Ingredients

Method

In a dry pan, lightly toast the coriander seeds, cumin seeds, fennel seeds, cloves, cardamom pods, and cinnamon stick over medium heat for about 2 minutes, or until fragrant.

Let the toasted spices cool, then transfer them to a spice grinder or a mortar and pestle.

Grind the spices to a fine powder.

Add the turmeric powder, black pepper, and ground ginger to the grinder or mortar and pestle, and mix well.

Store the spice blend in an airtight container until ready to use.

Biryani

If you are using a tough cut of meat (such as Beef Chuck), you may want to pre-boil the meat to tenderise it.

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in cold water for 30 minutes, then drain.

In a large pot, heat the oil over medium heat. Add the onions and cook until they are golden brown.

Add the garlic, ginger, and 4 tablespoons of the Biryani Spice Blend to the pot. Stir well and cook for a minute until fragrant.

Add the meat to the pot and brown on all sides.

Add the chopped tomatoes to the pot and cook until they break down and form a sauce.

Add the drained rice to the pot and stir well to combine with the other ingredients.

Add the broth to the pot and season with salt to taste. Bring the mixture to a boil.

Reduce the heat to low, cover the pot, and let it simmer for 20 minutes, or until the rice is cooked and the liquid is absorbed.

Fluff the rice with a fork and garnish with fresh coriander leaves before serving. Serve the Biryani hot.