Beef Biryani
Indulge in the rich and aromatic flavors of authentic Beef Biryani, a classic South Asian one-pot dish that’s perfect for family meals or festive gatherings. This recipe features tender, marinated beef slow-cooked with fragrant spices like cumin, cardamom, and cinnamon, layered with fluffy, partially cooked basmati rice infused with saffron for a luxurious touch. A blend of fresh herbs—cilantro and mint—add vibrant flavors, while fried onions and ghee provide a decadent, melt-in-your-mouth finish. Cooked with the traditional dum method to lock in all the flavors, this Beef Biryani is a show-stopping culinary experience. Serve it with cooling raita or a crisp cucumber salad for a complete and satisfying meal. Perfect for biryani enthusiasts seeking an authentic beef version, this recipe is a true celebration of bold flavors and textures.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 1 pound Beef (boneless, cubed)
- 1 cup Yogurt
- 2 large Onion (sliced)
- 2 medium Tomato (chopped)
- 2 tablespoons Ginger-garlic paste
- 4 Green chilies (slit)
- 1 bunch Cilantro (chopped)
- 1 bunch Mint leaves (chopped)
- 2 Bay leaves
- 1 teaspoon Cumin seeds
- 1 inch Cinnamon stick
- 4 Green cardamom pods
- 4 Cloves
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 tablespoons Biryani masala
- 1 pinch Saffron strands
- 2 tablespoons Warm milk
- 1 to taste Salt
- 3 tablespoons Ghee
- 3 tablespoons Cooking oil
- 4 cups Water
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
In a large bowl, marinate the beef with yogurt, ginger-garlic paste, turmeric, red chili powder, and half of the biryani masala. Cover and refrigerate for at least 30 minutes.
Heat cooking oil in a large heavy-bottomed pan over medium heat. Add the sliced onions and sauté until golden brown. Remove half the onions and set aside for garnishing.
Add the bay leaves, cumin seeds, cinnamon stick, cardamom pods, and cloves to the remaining onions. Sauté for 1-2 minutes until aromatic.
Add the marinated beef to the pan and cook until the beef is browned on all sides.
Stir in the chopped tomatoes, green chilies, cilantro, and mint leaves. Cook for 5-7 minutes until the tomatoes are soft.
Add the remaining biryani masala and salt to taste. Add 1/2 cup of water and cover the pan. Simmer on low heat until the beef is tender, about 30-40 minutes.
In another pan, bring 4 cups of water to a boil. Add the soaked rice and cook until 70% cooked (the rice should still have a bite), then drain excess water.
Warm the milk slightly and add a pinch of saffron strands. Set aside.
In a large pot, layer half of the cooked rice, followed by the beef mixture. Add the remaining rice on top.
Drizzle the saffron milk over the rice. Sprinkle with the reserved fried onions and dot with ghee.
Cover the pot with a tight-fitting lid and place it on low heat. Cook on dum (steam) for 20-25 minutes.
Once cooked, gently fluff the biryani with a fork, garnish with extra cilantro and mint if desired, and serve hot.
Nutrition Facts
Calories |
2368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.8 g | 151% | |
| Saturated Fat | 56.4 g | 282% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 546 mg | 182% | |
| Sodium | 7187 mg | 312% | |
| Total Carbohydrate | 159.5 g | 58% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 36.5 g | ||
| Protein | 171.0 g | 342% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 746 mg | 57% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 3976 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
