When it comes to biryani, I always go with chicken. Bone-in chicken pieces like the drumstick or leg-thigh pieces make excellent biryanis. I love beef but haven’t tried making biryani with it. Today he bought some beef, so i decided to make a simple curry or masala using that and make a biryani too. Hubby told that it tasted really really good and he asked me to make some more recipe too in future.
If you are looking for an incredibly tasty beef biryani, I will say you gotta try this recipe.
BEEF BIRYANI RECIPE
This beef biryani is pretty simple to make and it has a unique taste and a little spicy too. Hope you will give this a try and let me know how it turns out for you...
INGREDIENTS
⤳1Kg Beef, cut into cubes
⤳1 sweet pepper
⤳1 kg Rice
⤳1 kg Rice
⤳1 bunch coriander (dania)
⤳½ kg onion
⤳½ kg onion
⤳1 chili
⤳1 tsp.Garlic
⤳1 tsp.Garlic
⤳1 tsp. paprika pepper
⤳1 tsp Ginger
⤳1 heaped tsp.powdered pilau mixture
⤳Extras: Lightly browned onions
⤳400g tin tomato paste
⤳A few cardamom pods
⤳1 ½ pkt (500mls) yogurt (mala)
⤳A few cinnamon sticks
⤳4 potatoes, quartered Oil
⤳1 C. finely grated carrots
⤳Salt
Clean and cut the beef into cubes. Heat up the oil and fry sliced onions until lightly brown but do not over brown.Remove the onions and keep aside.Color the potatoes and fry in the same oil until brown and remove.Reduce the oil to about ¾ cup.Mix the meat with all other spices and keep aside. Heat up the oil in a pan and add the meat.Place the pan on low heat and cook covered, turning the food from time to time until the oil comes to the top and the meat is cooked and stew is thick.
RICE: Boil the rice in plenty of water until half done; drain off all the liquid, pour more oil over the rice. Mix a little coloring with oil and make holes in the rice and pour the color in 3 parts. Also, oak the saffron in water and squeeze out the saffron from water and use the water to colour parts of the rice. Place the onions, cardamons and cinnamon in the centre of the rice, cover and bake for 20-25 minutes or until the rice is cooked. Serve with Biriani Stew.
⤳1 tsp Ginger
⤳1 heaped tsp.powdered pilau mixture
⤳Extras: Lightly browned onions
⤳400g tin tomato paste
⤳A few cardamom pods
⤳1 ½ pkt (500mls) yogurt (mala)
⤳A few cinnamon sticks
⤳4 potatoes, quartered Oil
⤳1 C. finely grated carrots
⤳Salt
METHOD
Clean and cut the beef into cubes. Heat up the oil and fry sliced onions until lightly brown but do not over brown.Remove the onions and keep aside.Color the potatoes and fry in the same oil until brown and remove.Reduce the oil to about ¾ cup.Mix the meat with all other spices and keep aside. Heat up the oil in a pan and add the meat.Place the pan on low heat and cook covered, turning the food from time to time until the oil comes to the top and the meat is cooked and stew is thick.
RICE: Boil the rice in plenty of water until half done; drain off all the liquid, pour more oil over the rice. Mix a little coloring with oil and make holes in the rice and pour the color in 3 parts. Also, oak the saffron in water and squeeze out the saffron from water and use the water to colour parts of the rice. Place the onions, cardamons and cinnamon in the centre of the rice, cover and bake for 20-25 minutes or until the rice is cooked. Serve with Biriani Stew.
