Moroccan Beef Biryani - Gluten Free
By Cook with Lisa
Published on 13 October 2022
This 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.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°CStep 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.