You have to be a serial killer to not love biryani.
No.further.discussion.
What’s not to love really, it is a delicious meal layered with spiced meat gravy and rice .
There are several different versions of biryani. I just substituted beef keema(ground meat ) instead of my usual Chicken and it turned out to be so good! It probably gave my chicken biryani a run for it’s money.
What better time to share it with y’all with Eid approaching so fast!
If you happen to make it then do tag me!
Ingredients:
1 cup Olive Oil
4 medium sized onions (thinly sliced)
2 pounds of Ground Beef
4 medium sized tomatoes
3/4 cup whole milk yogurt
1 packet #Shan Bombay Biryani Masala
2 tablespoons ginger garlic paste
Salt
4 cups basmati Rice (rinsed and soaked for 1/2 an hour)
1 bunch of coriander (finely chopped)
Red & yellow food coloring
Directions For Gravy:
In a big pot, pour oil and then fry the onions until golden brown. Now add ginger garlic paste, cook for two more minutes.
Add tomatoes, Shaan Masala Packet and 1 teaspoon salt.Cook this gravy until oil separates from it.This will take a few minutes.
Turn the flame to high and add Ground Beef. Fry the meat for a few minutes until it changes color and water evaporates. At this point add yogurt. Lower the heat, cover and let the mixture cook for a few minutes.
Directions for Rice:
-In a stock pot, bring about 2 quarts of water to boil, add 4 teaspoons salt . Once you see bubbles add rice.Cook Rice for exactly 8 minutes( put a timer on) . Mushy rice isn’t great in biryani.
-On the 8th minute mark , strain the rice in a large colander.
For Assembly:
-In a large flat bottomed lidded pan (big enough for both gravy and rice), pour some of the oil from the gravy . Now layer 1/3 of rice using a small bowl or a very large flat spoon( that way the integrity of the rice stays).
-Now make a layer of 1/3 of the gravy sparingly, don’t press it into the rice. Sprinkle with 1/3 of the coriander. And pour food coloring on the white rice that you see .Only a few drops go a long way.
-Repeat process until everything is finished.
-Put a flat pan underneath the pan of rice, turn the heat on high for a few minutes. Cover the pan. Lower the heat to the lowest setting and let the rice steam for 15 to 20 minutes. I usually put something heavy on top ( like my stone mortar)to trap the steam.
-To serve , use a bowl to scoop out so you can still see the different layers of meat, rice and herbs.
Enjoy!
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