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Tandoori Beef Skewers, Biryani Rice with a Spicy Curry Sauce and Raita
- Steps
- Ingredients
Steps
- Soak bamboo skewers in water for 1 hour.
- For the Tandoori Beef Skewers, slice porterhouse steak into thin strips.
- In a dish large enough to accommodate the skewers, combine the remaining ingredients and season to taste. Add beef strips to the marinade and stir to coat.
- Thread the marinated steak onto the skewers and place into the dish. Refrigerate for at least 2 hours, or overnight if possible.
- For the Curry Sauce, heat oil/ghee in a large frypan on a medium heat. Add chillies and cook until just blistering. Add onions and cook for 10-12 minutes until browned.
- Add ginger and garlic paste and cook until the raw smell disappears. Add chopped tomatoes and coriander and cook until the oil separates from the mixture. Add dry spices with a splash of water to prevent the spices from burning.
- Cook the mixture for a few minutes to combine everything and allow the spices release their flavour. Add 1 cup water and bring to the boil, simmer for 10-15 minutes until you see the oil separate. Season with salt.
- Blend into a smooth puree. If necessary, adjust consistency at this stage by adding hot water but remember to also adjust seasoning if additional water is added.
- For the Biryani Rice, wash rice twice, drain and set aside. Put saffron into warm milk to allow to bloom.
- Bring 2 cups of water to a boil in a large saucepan with the bay leaf, cardamom, ghee and peppercorns. When water is at a rolling boil, add rice to the saucepan. Add saffron with milk and season with salt.
- Place lid on the saucepan and cook rice on a low heat, without stirring, until water has been absorbed and rice is cooked through.
- Take off the heat and leave covered to rest for a few minutes before fluffing it loosely with a fork. Remove the whole spices if preferred.
- For the Raita, mix all ingredients together in a bowl. Add milk to raita if required, it should be a consistency almost like a cake batter. Set aside in fridge until ready to use.
- To cook the skewers, heat a barbeque grill. Place skewers on the grill plate, turning half way through until cooked.
- For the garnish, add oil to a fry pan on a medium-high heat. When hot, add cashews and sultanas and fry until the cashews are golden and the sultanas are plump.
- To serve, place skewers on a bed or rice and pour curry over the meat. Top with raita and garnish with toasted cashews, coriander and sultanas
