Beef Briani

    Lunch & Dinner · Beef · Rice · Vegetable · Main Meal · Street Food · Eid · Party Food

    This Beef Briyani is full of flavour and the perfect crowd-pleaser.

    Ingredients

    • 1.5 kg Basmati Rice
    • 1.5 kg beef (clean and cut in pieces)
    • 1 kg onion (peeled)
    • 1 kg potato (peeled)
    • chopped coriander and mint leaves
    • salt and vegetable oil
    • ginger and garlic paste
    • 1 cup yoghurt
    • clarified butter (ghee)
    • Cumin seeds
    • cardamom and cinnamon
    • 3 green chillies
    • pinch of yellow food colour
    • pinch of saffron
    • For biryani spices (dry spices)
    • 15 cardamoms
    • 4 medium cinnamons
    • 2 nutmegs (jaifal)
    • 2 dry chilli
    • 1 tbsp cloves
    • 3 tbsp anise seeds

    Method

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

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