BEEF BIRYANI

 

✅ Ingredients:

For the beef marinade:

  • 500g beef (boneless, cut into cubes)

  • 1 cup yogurt

  • 2 tbsp ginger-garlic paste

  • 1 tsp turmeric powder

  • 1 tbsp red chili powder (adjust to taste)

  • 1 tbsp coriander powder

  • 1 tsp garam masala

  • 1 tsp cumin powder

  • Salt to taste

  • Juice of 1 lemon

For rice:

  • 2 cups basmati rice

  • 4 cups water

  • 4-5 green cardamom pods

  • 4 cloves

  • 1 cinnamon stick

  • 2 bay leaves

  • Salt to taste

For cooking:

  • 3 tbsp ghee or oil

  • 2 large onions (thinly sliced)

  • 2 tomatoes (chopped)

  • 2-3 green chilies (slit)

  • ½ cup fresh coriander leaves (chopped)

  • ½ cup fresh mint leaves (chopped)

  • 1 tbsp biryani masala (optional)

  • A pinch of saffron soaked in 2 tbsp warm milk (optional)

👨‍🍳 Instructions:

1. Marinate the beef:

  • In a bowl, combine beef cubes with yogurt, ginger-garlic paste, turmeric, chili powder, coriander powder, cumin, garam masala, salt, and lemon juice.

  • Mix well and marinate for at least 2 hours or overnight for best flavor.

2. Cook the rice:

  • Rinse basmati rice until water runs clear.

  • Boil water with cardamom, cloves, cinnamon, bay leaves, and salt.

  • Add rice and cook until 70% done (rice should be slightly firm).

  • Drain and set aside.

3. Cook beef gravy:

  • Heat ghee/oil in a heavy-bottomed pot.

  • Fry sliced onions until golden brown. Remove half for garnishing.

  • Add chopped tomatoes and cook until soft.

  • Add marinated beef, cook covered on medium heat for 45-60 minutes until beef is tender. (Add a splash of water if needed.)

  • Stir in green chilies, coriander, mint, and biryani masala (if using).

4. Layering the biryani:

  • Remove half of the beef gravy and keep aside.

  • Spread half of the cooked rice over the beef in the pot.

  • Sprinkle some fried onions, mint, coriander, and saffron milk over the rice.

  • Add the remaining beef gravy and then the remaining rice.

  • Top with fried onions, mint, coriander, and saffron milk.

5. Dum cooking (steaming):

  • Cover the pot tightly with a lid or seal with dough.

  • Cook on very low heat for 25-30 minutes (use a heat diffuser/tawa under pot for even cooking).

  • Let it rest for 10 minutes before opening.

🍽️ Serve:

  • Serve hot with raita, salad, and boiled eggs (optional).

💡 Tips:

  • Use a heavy-bottomed pot or Dutch oven for best results.

  • Marinate beef well for tender meat.

  • Adjust spice levels to your preference.

  • You can add fried nuts and raisins for richness.

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