Step 1: Prepare the Basmati Rice

Add 5 cups of Basmati rice to a bowl. Wash the rice thoroughly 3-4 times until the water runs clear. Add fresh water to the washed rice and let it soak for 30 minutes.

Step 2: Boil Water for Rice

In a large pot, bring water to a rolling boil. Add 2 bay leaves, 1 small cinnamon stick, 1/2 tsp black peppercorns, 2-3 green cardamoms, and 3-4 cloves. Squeeze in juice from half a lemon, add 1 tsp salt, and 1 tsp oil. Stir well.

Step 3: Cook the Rice

Add the soaked Basmati rice to the boiling water. Stir gently. Cover the pot with a lid to bring it to a boil faster. Once it starts boiling vigorously, remove the lid and continue to cook uncovered. Cook until the rice is 75% done (the grains should be elongated but still have a slight bite).

Step 4: Drain the Rice

Once the rice is 75% cooked, drain it immediately using a colander to stop further cooking. Set aside.

Step 5: Prepare Fried Onions (Birista)

Thinly slice 6 medium onions. In a pressure cooker, heat 4 tbsp cooking oil and 4 tbsp ghee on high flame. Add the sliced onions and fry them, stirring continuously. Continue frying until the onions turn deep golden brown and crispy. Remove half of the fried onions and set aside for garnish.

Step 6: Prepare Beef Masala Base

To the remaining oil and onions in the pressure cooker, add 1 piece cinnamon, 1 tsp black peppercorns, 1/2 tsp cumin seeds, 2 green cardamoms, and 3 cloves. Fry for a short time until fragrant. Add 2 large pureed tomatoes and cook until the mixture thickens and oil separates, forming a gravy.

Step 7: Add Ginger-Garlic and Green Chilies

Add 2 tbsp ginger-garlic paste and 6 whole green chilies. Fry until the raw smell of ginger-garlic disappears, about 2 minutes.

Step 8: Add Powdered Spices

Reduce the flame to very low. Add 3 tbsp red chili powder, 2 tbsp coriander powder, 1 tsp garam masala powder, and 1/2 tsp turmeric powder. Mix well and fry for 2 minutes until the raw smell of the spices disappears.

Step 9: Cook the Beef

Add 2 kg beef pieces and salt to taste. Mix thoroughly to coat the beef with the masala. Add 1 cup yogurt and mix again. Pour in 1 cup of water. Mix well. Close the pressure cooker lid.

Step 10: Pressure Cook the Beef

Cook on high flame for 1 whistle, then reduce the flame to low and cook for another 3-4 whistles until the beef is tender. Turn off the gas and let the pressure release naturally.

Step 11: Fry Beef Tikka Pieces

Once the pressure is released, open the lid. Remove any excess oil floating on top and reserve it for later. Transfer some of the cooked beef pieces to a separate pan. Fry these beef pieces until they are well-browned and slightly crispy, resembling tikka. This step is crucial for the tikka flavor. Remove any small bones from the fried beef pieces.

Step 12: Prepare Gravy for Layering

To the remaining beef in the pressure cooker, add juice from half a lemon and a handful of fresh coriander leaves. Mix well. Remove about half of this beef gravy mixture and set aside for layering.

Step 13: Layer the Biryani

In a large pot, spread a layer of the cooked Basmati rice. Top with a layer of the beef gravy. Place some of the fried beef tikka pieces over the gravy. Add another layer of Basmati rice. Pour the reserved oil (from step 11) over the rice. Sprinkle the reserved fried onions (birista), fresh mint leaves, and fresh coriander leaves.

Step 14: Add Smoky Flavor (Dum)

Create a small well in the center of the biryani layers. Place a small steel bowl (or foil cup) in the well. Place hot charcoal pieces into the bowl. Pour 1 tsp of oil or ghee over the hot charcoal to create smoke. Immediately cover the pot with a tight-fitting lid to trap the smoke. Let it dum cook on very low flame for 20 minutes.

Step 15: Serve the Biryani

After 20 minutes, turn off the flame. Let the biryani rest for another 10 minutes. Open the lid and carefully remove the charcoal bowl. Gently mix the biryani from bottom to top to combine the flavors and colors. Serve hot with raita and any preferred side dishes.

• Wash the Basmati rice thoroughly (3-4 times) to remove excess starch.

• Soaking the rice for 30 minutes helps in achieving long, separate grains.

• Do not cover the rice while boiling after it comes to a rolling boil to prevent it from overflowing.

• Fry the onions until deep golden brown and crispy for the best birista flavor and texture.

• For the beef tikka, ensure the beef is fried well until the water evaporates and oil separates, as this enhances the flavor.

• Use large pieces of beef for the tikka biryani as they hold up better during cooking and frying.

• The silicone spoon helps in mixing the beef without damaging the pieces in the pressure cooker.

• For the smoky flavor, ensure the charcoal is red hot before adding oil/ghee.

• This recipe can be adapted for Mutton Tikka Biryani by using mutton instead of beef.

• Adjust the amount of green chilies and red chili powder to suit your spice preference.

• For a richer flavor, you can add a splash of rose water or kewra water during the dum process.