Beef Biryani
Aromatic rice dish combining tender beef chunks and a medley of spices, perfect for gatherings or family dinners.
Ingredients
For the beef preparation
- 600 grams 600 grams beef cubes Use tender cuts of beef.
- 1 tablespoon 1 tablespoon ginger garlic paste
- 2 medium 2 medium tomatoes, roughly chopped
- 1/2 cup 1/2 cup yogurt Can use plain yogurt.
- 4 tablespoons 4 tablespoons Shan Biryani Masala Or other biryani masala.
- 2 cups 2 cups water For cooking the beef.
- 3 tablespoons 3 tablespoons oil Vegetable oil or ghee.
- 1 large 1 large onion, thinly sliced Sauté until golden brown.
- 1 large 1 large potato, cut into 2-inch cubes Adds texture to the biryani.
- 1 inch 1-inch stick of cinnamon
- 2-3 pieces 2-3 pieces of cardamom
- 4-5 pieces 4-5 black peppercorns
- 1-2 cloves 1-2 cloves (lavang)
For the rice preparation
- 2.5 cups 2.5 cups basmati rice (soaked in water for 30 minutes) Quality basmati rice is recommended.
- 6-8 cups 6-8 cups water (for boiling rice) For parboiling the rice.
- 1 teaspoon 1 teaspoon cumin seeds
- Few slices Few slices of lemon
- 2-3 leaves 2-3 leaves of fresh mint
- 2 tablespoons 2 tablespoons oil
For finishing touches
- 1/4 cup 1/4 cup milk
- Few drops Few drops of yellow food color (dissolved in a little bit of water) Optional for color.
- Handful Handful of chopped coriander For garnishing.
- 1-2 tablespoons 1-2 tablespoons of ghee butter or oil Enhances richness.
Seasoning
- Salt to taste Salt, to taste
Instructions
Preparation
- In a pressure cooker, heat three tablespoons of oil over medium heat. When it’s hot, add the thinly sliced onion. Sauté until they turn golden brown.
- Add the beef cubes and ginger garlic paste to the pot. Sauté on high heat until the beef changes color.
- Introduce the chopped tomatoes, yogurt, whole spices (cardamom, black peppercorns, cloves), and Shan Biryani Masala.
- Stir the mixture well and let it cook for about 5 to 7 minutes.
- Add 2 cups of water, cover the pot, and bring it to pressure. Cook for 5 to 10 minutes.
- Once done, incorporate the cubed potato and cook on high heat until most of the excess liquid evaporates.
Rice Preparation
- In another large pot, bring 6-8 cups of water to a boil.
- Add the soaked basmati rice, cumin seeds, lemon slices, chopped mint, oil, and a pinch of salt.
- Cook the rice until it’s parboiled (about 70% cooked), then drain it.
Assembly
- In your large pot, start layering. Place half of the rice at the bottom, then add your flavorful beef curry.
- Top it with lemon slices and chopped coriander before adding the remaining rice.
Finishing
- Drizzle the milk and dissolved yellow food coloring over the top.
- Add melted ghee or oil for extra richness. Cover the pot tightly and steam for about 8 to 10 minutes.
Serving
- Once done, carefully mix the biryani, being gentle so as not to break the rice grains.
- Serve hot with raita (yogurt sauce) to balance the spices.
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Notes
For better flavor, consider marinating the beef with yogurt, ginger-garlic paste, and spices a few hours before cooking. Ensure you keep the heat consistent while cooking.