Make the stew sauce: Cut the onion down the middle and put one half away for some other time. Cut the leftover half into quarters. Place in the food processor with the garlic, cilantro, and ginger. Puree until smooth, adding a little water if necessary. Put away.
Caramelize the onions: In an enormous ovenproof skillet over medium low intensity, dissolve 1/2 tablespoon margarine and 1/2 tablespoon oil. Cut the held half onion into meager cuts and add to the dish. Caramelize/broil onion until brilliant brown and sweet tasting, around 15 minutes. Add the almonds and raisins and pan fried food until everything is somewhat mellowed, hot, and brilliant nummy. Put away
Make the hamburger: Return the skillet to the oven and dissolve the excess 1/2 tablespoon spread and oil over medium high intensity. Add the steak pieces – burn them so they get quite seared on all sides, around 5 minutes. Move to a plate. Clear overabundance oil out of the dish; add the stew sauce from stage one to the skillet. While it stews, measure the flavors and add them to the container. Pan sear until extremely fragrant, around 3 minutes. Add the yogurt and around 1 cup water and mix until smooth. Add the cooked hamburger back to the dish with the stew sauce. Cover and stew delicately for 60 minutes.
Set up the rice: While the hamburger is stewing (yum!) absorb the rice cold water and afterward wash completely to eliminate the starch – this helps it from being excessively tacky later on. Heat 3 cups of meat stock in a pan and bring to a low bubble. Add the washed rice and stew, covered, for 5-10 minutes. The rice ought to be somewhat cooked yet it’s OK in the event that it’s still somewhat crude. It will complete the process of cooking in the broiler. Channel off the fluid and put away. Preheat the broiler to 350 degrees.
Polish it off: Spoon the rice on top of the meat and make a little well in the center for dampness. Sprinkle the caramelized onions from stage two over the rice. Cover with two tight layers of foil and a tight fitting top. Prepare for 30-40 minutes. Let represent 10-15 minutes prior to cushioning with a fork and serving. Top with cilantro and present with chapati or naan.
For the stew sauce:
1 white onion (half utilized here, half utilized beneath)
2 cloves garlic
1/2 cup cilantro leaves
1 1-inch piece ginger
3/4 cup thick plain Greek yogurt
1/2 cup water
For the biryani
1 tablespoon margarine
1 tablespoon oil
1/4 cup fragmented almonds
1/4 cup brilliant raisins
1 lb. hamburger (I utilized a pack of pre-cubed meat that was marked “stew hamburger”)
1 tablespoon cumin (somewhat less is alright, simply perceive how you feel about it)
1 teaspoon ground cooked coriander
1/2 teaspoon turmeric
1/2 teaspoon fenugreek seeds
1/2 teaspoon salt
1 1/2 cups basmati rice
3 cups hamburger stock