Beef Biryani with sweet potatoes and green beans

By saratdade

4 servings, 45 minutes

Ingredients

• 2 tsp. curry powder
• 1 tsp each turmeric, garam masala, and kosher salt
• 1 rib-eye steak (about 1 lb.), trimmed, sliced into thin strips
• 2 Tbsp. canola oil
• 1 Tbsp. unsalted butter
• 1/2 cup sliced shallots
• 1 Tbsp. each minced fresh ginger and garlic
• 1 cup dry basmati rice
• 1 cup low-sodium beef broth
• 1 cup canned lite coconut milk
• 1 1/2 cups peeled and diced sweet potatoes
• 3/4 cups diced red bell pepper
• 1 Tbsp. curry powder
• 1 tsp. each turmeric, garam masala, and kosher salt
• 1 cup trimmed and halved green beans, blanched (4 oz)
• 1/4 cup minced fresh cilantro
• 2 Tbsp. fresh lime juice
• Sliced serrano chiles

Preparation

Step 1

Combine 2 tsp. curry powder, 1 tsp turmeric, 1 tsp. garam masala, and 1 tsp. salt; toss with steak slices
Heat oil in large skillet over medium-high heat.
Add steak and cook in tow batches until brown on both sides, about 2 minutes per batch; transfer to a plate.
Remove skillet from heat and add butter. Once butter melts, return skillet to the stove top.
Add shallots, ginger, and garlic; cook over medium-high heat, 1 minute.
Stir in rice to coat with butter; cook 1 minute.
Deglaze skillet with broth, scraping up any browned bits.
Add coconut milk, sweet potatoes, bell pepper, 1 Tbsp. curry powder, 1 tsp. turmeric, 1 tsp. garam masala, and 1 tsp. salt; bring to a boil.
Cover skillet, reduce heat to low, and cook until rice is tender, 15 minutes; remove from heat.
Stir in beans, cilantro, lime juice, and steak.
Garnish with serranos.