Beef Biryani Recipes

BEEF BIRYANI

Steps:

• Place beef in a large pot with garlic, ginger, spice blend, and chicken stock. Bring to a boil; reduce to a simmer and cook, uncovered, until tender, 3 to 4 hours. Remove meat from pot and transfer to a rimmed baking sheet, reserving the cooking liquid. Let meat dry, 2 to 3 minutes.
• Heat oil over medium-high in a Dutch oven or braiser. Working in batches, sear beef until browned all over, then return to baking sheet. Set Dutch oven aside to cool slightly. Using two forks, shred beef into 2-inch chunks. Return pot to low heat and add 2 cups reserved cooking liquid, stirring to deglaze. Add beef and tomato sauce, then bring to a simmer, cover, and cook for 15 minutes, stirring in additional reserved cooking liquid if the sauce becomes dry.
• To serve, transfer half of the rice to a large shallow serving dish. Top with half of the meat mixture. Cover with remaining rice, then spoon remaining meat mixture on top. Garnish with caramelized onions and cilantro.

BEEF BIRYANI

Steps:

• Wash rice to drain away excess starch and then soak and set aside
• Boil the rice in salted water while your masala is cooking until it is just cooked, but not tender enough to eat as is.
• Heat 1/2 cup oil in saute mode (medium heat) and add your whole spices
• When they sputter and smell toasty add your onion and green chilies and cook till the edges of the onion are golden
• Now add your ginger and garlic paste, saute for a minute
• Add the spices, give it a quick mix
• Stir in the beef, sauteeing until the beef cubes are evenly browned.
• Stir in your tomatoes, dried plums (if using), and 2 cups hot water.
• Pressure cook (manual) for 14 minutes
• Quick release then add the potatoes and cook for another 3 minutes (4 if your potatoes usually take a long time to cook)
• Quick release and then saute to dry up the excess liquid - I like to remove my potatoes here and add them back in later to avoid breaking them. The masala should be so dry that it starts to stick to the bottom and the oil rises to the top.
• Taste and adjust seasoning - you want a little salty and a little spicy - if you have not used dried plums add lemon juice at this point.
• Layer half the rice in the pot you used to cook it, then the meat masala, then scatter cilantro, mint and chilies over top and follow it by the remaining half of the rice.
• Mix a little food color with yogurt and drizzle over top.
• Cover the pot and cook on the lowest heat for 25 minutes.
• Use a flat spoon or a small plate and gently mix it to avoid breaking the rice and serve with raita and kachumbar.

BEEF BIRYANI

Steps:

• In a plastic bag, mix flour, salt and pepper. Add cubes of beef and shake until meat is well covered.
• Saute beef with oil in a large pan.
• Put meat in slow cooker.
• Saute sliced onion in the pan until slightly colored. Add crushed garlic and spices, and cook for 3 minutes.
• Put in slow cooker, add yogurt and water and mix well.
• Cook on LOW for 6 to 8 hours.
• Add cooked rice, green peas and saffron. Cook for 30 minutes.
• Garnish with chopped cilantro and serve.