Authentic Beef Biryani
A rich and flavorful Indian classic, Beef Biryani combines aromatic spices, tender beef, and basmati rice cooked to perfection. This dish is a celebration of fragrant herbs, caramelized onions, and a blend of warm spices, perfect for special occasions or a hearty meal.
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Ingredients
- 800 gramsbeef chuck, cut into 1-inch cubes
- 400 gramsbasmati rice
- 3 largeonions, thinly sliced
- 150 gramsplain yogurt
- 3 tablespoonsginger-garlic paste
- 2 green chilies, slit
- 1 cupfresh mint leaves
loosely packed
- 1 cupfresh coriander leaves
loosely packed
- 2 mediumtomatoes, chopped
- 4 tablespoonsghee or vegetable oil
- 1 setwhole garam masala (4 green cardamom pods, 4 cloves, 1 black cardamom, 1-inch cinnamon stick, 1 bay leaf)
- 1 teaspoonground turmeric
- 1 teaspoonred chili powder
- 2 teaspoonsground coriander
- 2 tablespoonsbiryani masala powder
- 1 ½ teaspoonssalt
- 700 milliliterswater
- 1 cupfried onions (for garnish)
- 0 ½ teaspoonsaffron strands
- 3 tablespoonswarm milk
Instructions
Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in water for 30 minutes. Drain and set aside.
Soak saffron strands in warm milk and set aside.
Heat 2 tablespoons of ghee or oil in a heavy-bottomed pot or pressure cooker over medium heat. Add the whole garam masala (cardamom, cloves, black cardamom, cinnamon, and bay leaf) and sauté for 1 minute until fragrant.
Add sliced onions and cook, stirring frequently, until they turn deep golden brown and caramelized, about 15-20 minutes. Remove half the onions for garnish and keep aside.
Add ginger-garlic paste and green chilies to the pot and sauté for 2-3 minutes until raw smell disappears.
Add chopped tomatoes and cook until they soften and oil starts to separate from the mixture, about 5-7 minutes.
Add turmeric, red chili powder, ground coriander, biryani masala powder, and salt. Mix well and cook for 2 minutes.
Add beef chunks and stir to coat them evenly with the spice mixture. Cook for 5 minutes, stirring occasionally.
Whisk the yogurt until smooth and add it to the pot. Mix well and cook covered on low heat for 45-60 minutes until beef is tender, stirring occasionally. Add water if necessary to prevent burning.
In a separate large pot, bring water to a boil with a pinch of salt. Add soaked and drained rice and cook until 70% done (grains should still have a bite), about 6-8 minutes. Drain and set aside.
Layer the beef curry at the bottom of a heavy-bottomed pot suitable for dum cooking. Spread half the cooked rice over the beef layer gently.
Sprinkle half the mint, coriander leaves, and half the fried onions over the rice layer.
Add the remaining rice on top, then sprinkle remaining mint, coriander, and fried onions. Drizzle the saffron milk evenly over the top.
Seal the pot with a tight-fitting lid or cover with foil and place a heavy weight on top to trap the steam. Cook on very low heat (use a heat diffuser if possible) for 25-30 minutes to allow flavors to meld and rice to finish cooking.
Remove from heat and let the biryani rest for 10 minutes before gently fluffing up with a fork and serving.
Nutrition Facts
Per serving
