Spicy Steak and Vegetable Biryani for 4
What Started it all:
Steak, Onion, canned vegetables, rice cooker
A flavorful and aromatic Indian-inspired dish that combines the tender steak with the vibrant colors of canned vegetables, all wrapped up in a fluffy bed of basmati rice. This recipe is perfect for a quick and delicious weeknight dinner.
Ingredients
- 1 lb Steak (sirloin or ribeye work well)
- 1 large Onion, chopped
- 1 can of mixed vegetables (e.g., peas, carrots, corn)
- 1 cup of uncooked Basmati rice
- Salt and pepper to taste
- Cooking oil or ghee for frying
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cayenne pepper (optional)
- 1/2 tsp garam masala powder
- 1/4 tsp turmeric powder
- 1/4 tsp red chili powder
- 1/4 cup water
Instructions
- Preheat the rice cooker and cook the Basmati rice according to the manufacturer's instructions.
- Heat 2 tablespoons of oil or ghee in a large skillet over medium-high heat. Add the chopped onion and cook until it's translucent.
- Add the steak to the skillet and cook for 3-4 minutes per side, or until it reaches your desired level of doneness. Transfer the steak to a plate and let it rest for a few minutes.
- Add the canned mixed vegetables, cumin, coriander, cayenne pepper (if using), garam masala, turmeric, and red chili powder to the skillet. Stir well to combine.
- Add 1/4 cup of water to the skillet and stir to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes.
- Slice the rested steak into thin strips.
- To assemble the biryani, place a portion of cooked rice on a plate, followed by a few slices of the steak, and then spoon the vegetable mixture over the top.
This Spicy Steak and Vegetable Biryani is a flavorful and satisfying meal that's perfect for a quick weeknight dinner. The canned vegetables add a pop of color and a bit of sweetness to balance out the spiciness from the cayenne pepper. You can adjust the level of heat to your liking by adding more or less cayenne pepper. Enjoy!