Hot & Sour Keema Biryani
2 tsps ghee or coconut oil
2 medium sized red onions, sliced 100g celery, finely chopped
4 cloves garlic, finely chopped 650g lean beef mince
2-4 tsps chilli flakes
3 tsps Keema curry powder
1-2 tsps sea salt
350g tinned chopped tomatoes 20ml malt or white vinegar
150g brown basmati rice
Per serving: 448 calories 12g fat
36g carbs 40g protein
Melt the ghee / oil in a large saucepan over a medium heat. Add the onions and sauté gently for 2 minutes, stirring. Add the celery and sauté gently for 2 minutes, stirring.
Add the garlic and sauté for 1-2 minutes, stirring.
Add the mince and cook for 4-5 minutes, stirring to brown all over.
Add the curry powder, salt and chilli flakes and stir well to coat the meat in the spices. Add the tomatoes and vinegar and stir. Cover and cook for 10 minutes.
Meanwhile bring a small saucepan of water to the boil and add the rice. Stir well and simmer gently for 15-20 minutes, until the rice is thoroughly cooked. Drain the rice and add to the sauce.
Stir to cover the rice in the sauce and cook for 1 minute.Serve.
Important: Cool any leftovers as quickly as possible by immersing the pan in cold water. Transfer contents of the pan to an airtight container and refrigerate for up to 2 days or freeze on same day.