Name: Beef Biriyani
Prep time: 30 min
Cook time: 90 min
Ingredients: 1 kg beef (chicken, goat or mutton); 4 cups kalijeera, chinigura pulao rice (basmati rice); 3 pieces bay leaves; 4 pieces cinnemon; 5-6 pieces cardamom; 2 pieces black cardamom; 7-10 pieces green chillies; 2 tbsp raisins; 2 cup sliced onion; 2 whole potatoes, cut in 8; 2 tbsp ginger garlic paste; 1 tsp gorom moshla; 2 tbsp milk powder; 1 cup ghee/mustard oil; 2 tbsp ketchup; 4 tbsp yogurt (greek or natural); 4 whole greenchilli (less if you don't want too spicy); 6 soaked almonds; 2 tbsp raisins; 1/2 tsp white pepper; 1/2 tsp black pepper; 1 tsp pistachios; 1/2 nutmeg; 2 pieces mace; 1/2 tsp poppy seeds (optinal )

Beef Biriyani

A one-pot biriyani for your special day spread. This popular Bangladeshi-style biriyani is a real crowd pleasure with its unique flavor and aroma.

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Prep Time 30

Cook Time 1 30

Servings: 6 serves

Course: Main Course

Cuisine: bangladeshi

Ingredients Equipment Method Notes

Ingredients

1 kg beef chicken, goat or mutton
4 cups kalijeera, chinigura pulao rice basmati rice
3 pieces bay leaves
4 pieces cinnemon
5-6 pieces cardamom
2 pieces black cardamom
7-10 pieces green chillies
2 tbsp raisins
2 cup sliced onion
2 whole potatoes, cut in 8
2 tbsp ginger garlic paste
1 tsp gorom moshla
2 tbsp milk powder
1 cup ghee/mustard oil
2 tbsp ketchup

biriyani spice blend

4 tbsp yogurt greek or natural
4 whole greenchilli less if you don't want too spicy
6 soaked almonds
2 tbsp raisins
1/2 tsp white pepper
1/2 tsp black pepper
1 tsp pistachios
1/2 nutmeg
2 pieces mace
1/2 tsp poppy seeds optinal

Equipment

1 blender
1 large pot
1 pressure cooker optional

Method

In a pan add mustard oil/ghee, add whole spices, fry sliced onions
until golden brown.
Add ginger garlic paste, blended spice mix and mix well.
Add powdered milk, ketchup and mix well.
cook for 10 minutes in medium-low heat until oil separates from the pan.
be sure to stir often to avoid burning.
Add meat into the gravy and combine.
add hot water 4 cups, cover and cook for 30 minutes to an hour.
Add potatoes after 40 minutes, add fried onions and fresh green chillies..cook again for 30 minutes in low heat. or at least meat is tender.
take out 80% of the meat with some gravy and leave the potatoes to cook with biriyani rice.
Add washed rice, some raisins, prunes, and 4 cups of hot water.
you can also add half and half water and milk.
cook until water evaporates then add back in the meat with gravy, some fried onions, and some chilies.
cover and put it on dum for 20 minutes.
combine everything but not too much. We don't wanna break the rice.
drizzle some ghee.
Serve hot with salads or raita.
enjoy.

Notes

TIPS:

You can use a pressure cooker to speed up the process, in that case, use less water and cook the meat in medium-high heat for 4 whistles.
You can use any rice of your choice but for this biriyani, I recommend small-grain fragrant rice. such as Kali Jeera, chinigura, gobindobhog etc.
if you’re using mustard oil then just stick to that. The same goes for ghee.
But if you wanna use neutral vegetable oil then just drizzle some ghee at the end for the aroma.
depending on the size or cut of the meat it may take longer or shorter time.
I recommend using short ribs, and shoulders.
Go less heavy on the green chilies if you don’t want it too spicy.
don’t mix everything with a heavy hand. Be gentle while fluffing up the rice.
Follow this strategy for fluffy rice- 4 cups rice, 4 cups hot water and gravy.
splash of milk, cook then steam over a tawa.