Biryani

Ingredients:

2 lbs beef (top round or sirloin) cut into small cubes
1 cup beef broth
1 can (6 oz) tomato paste
6 tomatoes, coarsely chopped (canned tomatoes may be substituted)
2 lemons, quartered with all seeds removed
2 cloves garlic, pressed or minced
1/2 tsp ground ginger
Red pepper flakes
1 cup rice
2 large onions, thinly sliced
1 lb potatoes, peeled and thinly sliced
Oil for sauteing
2 TBS curry powder*

Place cubed beef, beef broth, tomato paste, tomatoes, lemons, garlic, ginger and pepper flakes in a large pot. Bring mixture to a boil, reduce heat to low and simmer, partially covered until the meat is very tender (about 2 hours). Allow meat to cool slightly and remove the lemon pieces.

Cook rice until tender and set aside. Saute onions and potatoes separately in oil until golden brown. Preheat oven to 375 degrees. Stir the curry powder into the meat mixture until well combined. Layer the rice, potatoes and onions on top of the meat mixture. Place, uncovered in the oven, and heat through (15-20 minutes). Serve with chutney. 4 servings.