Soy-Free Beef Biryani
Indulge in the rich and aromatic flavors of our Soy-Free Beef Biryani, a wholesome twist on the classic Indian favorite. Perfectly tender beef cubes are simmered in a fragrant blend of spices, including cinnamon, cardamom, and garam masala, creating a mouthwatering base for this dish. The basmati rice is partially cooked and layered with the spiced beef mixture, fresh herbs, and a luxurious touch of saffron-infused milk before being baked to perfection, ensuring every bite is packed with vibrant flavors and melt-in-your-mouth textures. Free of soy yet brimming with authentic taste, this biryani is an ideal centerpiece for festive gatherings or cozy weeknight dinners. Plus, it's topped with crispy golden onions for an irresistible finishing touch.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 1 pound Beef, cubed
- 4 tablespoons Ghee or vegetable oil
- 2 large Onions, thinly sliced
- 4 pieces Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 cup Yogurt
- 1 large Tomato, chopped
- 1 inch Cinnamon stick
- 5 pieces Cardamom pods
- 4 pieces Cloves
- 1 piece Bay leaf
- 1 teaspoon Cumin seeds
- 2 teaspoons Coriander powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Red chili powder
- 1.5 teaspoons Salt
- 0.5 cup Fresh cilantro, chopped
- 0.5 cup Fresh mint leaves, chopped
- 3 cups Warm water
- 0.25 teaspoon Saffron strands
- 2 tablespoons Milk
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
In a large pan over medium heat, add the ghee or oil. Add sliced onions and sauté until golden brown and crispy. Remove half of the onions for garnishing.
To the remaining onions in the pan, add minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
Add the beef cubes to the pan and sauté until they are browned on all sides.
Lower the heat and add yogurt and chopped tomato to the pan. Stir well, cooking for an additional 5-7 minutes.
Mix in the cinnamon stick, cardamom pods, cloves, bay leaf, and cumin seeds, and cook for 2 minutes.
Add coriander powder, turmeric, garam masala, red chili powder, and salt. Stir to coat the beef evenly with the spices.
Pour in 1 cup of warm water and cover the pan. Simmer the mixture on low heat for about 20 minutes, until the beef is tender.
Meanwhile, in another large pot, boil 2 cups of water with a pinch of salt. Add the soaked and drained rice, cooking until it is 70% cooked, about 7 minutes. Drain the rice and set aside.
In a small bowl, soak the saffron strands in warm milk for about 10 minutes.
Preheat oven to 350°F (175°C). In an oven-safe dish, layer half of the partially cooked rice. Add the beef mixture on top, followed by the remaining rice.
Drizzle saffron milk over the top layer of rice. Sprinkle with fresh cilantro and mint leaves.
Cover the dish tightly with aluminum foil and bake for 20 minutes in the preheated oven.
Once done, let it rest for 5 minutes. Garnish with reserved crispy onions before serving.
Nutrition Facts
Calories |
2647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.3 g | 204% | |
| Saturated Fat | 74.9 g | 374% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 4099 mg | 178% | |
| Total Carbohydrate | 197.7 g | 72% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 44.5 g | ||
| Protein | 122.3 g | 245% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 1257 mg | 97% | |
| Iron | 40.8 mg | 227% | |
| Potassium | 4298 mg | 91% | |
*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.
