Hot & Sour Keema Biryani 2 tsps ghee or coconut oil
2 medium sized red onions, sliced
100g celery, ﬁnely chopped
4 cloves garlic, ﬁnely chopped
650g lean beef mince
2-4 tsps chilli ﬂakes
3 tsps Keema curry powder
1-2 tsps sea salt
350g tinned chopped tomatoes
20ml malt or white vinegar
150g brown / White basmati rice
Serves 4 Per serving: 448 calories
Melt the ghee / oil in a large saucepan over a medium heat. Add the onions and sauté gently for 2 minutes, stirring. Add the celery and sauté gently for 2 minutes, stirring. Add the garlic and sauté for 1-2 minutes, stirring. Add the mince and cook for 4-5 minutes, stirring to brown all over. Add the curry powder, salt and chilli ﬂakes and stir well to coat the meat in the spices. Add the tomatoes and vinegar and stir. Cover and cook for 10 minutes.
Meanwhile bring a small saucepan of water to the boil and add the rice. Stir well and simmer gently for 15-20 minutes, until the rice is thoroughly cooked. Drain the rice and add to the sauce.
Stir to cover the rice in the sauce and cook for 1 minute.Serve. Important: Cool any leftovers as quickly as possible by immersing the pan in cold water. Transfer contents of the pan to an airtight container and refrigerate for up to 2 days or freeze on same day.
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