How Make beef Biryani
Making beef biryani involves several steps, but the key is to layer flavors and cook the beef until tender. Here’s a simplified process for making beef biryani:
### Ingredients:
- 1 kg beef, cut into cubes
- 3 cups basmati rice, soaked for 30 minutes and drained
- 4 onions, thinly sliced
- 4 tomatoes, chopped
- 1/2 cup yogurt
- 4-5 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2-3 green chilies, slit
- Fresh cilantro (coriander) and mint leaves, chopped
- Whole spices: 2-3 bay leaves, 4-5 cloves, 4-5 green cardamom pods, 1 cinnamon stick, 1 tsp cumin seeds
- Ground spices: 1 tbsp biryani masala powder (or garam masala), 1 tsp turmeric powder, 1 tsp red chili powder
- Salt to taste
- Ghee or oil for cooking
- Saffron strands soaked in warm milk (optional)
### Instructions:
1. **Marinate the Beef:**
- In a bowl, mix yogurt, half of the minced garlic, half of the minced ginger, biryani masala (or garam masala), turmeric powder, red chili powder, and salt.
- Add the beef cubes to the marinade and mix well. Let it marinate for at least 30 minutes, or ideally a few hours in the refrigerator.
2. **Prepare the Rice:**
- Wash and soak the basmati rice for 30 minutes. Drain the rice.
- In a large pot, bring water to a boil. Add the soaked rice, a pinch of salt, and cook until the rice is 70-80% done (parboiled). Drain and set aside.
3. **Cook the Beef:**
- In a large, heavy-bottomed pot or Dutch oven, heat some ghee or oil over medium heat.
- Add the remaining minced garlic, minced ginger, and green chilies. Sauté until fragrant.
- Add the sliced onions and cook until they turn golden brown.
- Add the chopped tomatoes and cook until they soften.
- Add the marinated beef along with the marinade. Cook on medium-high heat until the beef is browned and the marinade thickens. You may need to add a bit of water if it starts sticking to the bottom.
4. **Layering:**
- Once the beef is cooked and tender, begin layering.
- In a separate heavy-bottomed pot or deep baking dish, spread a layer of the cooked rice.
- Top with a layer of the cooked beef mixture.
- Sprinkle some chopped cilantro and mint leaves.
- Repeat the layers of rice, beef mixture, and herbs, ending with a layer of rice on top.
5. **Final Cooking:**
- If using saffron, drizzle the saffron milk over the top layer of rice.
- Cover the pot tightly with a lid or foil.
- Place the pot on a tava (griddle) or on very low heat to cook "dum" style for about 20-25 minutes. This helps the flavors to meld together.
6. **Serve:**
- Once done, gently fluff the biryani with a fork.
- Serve hot, garnished with fried onions, fresh cilantro, and mint leaves. It pairs well with raita (yogurt sauce) and salad.
This method ensures that the beef is tender and infused with aromatic spices, while the rice remains fluffy and flavorful—a hallmark of a good biryani. Adjust spice levels to your preference and enjoy your homemade beef biryani!
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