The beef biryani, made from chunks of beef boneless pieces is a delicacy to be enjoyed with friends and family – very easy to cook and tasty too.
Ingredients
- Beef – 1.5 kg
- Unity Basmati rice – 1.5 kg
- Onion – 600 grams (7 or 8 medium sized)
- Tomato – 600 grams (7 or 8 medium sized)
- Oil – 300 grams
- Curd – 300 grams
- Kashmiri Chilli powder – 3 tablespoons
- salt – 7 tablespoons
- Clove – 3 grams
- Cinnamon – 3 grams
- Cardamom – 3 grams
- Lemon – 1
- water – 1.5 litres (for masala)
- water – 5 litres (for boiling rice)
- Green chilli – 5
- Coriander leaves – 1 hand
- Mint leaves – 1 hand
Things to be done before we start cooking
- Rinse 1½ kg of basmati rice softly in clean water.
- Repeat it again to clean fully. Then soak it in a bowl with fresh water.
- Clean 1.5 kg of beef – drain water and keep it dry.
- Peel 150 grams of ginger and 75 grams of garlic – grind them together in a mixer to obtain the ‘ginger-garlic’ paste.
Steps to Prepare
- Place a 5-litre vessel on the big burner. Turn on the flame.
- Put the below items into the vessel –
- Onion – 600 grams (cut into small pieces)
- Oil – 300 ml (Refined oil or rice bran oil)
- Cinnamon – 2 grams
- Cloves – 2 grams
- Cardamom – 2 grams
- Stir the contents in HIGH flame for some time till the onions turn brown.
- Once the onions fry and turn brown, turn the flame to LOW mode. Then, lets add the below –
- Coriander leaves – 1/4 of a bunch – add and then stir for 10 seconds
- Mint leaves – 1/4 of a bunch – add and then stir for 10 seconds
- Ginger-garlic paste – obtained by grinding 150g of ginger and 75g of garlic.
- Chilli powder – 1½ tablespoon – Stir for 10 seconds.
- Beef – 1.5 Kgs
- After adding the beef pieces, stir continuously for 4 to 5 minutes in high flame.
- Pour Curd – 300 ml, stir a little
- Salt – 1.5 tablespoons
- Green chilli – 5
- Tomato – 300 grams, stir for 10 seconds
- Water – 1 litre and 200 ml.
- Stir a little – then close the vessel with a suitable lid. Let the water and masala contents boil for 5 minutes in HIGH flame.
- Meanwhile, lets place another 3 litres vessel on the small burner. Pour 3 litres water into that vessel – close it with a lid – let the water start boiling.
- After the beef and water boil for 5 minutes in HIGH flame, we can see steam coming out of the sides of lid. Now we can turn the flame to LOW mode.
- Let the lid be closed. Leave the beef to get cooked in low flame for 20 to 25 minutes.
- After 20 minutes, remove the lid, take one beef piece and check if its cooked or not. If beef is still half-cooked, close the lid again, leave the beef to get cooked for another 5 minutes. Depending on the beef, the cooking time may vary from 25 to 40 minutes.
- Now, lets put 1.5 kg of unity basmati rice into the vessel with boiling water.
- Add 2 tablespoons of salt
- Stir a little
- Turn the flame to HIGH
- Let the rice get half cooked (it will happen in 2 or 3 minutes)
- We can see that the rice will become long (as they get half cooked).
- Drain the water from rice using a big filter. Then add the dried rice into the vessel containing beef and masala. Spread the rice evenly over the beef and masala.
- Make sure that all the rice gets immersed under water (so that the dum process happens correctly). We can take water that was used to cook rice and pour it over the rice till all rice immerse under water.
- ‘Dum Process’ starts here –
- Close the vessel with a lid – place another vessel containing water over the lid as weight.
- Keep flame in HIGH for 4 or 5 minutes.
- Steam will start coming out from sides of the lid.
- Then, turn the flame to LOW mode.
- Let the contents get cooked for 18 to 20 minutes.
- Turn off the flame, remove the lid.
- Stir gently till bottom of vessel once. This is done to check if any water is left over or not. If still water is present, again close with a lid, keep in low flame for another 4 to 5 minutes. Then remove the lid and serve biryani.
Thus, our beef biryani is ready.
