This beep biryani dish is a staple of all kinds of celebrations in India.
This is a Beef Biriyani Recipe for beginners. When it comes to Biryani it is mostly chicken which is commonly preferred, and Mutton is no exception as well. If Beef based biryani is new to you, then you have reached the right spot. When Beef and Masala are combined with Basmati rice the level of fiery is hot on.
Beef usually takes more time to be cooked and so you might need to pre-cook the beef in a pressure cooker, so that would make the preparation process much easier. You gotta try this recipe for an incredible beef biryani.
Rinse the beef first.
Marinate the purified beef with chilli powder, turmeric powder, garam masala, anise powder, and salt. Set it aside for 30 minutes.
Soak the biryani rice in water for 1 hour.
Add water and cook the meat in a pressure cooker. Usually, it takes about 2-3 whistles.
In the meantime, you can grind green chillies, ginger, and garlic to make a spice.
Heat 2 tbsp ghee in a frying pan. Add salt to the chopped onion and fry till it is golden brown.
Add the crushed green chilli mixture and fry well.
Add sliced tomatoes and fry well.
Mix yogurt in it and cook for 2-3 minutes.
Fry the ground coconut until golden brown. Add coconut and ground cashews with a little water and grind to a fine paste. (Alternatively, grind the cashews and roasted coconut into a fine powder and mix with water to make a good paste).
Add coconut cashew mixture and garam masala. Fry well.
Add the already cooked beef. Fix the salt. There should be enough water to mix well with the rice. Cook for about 5-10 minutes.
Drain the water from the rice.
Heat ghee in a pan/cooker. Add turmeric powder, cinnamon, bay leaf, cardamom seeds, curry leaves, cloves, star anise, and anise.
When well wilted add the rice. Fry until the rice is crispy.
Add enough salt and add 4 to 4 1/2 water. Cover the rice and cook. Depending on the rice, you may need to add extra water. This will take about 15 minutes.
Garnish - Finely chop the onion and fry in ghee. Fry the cashews and raisins.
** Never miss this step. Alternate the rice and beef spices in a pan/cooker (add lemon juice if desired). Add coriander leaves, mint leaves, lemon juice, 1 tablespoon ghee, fried onions, cashews, and raisins to each layer.
Heat the layered biryani for about 20 minutes. Now the rice and biryani spice mix well with this. You do not need to add water as the biryani masala has good broth.
Serve with pickles and pappadam.
Ingredients
Directions
Rinse the beef first.
Marinate the purified beef with chilli powder, turmeric powder, garam masala, anise powder, and salt. Set it aside for 30 minutes.
Soak the biryani rice in water for 1 hour.
Add water and cook the meat in a pressure cooker. Usually, it takes about 2-3 whistles.
In the meantime, you can grind green chillies, ginger, and garlic to make a spice.
Heat 2 tbsp ghee in a frying pan. Add salt to the chopped onion and fry till it is golden brown.
Add the crushed green chilli mixture and fry well.
Add sliced tomatoes and fry well.
Mix yogurt in it and cook for 2-3 minutes.
Fry the ground coconut until golden brown. Add coconut and ground cashews with a little water and grind to a fine paste. (Alternatively, grind the cashews and roasted coconut into a fine powder and mix with water to make a good paste).
Add coconut cashew mixture and garam masala. Fry well.
Add the already cooked beef. Fix the salt. There should be enough water to mix well with the rice. Cook for about 5-10 minutes.
Drain the water from the rice.
Heat ghee in a pan/cooker. Add turmeric powder, cinnamon, bay leaf, cardamom seeds, curry leaves, cloves, star anise, and anise.
When well wilted add the rice. Fry until the rice is crispy.
Add enough salt and add 4 to 4 1/2 water. Cover the rice and cook. Depending on the rice, you may need to add extra water. This will take about 15 minutes.
Garnish - Finely chop the onion and fry in ghee. Fry the cashews and raisins.
** Never miss this step. Alternate the rice and beef spices in a pan/cooker (add lemon juice if desired). Add coriander leaves, mint leaves, lemon juice, 1 tablespoon ghee, fried onions, cashews, and raisins to each layer.
Heat the layered biryani for about 20 minutes. Now the rice and biryani spice mix well with this. You do not need to add water as the biryani masala has good broth.
Serve with pickles and pappadam.
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