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Beef Biriyani

4.50 from 2 votes
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Ingredients
  

Pressure cooked Beef

  • Oil
  • 800 gms of Beef Round or any cut you prefer
  • Salt to taste
  • 1 tsp ground black Pepper
  • 1/2 tsp Turmeric powder
  • 2 cups sliced Onions
  • 2 tsps of Ginger & Garlic paste
  • Juice of Lime

Gravy

  • Oil reserved Fried Onion Oil - optional
  • 1 cup sliced Onions
  • 2 Bay leaves
  • 1 tsp Peppercorns
  • 2 black Cardamoms
  • 5 Cloves
  • 3 Star Anise
  • 2 - 1 inch sticks Cinnamon
  • 5 green Cardamoms
  • 1 tsp Cumin seeds
  • 1 tbsp sliced green Chillies
  • 1 tsp Turmeric powder
  • 2 tsps red Chilli powder
  • 2 tsps Garam Masala
  • 1 tsp Biriyani Masala
  • 1 cup of finely chopped Tomatoes
  • 1/2 cup fried Onions
  • 1 tbsp Ghee
  • 1/2 cup Yogurt
  • 1 Tbsp Biriyani Masala

Rice

  • 2 cups pre-soaked and rinsed Basmati rice add 3 cups for a lighter Biriyani
  • Salt to taste
  • 1 tsp Cumin seeds
  • 2 - 3 Sprigs of Mint
  • Other
  • Pinch Saffron strands in 1/2 cup of warm Milk
  • 1 Tbsp Ghee
  • Mint leaves
  • 1 cup fried Onions
  • Food colouring
  • 1/2 cup toasted Cashews & Almonds

Instructions
 

  • Heat up Oil in Instant Pot or stove top Pressure Cooker
  • Add the Beef
  • Add Salt to taste and ground black Pepper
  • Add the Turmeric powder and. sear the Beef on all sides
  • Add the Onions and the juice of a Lime
  • Add the Ginger & Garlic paste
  • Close the Instant pot and I’m going to cook this for 30 mins
  • Mix together the Yogurt and Biriyani Masala
  • After 30 mins, allow the steam to escape, then turn it back on to saute mode to reduce the liquid
  • Heat up some Oil (leftover Oil used to make fried Onions preferred)
  • Add the sliced Onions and all the whole Spices
  • Add the sliced green Chillies
  • Next add all the powdered Spices and the finely chopped Tomatoes
  • Mix this and allow the Tomato to cook and soften
  • Add the fried Onions
  • Mix this all together and add the Ghee
  • Add the reduced liquid from the pressure cooker and the Beef chunks as well
  • Add the chunks of meat and continue to cook in in the gravy
  • Add the Yogurt mixture that was prepared earlier and cook this for about 5- 10 mins and keep aside
  • Boil some Water to start cooking the Basmati rice
  • Add Salt to taste, Cumin seeds and a few Sprigs of Mint to flavour the water
  • Add the rice and cook it till it’s about 80% cooked for about 15 - 20 mins
  • Once down, remove and drain it and discard the mint stalks
  • This is optional - add Ghee at the bottom of the pot and it should melt with the heat of the pot
  • Add a thin layer of rice at the bottom - I like to do this as the bottom tends to get nice and brown and crunchy
  • Add some Mint & Coriander leaves
  • Add all the gravy and top with the rest of the rice
  • If you like a lighter biriyani, you can cook 3 cups of rice instead of 2
  • Add the Saffron Milk and some more Mint leaves
  • Add powdered food over the top together with some fried Onions and toasted Cashews & Almonds
  • Cover this tightly with foil so the rice can steam with the gravy and finish cooking
  • Bake this in a preheated oven at 350 degrees for 60 mins
  • Once it’s cooked,, gently mix it and serve with some raita or yogurt with tomatoes and cucumber - enjoy!