Beef Biryani

photo 4-72

This is a fun, flavorful and colorful dish that is sure to brighten the dreariest of November days. It comes from Cuisine at Home magazine and is packed with spicy flavors that warm the stomach. The spices are quite intense, even for this spice loving gal, so if you like your food on the mild side, reduce the amount of spice. The entire dish is delicious but my favorite part (in addition to the fact that it is a one pot meal) is the variety of textures. The green beans remain crisp while the sweet potatoes are soft and mellow and the rice is a bit chewy. I think of this meal as being filled with stomach pleasing happiness in every bite so try it tonight. You are sure to love it.

BEEF BIRYANI

6 teaspoons curry powder

2 teaspoons turmeric, divided

2 teaspoons garam masala, divided

2 teaspoons kosher salt, divided

1 pound boneless rib eye steak, sliced into thin strips

2 tablespoons canola oil

1 tablespoon unsalted butter

1/2 cup sliced shallots

1 tablespoon minced garlic

1 tablespoon minced ginger

1 cup uncooked basmati rice

1 cup low-sodium beef broth

1 cup lite coconut milk

1 1/2 cups peeled & diced sweet potatoes

3/4 cup diced red bell pepper

1 cup trimmed and halved green beans

1/4 cup fresh cilantro, minced

2 tablespoons lime juice

Sliced chili peppers, for garnish (if desired)

  • Combine 2 teaspoons of the curry powder, 1 teaspoon of turmeric, 1 teaspoon of the garam masala, and and 1 teaspoon of the salt in a small bowl.
  • Sprinkle the spice mixture over the steak strips.
  • Heat the oil in a large skillet set over medium-high heat.
  • Working in batches, cook the steak and cook until browned on all sides, approximately 2 minutes per batch.
  • Remove the skillet from the heat and add the butter. Once the butter melts return it to the stove.
  • Add the shallots, ginger, and garlic and cook over medium heat  for 1 minute. Add the rice and stir to coat it with the melted butter. Cook 1 minute.
  • Deglaze the skillet with the beef broth scraping up any browned bits.
  • Add the coconut milk, sweet potatoes, bell pepper, 4 teaspoons of curry powder, 1 teaspoon of turmeric, 1 teaspoon garam masala, and 1 teaspoon of salt. Bring the mixture to a boil.
  • Cover the skillet, reduce the heat to low, and cook until the rice is tender, about 15 minutes. Remove from the heat.
  • Stir in the green beans, lime juice and steak. Garnish with chili peppers if using and serve.

Serves 4

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