I have a special love for Beef biriyani.Actually I love the rice of beef biriyani compared to Chicken biriyani.The spices infused in the masala and the rice sticking to that masala was always been my favorite.It has been very long since I had beef biriyani.My hubby doesn't buy Beef from supermarkets here, but few days back when we got some beef,I didn't think twice and got quickly into making the biriyani.
Beef 750 gms cleaned
Onion 5 +1 sliced
Tomato 3 chopped
Ginger 11/2 '' piece
Garlic 8-10 cloves
Green chilies 12-15 nos.
Fennel seeds powder 1/2 tsp
Cumin seeds powder 1/4 tsp
Red chilly powder 1/4 tsp
Coriander powder 1 tbsp
Turmeric powder 1/2 tsp
Garam masala 1/4 tsp +1/4 tsp
Pepper powder 1/4 tsp
Oil 1/4 cup
Cashew nuts 12-15
Raisins a few (optional)
Mint leaves 1/4 cup chopped
Coriander leaves 1/2 cup chopped
Basmati Rice 600 gms
Water 41/4 cups
Cinnamon 1 small piece
Ghee 2 tsp
Lemon Juice 3-4 tsp
-First to prepare the garnish items heat a wok and add oil and fry the Cashew nuts,when it turns slightly brown add in the raisins and when the raisins puff remove both from the oil.Now add in 1 onion sliced and fry till golden brown.
-Wash the rice till clear and soak it with 1'' water above the rice level.
-Now heat a pressure cooker and add 3 tbsp of oil (taken from the previous oil) and add the remaining onion and saute.
-Crush the ginger,garlic and the green chillies and add to the Onion and mix.
-Now add in the tomatoes then add all the powders one by one (chilly,turmeric,coriander,fennel seeds and cumin seeds powder,pepper and 1/4 of the garam masala ) mix all these well.
-Add in the cleaned meat pieces and 1/4 cup of water.Mix well.
-Close the lid of the pressure cooker and keep on high flame for just1 whistle and then lower the flame and keep for 30 minutes.
-Meanwhile prepare the rice by boiling water in a heavy bottom pan.Add ghee,1 tsp oil (from the previous oil), cinnamon,cardamom and the clove.Add salt and when the water boils add the rice and 1tsp of lime juice.Give a stir and lower the flame and cook.When the water is absorbed flip the rice once and then cook till done(15 minutes).
-After 30 minutes,switch off the flame of the pressure cooker and when the pressure subsides open the lid,add 2 tsp of lime juice and half the chopped mint and coriander leaves.Keep on flame for 2-3 minutes till the gravy thickens.
-Now for the dum process,take a heavy bottom pan (you can use the same pan you cooked rice,by transferring the cooked rice to another bowl).Add 1/4 part of the rice as a first layer,then add half of the meat gravy,on top add a little fried onion,cashew nuts and raisins also a little from the chopped leaves.Now from the remaining rice take half and layer this as the second layer and on top add the remaining meat gravy.Now to finish the layer add the remaining rice and top it with the remaining fried items,the chopped leaves,sprinkle the remaining lime juice and add 1/4 of the garam masala.
-Keep the pan on low flame by covering it with a tight lid and place something heavy on top.Keep on dum for 15-20 minutes.Then off the flame and let sit for another 5 minutes.Now open the lid mix gently from one side and serve.