Beef Biryani With Herb Yoghurt

Ingredients

• 1 tsp Pepper & Me Whatever mum salt
• 500gm diced beef rump
• 100gm Pepper & Me tandoori paste
• 3 Tbsp oil or ghee
• 1 onion diced
• 300gm basmati rice
• 1 tin tomato
• 1 litre of beef stock (or water with 2 stock cubes)
• 300 ml greek yogurt
• 1 lemon
• 10gm mint chopped
• 100gm green beans, topped and tailed, and cut into 2cm pieces
• 2 courgettes grated

Instructions

1. 1

   Marinate the diced beef in the tandoori paste, seasoned with the whatevz mum salt. Overnight if possible - otherwise a few hours will do.

2. 2

   Preheat your oven to 180C.

3. 3

   Heat the oil in a large shallow or oval casserole dish. Add the diced onion, Cook for a couple of minutes, then add the marinated diced beef. Brown really well all over.

4. 4

   Add the zest and juice of one lemon.

5. 5

   Wash the rice a couple of times, then add to the beef and onions. Give it all a really good stir and let the rice start to toast a little.

6. 6

   Add the tin of tomatoes, and the beef stock. Stir well, and pop the lid on.

7. 7

   Pop the whole casserole into the oven and bake for 45 to 50 minutes.

8. 8

   Mix the greek yogurt with the chopped mint and a squeeze of lemon. Season with a little extra whatevs mum salt and mix well.

9. 9

   Remove the biryani from the oven, and the green bean and grated courgettes, and replace the lid to let them steam for a couple of minutes. Fluff with a fork, and serve drizzled with the herb yogurt, and sesh oil if you like a little spice.