# Spicy Beef Biryani

A spicy beef biryani that everyone who tried it said was the best they'd ever had.

- Cuisine: Indian
- Category: Dinner
- Language: en

## 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

## Instructions

1. Slice onions and dice tomatoes.
2. On high heat, cook onions in vegetable oil until golden brown (about 15-20 minutes).
3. Add garlic paste and ginger paste to the cooked onions and stir.
4. Add tomatoes and cook until soft.
5. Add beef and mix it around until it changes color.
6. Add Shan Masala Karachi Beef Biryani mix and stir to combine.
7. Add plain yogurt and mix it in.
8. Add enough water to just cover the beef.
9. Bring to a simmer, then cover with a lid and reduce heat to low.
10. Cook for 2.5 hours to get the meat tender.
11. Slice potatoes into wedges, chop cilantro, and prepare green chillies.
12. Mix 1/4 teaspoon of orange powder food coloring with 1 cup of water.
13. Slice butter.
14. Measure out and wash basmati rice thoroughly to remove starch.
15. After 2 hours of cooking the beef, add potatoes and green chillies to the pot.
16. Add mango achaar to the beef mixture.
17. Cook uncovered on high heat until potatoes are tender and the masala thickens (about 30 minutes).
18. Turn off the heat and let the beef mixture rest while preparing the rice.
19. Boil water and cook sela basmati rice for 12 minutes (or regular basmati for 7 minutes), then drain completely.
20. Layer the biryani in the pot starting with rice, then masala, then rice, then masala, ensuring the final layer on top is rice.
21. Pour food coloring in a pattern over the top rice layer.
22. Sprinkle fresh cilantro and place butter slices on top of the rice.
23. Cover 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.
24. Cook for 25 minutes on the lowest heat.
25. Rest for 10 minutes before lifting the lid.
26. Lift the lid and foil to reveal the finished biryani.

## Equipment

- Cutting board
- Knife
- Large pot
- Measuring cup
- Strainer
- Foil
- Lid
- Towel
- Cast iron pan
- Wooden 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.

## Source

- Original video: https://www.tiktok.com/t/ZTMWR1ruQ/
- Recipe page: https://www.cliprecipe.com/recipe/ae88473a-7293-4efe-84a7-427dc57149df
- Extracted: 2025-11-11

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt