Beef Biryani

Here’s a quick and easy biryani recipe for your next feast. So many wonderful flavours come together in this one making it a real treat for the taste buds.

In our recipe we’ve used Zeeba Premium Basmati Rice, which we got from one of our partners Pyramid. The long grain rice has a lovely aroma and taste when cooked, and was just perfect in this biryani. Apart from biryani, Zeeba Premium Basmati Rice is superb for making many rice dishes such as fried rices and pulaos.

Serves: 2

Ingredients:

For the rice

• 2/3 cup Zeeba Premium Basmati Rice
• 1 1/3 cups water
• 1 cinnamon stick
• 3 cardamom pods
• 1 bay leaf
• ½ tsp. salt

For the masala

• 250g beef
• 1 large onion
• 1 medium tomato
• 3 green chillies
• 3 tbsp. ghee
• 2 tbsp. raw cashews
• 1 tbsp. ginger garlic paste
• 1 bay leaf
• 2 tbsp. raisins
• 125ml yoghurt
• 2 tbsp. tomato paste
• ½ tsp. chilli powder
• 1 tsp. cumin powder
• ½ tsp. coriander powder
• ¼ tsp. turmeric powder
• 2/3 tsp. salt
• 2 tsp. chopped coriander leaves

Instructions:

1. Add Zeeba Premium Basmati Rice, water, cinnamon stick, cardamon pods, bay leaf, salt to a pot and boil the rice on high heat for 8 minutes uncovered. Then put the lid on and cook on low heat for 5 minutes or until the rice is just cooked.
2. Once cooked, remove the rice to a plate and discard the cinnamon stick and bay leaf.
3. Cut the beef into 1-inch cubes.
4. Slice the onion and tomatoes thinly and cut the green chili in half lengthwise.
5. Heat ghee in a pot and add the onions and sauté on high heat for 3 minutes or until the onions start to caramelize. Then add the cashews and sauté for another 2 minutes or until the cashews are golden.
6. Add the ginger garlic paste, green chili, bay leaf, raisins and give a good mix and add beef and cook for 5 minutes while stirring on medium high heat.
7. Add the yogurt, tomato paste, chili powder, cumin powder, coriander powder and turmeric powder, salt and cook while stirring for 3 minutes on medium high heat.
8. Lower the heat and add the cooked rice on top of the curry.
9. Arrange the tomato slices on top of the rice and sprinkle the chopped coriander leaves. Put the lid on and cook for 10 minutes on very low heat.