Curried Beef Biryani With Barley
- 2 cups Water
- 1 cup Dry Quick-cooking Barley
- 4 Tablespoons Extra Virgin Olive Oil
- 1 whole Medium Onion, Sliced Into Rounds
- 5 cloves Garlic, Sliced Into Thin Rounds
- 1/2 cups Chicken Broth
- 1 cup Frozen Peas
- 1 can (14.5 Oz. Can) Diced Tomatoes, Unsalted, Drained
- 2 pounds Very Lean Ground Beef
- 2 teaspoons Cumin, Ground
- 1 teaspoon Cinnamon, Ground
- 2 teaspoons Coriander (ground)
- 2 teaspoons Turmeric, Ground
- 4 teaspoons Fresh Sliced Ginger
- 1 teaspoon Salt
- Preparation: Slice up your ginger, garlic, and onion.
- Drain your tomatoes.
- Get everything in one spot.
- To start: In a medium pot, bring 2 cups of water to a boil.
- While your water is heating, add the biryani spice blend spices to a small bowl.
- Mix thoroughly and set aside.
- When water comes to a boil, add barley, stir around, cover and reduce heat to medium-low.
- Allow to simmer for 10-12 minutes as per the cooking directions on the package.
- Remove from heat and set aside.
- Drain any water that might remain.
- Meanwhile, while barley is cooking, get the olive oil heating in a large skillet.
- Saute your onion for around 3 minutes, until soft, just slightly transparent and fragrant.
- Add garlic and cook for one minute or so, then add chicken broth.
- Stir frequently for another minute.
- Or really, until you feel good about it.
- Stir in your biryani spice blend.
- Add peas, tomatoes, and your ground beef.
- Mix all thoroughly.
- Cover with a lid and cook for five to ten minutes, until mixture is bubbly.
- Uncover and continue to cook, stirring every couple of minutes, until the ground beef is completely cooked.
- When everything is completely cooked, toss barley into the pot with the rest, mix thoroughly, and then serve.
- End result: YUM.
water, barley, olive oil, onion, garlic, chicken broth, frozen peas, tomatoes, ground beef, cumin, cinnamon, coriander, turmeric, ginger, salt
Taken from tastykitchen.com/recipes/main-courses/curried-beef-biryani-with-barley/ (may not work)