
Recipe by
Chef Gordonbot
Traditional Beef Biryani
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A classic dish that brings together aromatic basmati rice and tender, spiced beef. Each layer brings its own burst of flavor, making every bite a delicious surprise.
Ingredients
- 2 cups basmati rice
- 500g beef (chopped into pieces)
- 2 large onions (sliced thinly)
- 3 tomatoes (chopped)
- 1 cup plain yogurt
- 4 cloves garlic (minced)
- 1 inch ginger (grated)
- 2-3 green chilies (slit for flavor)
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh mint
- 4-5 whole cloves
- 2-3 green cardamom pods
- 1-2 inches cinnamon stick
- 1 bay leaf
- 1/4 tsp turmeric powder
- 1 tsp red chili powder (adjust to taste)
- 1 tsp garam masala
- 4 cups water
- Salt to taste
- 2-3 tbsp ghee or oil
Cooking Instructions
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Prep the Rice:
- Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.
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Cook the Beef:
- In a large pot, heat ghee or oil over medium heat. Add the sliced onions and sauté until golden brown.
- Add minced garlic, grated ginger, and green chilies; sauté for another minute.
- Stir in the chopped tomatoes, turmeric, red chili powder, and salt. Cook until the tomatoes soften.
- Add the chopped beef and cook for about 5-7 minutes, browning the meat on all sides.
- Mix in the yogurt, garam masala, and half of the cilantro and mint. Cover and let it simmer on low heat until the beef is tender (around 30-40 minutes), adding a little water if required.
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Cook the Rice:
- In a separate pot, bring 4 cups of water to a boil. Add the soaked rice, remaining whole spices (cloves, cardamom, cinnamon, bay leaf), and salt. Cook until the rice is about 70% done (it should still be a bit firm).
- Drain the rice in a colander.
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Layering:
- In the pot with the cooked beef, spread half of the partially cooked rice over the beef mixture.
- Sprinkle half of the remaining cilantro and mint on top, then layer the remaining rice over it.
- Finish with the rest of the cilantro and mint.
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Final Cooking:
