Quick & Easy

Balti biryani

Balti biryani gets its name from the thin, pressed-steel wok it is traditionally cooked and served in. A spicy rice based dish with tender meat and fragrant curry.
Balti biryani
1H 30M



1.Preheat oven to 180°C (160°C fan-forced).
2.Combine steak and paste in medium bowl. Cover; refrigerate for 1 hour.
3.Meanwhile, soak rice in medium bowl of cold water; stand 30 minutes. Drain rice in strainer; rinse under cold water, drain.
4.Meanwhile, place garlic in small baking dish; roast, uncovered, about 20 minutes or until softened.
5.Melt ghee in large saucepan; cook cardamom, cloves, cinnamon and onion, stirring, until fragrant. Add steak mixture, reduce heat; simmer, covered, stirring occasionally, about 45 minutes or until steak is tender.
6.Add rice to pan with stock; simmer, covered, stirring occasionally, about 15 minutes or until rice is just tender.
7.Peel garlic; chop finely. Add garlic, almonds and coriander to pan; cover then stand 5 minutes. Sprinkle biryani with chilli; serve with raita and naan, if desired.

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