KHEEMA BIRYANI

Recipe by Goose and Gander Kitchen, Caledon

350g Basmati rice (soaked for 30 mins)

400g lean ground beef or lamb

1 large onion, chopped

1-inch piece of cinnamon bark

4 cardamom pods, bruised

5 cloves

Pinch of saffron

1 teaspoon of Indian red chili powder

Pinch of salt

3 tablespoons of plain yogurt

1-inch piece of ginger, minced to a paste

2 garlic cloves, minced to a paste

½ cup milk

1 cup chicken stock or beef stock – Landman Gardens & Bakery

Juice of 1 lime

Fresh mint leaves

Raisins or diced dried prunes

Set oven to 300 degrees F.
Cook the rice in salted water until it’s about 50% cooked (not more); strain and set aside.
Mix the saffron and milk in a glass measuring cup and give a quick stir. Let sit.
Heat 2 tablespoons of cooking oil or ghee in a Dutch oven or deep pan. Add the diced onion and cook until translucent. Add the whole spices and fry, stirring constantly, for 2 or 3 minutes.
Next, add the ground meat, ginger and garlic, and fry until beef browns and is fully cooked.
Mix in the plain yogurt and chili powder, cook over low for 3 or 4 minutes, then take off heat.
Here, you can either use a clean Dutch oven, or remove the meat mixture from the one you’re using, and set it into a bowl while you layer. Just make sure that the container you’re using is ovenproof, had a fitted lid and is deep enough to accommodate all of the rice and beef filling.
Layer the ingredients in the Dutch oven or pot as follows:
Rice, beef mix, ¼ cup of saffron milk, squeeze of lime, mint leaves, dried fruit. Rice should be the last layer that goes in before adding the chicken stock.
Cover with a layer of foil or parchment paper, pop the lid on and bake for 15 minutes.