Beef Biryani

Ingredients

Instructions

1. 1

   Marinate 1.5 lb of beef chunks (chuck, cubed into 1.5-inch pieces) overnight: 1 cup yogurt, 2 tablespoons ginger-garlic paste, 2 teaspoons red chili powder, 2 teaspoons coriander powder, 1 teaspoon turmeric, 1 teaspoon garam masala, 1.5 teaspoons salt, 2 tablespoons lemon juice.

2. 2

   Cook the beef masala: heat 3 tablespoons of oil in a heavy pot. Add 2 sliced onions and cook 12 minutes until deeply golden. Reserve half. To the rest, add the marinated beef. Cook 5 minutes to sear the meat.

3. 3

   Add 2 chopped tomatoes, 4 whole green chilies, 1 cup water. Cover and simmer 1.5-2 hours until the beef is fork-tender and the masala has thickened. (Pressure cook for 40 minutes if pressed for time.)

4. 4

   Meanwhile, soak 2 cups of basmati rice for 30 minutes. Bring 8 cups of salted water to a boil with whole spices (4 cardamoms, 1 bay leaf, 2 cloves, small cinnamon stick). Add the rice and cook 70% — about 5-6 minutes. Drain immediately.

5. 5

   Soak a pinch of saffron in 3 tablespoons warm milk. In the pot with the beef masala, layer: half the rice, half the reserved fried onions, half the chopped mint and cilantro, half the saffron milk. Add the second layer the same way. Drizzle 2 tablespoons of ghee on top.

6. 6

   Cover the pot tightly (foil under lid for a seal). Cook on the absolute lowest heat for 25-30 minutes — this is the dum phase. Don't lift the lid. Rest 10 minutes off heat. Fluff gently from the edges with a fork. Serve with raita.