Today, I’m bringing you my super-popular Biryani recipe! Homemade spicy, tasty, and scrumptious “Beef Biryani” with Beef biryani masala is the most common and secret recipe of Dum style “Beef Biryani.” I typically make a variety of biryanis, but this is my absolute favorite biryani recipe out of all of them. I use beef in my biryani because it is the most delectable of all the meats.
My beef biryani, which was served with green raita and a fresh mixed vegetable salad, was a hit with everyone. Beef Biryani is a pilaf made with beef and spices. Beef biryani can be made in varieties. The best biryanis in Pakistan can often be found in areas that would fail any health inspection but have been serving up the most delectable biryanis for decades. It is a national favorite, from the popular Student Biryani to newer (and easier to clean) establishments like Biryani Centre.
About Beef Biryani Recipe
Beef Dum Biryani is a delectable Sunday lunch for you and your family. The combination of tender, succulent beef and fragrant, aromatic basmati rice makes for a delicious meal. Beef Dum biryani is a wholesome, nutritious dish that is simple to make at home. With beef masala layered beautifully with cooked rice, the dish is unique and special.
The dish is made more appealing and luxurious by the use of spices that are readily available. You will find a thorough description of Beef Dum biryani here. Biryani is a common dish served on special occasions such as Eid. It varies in spiciness depending on the type of biryani you’re consuming, but in general, biryani is meant to be spicy. If you’re not a fan of a lot of spice, you can certainly cut down on the amount of spice in this Beef Biryani recipe.
Beef Biryani Recipe Tips
- Sprinkle saffron (2 pinches) soaked in 3 tbsp. milk over the rice while layering
- Use good quality Basmati rice
- Coconut oil for shallow frying the chicken
- Use ghee for cooking the meat masala to make a delicious Chicken biryani.
Ingredients used in Beef Biryani Recipe
- 1 pound stewing beef/cubes of beef
- tomatoes and onions
- chilies green
- spices in their natural state
- spice powders in their most simple form (feel free to use a box mix instead) Shan or national
- Ginger and garlic paste
- basmati rice
- lemons or dried plums (my personal preference)
- Garam masala 1 tablespoon
- White cumin seeds
- Black peppercorns
- Oil 1 cup
- Chaat masala
Other layering ingredients
- 1 kilograms rice (soaked for at least 2 hours)
- beef gravy (Yakhni\ stock)
- Ingredients for Biryani mix (tomatoes, plums, green)
Step by Step Beef Biryani Recipe Instruction
Step 1# Making Beef Masala / Gravy
Since this recipe calls for beef, make the beef masala in a pressure cooker to save time and effort. If you’re not using a pressure cooker, the beef masala can be cooked on the stove over low heat until the meat is tender.
Begin by frying thinly sliced onions until they are a rich golden brown in the pressure cooker. Add the beef and the ginger garlic paste to the pan. Cook on high heat until the beef turns a darker hue. Cook on high heat until the beef turns a golden brown color.
In the beef gravy, combine the yogurt, onion, spices, and Shan biryani masala.
Cook for 5-7 minutes on high heat, stirring constantly. Now add the water (the beef should be fully covered in water) and pressure cook until the beef is finished. Depending on the cut and type of beef you use, this could take anywhere from 15-20 minutes.
Add the cubed potato after the beef has finished cooking. Cook the beef masala on high heat until the excess liquid has evaporated and the oil has separated from the curry and is visible on the surface. The potato cubes should be almost completely cooked. The beef masala should be thick and not runny.
Remove the beef masala from the heat and set it aside as you prepare the rice.
Step#3 Making Biryani Rice
Biryani rice is special in that 1- we season it with fragrant spices to make it truly biryanilicious, and 2. It is enough to avoid overcooking it (not fully cooked) bring the water to a boil in a big pot. Add the water and spices to the rice and cook until it is just cooked, or aik kani as we say in Urdu. When you press the rice between your thumb and forefinger, it should not be absolutely mushy in the center. It needs to be al dente. It’s critical not to overcook the rice at this stage, as it will overcook and become mushy when cooked in steam.
In the same pot where you cooked the rice, layer half the rice, then the meat masala, cilantro, mint, and chilies on top, and finish with the remaining half of the rice. Drizzle a few drops of food coloring over the top. Cook for 25 minutes on the lowest heat setting, covered. To stop breaking the rice, gently mix it with a flat spoon or a small plate, and serve with raita and cucumber.
The yummiest Spicy beef biryani is ready!
Nutrition Calories: 330Kcal
- If you’re using a boxed mix, leave out all of the spices (both whole and ground) and replace them with 12-1 of your favorite masala packet. I will recommend shan biryani masala over national because it gives a better taste to your biryani.
- Tomatoes: When tomatoes are in season, one is plenty; when they aren’t, I use two. You can always chop one and layer it (with the chilies and cilantro) with the other.
- Instead of pressure cooking, cook on low for 45-55 minutes until tender on the stovetop. Preparing ahead of time: You can make this whole dish ahead of time and keep the ‘dum’ for half an hour before serving. Another ten minutes should be included.
- Lemons vs. Aloo Bukhara: This Beef Biryani tastes best, in my opinion, when the masala is adjusted by adding lemon juice after it is cooked. I typically use 2-3 tablespoons.
How to Make Special Green Mint Raita?
- To make a thick paste, combine mint, fresh cilantro, and green chilies.
- Combine the yogurt and salt in a mixing bowl.
- Mix the ground paste into the yogurt.
- Mix in the water once more.
- Serve with a garnish of new cilantro.
Secret Biryani Tips You’ve Never Heard Before Aout Beef Biryani
Ratio Of Rice To Meat
Having a general meat-to-rice ratio in mind ahead of time will put you in a good spot. When the biryani is about to be eaten absolutely, you’ll never have to deal with the meatless only rice stage of the biryani pot. You may have a lot of meat on hand, but everybody wants juicy mutton biryani rice.
The Perfect Ratio
The basic rule for rice calculation is to weigh equivalent amounts of meat and rice, i.e. a 1:1 ratio. 1 kg meat (chicken, lamb, or beef) equals 1 kg rice.
Biryani For Meat Eaters
If you like beef, divide the meat into three parts and rice into two parts, for a total of 750 grams meat and 500 grams rice.
Copper or brass pots that are perfectly tinned and heavy-bottomed are ideal for making biryani. If you’re using some other metalware, make sure the pot is thick enough to prevent burning the bottom. Another thing to keep in mind is that the pot should be wide enough to leave at least 30% room for the final finish until all the ingredients have been loaded. There will be enough space for the steam this way.