140min 2 ppl
Beef Biryani
180 minutes
2 people
Hard
180 min · 12 steps
Hard: over 60 min or 12+ steps
700 kcalper person
Protein 50g
Carbs 72g
Fats 24g
About this dish
Long-braised beef layered with aromatic saffron basmati — the extended cooking makes the beef meltingly tender, and the bold spices of the masala infuse every grain of rice during the final sealed steam.
Allergy Info
Dairy
Diet Info
Meat
Ingredients
Fresh Produce
- Garlic Clovesminced (for marinade)2.5
- Fresh Gingerfinely grated (for marinade)12.5 g
- Onionslarge, finely sliced1
- Garlic Clovesminced (for biryani)2
- Fresh Gingerfinely grated (for biryani)10 g
- Fresh Coriander and Fresh Mintroughly chopped0.5 large handful
Meat & Poultry
- Beef Braising Steakcut into 4cm chunks375 g
Dairy & Eggs
- Full-Fat Plain Yogurt100 g
- Ghee2 tbsp
Tins & Jars
- Chopped Tomatoestinned200 g
Dried Goods
- Basmati Rice200 g
Spices & Seasonings
- Kashmiri Chilli Powder0.75 tsp
- Ground Cumin0.5 tsp
- Ground Coriander0.5 tsp
- Garam Masala0.25 tsp
- Ground Turmeric0.25 tsp
- Saltfor marinade0.5 tsp
- Bay Leaves1
- Green Cardamom Pods2
- Black Cardamom Pods1
- Cinnamon Stick0.5
- Cloves2
- Cumin Seeds0.5 tsp
- Saffron Threadsdissolved in 1.5 tbsp warm milk0.5 large pinch
- Saltto taste
Utensils
- Large mixing bowl
- Fine grater
- Sharp knife
- Chopping board
- Fine-mesh sieve
- Large heavy oven-proof casserole with lid
- Large pot
- Colander
- Wooden spoon
- Meat thermometer
- Aluminium foil
Method
1
Cut the beef into 4cm chunks if not already done. Mince the garlic and grate the fresh ginger for both the marinade and the biryani, keeping them separate.
Approx. 10 minutes
2
Finely slice the onions. Roughly chop the fresh coriander and mint. Dissolve the saffron threads in 1.5 tbsp warm milk and set aside.
Approx. 5 minutes
3
In a large bowl, mix the yogurt, minced garlic, grated ginger, Kashmiri chilli powder, ground cumin, ground coriander, garam masala, turmeric, and salt. Add the beef chunks, coat thoroughly, cover, and refrigerate for at least 4 hours.
Approx. 240 minutes
4
Rinse the basmati rice under cold water until the water runs clear. Soak in fresh cold water for 30 minutes, then drain well.
Approx. 30 minutes
5
Heat 1.5 tbsp ghee in a large heavy oven-proof casserole over medium heat. Add the cumin seeds, green cardamom, black cardamom, cinnamon stick, cloves, and bay leaves. Sizzle for 30 seconds until fragrant.
Approx. 1 minutes
6
Add the sliced onions and cook, stirring regularly, for 20 minutes until deeply golden and caramelised. Remove half the onions and set aside for garnish.
Approx. 20 minutes
7
Add the minced garlic and grated ginger to the casserole. Cook for 2 minutes, stirring, until fragrant.
Approx. 2 minutes
8
Add the marinated beef along with its marinade and the tinned tomatoes. Stir well to combine. Cover and simmer over very low heat for 1 hour 30 minutes until the beef is meltingly tender. Check the internal temperature reaches at least 70°C using a meat thermometer. Season with salt to taste.
Approx. 90 minutes
9
Bring a large pot of well-salted water to a rolling boil. Add the drained rice and cook for exactly 6 minutes — the rice should be about 70% cooked. Drain immediately.
Approx. 6 minutes
10
Spread the parboiled rice evenly over the beef in the casserole. Drizzle the saffron milk and the remaining 0.5 tbsp ghee over the top. Scatter with the reserved fried onions, fresh coriander, and fresh mint.
Approx. 3 minutes
11
Cover the casserole tightly with foil, then place the lid on top to seal in the steam. Cook over the lowest possible heat for 25 minutes to allow the rice to finish steaming (dum).
Approx. 25 minutes
12
Remove the lid and foil. Gently mix the biryani from the pot, bringing the beef up through the rice. Serve immediately.
Approx. 2 minutes
