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beef biryani

Beef Biryani

Beef biryani is a classic dish full of rich flavors and wonderful aromas. It offers tender beef cooked with fragrant spices and perfectly steamed basmati rice, making every meal comforting and special.
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Prep Time 1 hour
Cook Time 1 hour
Resting Time 10 minutes
Total Time 2 hours
Course Main Course
Cuisine Indian, South Asian
Servings 6 servings
Calories 650 kcal

Equipment

  • Heavy-bottomed pot

Ingredients
  

Beef

  • 1 kg beef chuck or stew meat cut into chunks

Rice

  • 2 cups basmati rice

Vegetables and Herbs

  • 2 large onions thinly sliced
  • 2 medium tomatoes chopped
  • 1 cup plain yogurt
  • 2 tbsp garlic paste
  • 2 tbsp ginger paste
  • 1 handful fresh mint leaves
  • 1 handful fresh coriander leaves

Whole Spices

  • 1 inch cinnamon stick
  • 4-5 cloves
  • 4 green cardamom pods
  • 2 bay leaves

Ground Spices

  • 1 tsp turmeric powder
  • 1 tsp red chili powder adjust to taste
  • 1 tbsp garam masala
  • 4 tbsp cooking oil or ghee
  • salt to taste
  • water or beef broth as needed

Optional Ingredients

  • 1 tsp saffron strands soaked in warm milk for aroma and color
  • fried onions for garnish
  • handful cashew nuts and raisins adds texture and sweetness

Instructions
 

  • Mix beef chunks with yogurt, garlic paste, ginger paste, turmeric, chili powder, salt, and half of the garam masala. Marinate for at least 1 hour, preferably overnight in the refrigerator.
  • Heat oil or ghee in a heavy-bottomed pot. Fry whole spices (cinnamon, cloves, cardamom, bay leaves) until fragrant. Add sliced onions and sauté until golden brown.
  • Add marinated beef and cook on medium heat until beef is tender and oil starts to separate, about 45 minutes to 1 hour.
  • Rinse basmati rice under cold water until clear to remove excess starch. Soak rice for 30 minutes. Boil water with salt and some whole spices. Add rice and cook until about 70% done. Drain and set aside.
  • In a heavy pot, layer half the cooked beef, then half the rice. Sprinkle chopped mint, coriander, saffron milk (if using), and fried onions. Repeat layers with remaining beef and rice.
  • Cover with tight-fitting lid or seal with dough. Cook on lowest heat for 30-40 minutes to allow flavors to meld (dum cooking).
  • Let biryani rest for 10 minutes after cooking. Gently fluff before serving to mix layers without breaking rice grains.

Notes

Use fresh whole spices for best flavor. Marinate beef overnight if possible. Avoid overcooking rice to prevent mushiness. A heavy-bottomed pot helps even cooking and prevents burning. Resting the biryani improves flavor blending. Saffron milk adds beautiful color and aroma.
Keyword beef biryani