Too Good Beef Biryani

READY IN: 2hrs
SERVES: 8-10




  • 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!