Beef Biryani (DF)

1. Allow meat to come to room temperature while you chop/grate the ginger and onions.

2. Cut the meat into chunks if not already done.

3. In a large sauté pan, taking care not to crowd, season and brown the beef in hot fat on all sides, and transfer to slow cooker.

4. Season and sauté onion for 5-10 minutes until they begin to soften.

5. Add the garam masala, half the turmeric, garlic, ginger and salt. Sauté for another 2-3 minutes until flavors begin to mingle.

6. Stir in the coconut milk and combine well. Deglaze!

7. Add onion/spice/coconut milk mix (including fat) into the slow cooker.

8. Stir to completely coat the meat.

9. Cover and cook on low for 6-8 hours, or until meat is very tender.

10. 30 minutes before the dish is finished cooking: chop cilantro. Stir in the peas, chopped cilantro and mint.

11. Rinse the rice well, and pour into cold broth. Get it to a boil, then add the remaining turmeric, cover with a lid, and reduce heat to low. Cook for 10 minutes.

12. Add raisins and almonds to the rice, and continue cooking until rice is light and fluffy (another 5-10 minutes).

13. Serve beef biryani over hot steaming rice.