Boneless beef Biryani

Beef Biryani ~ a highly aromatic and well-seasoned dish originally from Pakistan that has a perfect balance of beef meat, rice and spices that’s going to excite your taste buds on this significant occassion of Eid ul Adha which we muslims of all over the globe celeberate with passion and zeal every year.

So how it is possible? the event of Eid ul Adha is here and we don't cook the most triditional and aromatic biryani on this Eid! It's impossible right! This beef biryani is pretty simple to make and it has a unique taste and a little spicy too.

Making biryani is not difficult, key thing is the type of rice use in cooking matters most. Long and slender Basmati rice is the perfect choice as it easily becomes fluffy when cooking and doesn’t get too mushy like the rest.

Soak the rice for 30 minutes atleast and boil these rice prior your gravy is done, so this way the biryani rice will not be sticky at the end. Also I don't use the premade biryani masala if you want to add I will prefer to add just a teaspoon because the biryani will be very delicious without these artificial and unhealthy spices mixes.

Course: Main

Cuisine: Asian

Servings: 2-3 people

Ingredients:

For Beef:

Boneless beef 750 grams (cut into 2 inches cubes)

Onion Choped 1 medium

Ginger garlic paste 1-1/2 tablespoon

Salt 1 tablespoon

Cinamon stick 2

Green cardamon 2

Mace 2-3

Whole black peper 10-15

Star Anise 2

Cloves 2-3

Black Cardamon 1

Water 1/2-1 litter or accordingly

Direction:

Place boneless beef in a large pot with garlic, ginger, whole spices, salt, onion and water. Bring to a boil; reduce to a simmer and cook, until tender, 45 minutes -1 hours.

You can also use pressure cooker.

Ingredients for Rice:

Basmati soaked rice 500 grams

Salt 2 tablespoon

Bay leaf 1

Black Cardamon 1

Cloves 2

star anise 1

Cinamon stick 1

Whole black pepper 5-8

Water accordingly

Direction:

Wash and soak basmati rice for 30 mins. Drain it and cook these rice in full pot of boiling water with all above mention whole spices and salt untill rice are 80% done. Drain and set aside.

Don't cook rice 100%.

Ingredients for Gravy:

Onion julian cut 1 Large or 2 medium

Tomato sliced 3 medium

Yogart thick 1 cup

Green coriandar or Cilantro or Parsly 1/2 cup

Ginger julian cut 1

Green chillies slised 5-6

Lemon slices

Termerind and dried appricot 5-6

Dry coriandar powder 1 tablespoon

Termeric powder 1 teaspoon

Bayleaf 1

Nutmeg Powder 1/2 teaspoon

Cinamon powder 1/2 teaspoon

Red chilli flakes 1 tablespoon

White cumin 1 tablespoon

Red chillie powder 1/2 tablespoon

Whole spices powder 1/2 tablespoon

Milk 2 tablespoon

Kewra 1 tablespoon

Zafran few or yellow food color

Oil 1/2 cup

Directions:

In a pan add oil and fry the onion till golden brown at medium flame. Don't turn onion full brown, when the edges becomes light brown dish out the onion on the paper towel and set aside.

When the boneless beef becomes tender and all the water vaporise, add in the left over oil in it and fry the beef with adding coriander powder, bay leaf, termeric powde, nutmeg powder, cinamon podwe, red chilli flakes, white cumin, red chilli powder and fry for 8-10 minutes.

Add in tomato slices, yogart, dry termerind, appricot and green chillies. Cook untill the oil comes at the surface of gravy.

Add in whole spices powder, lemon slices half, ginger julian cut, half brown onions and green coriander leaves.

Reduced the flame till low and add in the layer of 80% pre cooked basmati rice on it and add in remaining brown onions, lemon slices and green coriander .

Mix the milk, kewra, zafran and food color in a bowl and add it on the top layer of rice. Cover the lid of wok with a towel and take dum for 12 minutes at the lowest flame.

Your delicious Eid beef biryani is ready, serve it with green mint yogart and salad.

Enjoy!