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

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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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