Easy Beef Biryani Recipe

Easy Beef Biryani Recipe

We all love our biryanis, well, who wouldn’t? Biryani for me is a an example of a dish that has perfectly cooked rice, mixed in with a gravy packed full of aromatic flavours of the spices and the meat or vegetables, doesn’t this sound heavenly to you? WELL, IT IS 🙂

 


When I go to an Indian or Sri-Lankan restaurant and if I don’t get a biryani for main, even after I have stuffed myself with delicious starters, I feel like I have disappointed myself and my belly.

 

Normally at an Indian or Sri-Lankan restaurants they tend to serve chicken, lamb, varieties of seafood or vegetarian version of biryanis. They don’t normally serve beef due to cow being considered as one of Hindu Gods. So if you fancy a delicious Beef biryani, then follow this recipe. It’s so easy and simple to make.

 

What you need for this recipe:

Herbs and spices like Cardamon, clove and Cinnamon stick and other usual suspects in my South Asian recipes.

Marinating ingredients for beef

 

You need a good quality beef – without tough, fatty or chewy parts. A good quality meat cooked to tender and juicy state will make the whole experience of eating biryani even more pleasurable.

 

Beef mixed with marinade

 

Utensils I used to cook:

When you cook the meat using the pressure cooker, the flavours will get absorbed into the meat a lot quickly and the meat will cook a lot quicker giving you the flaky meat in less time compared to cooking in a pan.

 

Cooked beef

 

But of course, not all of us have pressure cooker. Cooking in the pan will give us the same result but I would probably cook the meat 15 minutes longer before adding the rice to the beef gravy.

 

Onions and spices being fried for biryani

 

The rice can be cooked in a normal pan.

Rice being added to the fried onions

 

I would normally add vegetables such as peas or even mixed frozen vegetables to the gravy probably about 5 minutes before I am about to turn the heat off. This means you will eat less rice and more of protein and vegetables, which is healthier. But I wanted to hero the beef here for this post, so didn’t add anything else.

 

Cooked rice for biryani

 

I normally cook extra biryani for next day’s lunch or dinner or I portion them enough for each meal and freeze them. Biryanis always taste better the next day. Or is it me?

 

Easy Beef Biryani post

 

You can serve the biryani with salad, tomato salsa or with curry. It’s completely up to you.

 

Easy Beef Biryani Recipe

This beef biryani is all about the perfectly cooked fragrant rice and the tender juicy beef, cooked in all the aromatic and warm spices

Course Main Course
Cuisine Indian, SRI LANKAN
Keyword BIRYANI
Servings 8
Author Florita Balaskantha

Ingredients

Marinating beef:

  • 1 kg Beef diced
  • 375 g Natural yogurt
  • Salt to taste
  • 1 tsp Coriander powder
  • 1 tsp Cumin powder
  • 1 tsp Pepper
  • 2 tsp Chilli powder
  • ½ tsp Ginger paste
  • 1 tsp Garlic paste
  • 3 Cardamom pods crushed

Rice

  • 400 g Basmati rice Washed and drained
  • 2 Clove whole
  • 2 Cardamom pod whole
  • 1 Cinnamon stick whole
  • 2 Onion sliced

Instructions

Method of Marinating beef

  1. Make a paste with all the ingredients for the marinade.
  2. Add beef to the marinade and mix well.
  3. Refrigerate for 3-4 hours, ideally overnight.

Cooking the beef:

  1. When ready to cook, add the beef marinade to the pressure cooker
  2. Close the lid and cook for about 20 minutes on medium heat, this should prevent the meat from over reducing and sticking to the pan. If you don't have pressure cooker then cook the beef in a normal pan with the lid on for about 30 - 35 minutes.

  3. Release the pressure from the pressure cooker before opening the lid.

Instruction for cooking Rice:

  1. Wash the rice to get rid of dust and starch
  2. Leave it in the colander to drain the water
  3. On a pan, fry the onion in hot oil with cardamom, cloves, cinnamon stick and curry leaves. This will infuse the aromatic flavours to the rice.

  4. Add the washed rice to the pan and stir and fry with rest of the ingredients for about 2 minutes.

  5. Add water (preferably hot water) to the pan. Remember one and a half part of water to one part of rice.
  6. Close the lid, turn the heat to slightly below medium and cook until the rice absorbs all the water.

Mixing the curry and rice for making Biryani.

  1. Now add rice into the pan with beef and mix.
  2. Keep adding rice until you get the right balance of rice and flavour from the gravy. You can keep the excess rice (if there are any) for later use or freeze them.

Let me know your feedback and comments below. If you have tried this recipe at home, tag me @mamaflosdiary, on your instagram pictures. It will be great to see your version 🙂

 

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