Nut-Free Beef Biryani
Experience the vibrant flavors of Nut-Free Beef Biryani, a hearty and aromatic dish that delivers all the richness of traditional biryani without the use of nuts. Tender marinated beef is layered with fragrant basmati rice infused with warm spices like cinnamon, cardamom, and cloves, creating a mouthwatering fusion of flavors. Fresh cilantro, mint, saffron-soaked milk, and ghee add a luxurious finish while keeping the recipe nut-free and allergy-friendly. Perfectly baked to ensure every bite is bursting with depth, this biryani is ideal for family dinners or special occasions. Serve this one-pot masterpiece with cooling raita or a crisp side salad for a complete meal. From the marination to the layering, every step is designed to impress—without compromising on comfort or accessibility.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 1.5 pounds Beef, cubed
- 2 large Onion, thinly sliced
- 2 medium Tomato, chopped
- 2 tablespoons Ginger-garlic paste
- 1 cup Yogurt
- 1 cup Cilantro, chopped
- 0.5 cup Fresh mint, chopped
- 4 Green chilies, slit
- 2 tablespoons Lemon juice
- 4 tablespoons Ghee
- 3 tablespoons Biryani masala
- 0.25 teaspoon Saffron strands
- 0.25 cup Warm milk
- 1.5 teaspoons Salt
- 4 cups Water
- 2 Bay leaves
- 1 Cinnamon stick
- 3 Cloves
- 4 Green cardamoms
Instructions
Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 30 minutes. Drain and set aside.
In a bowl, mix the beef cubes with ginger-garlic paste, yogurt, biryani masala, lemon juice, and salt. Let marinate for at least 30 minutes.
Heat 2 tablespoons of ghee in a large pan over medium heat. Add the onions and cook until golden brown, stirring occasionally.
Add the marinated beef to the pan with the onions, and sear the meat until well browned.
Add the chopped tomatoes and green chilies to the beef. Cook until the tomatoes are soft and the oil starts to separate from the mixture.
In a separate pot, bring 4 cups of water to a boil. Add bay leaves, cinnamon stick, cloves, and cardamoms. Add the drained basmati rice and cook until the rice is 70% cooked.
Drain the rice and set aside. Preheat the oven to 375°F (190°C).
Layer the cooked beef mixture in a large oven-safe pot or casserole dish. Top with half of the rice.
Sprinkle half of the mint and cilantro over the rice. Drizzle some ghee and repeat the layers with the remaining rice, mint, and cilantro.
Soak saffron strands in warm milk and drizzle over the top of the biryani.
Cover the pot with a tight-fitting lid or foil and bake in the oven for 30 minutes.
Remove the biryani from the oven and let it rest for 10 minutes before serving.
Serve the Nut-Free Beef Biryani with raita or a side salad.
Nutrition Facts
Calories |
3423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.9 g | 267% | |
| Saturated Fat | 95.1 g | 476% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 656 mg | 219% | |
| Sodium | 5008 mg | 218% | |
| Total Carbohydrate | 238.6 g | 87% | |
| Dietary Fiber | 44.9 g | 160% | |
| Total Sugars | 61.3 g | ||
| Protein | 169.6 g | 339% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 1460 mg | 112% | |
| Iron | 44.5 mg | 247% | |
| Potassium | 6082 mg | 129% | |
*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.
