Authentic Beef Biryani Recipe for Flavorful Meals

Equipment Needed

• Large pot or Dutch oven
• Large mixing bowl
• Frying pan

Ingredients

• 500g beef, cut into 1-inch cubes
• 2 cups basmati rice
• 3 large onions, thinly sliced
• 2 tomatoes, chopped
• 1/2 cup plain yogurt
• 2 tbsp ginger-garlic paste
• 2-3 green chilies, slit
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup fresh cilantro, chopped
• 1/2 cup cooking oil
• 2 bay leaves
• 4-5 green cardamom pods
• 4-5 cloves
• 1-inch cinnamon stick
• 1 tsp cumin seeds
• 1 tbsp red chili powder
• 1 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp garam masala
• Salt to taste
• Pinch of saffron (optional), soaked in 2 tbsp warm milk

Instructions

1. Marinate the beef: In a large bowl, mix beef with yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, garam masala, salt, half of the mint, half of the cilantro, and green chilies. Let it marinate for at least 30 minutes, or preferably 2-3 hours in the fridge.
2. Prepare the rice: Wash basmati rice thoroughly and soak in water for 30 minutes. Drain. In a large pot, bring plenty of water to a boil with a pinch of salt. Add the soaked rice and cook until 70% done (al dente). Drain immediately and set aside.
3. Cook the onions: Heat oil in a large pot or Dutch oven. Add sliced onions and fry until golden brown and crispy. Remove half of the fried onions and set aside for layering and garnish.
4. Cook the beef curry: In the same pot with the remaining fried onions and oil, add whole spices (bay leaves, cardamom, cloves, cinnamon, cumin seeds). Sauté for 30 seconds until fragrant. Add the marinated beef and chopped tomatoes. Cook on medium heat, stirring occasionally, until the beef is tender and the oil separates from the masala (about 45-60 minutes). Add a little water if needed to prevent burning.
5. Layer the Biryani: Once the beef curry is ready, spread half of the partially cooked rice over the beef. Sprinkle with some remaining mint, cilantro, and the reserved fried onions. Gently spread the remaining rice over this layer. Drizzle with saffron milk (if using).
6. Dum cooking: Cover the pot tightly with a lid (you can seal the edges with dough for a tighter seal). Cook on very low heat for 20-25 minutes. This allows the flavors to meld and the rice to finish cooking with the steam.
7. Serve: Gently mix the Biryani from the bottom up to combine the beef and rice. Serve hot with raita or salad.

Notes & Tips

• For best results, marinate the beef overnight.
• Adjust spice levels to your preference.
• Ensure rice is not overcooked in the initial step, as it will cook further during dum.
• Use a heavy-bottomed pot to prevent burning during dum cooking.

Nutrition (Per Serving)

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