Matka Beef Biryani Recipe by Food Fusion
Recipe Information
Beef Biryani
Cultural Context
Originating from the Indian subcontinent, Biryani is a fragrant rice dish layered with marinated meat and spices. Traditionally served at celebrations, it reflects a blend of Persian and Indian culinary influences, showcasing the region's rich history. Today, Biryani has countless regional variations, with each community adding its unique twist, making it a beloved dish across the globe.
beef
🥗Healthier: chicken
💰Cheaper: goat
Chicken is leaner and quicker to cook, while goat is often less expensive.
basmati rice
🥗Healthier: brown rice
💰Cheaper: long-grain rice
Brown rice offers more fiber, while long-grain rice is budget-friendly.
ghee
🥗Healthier: olive oil
💰Cheaper: vegetable oil
Olive oil provides healthier fats, while vegetable oil is more economical.
yogurt
🥗Healthier: Greek yogurt
💰Cheaper: sour cream
Greek yogurt is thicker and creamier, while sour cream is often less expensive.
In a pot, add clarified butter & let it melt.
Add green cardamom, cloves, cumin seeds & mix well.
Add beef & mix well until it changes color.
Add ginger garlic paste, pink salt, mix well & cook on medium flame for 1-2 minutes.
Add water, mix well & bring it to boil, cover & cook on stove on low flame until meat is tender (50-60 minutes) & strain stock & reserve for later use approx. ¾ cup.
In a pressure cooker, pressure cook for 20-25 minutes.
Take out meat pieces, strain stock & reserve for later use.
In a pot, add clarified butter & let it melt.
Add black peppercorns, green cardamom, star anise, cloves, black cardamom, bay leaves, cinnamon sticks, cumin seeds & mix well.
Add tomatoes, ginger garlic paste, green chilli paste, mix well & cook on medium flame for 1-2 minutes.
Add yogurt, turmeric powder, pink salt, cumin powder, kashmiri red chilli powder, mace powder, nutmeg powder, red chilli powder, coriander powder, fried onion & mix well.
Add cooked beef, mix well & cook on low flame for 4-5 minutes.
Add mint leaves, mix well & set aside.
In a bowl, add rice, water, wash thoroughly & soak for 30 minutes then strain soaked rice & set aside.
In a pot, add water & bring it to boil.
Add pink salt, cumin seeds, black peppercorns, cinnamon sticks, mint leaves & mix well.
Add soaked rice, mix well & boil on medium flame until ¾th done then strain & set aside.
In a clay pot (1 & ½ litre capacity), add prepared beef qorma (1/2 quantity), lemon slices, tomato slices, dried plum, green chilli, mint leaves, fresh coriander, boiled rice, tomato slices, fried onion, mint leaves, orange food color, green chilli, boiled rice ½ quantity, orange food color, beef stock, biryani essence, clarified butter, mint leaves, fried onion & cover the clay pot with aluminum foil & seal properly.
Place the clay pot on burning charcoals, put some pieces of hot charcoals on top of clay pot & steam cook on burning charcoal for 10-12 minutes.
Carefully remove the aluminum foil, invert the clay pot in a dish & serve (makes 2 clay pots).
Cooking Techniques
Equipment Needed
Spice Level:
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