Beef Biryani

About This Recipe

Beef Biryani is a South Asian biryani with measured ingredients, clear heat levels, practical timing and recipe-specific doneness checks.

Equipment

• ✓ Heavy pot with tight lid
• ✓ Large saucepan for rice
• ✓ Fine sieve
• ✓ Flat spatula

Ingredients

• 700 g lean beef, trimmed and portioned
• 350 g basmati rice
• 650 ml stock
• 180 g sliced onion
• 35 ml oil
• 20 g ginger-garlic paste
• 180 g tomato
• 120 g yogurt or plant yogurt
• 8 g biryani masala
• 4 cardamom pods
• 1 cinnamon stick
• 2 bay leaves
• 0.2 g saffron
• 20 g mint and coriander
• 4 green cardamom pods

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

1. Rinse and soak the rice: Rinse the basmati rice until the water is nearly clear, then soak it for 30 minutes and drain.
2. Par-cook the rice: Boil the rice with cardamom, cinnamon and bay until about 70% cooked; drain immediately.
3. Brown the onion: Fry the sliced onion until deep golden. Reserve one-third for the final layer.
4. Build the masala: Cook ginger-garlic, tomato and the listed biryani spices until thick and glossy.
5. Cook the main filling: Add the beef and cook it in the masala until nearly done. Keep the masala thick rather than watery.
6. Layer the biryani: Spread half the rice over the masala, add mint, coriander and browned onion, then add the remaining rice.
7. Add moisture carefully: Drizzle in the saffron liquid or a few spoonfuls of stock around the edge; do not flood the rice.
8. Dum cook: Cover tightly and cook over the lowest heat for 20 minutes.
9. Rest: Turn off the heat and rest, covered, for 10 minutes.
10. Fluff and serve: Lift the rice gently from the sides so the grains remain separate, then serve hot.

Chef Notes & Tips

Chef tip: complete the mise en place before cooking Beef Biryani. Control the heat rather than rushing, taste only with a clean spoon and use a thermometer when the recipe includes meat, poultry or seafood.

Ingredient Substitutions

• ↔ Beef stock → low-salt vegetable stock
• ↔ Beef cut → another slow-cooking or quick-cooking cut suited to the same method
• ↔ Dairy cream → unsweetened oat cream

Food Safety & Doneness

Cook whole beef cuts to the preferred doneness, using at least 63°C followed by a 3-minute rest. Keep raw beef separate from ready-to-eat ingredients and refrigerate leftovers within 2 hours.

Serving & Plating

Use a warm plate, keep portions neat and add the final herbs, seeds or sauce immediately before serving.

Storage

Cool promptly and refrigerate in a sealed container for up to 3 days. Reheat only once until steaming hot. Freeze only when the texture of the dish is suitable.

Nutrition & Dietary Information

Calories: 690 kcal

Protein: 40 g

Carbohydrates: 64 g

Fat: 28 g

Approximate nutrition per serving; values vary with brands, trimming and serving size.