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Slice rump steak into strips and fry until cooked through, set aside.
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Chop onion into slices and place in a frying pan, fry for 3 minutes until beginning to brown, add in cinnamon stick, cloves, bay leaf, cardamom pods (lightly crushed), cumin, coriander, ginger, turmeric and curry powder. Fry for another 1 minute then add in chopped pepper and fry once again for another minute.
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Make up the stock and add about 100ml of it to the onion mix, fry for a further 1 minute. Add dry basmati rice, stir, add in the rest of the stock and simmer until stock is fulled absorbed and rice is soft (at least 20 minutes).
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Add the beef back in to the pan and also add the prawns and spinach, heat until piping hot and the spinach is wilted then serve.
Gluten Free Beef and Prawn Biryani
Back to all recipes.So many Indian dishes are naturally gluten free and biryani is no exception. Biryani is basically spicy rice which can have a whole host of different meats or crustaceans added into, bulk it our with some crisp veg such as carrots and green beans and you have an all in one dinner dish that's easy to make.
This recipe is...
- Preparation Time: 10 Mins
- Cooking Time: 30 Mins
- This recipe makes 3 servings
This recipe contains:
- Crustaceans
Ingredients
2 rump steaks
1 onion
1 cinnamon stick
2 whole cloves
1 bay leaf
3 cardamom pods
1tbsp ground cumin
1tbsp ground coriander
1/2tsp ground ginger
1tsp turmeric
1tsp mild curry powder
1 red pepper
500ml beef stock
200g basmati rice
200g prawns
2 handfuls of spinach
Method
Nutritional Information (Per serving)
Cals
Calories
423
Carbs
33g
Fibre
6g
Fat
8g
Sugar
4g
Protein
34g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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