Beef biryani from the NYT. Had I had time to do some prep this would have been a quick dinner, but it was still doable for a week night. Basmati is cooked with whole spices in the Dutch oven (glad I followed a reader suggestion to put the spices in a tea ball. Much easier than trying to fish out 7 cloves from a big pot of rice!). Cook onions and ground beef with lots of spices in a separate pan with a bit of yogurt at the end, then add them together to finish cooking. Really flavorful! Served with a cumin raita which really added a lot. I thought I had cauliflower in the fridge, but it turned out it was a cabbage. Roasted that instead which was fine.
No comments:
Post a Comment