This delicious beef biryani is great for freezing – just be sure to allow everything to cool first.
Each serving provides 690 kcal, 46g protein, 56g carbohydrates (of which 11g sugars), 25g fat (of which 8g saturates), 8g fibre and 2.2g salt.
- 1kg/2lb 4oz beef mince (10% fat)
- 2 tbsp vegetable oil
- 2 onions, finely chopped
- 2 carrots, peeled and finely chopped
- 4 garlic cloves, finely chopped
- 5cm/2in piece fresh root ginger, finely grated
- 200g/7ozm madras curry paste
- 1 tsp hot chilli powder (optional)
- 500g/1lb 2oz basmati rice
- 1.5 litres/2½ pints beef stock
- 200g/7oz courgettes, finely chopped
- 200g/7oz green beans, cut into 2.5cm/1in lengths
- 200g/7oz cauliflower, cut into very small florets
- 200g/7oz broccoli, cut into very small florets
- 200g/7oz frozen peas
- handful coriander leaves, roughly chopped
For the raita (optional)
- 400g/14oz Greek-style yoghurt (0% fat)
- 1 tsp cumin seeds, toasted and ground
- 1 cucumber, grated
- handful finely chopped mint
Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper.
Spread the mince out on the lined baking tray and cook in the oven for 40 minutes, breaking up the mince well with a wooden spoon every 10 minutes. It should have a dark, even colour and resemble large coffee granules. Remove from the oven and set aside.
Heat the oil in a large saucepan over a high heat. Add the onions and cook, stirring often, for 5 minutes to soften. Toss in the carrots and cook for 3–4 minutes.
Add the garlic and ginger and cook for 2–3 minutes. Stir in the curry paste and chilli powder, if using, and cook, stirring, for 1–2 minutes.
Add the basmati rice to the pan and cook, stirring, for 2 minutes. Pour in the beef stock, bring to the boil and boil rapidly for 5–8 minutes, stirring occasionally, until most of the liquid has evaporated and the rice is just slightly undercooked. Lower the heat to a simmer.
Add the roasted mince, along with any juices, to the pan. Add the courgettes, green beans, cauliflower and broccoli and stir well. Put a lid on the pan and simmer for 8–10 minutes, until the rice and veg are cooked and the liquid is all absorbed.
To make the raita, if serving, put the yoghurt into a bowl and add the cumin and a pinch of salt. Squeeze the cucumber to remove all excess liquid and add to the bowl. Mix well and sprinkle with the mint
Stir the frozen peas through the biriyani and cook for a couple of minutes, or until the peas are tender. Scatter the chopped coriander over the biriyani. Serve straight away, in warmed bowls, with the raita alongside, if using.
To freeze, allow to cool, then freeze. Before cooking, defrost fully in the fridge overnight. Add a splash of water and cover loosely with foil, then reheat in an oven preheated to 200C/180C Fan/Gas 6 for 30 minutes, or until hot right through.