Directions: |
Directions:Part 1: The Onions
Slice onions from root to tip.
Fry onions in neutral oil until golden brown.
Remove and spread onions in a wide pan to cool and crisp.
Optionally, drain on paper towels.
Save frying oil for later.
Part 2: The Beef
Heat oil and brown beef on high heat.
Add 2 spoons of ginger garlic paste; fry for 2 minutes.
Reduce heat, add 2 spoons Shan biryani masala, 1.5-2 spoons red chili powder, 1 spoon salt, 1/2 spoon turmeric; fry for 3 minutes.
Remove from heat, add whipped yogurt, and mix well.
Return to medium-high heat until boiling. Add hot water if needed to cover most of the beef.
Cook in a pressure cooker or slow cooker until beef is tender.
Add 75% of fried onions and cook until gravy thickens (5-10 minutes). Adjust salt if needed.
Part 3: The Rice
Rinse and soak 1 kg (4 cups) basmati rice in warm water for 10 minutes.
Boil water, add salt, and cook rice until 75% done.
Drain and set aside.
Part 4: Bringing It Together
In a pot, layer 75% of the partially cooked rice.
Add all the beef gravy in one layer.
Top with remaining fried onions.
Add the rest of the rice, covering the gravy.
Drizzle saved frying oil over the top and garnish with coriander leaves.
Cover with aluminum foil and lid, adding weight to the lid.
Steam on low heat for 13 minutes.
Carefully remove lid and foil to serve. |
Personal
Notes: |
Personal
Notes: This biryani recipe is a fusion between India's Hyderabadi biryani and Pakistan's Karachi Beef Biryani. Being originally from Pakistan, I have learned the techniques of my roommate's biryani, who is from India, and used spices that remind me of home in a dish that is shared and loved all over the world.
|
This recipe for Beef Biryani is from