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Moroccan Beef Biryani - Gluten Free

Moroccan Beef Biryani - Gluten Free

By Cook with LisaPublished on 13 October 2022This really is a one pot meal (even though there are many pots waiting to be scrubbed after a biryani cooking session!) and needs no accompaniment besides a simple raitha. I usually serve this simple cucumber and onion raitha along with any kind of biryani that I cook.
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Time and servings

1 hr 20 minsTotal time
4Servings
40 minsPrep time
40 minsCooking time

Ingredients

  • 500 g of lean minced beef
  • 1 good handful of coriander
  • 200 g of basmati rice
  • 2 shallots, finely chopped
  • 30 g of toasted pine nuts
  • 1 sprinkle of garlic granules
  • 1 sprinkle of ground cinnamon
  • 2 tsp of acacia honey
  • 1 tbsp of ground nut oil
  • 50 g of fine egg noodles

Method

  • Step 1

    Preheat the oven to 375°f, gas mark 5, 190°C

  • Step 2

    First, you need to wash off the excess starch from the rice, this will prevent it from the grains being to starchy. Put the rice in a deep bowl, and in your sink, run cold tap water over it, once the bowl is full of water, use your fingers to swish the rice around.

  • Step 3

    The water will start getting murky, now gently pour this water out. Repeat this process till the water is mostly clear, this will take at least 4-5 washes, alternatively wash the rice through a sieve. In a medium sized sauce pan place 1 tbsp. ground nut oil, over a gentle heat.

  • Step 4

    Add egg noodles and cook, until the egg noodle turn golden brown (be careful not to burn, using a wooden spoon continuously stir) then remove from the heat.

  • Step 5

    Stir the washed rice into the egg noodles, add 400ml of water - bring to boil, reduce to a low heat cover and simmer for 13 minutes until the water is absorbed, do not lift the lid to peek at the rice!

  • Step 6

    Remove the rice from the heat, leave covered for further 5 minutes, then carefully fluff the rice with a fork.

  • Step 7

    11. In a non-stick frying pan, toast the pine nut until lightly browned, then remove and place on a plate to cool.

  • Step 8

    Add 1 tbsp. sunflower oil, fry over the shallots until translucent. Then add the lean mince beef, and continue to stir, until the meat is browned for about 5 minutes over a medium heat.

  • Step 9

    Season generously with sea salt, black pepper, garlic granules and ground cinnamon.

  • Step 10

    Continue back on the heat for further 5 minutes, then add the honey and chopped coriander. Add the toasted pine nuts cook for a further 5 minutes on a low heat, then leave to cool.

  • Step 11

    Now start to assemble the dish, using a 2lb loaf tin, put one layer of rice at the base of the tin, sprinkle with a little white pepper and salt, and then one layer of beef.

  • Step 12

    Begin with the next layer of rice, season and add the beef and keep going till you have a layer of rice at the top (you will have 4 layers of rice and 3 layers beef).

  • Step 13

    If you have a little bit of oil left you can drizzle that on top.

  • Step 14

    Bake in the pre-heated oven for 30 minutes, until ready to serve.

  • Step 15

    To serve you will need to place a large plate on top to flip over the loaf tin. Enjoy.