Too Good Beef Biryani
Elevate your dinner table with the irresistible flavors of "Too Good Beef Biryani," a dish that delivers rich, aromatic satisfaction in every bite. Featuring tender, spice-infused cubes of slow-cooked beef delicately layered with fragrant basmati rice, caramelized onions, and fresh herbs, this traditional South Asian classic is pure comfort food. Infused with bold spices like garam masala, cardamom, and saffron, this biryani boasts an intricate medley of flavors that will tantalize your taste buds. Whether prepared on the stovetop or baked in the oven for authentic "dum" steaming, this one-pot wonder is perfect for family dinners or festive occasions. Serve it hot with a cooling raita to balance the heat and round out this sensational meal. Perfect for biryani enthusiasts looking for a hearty treat, this recipe is bound to become a household favorite!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 500 grams Beef (boneless, cubed)
- 1 cup Yogurt
- 2 tablespoons Ginger-garlic paste
- 3 large Onions (thinly sliced)
- 2 medium Tomatoes (chopped)
- 3 Green chilies (slit)
- 0.5 cup Coriander leaves (chopped)
- 0.5 cup Mint leaves (chopped)
- 2 Bay leaves
- 1 piece Cinnamon stick
- 4 Green cardamom pods
- 4 Cloves
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 2 teaspoons Salt
- 4 tablespoons Cooking oil or ghee
- 4 cups Water
- 0.25 teaspoon Saffron strands
- 2 tablespoons Warm milk
Instructions
Rinse the basmati rice in cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
In a small bowl, soak the saffron strands in warm milk and set aside.
Heat 2 tablespoons of cooking oil or ghee in a large pot over medium heat. Add the sliced onions and fry until golden brown. Remove half the fried onions and set aside for garnish.
To the remaining onions in the pot, add ginger-garlic paste and sauté for 1 minute.
Add the beef cubes and cook until the meat is browned on all sides, about 5-7 minutes.
Stir in the chopped tomatoes, yogurt, turmeric powder, red chili powder, garam masala, and salt. Cook until the tomatoes are soft and the oil begins to separate, about 10 minutes.
Add 1.5 cups of water and bring to a boil. Reduce the heat, cover the pot, and let the beef cook until tender, about 35-40 minutes. Stir occasionally.
While the beef cooks, in a separate pot, bring 4 cups of water to a boil. Add bay leaves, cinnamon stick, cardamom pods, cloves, cumin seeds, and 1 teaspoon of salt. Once boiling, add the soaked rice and cook until the rice is 70% cooked. Drain and set aside.
Preheat your oven to 180°C (350°F) if you plan to dum (steam) the biryani in the oven.
Once the beef is tender, layer half the cooked rice over the beef mixture in the pot. Sprinkle half the saffron milk, fried onions, mint leaves, and coriander leaves over the rice. Repeat with the remaining rice and toppings to create a second layer.
Cover the pot tightly with a lid (or seal with aluminum foil if using the oven) and cook on low heat for 20 minutes, or bake in the preheated oven for 20 minutes.
Once done, carefully fluff the biryani with a fork. Serve hot with raita or your favorite yogurt-based side dish.
Nutrition Facts
Calories |
2887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.2 g | 217% | |
| Saturated Fat | 52.0 g | 260% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 417 mg | 139% | |
| Sodium | 5429 mg | 236% | |
| Total Carbohydrate | 229.9 g | 84% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 55.6 g | ||
| Protein | 143.9 g | 288% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 1341 mg | 103% | |
| Iron | 36.1 mg | 201% | |
| Potassium | 5877 mg | 125% | |
*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.
