Ingredients
Scale
- 2 cups basmati rice
- 500 grams beef (chuck or brisket), cut into pieces
- 1 large onion, thinly sliced
- 2 tomatoes, chopped
- 4 green chilies, slit
- 1 cup plain yogurt
- 4 tablespoons cooking oil or ghee
- 1 tablespoon ginger-garlic paste
- 4 cloves
- 4 cardamom pods
- 1 small cinnamon stick
- 1 bay leaf
- a handful of mint and coriander leaves, chopped
- Salt to taste
- Water as needed
Instructions
- Marinate the beef by combining yogurt, ginger-garlic paste, chopped tomatoes, and biryani masala in a large bowl. Add the beef pieces and ensure they are well coated. Cover and refrigerate for at least two hours.
- Wash basmati rice under cold water until it runs clear; soak for 30 minutes before draining.
- In a pot over medium heat, heat oil or ghee; sauté whole spices until fragrant. Add sliced onions and cook until golden brown.
- Stir in marinated beef; cook until browned. Add soaked rice along with water (usually twice the amount of rice).
- Layer half of the cooked rice over the beef mixture, followed by half of the chopped mint and coriander leaves. Add remaining rice on top with more herbs.
- Cover tightly and cook on low heat for about 30 minutes until rice is fluffy and beef is tender.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Cooking
- Cuisine: South Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 540
- Sugar: 5g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg