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Beef Biryani

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Beef Biryani

Features:
  • Non-Veg
  • 1hr 30min
  • Serves 6
  • Medium

Directions

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No dish has ever seemed so perfect, slow cooked so that all the flavours develop into a whole that is irresistible. And it is this good old-fashioned slowness that allows the juices to release and mingle, to provide that intense flavour.Later we tried it a couple of times, but never got around taking photographs. This time I was serious and made a point to photograph it, when I cooked for a friends visit.

 For Rice:

  • Tilda Basmati Rice – 3 cups*

  • Ghee – 1 tsp**

  • Salt to taste

  • Water – 6 cups*

For Potli:

  • Cheese or Muslin cloth – 6×6 inch

  • Cinnamon – 2 inch stick

  • Green Cardamom – 4 nos

  • Cloves – 4 nos

  • Star anise – 1 no

  • Bay Leaf – 2 nos

  • Pepper Corns – 10 nos

For Beef:

  • Beef – 1000 grams

  • Brown Onion Paste – 250 grams

  • Cashew Nut Paste – 100 grams

  • Ripe Tomatoes – 4 large

  • Coriander Leaves – ½ bunch

  • Bay Leaves – 2 nos

For Marination:

  • Low Fat Yoghurt – 150 ml

  • Ginger-Garlic Paste – 4 tbsp

  • Chilli Powder – 2 tsp

  • Pepper Powder – 4 tsp

  • Turmeric Powder – ½ tsp

  • Garam Masala – 2 tsp

  • Salt to taste

For Garnish:

  • Cashew Nuts – 25 nos

  • Raisins – 25 nos

  • Red Onions – 4

  • Mint Leaves – ¼ bunch

  • Ghee – 2 tbsp

For Sealing:

  • Wheat Flour – ½ cup

  • Water – as required

Golden Touch Misc-en-place: [30 mins + marination]

  1. Prepare Beef into 1 inch cubes. Wash and clean them.

  2. After cleaning them ,marinate them for at least 2 hours with all the ingredients listed for beef.

  3. Wash the rice and soak it for 20 minutes and them remove the water by draining it.

  4. Prepare tomatoes and coriander leaves aside.

Preparation : 3 hours

Beef:

  1. Now bring a heavy bottom non sticky pan and add some oil to it ,after the oil heats up and the marinated beef .

  2. Cook for 30 mins with high heat and then reduce the heat to low and cover it for 1hour

Rice:

  1. Bring all rice ingredients and tie them under a cloth.

  2. Bring the Pan and add rice and fry it for 5 minutes with small amount of ghee.

  3. Transfer the rice to a cooker and Cook till 80% done or Water has dried up.

Preparing the Garnish:

  1. Heat 2 tbsp Ghee in a non stick pan.

  2. Cut the cashew and fry it till brown .

  3. Fry the raisins till they swell and fry the onions till they become golden brown and crunchy.

Layering:

  1. Apply Ghee / Butter in the inside of our heavy bottom non stick pan.

  2. On the first layer spread the beef .

  3. The second layer add the rice and fried dry fruits .

  4. Repeat the same process as above two steps

  5. Add rice on top layer and remaining dry fruits and mint leaves

  6. Seal the container with dough and keep a heavy object over the container.

  7. or Cook for 30minutes in a pre-heated microwave of 350 degrees.

Tips for Garnishing :

Serve with a Raita, Pickle or  Pappad and Lemon Soda to finish.

TIPS:

Use the same cup to measure Rice and Water. Do read the cooking instructions on the pack as the Water requirements for Rice quality may vary. (if you are not sure and do not want to take a risk, you may also add more Water and drain it out when 80% done), Frying in Ghee (Clarified Butter) prevents Rice from sticking and keeps its shape.

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Kozhikode Koyi Biriyani (Calicut Chicken Biryani)
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Malabar Paratha
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Kozhikode Koyi Biriyani (Calicut Chicken Biryani)
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Malabar Paratha

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