Beef Biryani Recipe

           This recipe is for a flavorful, homestyle beef biryani.

                        Prep Time: 30 minutes (includes rice soaking time)
                        Cook Time: 1.5 - 2 hours Servings: 4-6

Ingredients

For the Beef Masala (Curry)

• 1 lb (approx. 500g) boneless beef stew meat, cut into medium cubes

• 1 large onion, thinly sliced (reserve half for frying/garnish)

• 2 medium tomatoes, chopped

• ½ cup plain yogurt (whisked)

• 2 tbsp ginger-garlic paste

• ½ cup oil (or ghee)

• Whole Spices (Masala): 4-5 green cardamom pods, 2 black cardamom pods (optional), 4-5 cloves, 1-inch cinnamon stick, 1 tsp cumin seeds, 2 bay leaves

• Ground Spices: 2 tsp red chili powder (adjust to taste), 1 tsp turmeric powder, 2 tsp coriander powder, 1 tsp garam masala powder, Salt to taste

• 1 medium potato, peeled and cubed (optional)

• A handful of fresh coriander (cilantro) and mint leaves, chopped

• Water as needed for cooking

For the Rice

• 2 cups Basmati rice

• 6-8 cups water

• 1 tbsp salt

• Whole Spices (Rice): 2-3 green cardamom pods, 2 cloves, 1 small cinnamon stick

• 1 tbsp oil or ghee

For Layering (Dum)

• Reserved fried onions (from the curry step, if you prefer)

• A few strands of saffron soaked in 2 tbsp warm milk (or a pinch of yellow/orange food color mixed with a tbsp of water/milk)

• 1 tbsp melted ghee or butter

• Extra chopped fresh coriander and mint leaves

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Instructions

1. Prepare the Rice

1. Rinse and Soak: Rinse the Basmati rice under cold water several times until the water runs clear. Soak the rice in fresh water for at least 30 minutes. Drain well before cooking.

2. Parboil: In a large pot, bring 6-8 cups of water to a rolling boil with 1 tbsp salt and the rice whole spices (cardamom, cloves, cinnamon).

3. Add the drained rice and cook until it is about 70-80% done (the grain should be pliable but still have a slight bite, or "one-kani" as often described). This usually takes about 5-7 minutes.

4. Drain the rice immediately and set aside. Remove the whole spices if desired, or leave them in.

2. Make the Beef Masala (Curry)

1. Sauté Onions: Heat the oil/ghee in a large pot or pressure cooker over medium-high heat. Add the sliced onion and fry until golden brown. Remove about half of the golden onions for garnishing and set aside.

2. Bloom Spices and Brown Beef: Add the beef whole spices (cardamom, cloves, cinnamon, cumin seeds, bay leaves) to the remaining onions and sauté for a minute until fragrant. Add the beef cubes and sauté on high heat until the beef changes color and is lightly browned.

3. Add Paste and Spices: Stir in the ginger-garlic paste and sauté for another minute. Reduce the heat and add the ground spices (chili powder, turmeric, coriander, garam masala, and salt). Mix well for a minute.

4. Add Tomatoes and Yogurt: Stir in the chopped tomatoes and cook for 3-5 minutes until they soften. Add the whisked yogurt and mix until combined. Cook until the oil begins to separate from the masala.

5. Cook Beef: Add the potato cubes (if using) and about 1 to 1.5 cups of water. Bring to a boil, then cover and simmer until the beef is tender (this can take 45 minutes to 1.5 hours on the stovetop, or about 20-30 minutes in a pressure cooker). The gravy should be thick, not too watery.

6. Finish Masala: Once the beef and potatoes are cooked, stir in half of the chopped fresh coriander and mint. Check for salt and seasoning and adjust if needed.

3. Layer and "Dum" (Steam) the Biryani

1. Layer: In a heavy-bottomed pot or the same pot (if large enough, with the beef masala at the bottom), spread a layer of the parboiled rice over the beef masala.

2. Spread the remaining beef masala over the first layer of rice, and top with the rest of the rice.

3. Garnish: Drizzle the saffron milk (or food coloring mixture) over the rice. Sprinkle the remaining chopped fresh coriander and mint, and the reserved fried onions. Drizzle with melted ghee.

4. Dum (Steaming): Cover the pot with a tight-fitting lid (you can seal the lid with aluminum foil or dough to trap the steam). Cook on very low heat for 15-20 minutes. This final steaming allows the rice to fully cook and absorb the flavors of the masala.

5. Serve: Turn off the heat and let the biryani rest for 10 minutes before opening the lid. Gently mix a portion of the biryani, bringing the rice and meat layers together.

Serve hot with raita (yogurt with chopped cucumber/onion) and a fresh salad.

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