Easy beef biriyani recipe

Easy Beef Biryani Recipe

First, fry 1 finely chopped onion, a handful of cashews, and raisins in 4 tbsp sunflower oil and 2 tbsp ghee until golden. Set aside.

Cook the beef:
In a pressure cooker add 1.5 kg beef (cubed), 1 tbsp Kashmiri chilli powder, 1½ tbsp coriander powder, 1 tbsp garam masala or biryani masala, 1 tbsp ginger-garlic-green chilli paste, 3 tbsp yogurt, 1 tsp turmeric, and salt to taste. Cook for about 6 whistles (depending on the beef). Keep aside.

Cook the rice:
In a large pot add 3 tbsp ghee and half of the fried onion oil. Once hot, add 1 tbsp ginger-garlic-green chilli paste and whole spices:
2 cinnamon sticks, 3 cloves, 2 star anise, 3 cardamom pods, a small piece of nutmeg, 1 tsp fennel seeds, and 1 tsp cumin seeds.

When aromatic, add ½ kg soaked basmati rice (soaked for 1 hour). Add boiled water, the fried onions, a few drops of rose water, and the juice of ½ lemon. Water level should be ½ inch above the rice. Cook on high until boiling, then cover and cook on low until the rice is done. Set aside.

Prepare the masala:
In a pan add 2 tbsp ghee, the remaining fried onion oil, and 2 tbsp ginger-garlic-green chilli paste. Add 4 finely chopped onions and 2 chopped tomatoes. Cook until golden and jammy. Add the cooked beef with its stock and a little more yogurt. Cook until slightly thick. Add green chillies, coriander leaves, and mint.

Layer the biryani:
Add the beef masala, then layer the rice on top. Sprinkle fried onions, fried cashews, mint, and coriander leaves. Add food colour or turmeric milk. Repeat layering if needed.

Cover with aluminium foil and a tight lid. Cook on low flame for 30 minutes, then rest on the stove (no flame) for 30 minutes. Let it cool for 10 minutes.

Serve with your favourite salad or raita and enjoy! 😋🍛