Too Good Beef Biryani

Charishma_Ramchandani's Note:

This is from the City Times!

• Total Time: 2 hrs
• Prep Time: 1 hrs
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• 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 tomato, 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:

1. Heat oil in a wok.
2. Fry the boiled beef in the hot oil until it turns brown on either side.
3. Remove the fried beef and allow the excess oil to drain on clean paper kitchen napkins.
4. Add all the onions to the hot oil, except for 2 sliced onions, and stir-fry briefly (about 7-10 minutes).
5. Add turmeric powder, chilli powder, corriander powder, cardamoms, bay leaves and half the black peppercorns.
6. Mix well until it forms a dry paste.
7. Stir in the chicken stock.
8. Add tomato slices and cook until the water in the tomato dries up and oil floats on the top.
9. Put the fried beef lightly crushed by hand into it.
10. Mix in the salt as per your taste.
11. Allow it to cook on low flame until cooked.
12. While it is cooking, heat oil in a skillet.
13. Fry the remaining onions in it until they turn light brown.
14. Remove from heat.
15. Add the remaining peppercorns, bay leaves and green cardamoms to the same oil.
16. Then, toss in the cashewnuts and pistachios and fry until lightly golden brown and aromatic.
17. Add the drained rice to the oil and mix well.
18. Add 5 glasses of water and a pinch of salt.
19. When the rice comes to a boil, reduce flame and keep it covered.
20. As the water gets absorbed by the rice, remove half of it and put the prepared beef curry on top.
21. Garnish with mint leaves, corriander leaves, cashewnuts, fried onions and pistachios.
22. Spread the remaining rice on top of this and give one more layer of garnish.
23. Keep it on low flame, covered, for 10 minutes, and let it cook.
24. All the flavours will blend most beautifully!
25. Serve this awesome complete meal hot!

Reviews

[tripolime]

UNBELIEVABLY Good!!!! I use chicken instead of beef and it is fantastic!!! Thank you Charishma!

[Bogey'sMom]

The only thing I did differently was to put my rice and water into a crockpot, then dump everything I did in steps 1-16 on top of it and set it on low for several hours. It was delicious. Thanks for posting, Char.

[Cathy-O]

Thanks for an excellent recipe Charishma! It was simple. The only thing I did differently was to leave out the chicken bouillon cubes. Although it was good with the beef, I plan to make it with mutton or chicken the next time I make this.