Easy Beef Biryani Recipe
Are you tired of making the same old recipes every day? Are you interested in trying something new and delicious? Look no further than this easy beef biryani recipe!
What is Biryani?
A South Asian dish called Biryani. First appeared in South Asia. It is made with rice, meat (usually chicken or beef), and a variety of spices and herbs. Biryani is a popular dish in many countries, including India, Pakistan, Bangladesh, and Sri Lanka.
Ingredients
- 2 cups basmati rice
- 1 pound beef, cut into cubes
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 tablespoons biryani masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 cup yogurt
- Salt to taste
- 1/4 cup oil
- 2 tablespoons ghee
- 1/2 cup fried onions
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint leaves
Directions
1. Soak the rice for 30 minutes after giving it a cold water rinse.
2. In a large pot, heat the oil and ghee over medium heat.
3. Add the chopped onion and fry until it turns golden brown.
4. Add the beef cubes and cook until browned on all sides.
5. Add the chopped tomatoes, ginger paste, and garlic paste. Continue cooking until the tomatoes become soft and mushy.
6. Add the biryani masala, cumin powder, coriander powder, turmeric powder, and red chili powder. Mix well.
7. Add the yogurt and salt to taste. Mix well and cook for 5-10 minutes.
8. Drain the soaked rice and add it to the pot. Mix well.
9. Add enough water to cover the rice and bring it to a boil.
10. Lower the heat and cover the pot with a lid. Cook the rice for about 20 minutes, or until the water has evaporated.
11. Add fried onions, cilantro, and mint leaves as a garnish.
Conclusion
This easy beef biryani recipe is a delicious and flavorful dish that is perfect for any occasion. It is simple to make, yet it is packed with complex flavors and spices. Why not try this recipe today and impress your family and friends with your cooking skills.
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