We know the tender, juicy mouthfeel that slow cookers lend beef, but have you ever wondered how it would taste in the context of biryani? This hearty recipe is substantial and vivid, with flavourful hunks of meat served atop brown rice, yoghurt, cashews and coriander – bringing a completely new dimension to the traditional biryani we know and love.
- 1 kg beef chuck steak, trimmed, cut into 4cm pieces
- ¼ cup (60 ml) extra virgin olive oil
- 1 onion, chopped finely
- 3 cloves garlic, crushed
- 3 cm piece ginger, grated finely
- 2 medium carrots (240 g), chopped coarsely
- 1 bunch coriander, leaves picked, steams and roots chopped finely
- ½ cup (150 g) korma curry pasta
- 2 cups (400 g) brown rice
- ⅓ cup (80 ml) red wine vinegar
- 1 tsp sea salt flakes
- 1 medium (170 g) red onion, sliced thinly into rounds
- Greek yoghurt, to serve
- Chopped cashews, to serve
Season the beef. Heat 2 tbsps of the oil in a large frying pan over high heat. Cook beef, in batches, for 4 mins or until lightly golden all over. Transfer to a large bowl.
Heat remaining oil in the same pan. Cook chopped onion, garlic, ginger, carrot and coriander stems and roots, stirring, for 5 mins or until softened. Add the curry paste; cook, stirring, for 2 mins or until fragrant. Add 2 cups (500 ml) water; stir to release any bits caught on the base of the pan.
Transfer curry sauce to a 5 litres (20 cups) slow cooker. Add beef and season. Cook, covered, on low for 4½ hrs or high for 2½ hrs.
Stir in rice and 2 cups (500 ml) water to cooker. Cook, covered, for a further 2½ hrs on low or 1¾ hrs on high, or until rice is tender and almost all the liquid is absorbed.
Meanwhile, to make the pickled red onion, combine vinegar and the salt flakes in a medium bowl; add sliced red onion. Stand for 2 hrs. Drain before using.
To serve, divide beef biryani among plates or bowls; top with a spoonful of yoghurt, drained pickled red onion, chopped cashews and coriander leaves.