Certainly! Halal beef biryani is a popular South Asian dish that consists of layers of long-grain basmati rice, fragrant spices, tender beef, and often, caramelized onions and boiled eggs. The dish is slow-cooked to allow the flavors to meld together, resulting in a savory and aromatic meal that’s often enjoyed during festive occasions or as a special treat.
The preparation of halal beef biryani typically involves marinating the beef in a mixture of spices and yogurt to tenderize it before cooking. The rice is then cooked separately in another pot and later layered with the beef, onions, and other ingredients before being slow-cooked on low heat, allowing the flavors to infuse into each other.
The spices used in the dish can vary, but commonly include cumin, coriander, cinnamon, cardamom, cloves, and bay leaves. These spices give the dish its distinct aroma and flavor and make it a beloved favorite for many.
Overall, halal beef biryani is a comforting and flavorful dish that is loved by people all over the world. Whether it’s enjoyed as a special treat or served at a family gathering, it’s a dish that’s sure to please everyone’s taste buds!
You may also like:The Art of Making Perfect Halal Kacchi Biryani
Beef biryani
Equipment
- Large pot or Dutch oven for cooking the beef and spices
- Mixing bowl for marinating the beef
- Fine mesh strainer for rinsing the rice
- Large pot with a tight-fitting lid for cooking the rice
- Skillet for caramelizing the onions (optional) for caramelizing the onions (optional)
- Spoon or spatula for stirring the ingredients
- Measuring cups and spoons for precise ingredient measurements
- Kitchen timer to keep track of cooking times
- Cutting board and knife for chopping onions and other ingredients
- Serving dish to serve the finished biryani
Ingredients
For the beef marinade:
- 1 pound boneless beef, cut into bite-sized pieces 450 grams
- ½ cup plain yogurt
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powde
- ½ tsp turmeric powder
- Salt, to taste
For the rice:
- 2 cups basmati rice
- 4 cups water
- 2 bay leaves
- 4 green cardamom pods
- 4 whole cloves
- 1 cinnamon stick
- Salt, to taste
For the biryani:
- 2 medium onions, thinly sliced
- ¼ cup vegetable oil
- 2 tbsp ghee or clarified butter (optional)
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- ½ tsp turmeric powder
- ½ tsp red chili powder (optional)
- ½ tsp garam masala powder
- Salt, to taste
- ¼ cup chopped fresh cilantro leaves
- ¼ cup chopped fresh mint leaves
- Juice of 1 lemon
Instructions
- Marinate the beef: In a mixing bowl, combine the beef, yogurt, ginger paste, garlic paste, cumin powder, coriander powder, turmeric powder, and salt. Mix well, cover and marinate in the refrigerator for at least 1 hour, or overnight.
- Rinse the rice: Rinse the rice in a fine mesh strainer under running water until the water runs clear.
- Cook the rice: In a large pot, bring 4 cups of water to a boil. Add the rinsed rice, bay leaves, green cardamom pods, cloves, cinnamon stick, and salt. Stir well, cover with a tight-fitting lid, and cook over low heat for about 18-20 minutes or until the rice is cooked through.
- Caramelize the onions: In a skillet, heat 1/4 cup of vegetable oil over medium heat. Add the sliced onions and fry until golden brown and crispy. Remove the onions with a slotted spoon and set aside.
- Cook the beef: In a large pot or Dutch oven, heat 2 tablespoons of ghee or clarified butter (if using) over medium heat. Add the ginger paste, garlic paste, cumin powder, coriander powder, turmeric powder, red chili powder (if using), and salt. Stir well and cook for 2-3 minutes or until fragrant. Add the marinated beef and cook over medium-high heat until browned on all sides, stirring occasionally.
- Layer the biryani: Add half of the cooked rice to the pot with the beef. Sprinkle half of the caramelized onions, cilantro leaves, mint leaves, and garam masala powder on top. Add the remaining rice on top and sprinkle the rest of the caramelized onions, cilantro leaves, mint leaves, and garam masala powder. Pour the lemon juice over the top.
- Cook the biryani: Cover the pot with a tight-fitting lid and cook over low heat for 15-20 minutes or until the rice is steamed through and the beef is tender. If the biryani seems too dry, you can add a little bit of water. Once done, turn off the heat and let it sit for 5-10 minutes before serving.
- Serve: Garnish with additional cilantro and mint leaves if desired and serve hot with raita, chutney, or any other side dish of your choice.
