Cooking Instructions
- 1
Start by frying thinly sliced onions in the pressure cooker until they are a deep golden brown. Add in the beef along with the ginger garlic paste.
Saute on high heat until the beef changes color.
- 2
Add the yogurt, tomato, spices and Shan biryani masala.
Cook on high heat, while stirring, for about 5-7 minutes.
Now add the water (beef should be submerged in water) and pressure cook until the beef is cooked through. This may take about 15-20 minutes depending on the cut and type of beef you’re using.
- 3
Once the beef is cooked through, add the cubed potato. You need to cook the beef masala on high heat until the excess water evaporates and the oil separates from the curry and you can see it on
- 4
In a large pot, bring the water to boil. Add the water with the spices and boil until the rice is just cooked I.e. par boiled or as we say in Urdu aik kani. The rice is ready when you press it between your thumb and index finger and it’s not completely mushy in the middle. It should be al dente.
- 5
In a separate large pot, layer half of the rice. Then add the beef curry, and top with sliced lemon and chopped coriander.
Cover with the remaining rice.
Drizzle over the milk, and some yellow food colouring mixed with water.
Drizzle with melted ghee or butter.
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