1. Combine saffron threads with milk in a small bowl; set aside to soak. 2. Cut beef into 1-inch (2.5 cm) pieces and place in a bowl. Add papaya and stir to combine. Stir in yogurt, tomatoes, gingerroot, garlic, turmeric, lemon juice, cilantro, mint, 1 tsp (5 mL) salt and saffron mixture. Cover and refrigerate for at least 2 hours or for up to 24 hours. 3. Meanwhile, place rice in a medium bowl, add cold water and swish the rice. Drain off water and repeat 3 more times until the water in the bowl is somewhat clear. Cover with fresh water and let soak for 2 hours. 4. Heat 2 to 3 inches (5 to 7.5 cm) of oil over medium in a deep saucepan until oil reaches 350°F (180°C). Deep-fry potatoes for about 5 to 7 minutes or until golden. Transfer to a paper towel-lined plate with a slotted spoon and set aside. 5. Drain rice and place in a saucepan. Add fresh water to cover by about 2 inches (5 cm) and bring to a boil over medium-high heat. Season water with salt, reduce heat and boil gently for 5 to 10 minutes or until rice is half-cooked. Drain and set aside. 6. Combine beef mixture, potatoes and ¼ cup (60 mL) oil in a large Dutch oven or enamelled cast-iron roaster, mixing well. Spoon par-boiled rice over top and spread in an even layer. 7. Heat ¼ cup (60 mL) oil over medium-low heat in a small saucepan. Add cardamom, cloves and cinnamon sticks; heat for 2 minutes or until sizzling and fragrant. Pour spices and oil over rice. Drizzle a few drops of food colouring onto the tip of a knife and run it through the rice to distribute. Scatter a handful of fried onions over top. 8. Cover pot with foil and place the lid over foil (this prevents steam from escaping). Bake in preheated 330°F oven for about 2 hours or until the meat is fork-tender. 9. Transfer to a serving platter. Serve with additional yogurt and remaining fried onions.

Beef Biryani

Ingredients

Directions

Cuts Used in This Recipe

Blade Simmering Steak