Biryani

Prepare Paste and Marinade
In a blender, blend the garlic, ginger, coriander seeds, Madras curry powder, Kashmiri chilli powder, fenugreek seeds, garam masala, vegetable oil, and 100ml of water into a thick paste. Coat the bone-in beef chunks thoroughly in the spice paste and roast in a preheated oven at 200°C for 20 minutes until caramelised.

Caramelise Onions and Braise Beef
Heat 3 tablespoons of vegetable oil and butter in a large pot over high heat. Add the sliced onions and cook for 15 minutes until deeply caramelised and dark. Stir in the remaining spice paste and tomato puree, cooking for 2 minutes. Add the roasted beef, beef stock, and chopped coriander stalks, then cover and braise over low heat for 2 hours until the beef is melt-in-the-mouth tender. Season with salt and MSG, reserving 4 tablespoons of gravy for serving.

Fry Onions and Infuse Saffron
Deep-fry the remaining sliced onion in vegetable oil until golden and crispy, then drain on kitchen paper. In a small bowl, steep the saffron threads in warm milk for 10 minutes. Wash the basmati rice thoroughly under cold running water until clear.

Assemble Biryani Layers
In a clean, heavy ovenproof pot, lightly toast the star anise, cloves, green cardamom pods, black mustard seeds, and bay leaves in 1 tablespoon of butter for 1 minute. Layer one-third of the cooked beef curry at the bottom, followed by a layer of raw rinsed rice, a drizzle of saffron milk, and a scattering of crispy fried onions. Repeat the layering process twice more, finishing with rice, saffron milk, and crispy onions on top.

Bake and Serve
Cover the pot tightly with a double layer of aluminium foil, seal with the lid, and bake in a preheated oven at 140°C for 1 hour and 40 minutes until the rice is fluffy and fully cooked. Uncover, allow the steam to dissipate for 5 minutes, then ladle out onto plates, spooning over the reserved curry sauce and fresh coriander.