Beef Biryani

Beef Biryani

No introductions required. This is a very aromatic and tasty biryani.

Beef Biryani

1 kg beef cut into big pieces
1 tsp black pepper powder
1 tsp garam masala
½ tsp turmeric powder
1 tsp salt

4 large onions sliced
½ cup oil
5-7 green chilies (should be spicy as no chili powder is used)
4 sprigs curry leaves
3 tbsp ginger garlic paste
½ tsp turmeric powder
2 tsp coriander powder
1 tsp garam masala
1 large tomato chopped fine
1big handful of mint leaves chopped (½ cup)
1 big handful of coriander leaves chopped (½ cup)
½ cup fresh grated coconut (put in freezer for some time if not frozen)

2 cups basmati rice
5 small cardamoms
4 pc 1” cinnamon
4 cloves
3 whole mace
1 bay leaf
2 tbsp oil

Wash the beef pieces in vinegar added water and rinse well.
Pressure cook with black pepper powder, garam masala, turmeric powder and salt for 4-5 whistles or till cooked tender.
Pulse the frozen coconut in a grinder bowl so that it becomes powdery. Don’t add water as we don’t want a paste.
Heat oil in a large pan.
Add onions and a little salt and saute till almost brown. Add ginger garlic paste, slit green chilies and curry leaves and saute till raw smell goes.
Add turmeric powder, coriander powder and garam masala and saute for a minute.
Add ground coconut and stir for atleast 5-8 minutes till everything is nicely fried and gives out a good aroma. Keep medium flame. Add little more oil if you think the mixture is too dry.
Add chopped coriander leaves and mint leaves and saute for a minute. (If the mixture is not spicy, add few slit green chilies now).
Add tomatoes and mix well.
Add cooked beef along with the water and let it simmer. Check salt.
When the curry becomes very thick, take off fire.

Beef Biryani 1

Wash rice till water runs clear.
Heat 2 tbsp oil and add whole spices.
Add 4 cups hot water and add salt.
Add 4-5 tbsp of beef masala gravy to the water.
Add rice and mix well.
When the water starts to boil, cover and lower the heat. (Less than medium, but above low)
Open the lid after 10 mins and stir slowly and check if any water is remaining.
Keep for a max 3 more mins if there is traces of water or else take of fire. Discard the whole spices.
Take a big glass bowl and layer alternately with rice and beef with sprinkle of coriander/mint leaves in between.
Garnish with fried onions, raisins and cashewnuts.
Serve with raita, papad and pickles.

Beef Biryani 2

Biryani can be layered in a big pan and kept on dum for 15 mins or baked in oven at 150 degree Celsius for 15 mins: though it’s optional especially for this biryani.


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