Discover the ultimate Beef Biryani Recipe with this step-by-step guide. Learn how to make tender beef, aromatic basmati rice, and rich spices blend perfectly for a mouthwatering biryani.
Beef Biryani is a beloved South Asian dish that brings together perfectly spiced, tender beef with fragrant basmati rice. This dish, rich in flavors and aromas, is often served at celebrations and family gatherings. In this recipe, we’ll guide you through creating the best homemade Beef Biryani with step-by-step instructions.
What is Beef Biryani?
Beef Biryani is a layered rice dish featuring marinated beef cooked with aromatic spices, yogurt, and tomatoes, combined with partially cooked basmati rice. The dish is slow-cooked to allow the flavors to meld together, resulting in a rich and aromatic meal.
Origin of Beef Biryani
Beef Biryani originates from the Mughal kitchens of India, where it was initially made with chicken or goat meat. Over time, it evolved into different regional variations, becoming a staple dish in South Asian cuisine.
What Makes Beef Biryani Special?
- Flavor Explosion: The combination of whole and ground spices gives it a deep, rich flavor.
- Tender Meat: Marinating and slow-cooking the beef ensures it remains juicy and tender.
- Aromatic Rice: Basmati rice, infused with saffron and whole spices, adds a fragrant touch.
- Layering Technique: Cooking in layers helps distribute flavors evenly throughout the dish.
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Ingredients
- For the Beef
1 kg beef, cut into medium-sized pieces
2 tbsp ginger paste
2 tbsp garlic paste
2 tsp green chili paste
1 tsp ground turmeric
2 tsp ground coriander
2 tsp garam masala
1-2 tsp red chili powder
2 tomatoes, chopped
1 cup yogurt
1 cup water
Salt to taste
- For the Rice
2 cups basmati rice
1 tbsp oil
1 dried bay leaf
2 cardamom pods
2 cloves
1 cinnamon stick
10 cups water
Juice of 1 lemon
Salt to taste
- For the Layering
2 tbsp ghee
2 tsp rose water
4 tbsp chopped coriander and mint leaves
- For Fried Onions and Nuts
2 tbsp oil
2 cups sliced onions
1 tbsp ghee
¼ cup raisins
1 tbsp ghee
¼ cup cashew nuts
- For the Saffron Milk
1 tsp saffron
2 tbsp lukewarm milk
Directions
- Prepare the Beef
- Heat ghee and oil in a pan, add whole spices (bay leaf, cloves, cinnamon, cardamom) and sauté for a few seconds.
- Add onions, ginger, garlic, and chili paste. Cook until golden.
- Stir in turmeric, coriander, garam masala, red chili powder, and chopped tomatoes. Cook until tomatoes soften.
- Add the beef pieces and brown on all sides.
- Pour in yogurt and water, then simmer until the beef is tender.
- Cook the Rice
- Rinse and soak the basmati rice for 30 minutes.
- In a large pot, boil water with oil, bay leaf, cinnamon, cloves, and cardamom.
- Add the rice, lemon juice, and salt. Partially cook for 70% doneness. Drain and set aside.
- Fry the Onions and Raisins
- Heat oil in a pan, fry sliced onions until crispy. Drain on a paper towel.
- In the same pan, fry raisins and cashews in ghee until golden brown.
- Prepare the Saffron Milk
- Soak saffron in warm milk for 10 minutes.
- Layer the Biryani
- In a large pot, layer half of the rice, followed by half of the beef mixture.
- Sprinkle fried onions, raisins, cashews, coriander, and mint leaves.
- Repeat the layers, ending with a top layer of rice.
- Drizzle saffron milk and rose water on top.
- Cook the beef Biryani
- Cover the pot with a tight-fitting lid and cook on low heat for 20-30 minutes.
- Let it rest for 10 minutes before serving.
- Serve the beef biryani
- Fluff the rice gently before serving.
- Garnish with extra fried onions and fresh herbs.
- Serve with raita, pickled onions, and cucumber salad.
The nutrition information on the beef biryani recipe
| Nutrient | Per Serving |
| calories | 450 kcal |
| protein | 35 g |
| carbohydrates | 50 g |
| Fat | 15 g |
Frequently Asked Questions about beef biryani
1. What cut of beef is best for Biryani?
Bone-in cuts like chuck, brisket, or shank work best, as they remain tender after slow cooking.
2. Can I use pre-cooked beef for Biryani?
Yes, but simmer it in the biryani masala for 10–15 minutes to absorb flavors before layering.
3. What type of rice is best for Biryani?
Long-grain basmati rice is ideal because it remains separate and aromatic.
4. How do I prevent rice from becoming mushy?
Use the correct water-to-rice ratio (1:1.5 for basmati), partially cook it, and avoid over-stirring.
5. Can I make Beef Biryani without yogurt?
Yes, but yogurt tenderizes the beef. You can substitute it with coconut milk or lemon juice.
6. How long should I marinate the beef?
For best results, marinate for at least 2 hours, but overnight is ideal.
7. Can I cook Beef Biryani in a pressure cooker?
Yes, cook the beef until tender, then layer it with partially cooked rice and steam for a few minutes.
8. Can I make a one-pot Beef Biryani?
Yes, you can cook everything in one pot by first sautéing the spices and beef, then adding the rice and water to cook together, but traditional layering enhances the flavor.
9. Why does my biryani taste bitter?
Over-frying spices, burning onions, or using too much garam masala can cause bitterness. Use fresh, balanced spices and fry them carefully to avoid burning.
10. Why is my biryani dry?
Dry biryani can be due to insufficient moisture while cooking. Adding extra yogurt, stock, or saffron-infused milk can help keep it moist and flavorful.
11. What is the difference between Pulao and Biryani?
Pulao is a one-pot dish where rice and meat are cooked together, while Biryani is layered and cooked using the “dum” method, which enhances the flavors.
12. Can I cook Beef Biryani without ghee?
Yes, you can substitute ghee with vegetable oil or butter, but ghee adds an authentic aroma and richness to the dish.
Final Thoughts
This Beef Biryani Recipe is perfect for special occasions or weekend meals. The blend of spices, tender beef, and fragrant rice makes it an irresistible dish. Try it today and impress your family with this rich and flavorful biryani.
