Serves: 5 / Prep time:20 minutes / Cooking time:45 minutes



350 grams tenderloin beef, cut into 1 inch squares

1/2 cup yogurt

2 tbsp. grated ginger garlic

3 potatoes cut in into cubes

4 tbsp. of biryani spice

11/2 tbsp. cumin powder

2 tbsp. beef stock powder, or 2 Maggie cubes

1 1/2 cup uncooked Basmati rice (previously soaked for 1 hr)

11/2 cup Fried onions (around five medium onions fried)

3 tbsp. of Ghee

1/2 tbsp. of Saffron threads

3 cups of water

2inch Cinnamon

4 cardamoms

Salt to taste

1/3 cup sunflower oil + extra for frying onions and potato

For green paste

1 handful of coriander leafs with stalk (washed thoroughly)

1 handful of mint leaves ((washed thoroughly)

1 big tomato, chopped big

2 green chilies

1 big onion, cut into big cubes

2 garlic cloves

1 inch ginger



1_Marinate beef with grated ginger garlic and yogurt, marinate for 2 hours or overnight, in the fridge.

2_ Grind all the ingredients under green paste into a paste.

3_In a pan heat sunflower oil, fry potatoes till slightly brownish colour . Set aside.

4_ In to a medium pan, heat about 4 tablespoon of oil, pour the blended paste and cook two minutes, add the marinated beef, cumin powder, biryani spice, half of fried onion, one half teaspoon salt, beef stock and one half cup water, mix everything well and cook for fifteen minutes and add fried potatoes, cover pan with lid and cook on low heat until beef is tender and liquid is reduced to half.

5_Meanwhile into another pan add rice, one half cup water, cardamom, cinnamon, one teaspoon salt, saffron and ghee. Cook until rice is half cooked.

6_Spread rice over the beef mixture and sprinkle remaining fried onions, cover with lid and cook on very low heat for 10 minutes then turn off the heat and leave biryani on the stove covered for 20 to 30 minutes. So that biryani will be fully cooked by the steam. Serve hot.


Note: If you want you can add fried raisins, cashew nuts and extra chilly.


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