Beef Biryani

  • 28 Mar - 03 Apr, 2020
  • Mag The Weekly
  • Cookery


• 1 kg beef

• 1 kg rice

• 1 cup yogurt

• 2 teaspoons all spice powder

• 2 teaspoons oil

• 15-20 black pepper

• 7-8 cloves

• Few cinnamon sticks

• 7-8 green cardamom

• 4-5 bay leaves

• 1 teaspoon cumin seeds

• Salt to taste

• 1 tablespoon ginger garlic paste

• 2 teaspoons red chili powder

• 1 teaspoon coriander powder

• 1 teaspoon turmeric powder

• 1 teaspoon black pepper powder

• 3 tomatoes

• ½ cup brown onion

• ½ cup coriander

• Green chilies


In a bowl add beef, yogurt, all spice powder and mix well to marinate the beef. Take a pan and add oil. Heat it up and add all the hot spices. When the spices become aromatic, add ginger garlic paste and cook for two minutes. Now, add all the powdered spices and cook for three minutes. Add marinated beef and cook until the beef is tender. Add tomatoes and cook until the oil comes over the surface. Then, sprinkle pepper and crushed brown onion. Add water and cover it for about 45 minutes to tenderise the beef. In a skillet, cook rice up to 90 per cent. Start layering with the rice and gravy. In a bowl, add milk with food colour and mix well. Pour milk on the sides. Top it with green chilies, coriander and lemon slices. Keep it on low flame for 20 minutes and serve.