Beef biryani is the real and ultimate flavor of biryani that only excite the loyal biryani foodies of Pakistan and India.
Tender and juicy beef curry layered and steamed with boiled basmati rice makes a perfect falvor and appetizing aroma to serve at dinner or lunch. Let's delve to make it step by step.
Super excited to share this authentic beef biryani recipe that you can easily make at home to serve at lunch or dinner. It's the most popular Pakistani biryani prepared with the layering of beef korma and basmati rice. Family favorite and one of the best-selling street food that people love to eat! Watch the video recipe in Urdu / hindi to make at home.
Authentic Beef Biryani
Beef biryani is the traditional style South Asian rice recipe prepared with the fusion of basmati rice and beef korma. Most popular in Pakistan, India, Bangladesh and Middle Eastern region.
A good biryani can easily be recognized by it's texture of non adherent fluffy rice and thick korma curry steamed beautifully with rice. A big plate of beef biryani with raita could be great lunch or dinner for foodies.
As a food blogger, I love to try different biryani places. In dubai, people from Pakistan and India always look for best biryani in Dubai and Sharjah. Homemade beef biryani is so far the best as per my research. There are so many places to find good chicken biryani but the beef version is still rare.
As the Ramadan and Eid is approaching so sharing this traditional style authentic beef biryani for my foodies club. Pakistani beef biryani always dintinguished with rich masala and strong salivating flavor. Indian beef biryani comes out in different styles. South Indian beef biryani has different taste compared with North Indian beef biryani. Recently I got an opportunity to taste Malabar thalassery beef biryani which was awesome in taste and aroma.
"Beef biryani" can be prepared in a different style but we all love the flavor of "daig" biryani so I tried to give you the recipe of daig (caldron) style or baworchi (chef) style biryani that you can easily prepare at home in your kitchen. It's a simple, easy and authentic recipe that will add value to your dining and your family members will surely love it.
Best Beef Cut for Biryani
Selecting the right meat to cook beef biryani can make your job easy as it will help to get tender easily and bring the best taste of biryani. Some buthers in store mark the meat with 'biryani cut' or 'korma cut' so you can choose if you have that option to make your life easy.
If not, then take the meat from shoulder, forelimbs or might be chest is good choice. I personally love to make with beef tenderloin, as it's tender and lean and add a good taste in biryani.
Adding beef bones in biryani korma or curry can enhance the flavor of korma and give a best taste of beef biryani. Here you will get the detailed tips to make best biryani.
Ingredients For Beef Korma
Beef: Used tender cut of meat with bones to make biryani korma.
Whole Garam Masala: Used black peppercorns, cinnamon stick, green cardamom, bay leaves and cumin seeds.
Onion: Preferred to use Indian purple onion. Don't use the white onion to make korma curry.
Ginger Garlic Paste: Freshly made ginger garlic paste has it's own flavor and it makes a big difference in biryani flavor.
Seasoning: Used salt, black salt, red chili powder, turmeric powder, coriander powder and black pepper powder.
Yogurt: Used store bought yogurt which is thick and fresh. Avoid sour yogurt or if it is watery in texture.
Tomatos: Use fresh pulpy tomatoes without skin. Best to make paste otherwise use tomato cubes.
Garam Masala Powder: Used homemade garam masala powder as it taste better with homemade spices. If you are using store bought garam masala then check the flavor before using.
Brown Onion (Birista): Used hand crushed crispy fried onion for biryani.
Ingredients For Biryani Rice
Basmati Rice: Used premium quality long grain basmati rice for biryani.
Biryani Essence: Will add a specific fragrance in biryani.
Yellow food color: - Used a couple of pinches of edible yellow food color.
Milk+Saffron (optional): Added saffron strands in milk. It's option and skip if you are using yellow food color.
Herbs: Freshly chopped green coriander and green chilies used while layering the biryani.
How to Cook Beef Biryani
Here is the step by step process to make beef biryani at home. Let's start making it!
1) Prepare Korma With Beef
Marination: In a bowl add beef, yogurt, and garam masala powder and mix well to marinate the beef. This step will penetrate flavor in beef.
In a solid bottom pan and add 2 tablespoon oil and Heat it up! Pop up the whole garam masala (green cardamom, cloves, black pepper, bay leaves, cinnamon, cumin seeds).
As the garam masala become aromatic and start frying. Add Ginger garlic paste and cook it for 2 minutes on medium heat.
Now add spices, salt, red chili powder, coriander powder, turmeric. Cook it for about 3 minutes to finish spices rawness.
Add marinated beef and cook it for 5 minutes on high heat to get with meat smell.
Now add tomatoes and cook it for 7-8 minutes until the oil comes over the surface of the pan.
Sprinkle 1 teaspoon black pepper powder on beef gravy.
Also, sprinkle hand crushed 'brown onion' to make the gravy thicker and forma a texture of korma curry. This will add 'Daigh' flavor to 'Biryani'.
Now add 300 ml water and cover for 45 minutes to tenderize the beef.
As the meat tenderized, check it out and make the gravy thicker. As you can see in recipe video.
2) Rice Preparation
To boil biryani rice, add half filled water in a big pan. (Manage water quantity according to your rice).
Add whole garam masala in it like cumin seeds, bay leaves, cinnamon, cloves, black pepper.
Add salt (according to requirement).
Boil the water for about 15 minutes on high heat.
Now add basmati rice in water and stir the pan with soft hand to avoid rice cluttering. (For good result; soak the rice before 10 minutes to boil in tap water).
Cook the rice 90% and rest will be done on 'dum'.
As the rice 90% done, drain out the excess water by keeping on stainer.
Now we are ready for biryani layering process.
To layer the biryani, first, add 'rice layer on pan'. Check the salt. You can adjust salt here and if you add then remember to mix it properly.
Now make 'Korma layer'. Pour the korma gravy masala on all the sides of rice first layer.
Repeat and add another layer of rice over the korma gravy. Adjust salt again.
Now in a bowl, add milk with food color and mix well. You can add saffron in this step but it's optional.
Pour the milk on every side of rice and pour few drops of biryani essence.
Add green masala and squeeze fresh lemon juice on top.
4) Steaming (Dum)
Properly cover the biryani and initially keep on medium flame for about 3 to 4 minutes then turn the heat to low and steam (dum) for 20 minutes.
After 20 minutes, remove from heat and give it 10 minutes to settle the steam.
After that our beef biryani recipes will be completed and yummy scrumptious biryani will be ready to serve. You can mix the biryani with a plate if it's in big quantity to avoid rice breaking.
Tips To Mix The Cooked Biryani: Never mix biryani from the middle of the pan. If it's in small pan/pot then mix it from sides using flat spoon. If it's in big quantity like daig (cauldron) then use small steel plate to mix from side. Only fold the rice from one side in one direction. Don't mix like a curry otherwise the biryani texture will ruin.
Beef Biryani Video
Here is the beef biryani recipe video in urdu / hindi to follow the quick steps.
Preparation time: 1.5 hours | Difficulty: Beginners |
Recipe Language: Urdu/Hindi | Serving: 5-6 persons
- Take the tender cut meat for biryani.
- Use bones to add flavor in beef korma curry.
- Don't overspice and underspice the beef curry.
- Use the right size of meat to make biryani. 2 inches beef cut is great.
- Use the right untensil (pan, pot, cauldron) to make biryani. Don't use steel or aluminum.
- Always thicken the curry to make biryani layering.
- Prefer to use homemade biryani masala powder to make biryani.
- Alaways cook the meat on high heat to get rid with specific meat smell.
- Use long grain basmati rice to cook biryani.
- Avoid to wash the rice with tight hands as it may break the rice texture.
- Don't over steam the rice as it will get mushy in texture.
- Always run the spoon from pan sides to take out rice. Drive the spoon from middle may break the rice grain.
Find the best biryani tips and secrets in this post.
Dakous is the famous tomato sauce that Arabic people use to serve with biryani. Try it and you will love the combination.
Q & A
May I use Biryani Masala?
Yes, you can use store-bought or homemade biryani masala powder to make this biryani.
How to Choose Best Biryani Rice?
You can use basmati or jasmine rice to make biryani. Basmati is the long grain aromatic rice that creates a perfect taste in biryani.
Why Biryani Rice Get Sticky or Mushy?
It happens when rice is cooked more than 100%. I personally prepare to cook 80% rice during the boil and the rest of the 20% on steam. Avoid steam for a long time. After steaming, let it get settled for 10 to 15 minutes to take out. Make sure the curry is not watery when layering and the boiled rice are fully drained.
How to Make Spicy Biryani?
You can make it spicier by adding green chilies and increase the amount of red chili powder.
How to Make Tasty Biryani?
Make sure to make biryani korma fully cooked that separates oil in the pan. Meat needs to be tender and soft. Rice should be soaked before 30 minutes of boiling. Use freshly crushed brown onion in curry and topped while layering. This will surely give you the taste of daig wali biryan. Must try this and let me know if you have the same flavor.
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Beef Biryani Recipe
- 1.5 Kg Beef
- 1.5 Kg Rice
- 1 Cup Yogurt – 1 Cup
- 2 teaspoon Garam masala powder – 2 Tsp
- 2 tablespoon Oil – 2 Tbsp
- Whole Garam Masala:
- Black pepper – 15-20
- Cloves - 7
- Cinnamon – 6 inches
- Green Cardamom – 7-8
- Bay leaves – 4-5
- Cumin Seeds
- Salt to Taste
- 1 tablespoon Ginger garlic paste
- 2 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Black pepper powder
- 3 Tomatoes Chopped (big)
- ½ teaspoon Black salt
- ½ Cup Brown onion Crushed
- 8 Drops Biryani Essence
- 2 Pinches Yellow food color
- ½ Cup Milk
- 8 Petals Saffron optional
- ½ Cup Green Coriander Chopped
- Green Chilies As required
- How to Make Biryani Korma
- In a bowl add beef, yogurt, and garam masala powder and mix well to marinate the beef.
- This step will penetrate flavor in beef.
- Now take a pan and add 2 tablespoon oil. Heat it up!
- Add whole garam masala (green cardamom, cloves, black pepper, bay leaves, cinnamon, cumin seeds).
- As the garam masala become aromatic and start frying. Add Ginger garlic paste and cook it for 2 minutes so the extra water evaporates.
- Now add spices, salt, red chili powder, coriander powder, turmeric. Cook it for about 3 minutes to finish spices rawness.
- Add marinated beef and cook it for 5 minutes to make the beef tender.
- Now add tomatoes and cook it for 7-8 minutes until the oil comes over the surface of the pan.
- Sprinkle 1 teaspoon black pepper powder on beef gravy.
- Also, sprinkle crushed ‘brown onion’ to make the gravy thicker and ‘korma style’. This will add ‘Daigh’ flavor to ‘Biryani’.
- Now add 300 ml water and cover for 45 minutes to tenderize the beef.
- As the meat tenderized, check it out and make the gravy thicker. As you can see in recipe video.
- How to Boil Biryani Rice
- To boil biryani rice, add 6 liters of waters in a big pan. (manage water quantity according to your rice).
- Add whole garam masala in it like cumin seeds, bay leaves, cinnamon, cloves, black pepper.
- Add salt (according to requirement).
- Boil the water for about 15 minutes on high heat.
- Now add basmati rice in water and stir the pan with soft hand to avoid rice cluttering. (For good result; soak the rice before 10 minutes to boil in tap water).
- Cook the rice 90% and rest will be done on ‘dum’.
- As the rice 90% done, drain out the excess water by keeping on stainer.
- Now we are ready for biryani layering process.
- Biryani Layering Method
- To layer the biryani, first, add ‘rice layer on pan’. Check the salt. You can adjust salt here and if you add then remember to mix it properly.
- Now make ‘Korma layer’. Pour the korma gravy masala on all the sides of rice first layer.
- Add another layer of rice over the korma gravy. Adjust salt again.
- Now in a bowl, add milk with food color and mix well. You can add saffron in this step but it’s optional.
- Pour the milk on every side of rice.
- Add green masala and squeeze fresh lemon juice on top.
- Pour few drops of biryani essence and keep it on dum for about 20 minutes.
- Make Biryani with Basmati rice
- Don't overcook the rice during boil (80% boil the rice)
- Never steam for a long time.
- Beef curry needs to be nonwatery and fully cooked. Oil needs to be separated in curry.
- Before making layers, make sure the beef is completed soft and tender.
- Use brown onion and lemon in layering as it will make the biryani more delicious and tempting.