Slow Cooker Beef Biryani | Supergolden Bakes скачать в хорошем качестве

Slow Cooker Beef Biryani | Supergolden Bakes

This Slow Cooker Beef Biryani is everything you want from a proper biryani – tender, spice-infused beef, fragrant fluffy saffron rice and rich, bold flavors – made blissfully easy in the slow cooker. Find the detailed recipe with notes and tips on Supergolden Bakes: https://www.supergoldenbakes.com/slow... INGREDIENTS For the Marinade 1 cup (240g) plain yogurt 3 tbsp tomato paste 2 tbsp lemon juice 1 green chili seeded, finely chopped 2 tsp sweet paprika 1 tsp garam masala ¼ tsp cayenne pepper 4 cloves garlic minced 2 tsp minced ginger or giner paste 1 tsp salt For the Beef 2 tbsp neutral oil 1 lb (450g) chuck steak cut into bite-sized cubes 2 cups (500ml) chicken stock For the Biryani 1 cup (200g) parboiled rice (easy cook long grain rice) 4 tbsp melted ghee or unsalted butter 1 pinch saffron strands 1 cup (100g) crisp fried shallots ½ cup (25g) cilantro (coriander), roughly chopped 3 tbsp fresh mint leaves, chopped To Serve 3 tbsp cilantro and mint chopped 1 green chili sliced INSTRUCTIONS Marinate the Beef 1. Combine the yogurt, tomato paste, lemon juice, chili, garlic, ginger, spices and salt in a large bowl. Add the beef and stir to coat in the marinade. Cover and place in the fridge for at least 30 minutes or, ideally, overnight. Sear the Beef 1. Use a slotted spoon to transfer the meat to a bowl and reserve the marinade. 2. Heat oil in a large skillet and sear the beef, in batches, until colored on all sides. You can skip this step if you want and cook the beef in the slow cooker without browning first. Slow Cook the Beef 1. Add the beef and chicken stock to the slow cooker and cook on LOW for 6-8 hours or until the beef is soft and succulent. Transfer the meat and cooking liquid to a large bowl. Layer the Ingredients and Cook 1. Heat the ghee in a small saucepan, add the saffron strands and set aside to infuse. 2. Rinse the rice to remove excess starch then drain. Spread half of the rice in the slow cooker (no need to clean first). Add a layer of the reserved marinade, fried shallots and chopped cilantro and mint. 3. Repeat the layering with the remaining rice, marinade, shallots and herbs and top with the beef and cooking liquid. Drizzle with the saffron-infused ghee, cover and cook on the HIGH setting for 2-3 hours, checking the rice after 2 hours to see if the rice needs to cook for longer. Fluff up and Serve 1. Gently stir the rice to fluff it up and combine the ingredients. Have a taste and adjust the seasoning if needed. Transfer the biryani to a platter or serve directly from the crock pot.