Royal Beef Biryani

Ingredients:

300ml natural yoghurt
1 tsp (heaped) saffron threads
1kg beef, cut into bite-sized chunks (any stewing cut such as braising steak, flank or shin)
125ml mustard oil (oil fried with mustard seeds until they pop then taken off the heat and stored)
4 onions
4 garlic cloves
30g fresh ginger, peeled and finely chopped
2 fresh red chillies, coarsely chopped
5 whole cloves
seeds from 12 cardamom pods
2 tsp cumin seeds
2 tsp coriander seeds
1 tsp fenugreek seeds
1 tsp nigella seeds (kalonji)
2cm length of cinnamon stick
2 tsp sea salt flakes
1/2 whole nutmeg, finely grated
2 bayleaves (Indian bay if you can get it)
2 tsp caster sugar
300g basmati rice, washed and drained
4 tbsp fresh coriander leaves, chopped
50g ghee (or butter), melted
50g sultanas, plumped in warm water, to garnish
40g flaked almonds, to garnish
3 large eggs, hard-boiled and halved lengthways
freshly-ground black pepper, to taste
6 tbsp fresh coriander leaves, shredded, to garnish

Method:

Take 100ml of the yoghurt, beat until smooth with the saffron, place in a small pan and heat gently for a few minutes (ensure it does not boil). Take off the heat, pour into a bowl then allow to cool, cover with clingfilm and set aside in the refrigerator over night.

The following day, trim the beef neatly and remove any fat and sinew then cut into bite-sized pieces. Heat 2 tsp of the oil in a frying pan. Season the beef with salt and freshly-ground black pepper, add to the hot oil and fry over medium-high heat until browned all over (you will need to cook in two or three batches). Transfer to a large saucepan with a tight-fitting lid.

Take two of the onions, chop them coarsely then combine in a food processor with the garlic, ginger and chillies. Chop finely then add 50ml water and process to a smooth paste. Combine the cloves, cumin, nigella seeds, fenugreek, coriander seeds, cinnamon, cardamom seeds and 1 tsp of the salt in a mortar. Pound with a pestle until you have a fine powder. Add the grated nutmeg then add plenty of freshly-ground black pepper and pound the mixture once more.

Add 3 tbsp oil to the pan used to fry the beef then add the onion paste and the spice blend. Stir to combine and fry, stirring frequently, for about 6 minutes, or until the onion mixture is browned. Turn this mixture into the pan with the beef then stir in the 200ml remaining yoghurt along with 450ml water. Nestle in the bayleaves then bring to a simmer. Cover with a tight-fitting lid and cook gently for 90 minutes, or until the beef is very tender. Check the liquid and stir occasionally.

Stir the sugar into the meat mix, increase the heat and simmer the beef mix briskly for about 10 minutes, or until the sauce has reduced and thickened. Adjust the seasonings to taste and take off the heat.

Slice the remaining onions thinly lengthways. Add 2 tbsp oil to the frying pan and use to fry the onions for about 8 minutes, or until softened and golden brown in colour. Take off the heat and set aside.

Half-fill a large pan with water. Add 1 tsp salt, bring to a boil, then pour in the washed rice. Bring back to a boil and cook for 5 minutes, to parboil the rice. Drain thoroughly and stir in the chopped coriander leaves.

Place half the meat (and sauce) in the base of a large oven-proof casserole. Spoon over half the parboiled rice and tot with half the yoghurt and saffron mix. Top with half the fried onions then repeat the layering process once more. Drizzle over the ghee then cover the dish with a double layer of foil (make certain it is wrapped down tight). Sit the lid on top then transfer to an oven pre-heated to 180°C and bake for 30 minutes.

In the meantime, dry fry the slivered almonds until golden brown and drain the plumped almonds. Set these aside.

Remove the dish from the oven. Take off the lid and foil then fluff the rice with a fork. Garnish the top with the toasted almonds and sultanas, the shredded coriander leaves and the halved eggs. Serve immediately.