Beef biryani

Name: Beef biryani
Total time: 3600 s
Yield: 6 servings
Cuisine: British
Ingredients: 2 kg beef, stew cut; 1 cup yogurt; 1 tbsp. pepper powder; To taste, salt; 2 tbsp. Kashmiri chilli powder; 1 tbsp. chilli flakes; 2 tbsp. coriander powder; 2 tbsp. cumin powder; 1/2 tsp. turmeric; 2 tbsp. biryani masala; 6 cloves garlic; 1 inch ginger; 2 tomatoes divided; 6 green chillies, divided; 3 onions, sliced; 1/2 cup oil; 3 cups rice, washed, soaked 20 minutes, drained; 4 star anise; 1 tsp. pepper corn; 7 cloves; 7 green cardamoms; 2 black cardamoms; 1 stick cinnamon; 4 bay leaves; 1 tbsp. cumin seeds; 2 lemon, slices; 1/4 cup cilantro; 1/4 tsp. yellow food colour

Sarvat Hanif @sarvathanif

Canada

If I am honest with you, as much as I love a good beef biryani, I baulk at the thought of making it! It takes a loooong time, especially, beef biryani.
Last week we had chicken pulao and so I decided to make beef biryani this time for a change.

Beef Biryani is a popular and flavourful dish from Pakistani cuisines. It consists of marinated beef cooked with aromatic basmati rice, spices, and often includes yogurt and tomatoes to enhance the flavor. The dish is known for its rich taste and fragrant aroma, making it a favorite for special occasions and everyday meals alike.

This dish is not only satisfying but also showcases a blend of spices that create a rich culinary experience. The biryani gets so much deep flavour and tender loveliness from all the time spent cooking with the simmer sauce.
It’s spicy, but yes generally biryani is supposed to be on the spicier side. However, if you’re not tolerant of high spice levels, then of course you can reduce the amount of spice used in this Beef Biryani recipe.

A Biryani should be so good, so balanced, that you can eat a plate and then another without feeling ill. Achieving this was remarkably easy. This home-style Beef Biryani had my husband reaching for seconds and thirds! And also asking for it for the next two days!

Sarvat Hanif @sarvathanif

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Ingredients

1 hour

6 servings

2 kgbeef, stew cut
1 cupyogurt
1 tbsp.pepper powder
To taste, salt
2 tbsp.Kashmiri chilli powder
1 tbsp.chilli flakes
2 tbsp.coriander powder
2 tbsp.cumin powder
1/2 tsp.turmeric
2 tbsp.biryani masala
6 clovesgarlic
1 inchginger
2tomatoes divided
6green chillies, divided
3onions, sliced
1/2 cupoil
3 cupsrice, washed, soaked 20 minutes, drained
4star anise
1 tsp.pepper corn
7cloves
7green cardamoms
2black cardamoms
1 stickcinnamon
4bay leaves
1 tbsp.cumin seeds
2lemon, slices
1/4 cupcilantro
1/4 tsp.yellow food colour

Saved

Steps

1 hour

1

In a food processor add garlic, ginger, 1 tomato, 2 green chillies and grind into a paste.
2

In a bowl add the beef, ground tomato paste, yogurt, cumin powder, coriander powder, turmeric, salt, chilli flakes, Kashmiri chilli powder, and biryani masala. Mix well and allow to marinate for 30 minutes to1 hour.
3

Heat oil in a dutch oven and fry the onions till golden brown.
4

Add the marinated beef with the marinade and cook, covered, till beef is tender. Remove and set aside.
5

Boil water with cumin seeds, green chillies, cloves, pepper corns, cinnamon, bay leaves, cilantro, star anise, lemon slices and salt.
6

Add the drained rice and cook till 80% done. Drain and set aside.
7

In a dutch oven layer half the rice, beef, rice and top with tomato slices, cilantro.
8

Dissolve the food colour with water and drizzle over the rice.
9

Cover and simmer for 20 minutes or till rice is fully cooked.
10

Fluff and serve.