Beef Biryani

Ingredients

• 1 kg beef chuck, cut into 1.5-inch cubes
• ½ cup plain yogurt
• 2 tbsp ginger-garlic paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp Kashmiri chili powder
• 1 tsp salt
• 2 cups basmati rice
• ½ cup ghee
• 3 whole large onions, thinly sliced
• 4 whole whole cloves
• 2 whole black cardamom pods
• 4 whole green cardamom pods
• 1 1-inch piece cinnamon stick
• 2 whole bay leaves
• ½ tsp whole black peppercorns
• 4 cups water
• 1 tsp salt to taste
• ¼ cup fresh cilantro, chopped
• ¼ cup fresh mint, chopped
• ¼ cup fried onions
• 2 whole boiled eggs, halved

Instructions

1. 1

   Combine beef, yogurt, ginger-garlic paste, ground cumin, ground coriander, Kashmiri chili powder, and salt. Mix well and marinate for at least 30 minutes at room temperature.

2. 2

   Rinse basmati rice under cold water until water runs clear. Soak in water for 20 minutes, then drain.

3. 3

   Heat 2 tbsp ghee in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, brown the marinated beef for 4-5 minutes per batch. Set aside.

4. 4

   In the same pot, add remaining ghee. Fry sliced onions over medium heat, stirring frequently, until deep golden brown, about 12-15 minutes. Reserve 2 tbsp fried onions for garnish.

5. 5

   Bring a large pot of water to boil with cloves, bay leaves, and cinnamon stick. Add salt and soaked rice. Cook until 70% done, about 6 minutes. Drain immediately.

6. 6

   Layer the partially cooked beef and onions in the heavy pot, then top with the parboiled rice. Sprinkle with remaining fried onions and garam masala.

7. 7

   Cover the pot with aluminum foil, then place the lid on top (this traps steam). Cook on high heat for 2-3 minutes until steam forms, then reduce to low heat and cook for 45 minutes without opening the lid.

8. 8

   Turn off heat and let rest for 5 minutes. Gently open and fluff the biryani with a fork, mixing the layers to combine.

9. 9

   Transfer to a serving platter. Garnish with fresh cilantro, mint, fried onions, and boiled egg halves. Serve hot with raita or pickle on the side.

Tools you’ll need

• large heavy-bottomed pot or Dutch oven with lid
• large cooking pot for rice
• slotted spoon
• fork for fluffing
• aluminum foil
• measuring cups and spoons

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