Meal Prep · Indian
Beef Biryani
Aromatic and flavorful Indian rice dish with tender marinated beef, perfect for a hearty meal.
Ingredients
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Step-by-step- Marinate the beef with all ‘For the Marinade’ ingredients for at least 2 hours, or preferably overnight in the refrigerator.
- Drain the soaked basmati rice. In a large pot, bring plenty of water to a boil with a pinch of salt and a few whole spices (e.g., 2 green cardamom, 2 cloves). Add the rice and cook until 70% done (al dente). Drain immediately and set aside.
- In a heavy-bottomed pot or Dutch oven, heat ghee/oil over medium heat. Add the whole spices (bay leaves, remaining cardamom, cloves, cinnamon, cumin seeds) and sauté until fragrant, about 30 seconds.
- Add the sliced onions and cook until golden brown. Add ginger-garlic paste and green chilies, sauté for 1 minute until raw smell disappears.
- Add chopped tomatoes and cook until softened and the oil separates from the masala, about 5-7 minutes.
- Add the marinated beef to the pot, mix well, and cook on medium-high heat for 10-15 minutes until the beef is seared and the yogurt sauce thickens.
- Reduce heat, cover, and simmer for 30-40 minutes, or until the beef is about 80% cooked and tender. Stir occasionally to prevent sticking. If needed, add a splash of water.
- Once the beef is nearly cooked, add fresh mint leaves and cilantro to the beef curry. Stir gently.
- Layer the biryani: Spread half of the partially cooked rice over the beef curry. Drizzle with half of the saffron milk (if using) and sprinkle with some fried onions.
- Add the remaining rice, then drizzle with the rest of the saffron milk and sprinkle with the remaining fried onions, mint, and cilantro.
- Cover the pot tightly with a lid (you can seal the edges with dough for a tighter seal, ‘dum’ style). Cook on very low heat for 15-20 minutes, allowing the flavors to meld and the rice to finish cooking with the steam.
- Once done, turn off the heat and let it rest for 10 minutes before gently fluffing the biryani with a fork. Serve hot with raita or salad.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 550 kcal |
| Protein | 35 g |
| Fat | 20 g |
| Carbohydrates | 60 g |
| Fiber | 4 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Beef Biryani in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Up to 3 months
Portion cooled biryani into freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
For stovetop, add a splash of water, cover, and heat on low until warmed through. For microwave, cover and heat in short bursts, stirring occasionally, until hot.
Chef’s Corner
- **Marination is Key:** Don’t skimp on marination time for the beef; it tenderizes the meat and infuses flavor deeply.
- **Perfect Rice:** Cook the rice until 70% done. Overcooked rice will become mushy during the dum cooking process.
- **Layering for Flavor:** Ensure even layering of rice and meat, and sprinkle aromatics like fried onions, mint, and cilantro between layers for maximum flavor distribution.
- **Dum Cooking:** A tight seal (dum) is crucial for the biryani to cook evenly in its own steam, allowing flavors to meld beautifully. You can use foil under the lid if you don’t have dough.
