Beef Biryani – Pakistani Style
Recipe Summary
- This recipe guides you through making a flavorful Pakistani-style Beef Biryani, featuring tender beef cooked in aromatic spices, layered with fragrant basmati rice, and garnished with fried onions and fresh herbs. It's a hearty and delicious dish perfect for special occasions.
All Ingredients - Main Ingredients
- Oil 3/4 cup
- Onion (sliced) 2 large
- Beef Mix Boti 1/2 kg
- Ginger Garlic Paste 2 & 1/2 TBS
- Tomatoes (chopped) 2 large
- Water 1 & 1/2 cups
- Red Chili Powder 1 TBS or to taste
- Turmeric Powder 1/2 tsp
- Coriander Powder 1 TBS
- Mace Powder 1/4 tsp
- Nutmeg Powder 1/4 tsp
- Kashmiri Red Chili Powder 1 TBS
- Salt 1 & 1/2 TBS or to taste
- Black Peppercorns 1/2 tsp
- Star Anise 1
- Black Cardamom 1
- Green Cardamom 4-5
- Cloves 4-5
- Cinnamon Stick 2
- Bay Leaf 1
- Sour Yogurt 1/2 cup
- Lemon Juice 3 TBS
- Fresh Coriander (chopped) 1/2 bunch
- Basmati Rice (soaked 30 minutes and boiled with salt & whole spices) 1/2 kg
- Lemon Slices as needed
- Tomatoes (sliced) 1 medium
- Fresh Coriander (chopped, for layering) 1-2 TBS
- Kewra Water 2 & 1/2 TBS
- Yellow Food Color 1/4 tsp
Tools You'll Need
- Pot
- Mixing bowl
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Fry Onions
Heat 3/4 cup of oil in a large pot. Add 2 large sliced onions and fry them until they turn golden brown.
Step 2: Reserve Fried Onions
Once the onions are golden brown, remove half of them from the pot and set aside for later use as a garnish.
Step 3: Brown the Beef
Add 1/2 kg of beef mix boti to the remaining oil and onions in the pot. Mix well and cook until the meat changes color.
Step 4: Add Ginger Garlic Paste
Stir in 2 & 1/2 tablespoons of ginger garlic paste. Mix well and cook for .
Step 5: Cook Beef with Tomatoes
Cover the pot and cook on a low flame for . After , remove the lid and add 2 large chopped tomatoes. Mix thoroughly.
Step 6: Tenderize the Beef
Pour in 1 & 1/2 cups of water and bring the mixture to a boil. Once boiling, cover the pot and cook on a low flame until the beef is tender, which will take approximately .
Step 7: Add Spices
After the beef is tender, remove the lid. Add 1 tablespoon of red chili powder (or to taste), 1/2 teaspoon of turmeric powder, 1 tablespoon of coriander powder, 1/4 teaspoon of mace powder, 1/4 teaspoon of nutmeg powder, 1 tablespoon of Kashmiri red chili powder, 1 & 1/2 tablespoons of salt (or to taste), 1/2 teaspoon of black peppercorns, 1 star anise, 1 black cardamom, 4-5 green cardamoms, 4-5 cloves, 2 cinnamon sticks, and 1 bay leaf. Mix all the spices well with the beef and cook for .
Step 8: Add Yogurt and Lemon Juice
Add 1/2 cup of sour yogurt and mix well. Then, add 3 tablespoons of lemon juice and 1/2 bunch of chopped fresh coriander. Mix everything thoroughly.
Step 9: Cook Until Oil Separates
Continue cooking the beef mixture until the oil separates from the gravy, indicating it's fully cooked. Remove the pot from the stove.
Step 10: Layer the Biryani (First Layer)
In a separate large pot, spread a layer of 1/2 kg of pre-soaked and boiled basmati rice (which was boiled with salt and whole spices). Carefully spoon the cooked beef curry over the rice layer.
Step 11: Add Garnish and Second Rice Layer
Arrange lemon slices and 1 medium sliced tomato on top of the beef layer. Sprinkle 1-2 tablespoons of chopped fresh coriander. Then, add the remaining boiled basmati rice to form the top layer.
Step 12: Add Food Color and Dum
In a small bowl, mix 2 & 1/2 tablespoons of Kewra water with 1/4 teaspoon of yellow food color. Drizzle this mixture over the top rice layer in a circular pattern. Cover the pot tightly and cook (dum) on a very low flame for .
Step 13: Serve Biryani
After the dum cooking, gently mix the biryani to combine the layers and colors. Serve hot, garnished with the reserved fried onions.
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