and the rice is slightly undercooked. Lower the heat to a simmer. 6. Add the roasted mince, courgette, cauliflower and broccoli. Simmer for 8-10 minutes, until the rice and veg are cooked and all the liquid is absorbed. 7. Serve with a crumbling of ‘Sussex Slipcote.’ Recipe supplied by Hollie from Village Larder at Squires Garden Centre Washington, RH20 4AL. Open Mon - Sat 9am-5pm Sun 10am-4pm. 01903 891744. www.villagelarder.co.uk
