The next time you’re looking for a hearty dinner, turn to your trusty slow cooker! This beef biryani recipe is made with brown rice instead of white basmati rice, but still has all flavours you know and love. Traditionally, biryani is slow cooked over an open fire in a leather pot, but in this recipe, we cooked the biryani in the slow cooker.
Looking for more ways to cook with brown rice? Turn to our list of brown rice recipes.
Or try a lamb biryani or a chicken biryani.
This recipe is from one of our slow cooker cookbooks, The Year Round Slow Cooker, $39.99. Available from good book sellers and awwcookbooks.com.au
Ingredients
Method
1.Season the beef. Heat 2 tablespoons of the oil in a large frying pan over high heat. Cook beef, in batches, for 4 minutes or until lightly golden all over. Transfer to a large bowl.
2.Heat remaining oil in the same pan. Cook chopped onion, garlic, ginger, carrot and coriander stems and roots, stirring, for 5 minutes or until softened. Add the curry paste; cook, stirring, for 2 minutes or until fragrant. Add 2 cups (500ml) water; stir to release any bits caught on the base of the pan.
3.Transfer curry sauce to a 5-litre (20-cup) slow cooker. Add beef and season. Cook, covered, on LOW for 4½ hours or HIGH for 2½ hours.
4.Stir in rice and 2 cups (500ml) water to cooker. Cook, covered, for a further 2½ hours on LOW or 1¾ hours on HIGH, or until rice is tender and almost all the liquid is absorbed.
5.Meanwhile, to make the pickled red onion, combine vinegar and the salt flakes in a medium bowl; add sliced red onion. Stand for 2 hours. Drain before using.
6.To serve, divide beef biryani among plates or bowls; top with a spoonful of yoghurt, drained pickled red onion, chopped cashews and coriander leaves.
Suitable to freeze.
Note
