Beef Biryani

Recipe by
Total Time:
2-3 hrs
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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Ingredients

  • For Rice:
  • Tilda Basmati Rice – 3 cups
  • Ghee – 1 tsp
  • Salt to taste
  • Water – 6 cups
  • For Potli
  • Cheese or Muslin cloth – 6×6 inch
  • Cinnamon – 2 inch stick
  • Green Cardamom – 4 nos
  • Cloves – 4 nos
  • Star anise – 1 no
  • Bay Leaf – 2 nos
  • Pepper Corns – 10 nos
  • For Beef:
  • Beef – 1000 grams
  • Brown Onion Paste – 250 grams
  • Cashew Nut Paste – 100 grams
  • Ripe Tomatoes – 4 large
  • Coriander Leaves – 1/2 bunch
  • Bay Leaves – 2 nos
  • For Marination:
  • Low Fat Yoghurt – 150 ml
  • Ginger-Garlic Paste – 4 tbsp
  • Chilli Powder – 2 tsp
  • Pepper Powder – 4 tsp
  • Turmeric Powder – 1/2 tsp
  • Garam Masala – 2 tsp
  • Salt to taste
  • For Garnish:
  • Cashew Nuts – 25 nos
  • Raisins – 25 nos
  • Red Onions – 4
  • Mint Leaves – 1/4 bunch
  • Ghee – 2 tbsp
  • For Sealing:
  • Wheat Flour – 1/2 cup
  • Water – as requi

How to Make Beef Biryani

  • Dice Beef into 1×1 inch cubes. Wash thoroughly till water runs clear.
  • Marinate Beef cubes with all the ingredients under ‘marination‘, for 2 hours.
  • Wash Rice and soak in Water for 15 minutes. Drain and allow to dry.
  • Finely chop Tomatoes and Coriander Leaves and store separately.
  • For Beef:
  • Transfer the marinated Beef and the remaining ingredients under ‘for Beef‘ to a non-stick heavy bottomed pan.
  • Cook on high heat till for 30 mins, now reduce to medium to low flame, cover and cook for 2 hours, stirring occasionally.
  • For Rice:
  • Tie all ingredients under ‘for potli‘.
  • Heat Ghee in a non-stick pan and stir drained Rice for about 5 mins. Stir frequently to prevent from sticking and burning.
  • Transfer to a Rice cooker or a normal pan and add Water and Salt.
  • Cook till 80% done or Water has dried up.
  • Preparing the Garnish:
  • Heat 2 tbsp Ghee in a non-stick pan.
  • Split Cashew Nuts lengthwise and fry till light golden brown. Remove using a slotted spoon.
  • Next in - Raisins, fry till they swell up as balloons. Remove.
  • Fry Onions till they are crispy and brown. Remove.
  • Layering:
  • Apply Ghee or Butter on the inside of a large heavy bottomed non-stick pan.
  • Spread a layer of Beef and gravy.
  • Spread a second layer of Rice, topped with fried garnish and chopped Mint leaves.
  • Repeat with Beef leaving out gravy (if too much gravy is added it could make the end result soggy)
  • Add a layer of Rice and top with the remaining fried garnish and chopped Mint leaves.
  • Seal with dough.
  • Cook for another 30 minutes in a pre-heated oven of 350 degrees.
  • Serve with a cooling Yoghurt and Cucumber Raita, Beef Gravy, Lemon Pickle, Pappadam and Lemonade to finish.

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