Too Good Beef Biryani
- Ready In:
- 2hrs
- Ingredients:
- 19
- Serves:
-
8-10
ingredients
- 1 kg long-grain basmati rice
- 1 kg beef, clean and cut into average sized pieces and boiled with turmeric powder,black pepper and salt to tas
- 1 kg onion, sliced
- 1 kg tomatoes, washed,peeled and chopped into small pieces
- 1 cup oil
- 1 cup ghee
- 2 maggi chicken bouillon cubes
- 3 teaspoons red chili powder
- 1⁄2 teaspoon turmeric powder
- 3 teaspoons coriander powder
- 2 tablespoons ginger-garlic paste
- 50 g cashews
- 50 g pistachios
- 50 g fresh coriander leaves, washed and chopped
- 8 -12 green cardamoms
- 4 bay leaves
- 15 whole black peppercorns
- 30 g mint leaves
- salt
directions
- Heat oil in a wok.
- Fry the boiled beef in the hot oil until it turns brown on either side.
- Remove the fried beef and allow the excess oil to drain on clean paper kitchen napkins.
- Add all the onions to the hot oil, except for 2 sliced onions, and stir-fry briefly (about 7-10 minutes).
- Add turmeric powder, chilli powder, corriander powder, cardamoms, bay leaves and half the black peppercorns.
- Mix well until it forms a dry paste.
- Stir in the chicken stock.
- Add tomato slices and cook until the water in the tomato dries up and oil floats on the top.
- Put the fried beef lightly crushed by hand into it.
- Mix in the salt as per your taste.
- Allow it to cook on low flame until cooked.
- While it is cooking, heat oil in a skillet.
- Fry the remaining onions in it until they turn light brown.
- Remove from heat.
- Add the remaining peppercorns, bay leaves and green cardamoms to the same oil.
- Then, toss in the cashewnuts and pistachios and fry until lightly golden brown and aromatic.
- Add the drained rice to the oil and mix well.
- Add 5 glasses of water and a pinch of salt.
- When the rice comes to a boil, reduce flame and keep it covered.
- As the water gets absorbed by the rice, remove half of it and put the prepared beef curry on top.
- Garnish with mint leaves, corriander leaves, cashewnuts, fried onions and pistachios.
- Spread the remaining rice on top of this and give one more layer of garnish.
- Keep it on low flame, covered, for 10 minutes, and let it cook.
- All the flavours will blend most beautifully!
- Serve this awesome complete meal hot!
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RECIPE SUBMITTED BY
<p>Hi Everybody! Thanks for stopping by in my little niche of the mighty Zaar world. <br />Here is a quick link to the beauty recipes I've posted (highest rated so far):http://www.recipezaar.com/r/chef=6357/253/451/18/ls=h <br /> <br />A few things I've done:- <br /> <br />1. Worked part time as a Telemarketer in Oman in the Crowne Plaza Hotel. <br /> <br />2. Worked as a Certified Professional Tarotist (Tarot Card Reader) and done accurate predicitions for many people from different parts of the world, most memorable of which is the reading I did for my college Law lecturer and it came true. <br /> <br />3. Written nearly 1000 poems several of which have been published in leading newspapers, ezines and magazines both in Oman and India. <br /> <br />4. Worked as a Moderator on www.allpoetry.com - my BEST and FAVOURITE site on the internet. <br /> <br />My other interests include: Numerology, Vaastu Shastra, Feng Shui, Face Reading, Reiki and Astrology! I am really very keen on getting well-versed with metaphysical sciences such as Astrology, I-Ching, Feng Shui, Runes, Enneagram, Kabbalah and many more. <br /> <br />I love researching on the mythology of ancient Goddesses and then condensing my research into poems. <br /> <br />In the mood to gift me something? Here's what I'd love - A Nissan 350Z {my dream car}</p>