Beef Biryani
The smell of spices cooking with tender beef can take you straight back to family dinners and special occasions. That’s what makes beef biryani so special. It’s more than just food—it’s a mix of tradition, comfort, and joy.
Equipment
- Deep Pan
- Pressure Cooker
- Heavy-Bottomed Pot
Ingredients
Beef Marinade
- 500 grams beef (boneless, stew cut) Cut into pieces
- 1 cup plain yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
Rice
- 2 cups basmati rice Soaked for 30 minutes
- 4 cups water
- 4 pieces green cardamoms
- 1 stick cinnamon
- 2 pieces cloves
Assembly
- 2 medium onions Thinly sliced and fried till golden
- 1/2 cup chopped mint leaves
- 1/2 cup chopped coriander leaves
- 1 pinch saffron Soaked in 2 tbsp warm milk
- 2 tbsp ghee or oil
Instructions
- Marinate the beef with yogurt, ginger-garlic paste, turmeric, chili powder, garam masala, and salt for at least 2 hours, preferably overnight in the refrigerator.
- Cook the marinated beef in a deep pan or pressure cooker until tender. Add a splash of water if needed to avoid burning. Simmer until the oil separates from the masala. Set aside.
- In a large pot, bring 4 cups of water to a boil and add cardamom, cinnamon, cloves, and salt. Add the soaked rice and cook until 70% done. Drain the water and set the rice aside.
- In a heavy-bottomed pot, layer half of the rice, followed by the cooked beef. Add the remaining rice on top, and sprinkle with fried onions, mint, coriander, saffron milk, and ghee. Cover tightly with a lid and seal edges with dough if available.
- Cook on low heat for 20-25 minutes. For an extra layer of safety, place a griddle underneath to prevent burning. Let the biryani rest for 10 minutes before serving.
Notes
Feel free to try different variations of this recipe by adding coconut milk, curry leaves, or increasing the heat with extra chili.