BEEF BIRYANI
Savor the layers of flavor in this homemade Beef Biryani!Biryani has a rich cultural history, influenced by Persian and Mughlai cuisines. It varies from region to region, with each area adding its own twist in terms of spices, cooking methods, and ingredients.a classic dish that brings together tender marinated beef, perfectly cooked basmati rice, and a medley of spices. It’s an experience that brings together tradition, flavor, and warmth. Each step in the preparation process contributes to the final biryani, making it a labor of love that’s well worth the effort.This layered dish is a feast for the senses, with its vibrant colors, fragrant herbs, and the delicious crunch of fried onions. Each bite is a delightful combination of savory meat, fluffy rice, and a hint of tanginess from the lemon and dried plums.Perfectly paired with raita and salad, it’s a dish that’s meant to be shared and enjoyed!
- 2 kgs Beef mutton lamb
- 1 cup full-fat greek yogurt
- 2 tbsp salt
- 2 tbsp kashmiri chilli powder
- 1 tbsp chilli flakes
- 2 tbsp coriander powder
- 2 tbsp cumin powder
- ½ tbsp turmeric
- 2 tbsp biryani masala homemade
- 6 garlic cloves
- 3 inches ginger root
- 4 tomatoes large
- 2 green chillies
- 1 cup onions fried
- ½ cup mint chopped
- ½ cup Coriander chopped
- 1.5 kgs Rice washed and soaked
- 1 tbsp salt to taste
- 1 tbsp cumin seeds
- 3 pcs Star anise
- 1 tsp black peppercorns
- 7 pos cloves
- 7 pcs green cardamoms
- 1 cinnamon stick
- 3 bay leaves
- 6 lemon slices
- 2 green chillies
- 2 tbsp mint leaves
- 2 tbsp coriander leaves
- 7 Dried plums
- 10 slices Tomato
- 6 lemon slices
- 6 Green chillies
- Mint chopped
- Coriander chopped
- 1/2 or Oil saved cup from cooked meat
- yellow food color
- ¼ cup onions fried
- Select high-quality basmati or sella rice. Look for aged basmati rice, as it tends to be more fragrant and has a better texture. Measure the amount of rice you need
Place the measured rice in a large bowl or a fine-mesh strainer.Rinse the rice under cold running water. Use your fingers to gently agitate the grains, which helps remove excess starch.Drain the water and repeat the rinsing process 3-4 times until the water runs clear. This step is crucial, as it prevents the rice from becoming sticky during cooking.After rinsing, transfer the rice to a bowl and cover it with fresh water. The water should be about 2-3 inches above the rice.Allow the rice to soak for at least 30 minutes, but soaking for 1-2 hours is ideal. Soaking helps the grains absorb some water, which leads to even cooking and prevents breakage.
If you’re short on time, you can soak the rice in hot water for about 20-30 minutes instead.After soaking, drain the rice in a fine-mesh strainer, letting it sit for a few minutes to ensure any excess water is removed. This step is important to prevent excess moisture from making the rice mushy during cooking.
- To prepare the ingredients; add tomatoes, garlic cloves, ginger and green chillies in a blender.Blitz to make paste.
- - Start by peeling and slicing the onions. You can slice them into thin rings or slice lengthwise, depending on your preference. Heat a frying pan or skillet over medium heat and add a generous amount of cooking oil. You can use vegetable oil, canola oil, or any other oil with a high smoke point.Once the oil is hot, add the sliced onions to the pan. Make sure the onions are spread out evenly in a single layer. Stir the onions occasionally to prevent them from sticking to the pan. Cook the onions for about 10-15 minutes, or until they turn golden brown and caramelized. If you prefer crispy fried onions, you can cook them for a few more minutes until they become darker and crispy. Just be careful not to burn them.Once the onions are fried to your desired level of caramelization,use a slotted spoon or tongs to remove them from the pan and transfer them to a plate lined with paper towels. This will help absorb any excess oil.Using fork, keep separating the fried onion to become crispy. Allow the fried onions to cool down before using them in your recipe.
- - In a large bowl, add the beef and all the marination ingredients - Greek yogurt, salt, Kashmiri chilli powder, chilli flakes, coriander powder, cumin powder, turmeric, homemade biryani masala, prepared paste (of garlic cloves, ginger root, tomatoes, green chillies), fried onions, mint, and coriander.
- - Mix all the ingredients well, ensuring that the beef is coated evenly with the marinade. You can use your hands or a spoon to mix.Cover the bowl with plastic wrap or a lid and let the beef marinate in the refrigerator for 3 to 4 hours. If possible, marinate overnight for even better flavor.
- - Add the oil in a large pot, (l used the same oil from frying onions) and heat up. Add the marinated meat and cook on low medium heat until the meat is fully tender and gravy is thickened. I took out some oil from the gravy to use it later about 3-4 tablespoons.
- - In a big pot, bring water to a boil. The amount of water should be approximately 4-5 times the volume of rice you are using.
- -Add the salt, cumin seeds, star anise, black peppercorns, cloves, green cardamoms, cinnamon stick, and bay leaves to the pot.These spices will infuse the rice with aromatic flavors.
- - Add the lemon slices, green chillies, mint, and coriander leaves to the pot. These ingredients will add freshness and enhance the flavor of the rice.
- - Once the water is boiling, add the soaked rice to the pot. Stir gently to ensure that the rice is evenly distributed.
- - Cook the rice until it is 80% done. This means that the rice should still have a slight bite to it and not be fully cooked. You can check the doneness by taking a grain of rice and pressing it between your fingers. It should be firm but not hard.
- - Once the rice is 80% done,drain the water from the pot using a colander or sieve. This will remove any excess water and prevent the rice from becoming mushy.
- - Start by placing a layer of boiled rice at the bottom of a large pot or a deep oven-safe dish.
- - Make sure to spread the rice evenly to cover the entire bottom.
- - Next, add the cooked meat on top of the rice.
- - Spread it out evenly to create a uniform layer.
- - These will add a sweet and tangy flavor to the biryani. Arrange the tomato slices, lemon slices, and green chillies on top of the meat and dried plums. These ingredients will add a burst of freshness and tanginess to the biryani.Sprinkle the chopped mint and coriander over the tomatoes, lemon slices, and green chillies.These herbs will add a refreshing aroma to the biryani.
- - Add another layer of boiled rice on top of the meat and spices. Spread it out evenly to cover the entire surface.
- - Drizzle some oil over the rice. You can use the saved 1/2 cup of oil from the cooked meat.This will help keep the rice moist and prevent it from sticking together.
- - In a small bowl, mix food color with water and kewra water. Pour this mixture over the rice. The food color will give the biryani an attractive appearance, and the kewra water will add a fragrant aroma.
- - Sprinkle fried onions on top of the rice. The fried onions will add a delicious crunch and flavor to the biryani.
- - Cover the pot or dish with tea towel and a tight-fitting lid to create a seal. This will trap the steam and allow the flavors to meld together.
- - Cook the biryani on low heat (dum) for 25 minutes. This slow cooking process will infuse the rice and meat with the flavors of the spices and herbs.
- - Once the biryani is done, gently mix the layers of rice and meat before serving. This will ensure that the flavors are evenly distributed.
- - Serve the delicious layered rice biryani hot and enjoy with raita & salad.
Skipping the soaking step can result in unevenly cooked rice, with some grains being undercooked and others being overcooked.
Use the right amount of water to cook the rice. Generally, the water should be about 4-5 times the volume of rice. Remember, the rice will absorb some moisture from the marinated beef as well.
Cook the rice until it is about 80% done. It should still have a slight bite (al dente) because it will continue to cook during the layering and dum process.
Use cuts with some fat, such as chuck or brisket, as they become tender and flavorful during cooking. Avoid lean cuts that may dry out.
Marinate the beef for at least 3-4 hours, or preferably overnight. This enhances the flavor and tenderness of the meat. Ensure the marinade evenly coats the beef.
(if using pressure cooker) Start by adding the marinated beef . Sauté for a few minutes to sear the meat and enhance the flavor.Add a splash of water (about 1/2 to 1 cup, depending on the amount of meat) to create steam for pressure cooking. The beef will release some moisture, so you don't need too much water.
Seal the pressure cooker and cook the beef on high pressure. For beef, the cooking time is usually around 15-20 minutes, depending on the size of the pieces. If you’re using tougher cuts, you might need to extend the cooking time to about 25-30 minutes.For shank or cuts with bones, aim for the longer cooking time to ensure tenderness.
After the cooking time is complete, allow the pressure to release naturally for about 10 minutes before performing a quick release. This helps retain moisture in the meat.
After pressure cooking, if the gravy is too thin, you can simmer it on the stovetop for a few minutes with the lid off to thicken it before layering with rice.
Allow the biryani to rest for about 10-15 minutes after cooking. This helps the flavors meld together and makes it easier to mix before serving.