Beef Briani Recipe

Instructions

• Chop and deep fry 3/4 of onions
• Tip: Can be fried night before and keep in refrigerator to save time
• Tip: while frying add a pinch of salt to make it more crispy
• Drain, spread on a plate and keep aside
• Peel, cut potatoes in halves and fork
• Add salt and food colouring
• Deep fry on high heat
• Blend the remaining 1/4 of onions, adding a little water and keep aside
• Roast spices on low heat for 5 minutes, dry grind in a mixer grinder to a powder consistency and keep aside
• Wash and soak rice
• Tip: Use high quality long grain rice and soak for atleast 30 minutes
• Dissolve food colour and saffron in 1/2 cup of warm water and keep aside
• Heat 3 tbsp of oil over medium heat in a pressure cooker
• Add meat, salt to taste, 1 tbsp of ginger garlic paste, 1 tbsp of dry briani spices
• Cover and cook for 15 minutes on medium heat
• Add the following in a large briani pot: cooked beef, onion paste, 4 tbsp ginger garlic paste
• Add 5 tbsp of dry briani spices
• Add the fried potatoes
• Add the chopped coriander, mint leaves and green chillies
• Add a handful of fried onions
• Add 1 cup of oil
• Add 1 cup of yogurt and salt to taste
• Add 1 cup of water and mix well
• Boil water in another pot for rice
• Add salt to taste
• Pour the soaked rice, and add anuse seeds, cardamoms, cinnamon
• Tip: Do not overboil or underboil rice. To chek if rice is done, press one, if it breaks easily, it is cooked just right
• Tranfer rice to briani pot using a slotted spoon by layers, adding fried onions in between
• Top with 3 tbsp of ghee, remaining fried onions and saffron and food colour mixture
• Cover and let cook on dum (low heat) for 20 minutes
• After 20 minutes, use a fork to check if spices have dried
• Serve with chutney, tomato salsa, cucumber and carrot salad and pickles