Beef Biriyani Recipe
Make Beef Biriyani Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinated Beef
Rice & Aromatics
Biryani Base & Layering
Finishing & Garnish
Method
Marinated Beef
- 1
Prepare and marinate
In a large bowl combine yogurt, ginger-garlic paste, red chili powder, turmeric, ground coriander, garam masala, salt, lemon juice and 1 tablespoon oil. Add the beef cubes and mix thoroughly so each piece is coated. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor and tenderness.
Rice & Aromatics
- 2
Parboil rice
Bring about 1.75 liters of water to a rolling boil in a large pot. Add 1 tablespoon salt, cardamom pods, cloves, bay leaves, peppercorns and cinnamon stick. Add the soaked, drained basmati rice and cook until rice is about 70-75% done (grains still have a slight bite) — roughly 6-8 minutes depending on rice age. Drain rice in a fine sieve and set aside, discarding whole spices or reserving a couple for layering if you prefer.
Biryani Base & Layering
- 3
Cook the beef base
Heat 2 tablespoons ghee or oil in a heavy-bottomed, ovenproof pot or Dutch oven over medium-high heat. Add the thinly sliced onions and cook, stirring often, until soft and golden-brown (8–10 minutes). Remove half the onions and set aside for layering (these become part of the fried onion garnish). Add marinated beef to the pot with the remaining onions and increase heat to get a light sear for 4–5 minutes. Add chopped tomatoes and slit green chilies, reduce heat to medium-low, cover and simmer until beef is nearly tender, about 40–50 minutes (time will vary by beef cut); add 2–4 tablespoons water if the mixture dries out. Stir in biryani masala (or extra garam masala) and adjust salt to taste.
- 4
Saffron milk and herb prep
While beef cooks, warm 3 tablespoons milk (do not boil) and crumble saffron threads into it; let infuse for 5–10 minutes. Combine chopped cilantro and mint in a small bowl.
- 5
Layer the biryani
Once the beef is tender and the gravy has thickened but remains moist, reduce heat to low. Evenly spread half of the parboiled rice over the beef in an even layer. Sprinkle half of the reserved fried onions, half of the cilantro-mint mixture, and half of the saffron milk over the rice. Add the remaining rice to make a second layer and top with the remaining fried onions, herbs, saffron milk, and the optional rose/kewra water. Drizzle the remaining 2 tablespoons ghee or oil in small dots across the top.
- 6
Dum (final steam)
Seal the pot: cover the lid tightly — if it’s not very snug, seal the edges with a tight layer of aluminum foil before placing the lid. Increase heat briefly to medium for 1 minute so steam builds, then immediately reduce to the lowest heat setting. Cook on low (dum) for 25–30 minutes to allow flavors to marry and rice to finish cooking through steaming. Alternatively, transfer the covered pot to a preheated 180°C (350°F) oven for 20–25 minutes.
Finishing & Garnish
- 7
Rest and serve
Turn off the heat and let the biryani rest, covered, for 10 minutes. Carefully remove the lid, fluff the rice gently with a fork to mix layers lightly without breaking grains. Garnish with reserved fried onions, extra cilantro leaves and lime wedges. Serve hot with yogurt raita or a simple cucumber salad.
