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.


Chicken Biryani

Chicken Biryani 2

After writing the recipe down, even I was thinking oh my…such a long recipe!! Trust me; it’s a very easy preparation. Just read through the whole method and you will see. See notes too.

Chicken Biryani

For rice:
2 cups basmati /jeera rice
4 cups boiling water
5 small cardamoms
3 cloves
4 nos. 2” piece cinnamon
1 bay leaf
3 pcs mace (whole)
2 springs coriander leaves (whole)
2 springs mint leaves (whole)
2 tbsp oil

For Chicken: marinate chicken with the below for minimum 1 hour or overnight
1 whole chicken cut into big pieces
½ cup yogurt
1-2 tsp red chili powder
½ tsp turmeric powder
1 tsp garam masala
Salt to taste

For masala:
2 large onions sliced
3 tbsp ginger/garlic paste (I make ginger garlic paste with the ratio 1:2)
2-3 green chilies
3 cardamoms
2 cloves
2 nos. 2” pc cinnamon
1 cup coriander leaves chopped
½ cup mint leaves chopped

For garnish: handful of
Fried onions

Chicken Biryani

Wash rice.
Add oil to a large pan. Add cinnamon, bay leaf, cloves, cardamom, mace.
When it starts to crackle, add water, rice, coriander leaves, mint leaves and salt. The water should be salty to taste.
When bubbles start to appear, close the lid tightly and lower the flame to low. (Not lowest, but less than medium) Don’t open until 10 minutes is completely over.
Open the lid and give the rice a gentle stir, if there is any little water left, (which is very unlikely) cover and cook for 5 minutes more and take off the flame. Don’t stir the rice too much as this will result in sticky rice. Fluff with a fork and discard mint, coriander and the whole spices.

In another pan, heat oil and add the whole spices for masala.
Add onions and saute till almost brown.
Add ginger/garlic paste and green chilies. Keep medium flame and stir till the raw smell goes.
Add a handful of chopped coriander and mint leaves and mix well.
Add marinated chicken pieces along with the marinade. Stir on high flame for few minutes.
Cook on medium flame till chicken is fully cooked and the gravy is thick. Check salt and take off fire.

In a large serving dish, spread some rice. Sprinkle coriander leaves, mint leaves and some fried onions. (Sprinkle dollops of ghee in 3-4 places –optional) Spread chicken pieces on top and layer rice again. Do 2 such layers. Cover with aluminium foil and bake for 10 mins in a preheated oven at 150 degree Celsius. Alternately, layer the rice and chicken in a vessel and place on stove top on low flame for 10-15 mins.
Serve with raita, papad and pickle.

I have used oil for cooking here, but ghee is preferable.
Few things are optional like soaking the rice and frying in oil before adding water. I don’t do either.
Fry extra onions for garnish and store some in the refrigerator, Few sprinkles of fried onions on many foods will change the smell and appearance.

Chicken Biryani 1

Quick Vegetable Biryani

Vegetable Biriyani 1

As usual, most of my recipes are quick n’ easy. This biryani does not require elaborate preparation. Served with raita, this is a complete meal.

Quick Vegetable Biryani

1 cup basmati rice
1 cup vegetables (carrot, beans, potato, cauliflower) (I used 1 cup frozen vegetable mix)
2 cups water
1 large onion chopped
1 tbsp ginger/garlic paste
3 nos cloves, cardamom, cinnamon, mace each
¼ tsp turmeric powder
½ tsp chili powder
1 tsp coriander powder
1/2 tsp jeera or shahjeera
½ cup yoghurt
Handful of coriander leaves chopped
Few springs of mint leaves chopped
Fried onions to garnish (optional)

Heat oil and add cloves, cardamom, cinnamon, jeera and mace.
Add chopped onion and saute till translucent.
Add ginger/garlic paste and saute till raw smell goes.
Add chili powder, turmeric and coriander powders. Stir well.
Now add coriander leaves and mint leaves.( I used 1 tsp dry mint). Stir for few minutes.
Add the vegetables and yoghurt and stir.
Add rice and water, adjust salt. Close the lid and cook on low flame for 10 minutes.
After 10 minutes, stir and check if there is any water remaining and cook for 3 minutes more if required.
Serve with raita.

Vegetable Biriyani