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.