Beef Biryani

Have you ever thought about the wonderful things that festivals and celebrations bring to your life? From little moments of joy to everlasting precious memories, they always behold a special place in my heart. Apart from family and

friends, the ‘one’ thing that make any occasion extra special is food, glorious food. This beef biryani is one of my all-time favourites, and I can hardly wait to make it again this Easter. It’s so flavorful and unique, this biryani isthe best way to celebrate any special occasion.

More Biryani Recipes

• Butter Chicken Biryani
• Chicken Tikka Biryani 
• Chicken Kabsa
• Malabar Chicken Biryani
• Hyderabadi Chicken Biryani
• Keema Biryani
• Veg Dum Biryani 
• Egg Biryani

Beef Biryani

One pot beef biryani infused with classic Indian spices.

5 from 74 votes

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Course: Biryani

Cuisine: Indian

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 35 minutes minutes

Author :Nish Kitchen

Servings 4 -5

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Ingredients

MetricUS Customary

Rice:

• ▢ 2 cups basmati rice
• ▢ 1 tablespoon oil
• ▢ 1 dried bay leaf
• ▢ 2 cardamom pods
• ▢ 2 cloves
• ▢ 1 cinnamon stick
• ▢ 10 cups water
• ▢ Juice of 1 lemon
• ▢ Salt to taste

Fried onions:

• ▢ 2 tablespoon oil
• ▢ 2 cups sliced white onions

Fried raisins:

• ▢ 1 tablespoon ghee
• ▢ ¼ cup raisins

Fried cashew nuts:

• ▢ 1 tablespoon ghee
• ▢ ¼ cup cashew nuts

Saffron milk:

• ▢ 1 teaspoon saffron
• ▢ 2 tablespoon lukewarm milk

Beef mixture:

• ▢ 2 dried bay leaves
• ▢ 4 cloves
• ▢ 4 cardamom pods
• ▢ 1 teaspoon black cumin seeds
• ▢ 1 teaspoon fennel seeds
• ▢ 1 cinnamon stick
• ▢ 1 tablespoon ghee
• ▢ 1 tablespoon oil
• ▢ 1 cup sliced red onions
• ▢ 1 tablespoon minced ginger ginger paste
• ▢ 1 tablespoon minced garlic garlic paste
• ▢ 2 teaspoon green chili paste
• ▢ ½ teaspoon ground turmeric turmeric powder
• ▢ 2 teaspoon ground coriander coriander powder
• ▢ 2 teaspoon garam masala
• ▢ 1-2 teaspoon red chili powder
• ▢ 2 tomatoes chopped
• ▢ 1 kg beef cut into medium-sized pieces
• ▢ ¼ cup yogurt
• ▢ ¼ cup chopped coriander cilantro and mint leaves
• ▢ 1 cup water
• ▢ Salt to taste

Layering biryani:

• ▢ 2 tablespoon ghee
• ▢ 2 teaspoon rose water
• ▢ 4 tablespoon coriander cilantro and mint leaves

Instructions

Cook rice:

• Rinse rice under cold running water. Soak for about 20 minutes. Drain. Set aside.
• Heat oil in a large saucepan over medium-high heat. Add bay leaf, cardamom, cinnamon and cloves. Stir fry for few seconds. Add water. Bring to boil. Add rice and lemon juice. Season with salt. Stir gently. Bring to boil. Reduce heat to medium-low and simmer until rice is tender. Drain. Set aside.

Fried onions:

• Heat oil in a small frying pan over medium-high heat. Add onions. Sauté, stirring occasionally, for 3-4 minutes or until browned and crispy. Drain on an absorbent towel.

Fried raisins:

• In the same pan, heat ghee. Add raisins. Sauté, stirring constantly, for 1-2 minutes or until plump. Drain on an absorbent towel.

Fried cashew nuts:

• In the same pan, heat more ghee if required. Add cashew nuts. Sauté, stirring constantly, for 1-2 minutes or until browned. Drain on an absorbent towel.

Saffron milk:

• Place milk in a small bowl. Add saffron. Stir. Seat aside for 10 minutes.

Beef mixture:

• Place bay leaves, cloves, cardamom, cumin seeds, fennel seeds and cinnamon in a frying pan. Stir fry for a minute or until lightly browned. Grind to a fine powder. Set aside.
• Heat ghee and oil in a large frying pan over medium-high heat. Add red onions. Sauté, stirring occasionally, for 2-3 minutes or until browned. Add ginger, garlic and green chili paste. Sauté, stirring constantly, for 1 minute or until aromatic.
• Add dry spice mixture, ground turmeric, ground coriander, garam masala and red chili powder. Sauté, stirring constantly, for 1 minute or until aromatic. Add chopped tomatoes. Sauté, stirring occasionally, for 2-3 minutes or until mushy.
• Add Beef. Season with salt. Stir fry for 5 minutes. Add yogurt, and coriander (cilantro) and mint leaves. Pour 1 cup water. Stir. Cook, covered, for 30 mins or until beef is cooked through and the sauce is thick.

Layering:

• In a large heavy bottomed oven proof pan, arrange half of beef mixture in a single layer. Top with half of rice followed by 1 tablespoon ghee, 1 teaspoon rose water, half of saffron milk, half of fried onions, half of raisins, half of cashew nuts, and 2 tablespoon coriander (cilantro) and mint leaves.
• Top with remaining beef mixture, rice, saffron milk, fried onions, raisins, cashew nuts, coriander (cilantro) and mint leaves, 1 tablespoon ghee and 1 teaspoon rose water.
• Preheat oven to 180C or 350F.
• To “dum” biryani, bake for about 30 minutes.
• Alternatively, you can dum biryani over low heat on the stove top.

Video

Notes

If you do not like beef, you can substitute with lamb.

Nutrition

Serving: 1g | Calories: 850kcal | Carbohydrates: 64g | Protein: 75g | Fat: 86g | Saturated Fat: 32g | Polyunsaturated Fat: 45g | Cholesterol: 260mg | Sodium: 258mg | Fiber: 8g | Sugar: 19g

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