Beef Biryani

Ingredients:

For Marinating Beef:

• 500g boneless beef, cut into cubes
• 250 grams plain yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste

• 2 cups basmati rice, soaked for 30 minutes
• 4-5 cups water for boiling rice
• 2-3 green cardamom pods
• 2-3 cloves
• 1-inch cinnamon stick
• Salt to taste

• 2 large onions, thinly sliced
• 3 tomatoes, chopped
• 1/4 cup cooking oil or ghee
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt to taste

• Fresh cilantro (coriander leaves), chopped
• Fresh mint leaves, chopped
• Fried onions (from the biryani masala preparation)

1. Marinate the beef: In a bowl, mix together yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt. Add the beef cubes, ensuring they are well-coated. Cover and marinate for at least 2 hours or overnight in the refrigerator.
2. Cook the rice: In a large pot, bring water to a boil. Add soaked and drained basmati rice, green cardamom pods, cloves, cinnamon stick, and salt. Cook until the rice is 70-80% cooked. Drain the water and set aside.
3. Prepare the biryani masala: In a large pan, heat oil or ghee. Add cumin seeds and let them splutter. Add sliced onions and sauté until golden brown. Add ginger-garlic paste and cook until the raw smell disappears. Add chopped tomatoes, coriander powder, turmeric powder, red chili powder, garam masala, and salt. Cook until the tomatoes are soft and the oil separates from the masala.
4. Cook the marinated beef: Add the marinated beef to the masala and cook until the beef is browned and cooked through. If needed, add a little water to prevent sticking. Simmer until the gravy thickens.
5. Layering the biryani: In a large, heavy-bottomed pot, layer half of the partially cooked rice. Add the cooked beef masala over the rice. Sprinkle chopped cilantro, mint leaves, and fried onions. Add the remaining rice on top.
6. Dum cooking: Cover the pot with a tight-fitting lid. You can seal the edges with dough or use a heavy object on the lid to trap the steam. Cook on low heat for 20-25 minutes, allowing the flavors to meld and the rice to cook completely.
7. Serve: Gently fluff the biryani with a fork, ensuring not to break the rice grains. Serve hot with raita or your favorite side dish.