Ingredients

· 1 onion, chopped

· 1 piece ginger, chopped

· 4 garlic cloves, peeled

· 3-4 chopped green chillies

· 2 tomatoes, chopped

· 2 teaspoons cumin seeds, toasted

· 2 teaspoons coriander seeds, toasted

· 1 tablespoon garam masala

· 1 teaspoon turmeric

· ½ kg beef, cut into cubes

· 1 cinnamon stick

· 2 star anise

· 200 ml yoghurt

· ½ cup beef stock

· 1 tablespoon ghee

· 500 g basmati rice

· 4 cardamom pods, lightly crushed

Method

Place onion, ginger, garlic, chillies and tomato in a food processor. Process until a paste forms. Set aside. Coarsely crush the cumin and coriander seeds. Add garam masala and turmeric. Set aside. Set a slow cooker to browning. Heat half the oil. Brown the beef for three minutes. Transfer to a plate. Still set to Browning, add onion mixture. Cook for five minutes. Add ground spices, cinnamon, star-anise. Cook until aromatic. Stir in yoghurt and stock. Change cooker setting to Low. Cover. Cook until beef is almost tender. Soak saffron in milk for 15 minutes. Heat ghee in a saucepan over medium heat. Add rice and cardamom. Stir to coat. Pour in 810 ml water and saffron mixture. Bring to boil. Reduce heat to low. Cover. Cook until water has absorbed. Spoon rice over beef. Cover. Cook on low until tender. Top biryani with cashews, coriander sprigs and green chillies. Serve.