Delicious Beef Biriyani | Perfect for Ramadan & Eid | Kravings

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

saffron

💰Cheaper: turmeric

Turmeric provides color at a lower cost.

basmati rice

💰Cheaper: long-grain rice

Long-grain rice is more economical.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is often less expensive.

Heat oil in an Instant Pot or stovetop pressure cooker.

Add 800 g of beef round and salt to taste.

Add 1 teaspoon of ground black pepper and 1/2 teaspoon of turmeric powder; sear the beef on all sides.

Add 2 cups of sliced onions and the juice of 1 lime.

Add 2 tablespoons of ginger and garlic paste, followed by 1 cup of water.

Close the Instant Pot and cook for 30 minutes until the beef is soft.

After 30 minutes, allow the steam to escape and turn on sauté mode to reduce the liquid.

Heat additional oil and add 1 cup of sliced onions.

Add whole spices: 2 bay leaves, 1 teaspoon of peppercorns, 2 black cardamoms, 5 cloves, 3 star anise, 2 cinnamon sticks, 5 green cardamoms, and 1 teaspoon of cumin seeds.

Add 1 tablespoon of sliced green chilies, 1 teaspoon of turmeric powder, 2 teaspoons of red chili powder, 2 teaspoons of garam masala, and 1 teaspoon of Biryani Masala.

Add 1 cup of finely chopped tomatoes and allow to cook until softened.

Add 1/2 cup of fried onions and 1 tablespoon of ghee; mix together.

Slowly add the reduced beef liquid to the sauté pan and stir to combine.

Add salt to taste and the chunks of meat, cooking in the gravy.

Add the yogurt mixture prepared earlier and mix; cook for 5 to 10 minutes and set aside.

Boil water in a separate pot, adding salt to taste and 1 teaspoon of cumin seeds, along with a few sprigs of mint.

Add 2 cups of soaked and drained basmati rice to the boiling water; cook until 80% done, about 15 to 20 minutes.

Remove and drain the rice, discarding the mint stalks.

Start assembling the biriyani: add 1 tablespoon of ghee at the bottom of the pot.

Add a thin layer of rice at the bottom for crunch, followed by mint and coriander leaves.

Spread all of the gravy over the rice.

Add the remaining rice, saffron milk, and more mint leaves.

Sprinkle food coloring over the top (optional) and add 1 cup of fried onions, 1/2 cup of toasted cashews, and 1/2 cup of toasted almonds.

Cover tightly with foil and cook in a preheated oven at 350°F for about 60 minutes.

Once the rice is fully cooked, gently mix and serve with raita.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens