Spicy Beef Biryani
Serves 1
Directions
- 1Slice onions and dice tomatoes.
- 2On high heat, cook onions in vegetable oil until golden brown (about 15-20 minutes).
- 3Add garlic paste and ginger paste to the cooked onions and stir.
- 4Add tomatoes and cook until soft.
- 5Add beef and mix it around until it changes color.
- 6Add Shan Masala Karachi Beef Biryani mix and stir to combine.
- 7Add plain yogurt and mix it in.
- 8Add enough water to just cover the beef.
- 9Bring to a simmer, then cover with a lid and reduce heat to low.
- 10Cook for 2.5 hours to get the meat tender.
- 11Slice potatoes into wedges, chop cilantro, and prepare green chillies.
- 12Mix 1/4 teaspoon of orange powder food coloring with 1 cup of water.
- 13Slice butter.
- 14Measure out and wash basmati rice thoroughly to remove starch.
- 15After 2 hours of cooking the beef, add potatoes and green chillies to the pot.
- 16Add mango achaar to the beef mixture.
- 17Cook uncovered on high heat until potatoes are tender and the masala thickens (about 30 minutes).
- 18Turn off the heat and let the beef mixture rest while preparing the rice.
- 19Boil water and cook sela basmati rice for 12 minutes (or regular basmati for 7 minutes), then drain completely.
- 20Layer the biryani in the pot starting with rice, then masala, then rice, then masala, ensuring the final layer on top is rice.
- 21Pour food coloring in a pattern over the top rice layer.
- 22Sprinkle fresh cilantro and place butter slices on top of the rice.
- 23Cover the pot tightly with foil, then the lid, then a towel, and finally something heavy on top to secure the lid and lock in steam.
- 24Cook for 25 minutes on the lowest heat.
- 25Rest for 10 minutes before lifting the lid.
- 26Lift the lid and foil to reveal the finished biryani.
Ingredients
- 4 pounds beef
- 6 cups basmati rice
- 2 packets Shan Masala Karachi Beef Biryani mix
- 2 large onions
- 4 medium tomatoes
- Vegetable oil
- 2 tablespoons Garlic paste
- 2 tablespoons Ginger paste
- 1 cup Plain yogurt
- Water
- 4 large potatoes
- 6 green chillies
- 0.25 tsp Orange powder food coloring
- 1 cup Water
- 1 handful cilantro
- 0.5 stick butter
- Mango achaar
Equipment
Cutting boardKnifeLarge potMeasuring cupStrainerFoilLidTowelCast iron panWooden spoon
Tips
- Be careful when adding ginger and garlic paste to hot oil as it may splatter.
- If making a very large amount of rice (like 8 cups), use two pots for layering.
- For sela basmati, boil for 12 minutes. For regular basmati, boil for 7 minutes.
- Wash rice thoroughly to remove starch and prevent sticking.
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