Beef biryani is a popular dish of India and Pakistan which is quite easy to make. This recipe will make 4-6 servings. Try this dish for dinner. Also serve your guests with this dish at a party!
Ingredients
- 500 grams sliced beef
- 1 tablespoon oil
- 2 large onions, peeled and chopped
- 2 teaspoons chopped ginger root
- 3/4 cup long grain rice
- 1/2 cup brown or green lentils
- 2 large tomatoes, peeled and chopped
- For Soaking Meat
- 1 tablespoon white vinegar
- 175 ml plain yogurt
- Fresh mashed salt and pepper to taste
- 6 whole cloves
- 2 cinnamon sticks
- 2 teaspoons coriander powder
- 1 1/2 teaspoons cumin powder
- 1/2 teaspoon turmeric powder
- 3 coriander leaves
Step
Part 1 of 2: Preparing the Ingredients
Step 1. Make the marinade
Combine 1 tablespoon white vinegar, 175 ml plain yogurt, 6 whole cloves, 2 cinnamon sticks, 2 teaspoon coriander powder, 1 teaspoon turmeric powder, 3 coriander leaves, and salt and pepper in a bowl or plastic bag..
- If you can't find the above ingredients at your local supermarket, visit a specialty supermarket that sells imported foodstuffs.
- Stir the ingredients with a spoon so that the spices mix well with the yogurt.
Step 2. Slice the beef
If buying meat that hasn't been sliced or cubed, cut the meat into smaller pieces. Braising is better suited for more expensive cuts of meat, while stewing is better for cheaper meat dishes.
- Use a special knife and cutting board to cut the meat.
- Do not use the same cutting board to cut vegetables or other foodstuffs.
- Wash both parts of the cutting board and knife in hot, soapy water after you have finished cutting the meat.
Step 3. Season the meat
Put the meat and marinade in a closed container, such as a plastic clip bag, plastic container, or glass container wrapped in plastic wrap. The meat should be seasoned for 2 hours or up to overnight.
- Always store seasoned meat in the refrigerator. Do not put seasoned meat on the table as it can breed bacteria.
- Turn the meat from time to time so that all parts of the meat are coated with the spices.
- Place the seasoned meat on the bottom shelf of the refrigerator to prevent the seasoning from dripping onto other foods.
Step 4. Chop the onions
Cut the top of the onion and remove the outer skin. Place the flat side on the cutting board so that it is stable when cutting. Slice onions 2 cm thick. Then, slice the onion again with the same thickness in different directions.
- Slicing the onion perpendicularly will result in equal-sized mince so that the cooked onion will cook evenly.
- Bend your finger while slicing the onion so it doesn't hit the blade.
Step 5. Peel and chop the ginger
Cut the ginger root and use a paring knife to remove the outer skin. Chop the ginger into small pieces by cutting it in one direction and then cutting it again in the other direction.
- The ginger root used should be smooth and unblemished. When choosing ginger root at the supermarket, avoid ginger that is wrinkled, mushy, and weathered.
- If you have leftover ginger, wrap the ginger tightly in plastic and store it in the refrigerator.
Step 6. Slice the tomatoes
Cut two large tomatoes and then slice them 0.5 cm thick. If you like, remove the skin of the tomatoes first before slicing.
An easy way to peel tomatoes is to soak them in boiling water for 1 minute and then transfer them to a bowl of iced water. Tomato skin will peel off easily
Part 2 of 2: Cooking Beef Biryani
Step 1. Sauté the onions and garlic
Heat 1 tablespoon of oil in a large skillet. When the oil is hot, add the onions and stir for 2 minutes until slightly tender. Then, add the ginger and stir so it doesn't stick or burn.
Step 2. Pour the seasoned meat into the pan
Stir all the ingredients until they are spread over the entire surface of the pan. Use medium heat and cook the meat until slightly bubbly.
Do not forget to wash the spoon used to stir the ingredients because it has been exposed to raw meat. Do not use an unwashed spoon
Step 3. Reduce the heat and bring to a boil. Cover the pot and reduce the heat and let the meat simmer slightly for 20-30 minutes
Stir the meat occasionally with a clean spoon to ensure the meat is thoroughly cooked.
Step 4. Preheat the oven to 180ºC
Step 5. Cook the rice
Put 1½ cups of water then in a saucepan and bring to a boil. If you like, add a pinch of salt to the water. When the water boils, add cup of rice. Stir the rice slowly until it is evenly distributed. Cover the pot and let the water boil again. When the water starts to boil, reduce the heat and cook the rice until it is slightly bubbly. Make sure the pot is tightly closed. Cook the rice for 15-20 minutes.
- The rice is cooked when all the water has been absorbed.
- When the rice is cooked, remove the pan from the heat to stop the cooking process.
Step 6. Cook the lentils
Wash cup of brown or green lentils in a colander with clean water, removing any wilted parts. Place the lentils in a skillet with 1 cups of water and cook over medium-high heat. When the water starts to boil, reduce the heat and then cook the lentils for 20-30 minutes.
- Make sure the lentil stew is slightly bubbly so that the lentils don't move as much as they cook.
- If necessary, add water to keep the lentils submerged.
- When done, drain the lentils.
Step 7. Mix the rice with the lentils
In a large bowl, mix the rice with the lentils until smooth.
Step 8. Arrange the ingredients in a casserole container
Spread half of the rice and lentil mixture on the bottom of the bowl. Then, arrange the tomato slices on the second layer and then pour the meat over the tomato layer. Repeat this step with the remaining half of the ingredients.
Step 9. Bake the biryani for 20-30 minutes
Use oven mitts to remove the container from the oven to prevent it from burning.
