Lajawab Beef Biryani
Equipment
Ingredients
Meat
beef (cubed)
1000 g
Rice
basmati rice (soaked)
500 g
Vegetables
onion (thinly sliced)
4 piece
tomato (chopped)
3 piece
garlic (minced)
8 clove
ginger (minced)
30 g
Spices & Herbs
salt
15 g
black pepper
5 g
cumin seeds
10 g
coriander powder
15 g
turmeric powder
8 g
red chili powder
10 g
garam masala
15 g
bay leaves
4 piece
green cardamom
6 piece
cinnamon stick
2 piece
cloves
6 piece
Dairy & Oil
yogurt
250 g
ghee
60 ml
Aromatics
fresh mint (chopped)
20 g
fresh coriander (chopped)
20 g
green chili (sliced)
4 piece
Instructions
Prepare the beef
Clean and cut the beef into medium cubes. Marinate with yogurt, half the ginger-garlic paste, salt, turmeric, red chili powder, and garam masala.
Prepare rice
Wash and soak the basmati rice in cold water for 20 minutes. Drain before cooking.
Fry onions
Heat ghee in a large pot. Fry the sliced onions until golden brown and crispy. Remove half for garnish.
Cook the beef masala
In the same pot with remaining onions, add remaining ginger-garlic paste, whole spices (cardamom, cinnamon, cloves, bay leaves), and cumin seeds. Sauté until fragrant.
Add tomatoes and spices
Add chopped tomatoes, coriander powder, and remaining red chili powder. Cook until tomatoes break down and oil separates.
Cook the marinated beef
Add the marinated beef to the masala. Cook on medium-high heat until the beef releases water, then reduce heat and simmer until beef is 80% cooked.
Prepare rice water
In a separate large pot, bring water to boil with salt, whole spices (cardamom, cinnamon, cloves, bay leaves), and a splash of lemon juice or vinegar.
Parboil the rice
Add the soaked and drained rice to the boiling spiced water. Cook until rice is 70% done (still has a bite). Drain immediately.
Layer the biryani
In a heavy-bottomed pot, layer half the rice, then all the beef masala, then remaining rice. Sprinkle fried onions, mint, coriander, green chilies, and garam masala between layers.
Dum cooking
Seal the pot with dough or foil. Cook on very low heat for 20 minutes to allow flavors to meld. Let rest for 10 minutes before opening.
Serve the biryani
Gently fluff the rice with a fork. Serve hot with raita, salad, or papad.
Original recipe
Storage
Store in airtight container. Reheat with a splash of water to restore moisture.
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