Beef Biriyani

by Keesha
Beef Biriyani

One of India’s most favored one-pot meals is beef biriyani. Tender-fall apart pieces of beef in spicy curry gravy and then layered with fragrant basmati rice along with the warm spices and herbs makes it a show-stopper dish wherever you serve it. Though it is pretty time-consuming to prepare, the taste of this Indian fare is definitely worth the effort.

Beef Biriyani
One of India’s most favored one-pot meals is beef biriyani. Tender-fall apart pieces of beef in spicy curry gravy and then layered… International Beef Biriyani European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2lbs Beef chunks washed, cut into stewing chunks & drained
  • 1 teaspoon salt
  • 1 teaspoon grated root ginger
  • 1 teaspoon minced garlic
  • 1 teaspoon garam masala
  • ¼ cup finely chopped fresh coriander
  • ½ cup natural yogurt
  • 3 tablespoons vegetable oil or ghee
  • 5 – 6 small Irish potatoes, skin removed and quarter
  • 1 tablespoon minced garlic
  • 1 large red onion
  • 2-3 large tomatoes
  • 1 small African bird’s eye chili, deseeded and chopped
  • 1 teaspoon cumin spice
  • ½ teaspoons freshly ground black pepper
  • 1-2 crushed cinnamon sticks
  • 1 teaspoon crushed cardamom seeds
  • ½ teaspoon turmeric
  • 1 chopped red bell pepper
  • 2 – 3 cups coconut milk, broth or water
  • Salt, to taste
  • 1 bay leaf
  • Fresh coriander sprigs and lemon wedges, to garnish
  • 3 cups basmati rice, washed & soaked for 30 minutes
  • 5 to 6 cups of water


To start with, place the beef pieces in a large bowl, then season it with salt, ginger, garlic, garam masala and coriander. Coat well.

Add yoghurt to the beef mixture and thoroughly mix. Cover the bowl with a cling film and refrigerate until ready for use. Tip: If possible marinate for 30 minutes at least.

Drain excess meat marinade and add to a medium sized pot while keeping it covered with lid. Steam over low heat until tender but not fully cooked. Set aside.

In cooking pan, spoon in the 2 tablespoon of the cooking oil/ghee over medium heat and fry the potatoes until they are cooked on the outside.

Stir the garlic and cook until aromatic.

Add and sweat the onions.

Stir in the tomatoes and cook for 1-2 minutes. Cover with a lid and cook until the mixture becomes mushy.

In a small bowl, mix the chili, cumin, pepper, cinnamon sticks, cardamom and turmeric. Then, spoon into the tomato sauce.

Add the beef and bell peppers to the sauce; making sure it is well coated. Stir in the coconut milk/ broth/water, season with salt and cook for 30 minutes.

Meanwhile, for the rice preparation and layering, drain the water completely.

In a separate pot, spoon in the remaining oil/ghee and add the bay leaf.

Once it becomes aromatic, pour water into the pot along with salt and bring it to boil.

When it starts boiling, stir in the rice and continue cooking until the rice is cooked 3/4th.

In a large pot, layer half of the prepared beef and spread it evenly. Now, layer half of the rice over the beef masala layer. Continue layering the remaining beef and rice until everything is used up.

Using a piece of foil, cover the surface of the saucepan with a lid firmly over it so that the steam doesn’t escape.

Steam cook it over low heat for 10 minutes.

Finally, remove the lid and allow the steam to escape. Mix it gently and serve it hot.

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