This beef biryani bridges the gap between warm spring days that still have chilly winter nights. Frozen peas and fresh mint bring the flavors of spring to life while the yogurt and rice fill the dish with the texture of comfort food.
No need to run to the store for the garam masala – make your own with equal parts cumin, cardamom, cloves, and cinnamon.
- 7h 10m
- 7h 30m
- 2 lb beef stew meat
- 4 cloves garlic
- 1 inch ginger
- 2 medium onions
- 4 tbsp. butter, or ghee
- 2 tbsp. garam masala
- 1 tsp. turmeric
- 2 tsp. coarse sea salt
- 1 c yogurt
- 3/4 c cilantro
- 1 c frozen peas
- 1/4 c mint
- 1 1/2 c white basmati rice
- 2 1/4 c beef stock, or chicken stock
- Allow meat to come to room temperature while you chop/grate the garlic, ginger, and onions.
- Cut the meat into chunks if not already done.
- In a large sauté pan, taking care not to crowd, brown the beef in hot butter or ghee on all sides, and transfer to slow cooker.
- Sauté the onions for 5-10 minutes until they begin to soften.
- Add the garam masala, turmeric, garlic, ginger and salt. Sauté for another 2-3 minutes until flavors begin to mingle.
- Stir in the yogurt and combine well.
- Add onion/spice/yogurt mix (including fat) into the slow cooker.
- Stir to completely coat the meat.
- Cover and cook on low for 6-8 hours, or until meat is very tender.
- Chop cilantro. 30 minutes before the dish is finished cooking, stir in the peas, chopped cilantro and mint.
- Rinse the rice well, and cook in broth until light and fluffy.
- Serve beef biryani over hot steaming rice.