Step-by-Step Instructions

1. 1.Brown Onions

   Heat 1 cup of oil in a pan. Add 3 medium chopped onions and fry until they turn golden brown. Once browned, turn off the flame and strain the onions, separating them from the oil. Reserve both the browned onions and the oil.

2. 2.Cook Beef Masala

   Add the reserved oil (from browning onions) to a pan. Add 700 grams of beef mix boti (meat, fat, and bone) and 1 tablespoon of ginger garlic paste. Sauté on high flame for 1-2 minutes until the beef changes color. Then, add the whole spices: 1 tbsp cumin seeds, 1 tbsp black cumin seeds, 2 black cardamoms, 1 tbsp cloves, 1 star anise, 2 cinnamon sticks, 1 tbsp black pepper, 3 green cardamoms, and 2 bay leaves. Sauté for 5-10 seconds. Next, add the mixed powdered spices: 3 tbsp biryani masala, 1 tbsp Kashmiri red chili powder, 2 tbsp coriander powder, 1 tbsp red chili powder, 1 tsp turmeric powder, 1 tbsp salt, 0.5 tsp nutmeg powder, and 0.5 tsp mace powder. Mix well. Add 3 medium chopped tomatoes. Cover and cook for 5-8 minutes on medium flame until the tomatoes soften. Add a handful of fried brown onions and mix. Pour in 1.5 glasses of water (use 1 glass if using a pressure cooker). Cover and cook until the beef is tender, ensuring some liquid remains in the masala.

3. 3.Prepare Yogurt Mixes for Layering

   While the beef is cooking, prepare the yogurt mixes. Take 1 cup of whisked yogurt. Add 1 tbsp garam masala powder, 0.5 tsp nutmeg powder, and 0.5 tsp mace powder. Mix well. Separate half of this spiced yogurt (approx. 0.5 cup) into a large bowl. To this large bowl, add 1 cup fried onion, 1 handful of mint leaves, 1 handful of coriander leaves, 5 small green chilies, and 2 medium sliced tomatoes. Mix thoroughly. This is your 'Tomato Green Masala Layer' mix. To the remaining 0.5 cup of spiced yogurt, add 0.5 tsp orange food color and 1 tsp kewra. Mix well. This is your 'Colored Yogurt Layer' mix.

4. 4.Boil Sela Rice

   Bring a large pot of water to a boil. Add the whole spices for boiling: 3 green cardamoms, 5-6 cloves, 1 cinnamon stick, 2 star anise, 2 bay leaves, and 3 long green chilies. Add 2 tbsp vinegar, 2 tbsp oil, 1 tbsp lemon juice, and 1 tbsp salt (taste and adjust, it should be slightly strong). Add the 0.5 kg sela rice (soaked for 2 hours) to the boiling water. Cook the rice on medium to high flame until it is approximately 80% done. Drain the rice in a colander, discarding all the water.

5. 5.Layer the Biryani for Dum

   Once the beef is tender and some liquid remains in the masala, transfer the beef masala to a larger pot if your current pan is too small. Spread the beef pieces and masala to the sides of the pot, leaving the center relatively clear. Drizzle the 'Colored Yogurt Layer' mix around the sides of the pot, avoiding the center. Add the 'Tomato Green Masala Layer' mix to the sides of the pot. Squeeze half a lemon over these layers. Sprinkle 0.5 cup of dried plums (aloo bukhara) over the layers. Add a layer of the 80% cooked rice on top and level it evenly. Drizzle the remaining 'Colored Yogurt Layer' mix on top of the rice. Drizzle 2-3 tbsp of ghee over the rice. Pour 0.5 cup of water and 1 tsp of kewra water over the rice.

6. 6.Dum (Steaming) and Serve

   Cover the pot tightly. Place the pot on a tawa (griddle) for even heat distribution. Cook on high flame for 2 minutes until steam starts to build up. Then, reduce the flame to low and simmer for 15-18 minutes to allow the biryani to cook through and flavors to meld. Once done, gently mix the biryani from the bottom up to combine the layers. Serve hot with raita and salad. Enjoy your delicious Karachi Degi Biryani!