Big Beef Biryani

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Celebrate Great British Beef Week with this classic favourite

From 21 - 27 April is the Great British Beef Week, celebrating all things beef-y & British (who'd have thought?!).

Whilst the first thing that comes into most people's minds when you say the word 'beef' is probably a roast, Crump Butchers have taken a slightly alternative route.

To mark the Great British Beef Week they've picked out one of Britian's favourite curry dishes - the Biryani - and created a tongue-tingling recipe using some of their Scotch Beef.

Don't forget, this dish isn't limited to the Great British Beef Week, it's sure to sate some appetites all year round!

Scotch Beef Biryani Curry

Serves: 4

Preparation Time: Approx. 30 mins

Cooking Time: Approx. 2 1/2 hours

450g (1lb) lean Scotch Beef braising steak, cut into 1.25cm (1/2 ") cubes

15ml (1tbsp) oil

1 onion, peeled and chopped

1 clove garlic, crushed

45ml (3tbsp) medium curry paste

397g (approx) can chopped tomatoes

150ml (1/4 pt) stock

Black pepper

1 large potato, peeled and cubed

2 carrots, peeled and sliced

175g (6oz) cauliflower, cut into florets

150g (5oz) basmati rice

2.5ml (1/2 tsp) ground turmeric

METHOD

In a large saucepan, heat oil. Add onions and garlic and cook until softened. Add the beef and cook until browned. Stir in curry paste, tomatoes, stock and seasoning. Cover and cook for 1 hour.

Add vegetables, or until meat is tender. Cover and cook for a further 30 minutes.

Meanwhile boil rice with turmeric and water, until cooked. Drain. Place half the rice in the bottom of an ovenproof casserole. Add most of the meat and vegetable curry. Place a layer of rice on top and pour over any remaining mixture.

Cover with a tight fitting lid and cook for approx 40 minutes.

EAT

Serve with poppadoms and Indian style chutneys.