Luxurious and elaborate: Biryani rice with roast beef

This recipe is everything we strive for on Passover. On the one hand, it's luxurious and lavish - we have a nice piece of meat weighing a kilo that can be enough for 5-7 diners (don't forget that on Seder night you eat both soup and a first course, and we haven't even talked about the salads and side dishes) and note that this dish comes with a crazy side dish of rice, full of juices and the flavors of the meat with the addition of mild root vegetables. 

On the other hand, it is possible and desirable to prepare a large part of this dish the day before, so that on the eve of the holiday your hands will be free for other things.

Ingredients:

1 kg of beef suitable for roasting, cut into slices 1 cm thick (cut number 5 - shoulder or mock fillet)

2 garlic cloves peeled and halved

2 carrots cut into medium cubes

1 leek cut into slices (the light part only)

1 parsley root cut into small cubes

4 tablespoons of olive oil

bay leaf

2 tablespoons of tomato paste

8-10 seedless prunes

1/3 package of Sugat basmati rice (330 grams)

salt and pepper

Instructions:

1. In a cauldron pot (recommended one that is also suitable for the oven) heat 2 tablespoons of oil and grill the meat until golden brown, about 3 minutes on each side. Remove the meat, add oil, then roast carrots, garlic, leeks and parsley root until golden, about 3 minutes. Add back the meat.

2. Add tomato paste, plums and bay leaves to the hot pot, water to cover completely (about a centimeter above the meat) and bring to a boil. Cook on medium-low heat when the meat is almost completely covered for about an hour, or until the meat is tender (test with a fork). You can prepare up to this stage the day before and transfer to the refrigerator. Right before the meal, heat the pot again and continue the process.

3. Heat the oven to 210 degrees. Arrange the pieces of meat in the center of the pot like a sliced roast, sprinkle the rice around the edges of the pot, add 1 cup of water and rice to the pot and bring to a boil. Season with salt and pepper. Cover with a lid or foil and place in the oven for 30 minutes. Adjust seasoning if necessary and serve hot.

Michal Levy Alhalal, in collaboration with Sugat