Beef Biryani is a popular dish often served in Pakistan during Eid ul Adha celebrations. Tender beef, fragrant rice, and flavorful spices come together to make a dish that is both filling and comforting. Anyone who tries beef biryani is sure to fall in love with it, whether they enjoy it with friends and family.
Today, biryani is enjoyed all over the world and has become a staple dish in many Indian and Pakistani households. It is commonly served at weddings, festivals, and other special occasions and has even gained popularity among non-South Asian communities.
Table of Content:
- What Is Beef Biryani?
- How to make this recipe
- Pakistani Beef Biryani
- How to parboil rice
- What to serve with Biryani?
- Sella Rice VS Basmati Rice
- Recipe Card
- Pro Tips
What Is Beef Biryani?
Beef Biryani is a beloved dish that has a special place in the hearts of Pakistanis and foodies around the world. It is a dish typically reserved for special occasions, such as weddings and Eid celebrations, but it is also enjoyed as a comforting meal at home. Whether you are a seasoned foodie or a newcomer to Pakistani cuisine, a plate of Pakistani Beef Biryani is sure to satisfy your taste buds and leave you feeling fully satisfied.
Pakistani Beef Biryani is a mouth-watering, aromatic dish that originated in the Sindh province of Pakistan. It is a rich, flavorful mix of spices, rice, and meat that has captured the hearts of foodies around the world.
In conclusion, Beef Biryani is a delicious and complex dish everyone’s beloved. Its distinctive flavour profile makes it a standout dish in Pakistani cuisine. Biryani is a dish that is sure to leave a lasting impression.
How to make this recipe:
The key to the perfect Beef Biryani lies in the quality of the ingredients and the method of preparation. The biryani is made with long-grain basmati rice, which is known for its fragrance and delicate flavour. The beef used in the biryani is typically slow-cooked to perfection, resulting in a tender and succulent meat that is infused with the flavours of the spices.
The end result is a dish that is bursting with flavour and aroma. The dish is typically served with a side of raita, a yoghurt-based dip that helps to balance out the spiciness of the biryani.
Four important steps for making Pakistani Beef Biryani;
- Cooking of Beef Biryani Masala
- Parboiling Rice
Ingredients you will need:
Sure, here are some details on the ingredients listed in the recipe for Pakistani Beef Biryani:
- Oil – This is used for cooking the beef and onions and frying the potatoes and onions for the top layer. Any neutral oil with a high smoke point, like vegetable or canola oil, can be used.
- Ginger Garlic Paste – This is a combination of fresh ginger and garlic that has been finely minced or pureed. It adds a depth of flavour and aroma to the dish.
- Boneless Beef cubes – This is the main protein source in the dish. Beef is cut into bite-sized cubes and cooked with spices and rice to create a delicious biryani.
- Spices – A pre-mixed spice blend ( Shan Bombay Biryani mix) and Kashmiri red chilli powder both help to add authentic flavour to the biryani.
- Chicken cube – This is a bouillon cube made from dried chicken that helps enhance the biryani’s flavour.
- Whole species – These are peppercorns, green cardamom, cinnamon sticks and cloves. They add a warm, sweet, and slightly bitter taste.
- Potatoes – are peeled, cut into halve, fried separately and then added to the biryani.
- Long-grain Basmati Rice – This fragrant, long-grain rice is commonly used in Pakistani and Indian cuisine. It has a subtle nutty flavour and fluffy texture._
- Fresh leaves and chilli – Mint leaves and coriander, also known as cilantro, are fresh, green leaves that are commonly used in Pakistani cuisine as a garnish, and thin spicy green chilis are also added.
- Fried Onion – These are thinly sliced onions fried until crispy and golden brown. They add a sweet and savoury flavour to the biryani.
- Kewra Water and biryani essence – are fragrant water and concentrated flavouring agents, respectively. It adds a floral aroma and flavour to the biryani.
Pakistani Beef Biryani Recipe:
The instructions describe how to prepare Pakistani Beef Biryani, a flavorful and aromatic dish of boneless beef, spices, and rice. The recipe is divided into several steps, each building upon the previous one.
Step 1: Cooking Beef for Biryani
In a large pot, heat oil on a medium-high flame. Add whole species, and saute until fragrant. Then, add ginger-garlic paste, boneless beef cubes to the pot and stir to saute. Pour two cups of water, followed by Shan Bombay biryani mix, Kashmiri red chilli powder, and a chicken cube. Mix the ingredients and cook covered on low-medium flame for 1 hour. If the meat is not cooked yet, add another 1 cup of water and continue to cook.
Meanwhile, the beef is 70% cooked; add the potatoes to the pot and cook until the meat and potatoes are cooked, along with some gravy. Then turn off the flame.
Step 2: Parboiling Rice
In another large pot, add water and bring it to a boil. Add soaked long-grain Basmati rice, salt, and tbsp of oil to the pot and cook for 6 minutes or until the rice is more than half-cooked. Strain the rice and set it aside.
Step 3: Layering
Add chopped coriander leaves, mint leaves, fried onions, dried plums, stem-off green chillies, and thinly sliced tomatoes in a separate bowl. Toss the mixture well.
For layering the biryani, first, add a layer of the mixed ingredients from the above bowl on top of the beef curry in the pot. Increase the flame to high and sprinkle food colour, garam masala powder, kewra water, and biryani essence.
Add the par-boiled rice as the final layer and spread it evenly over the other ingredients. Add 1/3 cup of oil on top of the rice.
Step 4: Steaming/ Dum
Cover the pot with a lid and cook on high flame for 5 minutes. Then, remove the lid and cook for five more minutes on high flame. Now lower the flame to the lowest setting and cover the pot adequately with foil or cloth for steam (dum) for 5-10 minutes.
Once the biryani is ready, it is time for plating. Start plating by taking out Masala rice from the bottom. Then, subsequently, take out white rice, beef, and potato. Be gentle and try not to break the rice.
The dish is often served with raita, a yoghurt-based sauce, and salad. It’s a perfect dish for those who love spicy and flavorful food and will leave a lasting impression on your taste buds. Serve the Pakistani Beef Biryani hot, and enjoy!
How to parboil rice perfectly:
Parboiling rice is a cooking technique that involves partially boiling the rice grains before further cooking them, such as in biryanis or fried rice. It helps reduce rice’s cooking time and improves its texture and flavour. Here are the steps to parboil rice perfectly:
1. Rinse the rice: Wash the rice grains thoroughly with cold water until the water runs clear. This will remove any excess starch and impurities.
2. Soak the rice: Soak the rice in cold water for about 30 minutes to 1 hour. This will help to loosen the starch and make the grains tender.
3. Boil water: In a large pot, bring a generous amount of water to a boil. The water should be enough to submerge the rice grains fully, almost 2 inches above the rice.
4. Add the rice: Drain the soaking water from the rice and add it to the boiling water. Add salt to the boiling water. Stir gently to ensure the grains do not stick to the bottom of the pot.
5. Boil the rice: Let the rice boil for about 5-7 minutes or until the grains are partially cooked. You should see a white dot at the centre of each grain.
6. Drain the rice: Drain it in a colander or a fine mesh sieve once it is partially cooked. Rinse the rice under cold running water to stop the cooking process.
7. Use as desired: The parboiled rice is now ready to be used in any recipe for partially cooked rice. You can use it to make biryanis, fried rice, or any other dish that requires partially cooked rice. And now you can further cook them on steam/dum.
Variations of this recipe:
You can make this biryani recipe with different types of meat depending on your preference. Here are some variations:
1. Chicken biryani: You can use bone-in chicken pieces instead of beef cubes in this recipe. The cooking time may be slightly less as the chicken cooks faster than the beef.
2. Lamb biryani: You can use bone-in or boneless lamb meat instead of beef cubes in this recipe. Lamb has a unique flavour that works well with the biryani spices.
3. Mutton biryani: You can use bone-in or boneless goat meat instead of beef cubes in this recipe. Goat meat is commonly used in Pakistani and Indian cuisine and has a rich, gamey flavour that pairs well with biryani spices.
What to serve with Biryani?
Beef biryani is a popular and flavorful rice dish that can be served in many ways. Here are some tips for serving beef biryani:
- Serve with raita or yoghurt: Biryani is often served with raita or yoghurt on the side. Raita is a yoghurt-based condiment flavoured with cucumber, mint, and other herbs. It is refreshing and helps to balance the spiciness of the biryani.
- Add a side salad or snacks: You can also serve a kachumber salad to make the meal more balanced. Or serve any snack like Cheesy Chicken Tikka Rolls or Beef Keema Puff Pastry (Patties).
Sella Rice VS Basmati Rice
Here’s a chart comparing Sella Rice and Basmati Rice:
|Firm and less fluffy
|Fluffy and delicate
|Longer cooking time, usually parboiled
|Shorter cooking time
|Suitable for shadi biryanis, pulaos, and stews
|Great for plain rice, biryanis, and pilafs
|Generally less expensive than Basmati rice
|Generally more expensive than Sella rice
– Sella rice and Basmati rice are long-grain rice varieties commonly used in South Asian cuisine.
– Both are rich in carbohydrates and low in fat.
Here are some frequently asked questions about Pakistani beef biryani:
1. What kind of rice should I use for biryani?
Long-grain basmati rice is the best choice for biryani. The rice grains are slender, fragrant, and don’t clump together when cooked.
2. Can I make biryani without the Shan biryani mix?
You can make biryani without the Shan biryani mix by combining cumin, coriander, turmeric, garam masala, and chilli powder. However, using a biryani mix can help save time and ensure balanced flavours.
3. How can I make biryani less spicy?
If you prefer a milder biryani, reduce the chilli powder, Shan mix and whole spices used in the recipe.
4. Can I make biryani ahead of time?
Yes, When you plan to make this Biryani for a gathering/dawat, you can do the biryani masala step in advance or a day before and refrigerate it, and then on a primary day, reheat the premade biryani masala gravy and do the boiling of rice step, layering and dum step and serve your freshly made Biryani.
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- Karachi Style Deghi Chicken Biryani – Al Rehman Biryani
- Authentic Mutton Korma
- Shami kabab
- Beef Boti Kabab
Pakistani Beef Biryani
- 1/3 cup Oil
- 5-6 Whole Cloves (loung)
- 10 pods Green Cardamon (elaichi)
- 2-3 Cinnamon sticks (daar chini)
- 1/2 tsp Whole Black Pepper (kaali mirch)
- 2 tbsp Ginger garlic paste
- 1 kg Boneless Beef cubes
- 2 cups Water
- 1/2 pkt Special Bombay Biryani (Shan Mix)
- 1 tbsp Kashmiri red chili powder
- 1 piece Chicken cube
- 3 Potato cut in half (medium size)
For the Rice
- 3 cups Long grain Basmati Rice (soaked in water for 30 minutes)
- Water for boiling
- 3 tbsp Salt
- 1 tbsp Oil
For the Layer
- 1/2 cup Coriander leaves chopped
- 1/2 cup Mint leaves chopped
- 8 Whole Green Chilies stem off
- 5 pieces Dried Plum (alo bukhara)
- 3 Tomatoes cut in thin slices (medium size)
- 3/4 cup Fried Onion
- 1 tbsp Kewra Water
- 1 tsp Biryani essence
- 1 tsp Whole spice powder (garam masala powder)
- 2 tsp Orange Food color
- 1/3 cup Oil (for top of the rice layer)
- In a large pot, heat oil on medium-high flame. Add whole cloves, green cardamom, cinnamon sticks, and whole black pepper, and saute until fragrant. Then, add ginger-garlic paste and saute for a minute or two until the raw smell disappears.
- Add boneless beef cubes to the pot and stir to saute. Pour in 3 cups of water, followed by Shan Bombay biryani mix, Kashmiri red chili powder, and a chicken cube. Mix the ingredients together and cook covered on low-medium flame for 1 hour. If the meat is not cooked yet, add another 1 cups of water and continue to cook.
- Meanwhile the beef is 70% cooked, Add the potatoes to the pot and cook until meat and potatoes are cooked. And some gravy is left. Then turn off the flame.
- In another large pot, add water and bring it to a boil. Add soaked long-grain Basmati rice, salt, and oil to the pot and cook for 6 minutes or until the rice is more than half-cooked. Strain the rice and set it aside.
- While the rice is cooking, in a separate bowl, add chopped coriander leaves, mint leaves, fried onions, dried plums, stem-off green chilies, and thinly sliced tomatoes. Toss the mixture well.
- For layering the biryani, add a layer of the mixed ingredients from step 5 on top of the beef curry in the pot. Increase the flame to high and sprinkle food color, garam masala powder, kewra water, and biryani essence on top.
- Add the par-boiled rice as the final layer and spread it evenly over the top of the other ingredients. Add 1/3 cup of oil on top of the rice.
- Cover the pot with a lid and cook on high flame for 5 minutes. Then, remove the lid and cook for 5 more minutes on high flame.
- Lower the flame to the lowest setting and cover the pot properly with foil or cloth for steam (dum) for 5-10 minutes.
- Once the biryani is ready, it is time for plating. Degi Biryani is not supposed to be mixed up once ready. Instead, start plating by taking out Masala rice from the bottom. Then, subsequently take out white rice, beef, and potato. Be gentle and try not to break the rice.
- Serve the Pakistani Beef Biryani hot and enjoy!
Making a perfect beef biryani requires some expertise and attention to detail. Here are some pro tips that can help you make a delicious beef biryani:
- Choose the proper cut of beef: For biryani, it is best to use beef with some marbling and connective tissue, such as beef chuck or brisket. These cuts are ideal for slow cooking and will become tender and flavorful when cooked for a long time.
- Use high-quality spices: The spices used in biryani give it its distinctive flavour. Use high-quality whole spices and grind them fresh before using them to ensure maximum flavour.
- Fry the onions until golden brown: The fried onions are a vital component of biryani, providing a sweet and savoury flavour and adding texture to the dish. Fry them until they are golden brown and crispy.
- Use long-grain basmati rice: Basmati rice is known for its long grains and delicate flavour. Rinse the rice thoroughly to remove excess starch and soak it in cold water for at least 30 minutes before cooking.
- Cook the rice al dente: Cook the rice until it is about 80% done or al dente. The rice will continue to cook when layered with the beef and then steamed/ dum.
- Layer the beef and rice properly: When layering the meat and rice, ensure that the beef is evenly distributed and the rice is fluffed up to create space for steam to circulate. Cover the pot tightly with a lid or foil to prevent steam from escaping.
By following these pro tips, you can make a delicious beef biryani that is rich, flavorful, and satisfying.
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