How to make beef biriyani in 45 minutes

Ah, rice – quick, reliable, worthy... and a little dull. Not though if instead of dull water we simmer it in stock, garlic and curry spices, so flavours steep right into the grains

Quick beef biriyani

Prep: 15 minutes
Cook: 30 minutes

Serves 4

450g thin cut beef steaks, cut into strips
10ml rapeseed oil
2 medium onions, peeled and finely chopped
2 garlic cloves, peeled and crushed or 5ml garlic puree
45ml curry paste of your choice
300g basmati rice, rinsed
850ml good beef or chicken stock
Salt and freshly milled black pepper
200g frozen peas
Large handful freshly chopped coriander 

Heat the oil in a large heatproof casserole dish with a lid and cook the onions on a low heat for 5-10 minutes until soft and slightly coloured. Meanwhile heat the stock.

Turn up the heat and add the garlic, curry paste, beef, rice, stock and seasoning. Bring the mixture to boiling point, turn down the heat, cover and simmer on low for 15-20 minutes. During the last 2 minutes add the peas and stir gently, cover and continue to cook until the rice is cooked.

Remove from the heat, garnish with the herbs. Serve immediately with a selection of Indian relishes, raita and a side salad.

Recipe from Ladies in Beef as part of Great British Beef Week (ladiesinbeef.org.uk)