Spicy Beef Biryani

Serves 1
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Directions

  1. 1Slice onions and dice tomatoes.
  2. 2Slice onions and dice tomatoes.
  3. 3Slice onions and dice tomatoes.
  4. 4On high heat, cook onions in vegetable oil until golden brown (about 15-20 minutes).
  5. 5On high heat, cook onions in vegetable oil until golden brown (about 15-20 minutes).
  6. 6On high heat, cook onions in vegetable oil until golden brown (about 15-20 minutes).
  7. 7Add garlic paste and ginger paste to the cooked onions and stir.
  8. 8Add garlic paste and ginger paste to the cooked onions and stir.
  9. 9Add garlic paste and ginger paste to the cooked onions and stir.
  10. 10Add tomatoes and cook until soft.
  11. 11Add tomatoes and cook until soft.
  12. 12Add tomatoes and cook until soft.
  13. 13Add beef and mix it around until it changes color.
  14. 14Add beef and mix it around until it changes color.
  15. 15Add beef and mix it around until it changes color.
  16. 16Add Shan Masala Karachi Beef Biryani mix and stir to combine.
  17. 17Add Shan Masala Karachi Beef Biryani mix and stir to combine.
  18. 18Add Shan Masala Karachi Beef Biryani mix and stir to combine.
  19. 19Add plain yogurt and mix it in.
  20. 20Add plain yogurt and mix it in.
  21. 21Add plain yogurt and mix it in.
  22. 22Add enough water to just cover the beef.
  23. 23Add enough water to just cover the beef.
  24. 24Add enough water to just cover the beef.
  25. 25Bring to a simmer, then cover with a lid and reduce heat to low.
  26. 26Bring to a simmer, then cover with a lid and reduce heat to low.
  27. 27Bring to a simmer, then cover with a lid and reduce heat to low.
  28. 28Cook for 2.5 hours to get the meat tender.
  29. 29Cook for 2.5 hours to get the meat tender.
  30. 30Cook for 2.5 hours to get the meat tender.
  31. 31Slice potatoes into wedges, chop cilantro, and prepare green chillies.
  32. 32Slice potatoes into wedges, chop cilantro, and prepare green chillies.
  33. 33Slice potatoes into wedges, chop cilantro, and prepare green chillies.
  34. 34Mix 1/4 teaspoon of orange powder food coloring with 1 cup of water.
  35. 35Mix 1/4 teaspoon of orange powder food coloring with 1 cup of water.
  36. 36Mix 1/4 teaspoon of orange powder food coloring with 1 cup of water.
  37. 37Slice butter.
  38. 38Slice butter.
  39. 39Slice butter.
  40. 40Measure out and wash basmati rice thoroughly to remove starch.
  41. 41Measure out and wash basmati rice thoroughly to remove starch.
  42. 42Measure out and wash basmati rice thoroughly to remove starch.
  43. 43After 2 hours of cooking the beef, add potatoes and green chillies to the pot.
  44. 44After 2 hours of cooking the beef, add potatoes and green chillies to the pot.
  45. 45After 2 hours of cooking the beef, add potatoes and green chillies to the pot.
  46. 46Add mango achaar to the beef mixture.
  47. 47Add mango achaar to the beef mixture.
  48. 48Add mango achaar to the beef mixture.
  49. 49Cook uncovered on high heat until potatoes are tender and the masala thickens (about 30 minutes).
  50. 50Cook uncovered on high heat until potatoes are tender and the masala thickens (about 30 minutes).
  51. 51Cook uncovered on high heat until potatoes are tender and the masala thickens (about 30 minutes).
  52. 52Turn off the heat and let the beef mixture rest while preparing the rice.
  53. 53Turn off the heat and let the beef mixture rest while preparing the rice.
  54. 54Turn off the heat and let the beef mixture rest while preparing the rice.
  55. 55Boil water and cook sela basmati rice for 12 minutes (or regular basmati for 7 minutes), then drain completely.
  56. 56Boil water and cook sela basmati rice for 12 minutes (or regular basmati for 7 minutes), then drain completely.
  57. 57Boil water and cook sela basmati rice for 12 minutes (or regular basmati for 7 minutes), then drain completely.
  58. 58Layer the biryani in the pot starting with rice, then masala, then rice, then masala, ensuring the final layer on top is rice.
  59. 59Layer the biryani in the pot starting with rice, then masala, then rice, then masala, ensuring the final layer on top is rice.
  60. 60Layer the biryani in the pot starting with rice, then masala, then rice, then masala, ensuring the final layer on top is rice.
  61. 61Pour food coloring in a pattern over the top rice layer.
  62. 62Pour food coloring in a pattern over the top rice layer.
  63. 63Pour food coloring in a pattern over the top rice layer.
  64. 64Sprinkle fresh cilantro and place butter slices on top of the rice.
  65. 65Sprinkle fresh cilantro and place butter slices on top of the rice.
  66. 66Sprinkle fresh cilantro and place butter slices on top of the rice.
  67. 67Cover 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.
  68. 68Cover 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.
  69. 69Cover 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.
  70. 70Cook for 25 minutes on the lowest heat.
  71. 71Cook for 25 minutes on the lowest heat.
  72. 72Cook for 25 minutes on the lowest heat.
  73. 73Rest for 10 minutes before lifting the lid.
  74. 74Rest for 10 minutes before lifting the lid.
  75. 75Rest for 10 minutes before lifting the lid.
  76. 76Lift the lid and foil to reveal the finished biryani.
  77. 77Lift the lid and foil to reveal the finished biryani.
  78. 78Lift the lid and foil to reveal the finished biryani.

Ingredients

  • 4 pounds beef
  • 4 pounds beef
  • 4 pounds beef
  • 6 cups basmati rice
  • 6 cups basmati rice
  • 6 cups basmati rice
  • 2 packets Shan Masala Karachi Beef Biryani mix
  • 2 packets Shan Masala Karachi Beef Biryani mix
  • 2 packets Shan Masala Karachi Beef Biryani mix
  • 2 large onions
  • 2 large onions
  • 2 large onions
  • 4 medium tomatoes
  • 4 medium tomatoes
  • 4 medium tomatoes
  • Vegetable oil
  • Vegetable oil
  • Vegetable oil
  • 2 tablespoons Garlic paste
  • 2 tablespoons Garlic paste
  • 2 tablespoons Garlic paste
  • 2 tablespoons Ginger paste
  • 2 tablespoons Ginger paste
  • 2 tablespoons Ginger paste
  • 1 cup Plain yogurt
  • 1 cup Plain yogurt
  • 1 cup Plain yogurt
  • Water
  • Water
  • Water
  • 4 large potatoes
  • 4 large potatoes
  • 4 large potatoes
  • 6 green chillies
  • 6 green chillies
  • 6 green chillies
  • 0.25 tsp Orange powder food coloring
  • 0.25 tsp Orange powder food coloring
  • 0.25 tsp Orange powder food coloring
  • 1 cup Water
  • 1 cup Water
  • 1 cup Water
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 handful cilantro
  • 0.5 stick butter
  • 0.5 stick butter
  • 0.5 stick butter
  • Mango achaar
  • Mango achaar
  • 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.