Detailed Beef Biryani Recipe

Beef Biryani is one of the most famous Indian dishes, known for its rich flavor and unique taste. It is served in most Indian restaurants, and there are multiple ways to prepare biryani, with different cooking styles across various regions of India. In this article, we will provide a simple and quick method to prepare Beef Biryani.

Tips for Making Perfect Beef Biryani

1. Choosing the Right Cut of Beef: It is best to use cuts from the thigh, shoulder, or ribs, as they provide a richer flavor and tender texture after cooking.
2. Avoid Using Tough Meat: Old mutton or beef is not recommended, as it becomes tough and takes longer to cook. It is best to buy from a trusted butcher.
3. Cut the Meat into Uniform Pieces: This ensures even cooking and prevents some pieces from overcooking while others remain undercooked.
4. Marination is Key: Do not skip the marination step! It helps make the meat tender and flavorful.
5. Proper Marination: Use Greek yogurt and oil, as they help tenderize the meat and enhance its taste.
6. Avoid Adding Tomatoes or Lemon While Frying the Meat: The acids in them may make the meat tough.
7. Cook on Low Heat: The best biryani flavor comes from slow cooking, allowing the flavors to blend perfectly with the rice.

How to Make Beef Biryani

Ingredients

For Marination

• ½ kg beef (cut into any size)
• 1 tsp red chili powder (up to 1¼ tsp)
• 1 tsp garam masala (a blend of cumin, coriander, cardamom, black pepper, cinnamon, cloves, and nutmeg)
• 1 tbsp minced ginger & garlic
• ¼ tsp turmeric powder
• ½ cup Greek yogurt
• 1½ tbsp lemon juice
• 1 tbsp oil
• ½ tsp salt

For Cooking the Rice

• 2 cups basmati rice, soaked for 20 minutes
• 8 cups water
• 1 bay leaf
• ½ tsp cumin seeds
• 3 cloves (optional)
• 1 small cinnamon stick (optional)
• 3 green cardamom pods (optional)

Whole Spices (For Cooking the Beef)

• 3 tbsp oil or ghee (do not reduce this amount)
• 1 bay leaf
• ¾ tsp black cumin seeds
• 4 green cardamom pods
• 1 star anise
• 5 cm cinnamon stick
• 8 cloves

Other Ingredients for Beef Biryani

• Other Ingredients for Beef Biryani
• 2 green chilies, chopped
• 4 tbsp chopped coriander and mint leaves (for layering)
• 4 tbsp chopped mint and coriander leaves (for marination)
• ½ cup Greek yogurt (at room temperature)

Preparing the Marinade

1. Wash the beef thoroughly and drain it completely.
2. Add minced ginger and garlic, salt, turmeric, garam masala, red chili powder, and lemon juice.
3. Add Greek yogurt and oil and mix well.
4. Cover the beef and let it marinate for at least 4 hours (preferably overnight in the refrigerator for extra tenderness).
5. Take the beef out of the fridge before cooking so it reaches room temperature.

Cooking the Beef

1. Heat ghee or oil in a heavy-bottomed pot or pressure cooker.
2. Add whole spices such as cinnamon, cardamom, and bay leaf, and sauté for a few seconds until aromatic.
3. Add sliced onions and green chilies, and stir until the onions turn golden brown.
4. Add the marinated beef and cook on low heat for a few minutes until it absorbs the flavors.
5. Add chopped mint and coriander leaves, cover the pot, and let it cook on low heat for 10 minutes.
6. You can either pressure cook the beef for 2–3 whistles or slow cook it in a regular pot until tender. Do not add water, as the beef will release its own juices.

Preparing the Rice

1. While the beef is cooking, bring enough water to a boil in a separate pot. Add bay leaf, cumin seeds, cardamom, cloves, and cinnamon.
2. Add salt to boiling water, then put the pre-soaked rice for 30-40 minutes.
3. Cook the rice until it becomes 90%cooked, so that it is soft but still firm when chewing.
4. Drain the rice completely and set it aside.

Cooking the Biryani Using the ‘Dum’ (Steam)Method

1. Once the beef is tender, add Greek yogurt, fried onions, coriander, and mint.
2. Taste the gravy and adjust salt and spices if needed.
3. Spread a layer of rice over the cooked beef. Sprinkle fresh mint and coriander leaves on top and drizzle some ghee or butter.
4. Seal the pot tightly using foil or a clean cloth, then place a heavy lid on top to prevent steam from escaping.
5. Put the pot on a heated griddle (or an old pan) and let it steam on low heat for 15 minutes. Then, turn off the heat and let it rest for another 15 minutes.

After cooking, gently stir the biryani to distribute the flavors, then serve it hot with the Rita or the vegetable salad.

Now that you’ve learned how to make Beef Biryani, are you ready to try it at our restaurant “Tawabel India”, or will you cook it yourself—or maybe both?