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  • Moroccan Beef Biryani - Gluten Free
Moroccan Beef Biryani - Gluten Free

Moroccan Beef Biryani - Gluten Free

Brought to you by: Cook with Lisa
    4 serving
1.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

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


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.

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