Monday, September 23, 2013

Beef Biriyani (Eid Special No- 4)

beef biriyani


For Beer:

Beef -1 kg
Onion Paste- 4 tbsp
Almond paste- 1 tbsp
Curd-1/2 cup
Coriander powder-1 tsp
Pepper Powder-1 tsp
Garam masala-1 tsp
Ginger-Garlic paste- 1 tbsp
Salt to taste
Oil or Ghee-3 tbsp
Water- 2 cups

For Rice:

Basmati rice-2 cups
Cardamoms-4 cloves
Cinnamon sticks-2
Salt to taste
Ghee-2 tbsp
Water -4 cups

For Garnish:

Onion-4 (sliced and fried till golden brown)
Raisins-a few
Cashews-6-8 (chopped)
Green chili-10 -12


1.Wash the beef thoroughly with water
2.Marinate the beef piecs with curd,and salt for about 2 hours
3.After two hours,heat oil in a pan, add onions paste and fry for 5-6 minutes on medium flame
4.Add ginger- garlic paste and cook for another 2 minutes
5.Add the almond paste, coriander powder,pepper powder,garam masala powder all mix well and cook for another 3 minutes
6.Now add the beef pieces and mix well and cook for about 15-20  minutes on medium flame
7.Add salt and water,cover the pan with a lid and cook for about 45 minutes on medium flame.Keep stirring occasionally
8.Once done, remove from flame and keep it aside
9.Wash the rice thoroughly with water
10.Heat water in a deep bottomed vessel and cloves, cinnamon, cardamoms
11.Once the water starts boiling add the rice, salt, cover and cook for about 15 minutes on low flames
12.Once done, transfer the rice to a plate and spread it with help of a spatula
13.Now take a deep bottomed pan and heat ghee in it
14.Add cashews ans raisins. Fry a few minutes
15.Spread half of the cooked rice into layers in a pan
16.Spread half of the fried onions and green chili over it
17.Then spread half of the beef over this layer
18.Then again spread the rest of the rice into another layer
19.Add rest of the fried onions and green chili
20.Then the beef layer over it
21.Cover the pan and cook for about 5 minutes on very low heat flames
22.Once done, turn off the heat, mix the whole thing lightly and serve hot

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