Famous Karachi Beef Biryani Authentic (1kg Recipe)

beef

🥗Healthier: chicken

💰Cheaper: mutton

Chicken is leaner and cooks faster, while mutton is often less expensive.

biryani masala

🥗Healthier: homemade spice mix

💰Cheaper: curry powder

Homemade mixes can be healthier and tailored to taste.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is thicker and adds creaminess with fewer calories.

saffron

🥗Healthier: turmeric

💰Cheaper: annatto seeds

Turmeric provides color and health benefits at a lower cost.

Start by preparing 1.5 kg of beef, cutting it into small pieces.

Use a pressure cooker to boil the beef with 3 cups of water for 15-20 minutes.

After boiling, remove the foam that forms on top and set the beef aside.

Prepare a ginger-garlic paste using a 2-inch piece of ginger and 5-6 cloves of garlic, adding 1/2 cup of water to blend.

In a large pot, heat 1 cup of cooking oil and add the ginger-garlic paste, sautéing for a few minutes.

Add 400 g of chopped tomatoes and cook until the oil separates from the mixture, about 8-10 minutes.

Incorporate 1 cup of fried onions and adjust the salt, adding 1/2 teaspoon salt if necessary.

Add the boiled beef to the pot, along with the beef broth (yakhni) instead of plain water, and mix well.

Allow the mixture to simmer until it thickens and the oil separates, about 10 minutes.

In a separate pot, bring water to a boil and add 1 kg of soaked basmati rice along with 1 tablespoon of salt, cooking until the rice is par-cooked (about 5-6 minutes).

Drain the rice and set it aside.

Layer the par-cooked rice over the beef mixture in the pot, ensuring even distribution.

Cover the pot tightly and cook on low heat for 20-25 minutes to allow the flavors to meld.

After cooking, gently fluff the biryani before serving.

Cooking Techniques

Equipment Needed

Spice Level: