Discover the ultimate recipe for authentic Beef Biryani, a rich and flavorful one-pot dish that combines tender beef, aromatic basmati rice, and a blend of traditional spices. Learn how to prepare this classic Indian and Pakistani delicacy with layers of marinated beef, fragrant rice, and herbs, all slow-cooked to perfection. Whether you’re hosting a festive dinner or simply craving a hearty meal, this step-by-step guide to making beef biryani will help you create a dish that’s bursting with flavor. Perfect for biryani lovers and food enthusiasts alike!
Ingredients:
- For the Beef:
- 500g beef (cut into medium-sized pieces)
- 1 cup yogurt
- 2 tbsp ginger-garlic paste
- 1 tbsp red chili powder
- 1 tsp turmeric powder
- 2 tsp garam masala
- 1 tsp cumin powder
- 1 tsp coriander powder
- 2 large onions, thinly sliced
- 2 large tomatoes, chopped
- 4-5 green chilies, slit
- 1 cup fresh coriander leaves, chopped
- ½ cup fresh mint leaves, chopped
- 4 tbsp cooking oil or ghee
- Salt, to taste
- For the Rice:
- 2 cups basmati rice
- 4-5 cloves
- 3-4 green cardamom pods
- 1 bay leaf
- 1 cinnamon stick
- 1 tsp cumin seeds
- Salt, to taste
- Water for boiling
- For Assembly:
- ½ cup fried onions (optional for garnish)
- A pinch of saffron soaked in 2 tbsp warm milk (optional)
- 2 tbsp ghee
- Fresh coriander and mint leaves for garnish
Instructions:
Marinate the Beef:
- In a large bowl, mix the yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, cumin powder, coriander powder, and salt.
- Add the beef pieces to the mixture and marinate for at least 1-2 hours (or overnight for better flavor).
Cook the Beef:
- Heat oil or ghee in a large pot. Fry the sliced onions until golden brown and crispy. Remove half the onions for garnish.
- To the remaining onions, add the marinated beef. Sauté for 5-7 minutes until the beef browns.
- Add chopped tomatoes and green chilies, then cook until the tomatoes soften and the oil begins to separate.
- Add half of the chopped coriander and mint leaves and stir well. Cover the pot and let the beef cook on low heat for 45 minutes to 1 hour, until tender. Add a splash of water if needed to prevent sticking.
Prepare the Rice:
- Rinse the basmati rice thoroughly and soak it in water for 30 minutes.
- In a large pot, bring water to a boil. Add the cloves, cardamom pods, bay leaf, cinnamon stick, cumin seeds, and salt. Stir in the soaked rice.
- Cook the rice until it is 70-80% done (still a bit firm to the bite). Drain the rice and set aside.
Layering and Assembly:
- Preheat the oven to 350°F (175°C) or prepare for stove-top cooking.
- In the pot with the cooked beef, spread a layer of half-cooked rice on top of the beef mixture. Drizzle with ghee, some saffron milk (if using), and sprinkle some of the reserved fried onions, fresh coriander, and mint.
- Repeat with another layer of rice and top with remaining garnishes.
Dum Cooking (Steam Cooking):
- Cover the pot tightly with a lid. You can seal it with dough for traditional “dum” cooking.
- Cook on very low heat for 25-30 minutes on the stovetop or bake in the preheated oven for the same time.
Serve:
- Once done, gently fluff the biryani, mixing the layers.
- Serve hot with raita or a side salad.
Enjoy your delicious beef biryani which is filled with layers of flavorful rice and tender beef!
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