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beef biryani

Pakistani Beef Biryani Recipe

Beef Biryani is a spicy and tangy beef pilaf is a striking cuisine that everyone in my home loves. The juicy beef chunks, soft potatoes, and flavorsome rice make it a perfect dinner companion. This is so aromatic, and my neighbor always asks me to share a plate. 
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Prep Time 1 hour
Cook Time 35 minutes
Course Main Course
Cuisine Indian, Pakistani
Servings 6

Ingredients
  

  • ½ Kg Beef
  • 2 Onions
  • 3 Tomatoes
  • Potatoes
  • Half Bowl Peas
  • 4 tbsp Yogurt
  • 1 tbsp Garlic paste
  • ½ tbsp Ginger paste
  • 3 Green chilies 
  • Lemon (optional)
  • 1 tbsp Paprika chili
  • 1 tbsp Red chili powder
  • 2 tbsp Turmeric powder (1 for boiling beef and 1 for gravy)
  • ⅔ tbsp cumin seeds
  • 1 tbsp Coriander powder
  • 3 tbsp iryani Masala (Store-bought)

Instructions
 

  • First, boil the beef in a pressure cooker. Add 1.5 liters of water, 1 tbsp turmeric powder, and 1 tbsp salt. And pressure cook the beef for 50 minutes. 
  • I know beef takes longer to cook. That's what's another stovetop; let's let our biryani gravy. For this, first, sauté the onion in oil, but don't don't. Make them brown. 
  • After the onions turn golden, add garlic and ginger paste and stir for a minute. Maintain medium-low heat to avoid burning. Add tomatoes and a splash of water, simmer for a minute.
  • Now, bloom spices in gravy. Add ground spices and a little water to prevent burning. Mix well for a minute, then add half a glass of water to thicken. Stir continuously on medium heat for 2 minutes.
  • Add potatoes to the curry, and perfectly mix them with spices. Pour half a cup of water to speed up the cooking process. Simmer for 3-4 minutes until potatoes soften. Now, add peas if available. I've already boiled peas and basmati rice in one pot, and it took me around 10 minutes.
  • Now, the meat is ready to blend with spicy gravy. Transfer the beef from pressure cooker to the pan. Stir to infuse spices, making it juicier. After 2 minutes, add yogurt and close the lid for 1 minute.
  • For that tender, juicy beef you love, just pour half a glass of water in the gravy, throw in some green chilies, and let it simmer on medium heat for 5 minutes.
  • Our final and crucial step: for steaming, place a griddle (tawa) on low flame and transfer the pan. Add a drop of oil to prevent sticking. Pour half the gravy, layer half the rice, add the remaining gravy, and top with the remaining rice. Add food colors and close the lid for 10 minutes.

Video

Keyword Beef Biryani, Indian Biryani, Pakistani Biryani
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