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Beef Biryani Recipe

A fragrant and flavorful Beef Biryani Recipe featuring tender marinated beef, aromatic basmati rice, and layers of whole spices—perfect for special occasions and everyday feasts.
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Prep Time 30 minutes
Cook Time 1 hour
Course Main Course
Cuisine Indian, Mediterranean
Servings 6
Calories 550 kcal

Ingredients
  

For the Beef Marinade:

  • 1  kg 2.2 lb beef chuck or stew meat, cut into 1½‑inch cubes
  • 1  cup plain yogurt
  • 2  tbsp ginger‑garlic paste
  • 2  tsp Kashmiri red chili powder
  • 1  tsp turmeric powder
  • 1½  tsp ground coriander
  • 1  tsp garam masala
  • Salt to taste
  • 2  tbsp lemon juice
  • 2 –3 green chilies slit

For the Rice:

  • 4  cups aged basmati rice rinsed and soaked 30 minutes
  • 6  cups water
  • 2 –3 green cardamom pods
  • 4 cloves
  • 1 cinnamon stick 2 inches
  • 1 bay leaf
  • 1  tsp salt

For the Biryani Base:

  • 4  tbsp ghee or vegetable oil
  • 2 large onions thinly sliced
  • 2 tomatoes chopped
  • 1  tbsp ginger‑garlic paste
  • 1  tsp cumin seeds
  • 8 –10 curry leaves optional
  • ½  cup fresh coriander leaves chopped
  • ½  cup fresh mint leaves chopped
  • A pinch of saffron strands soaked in 2 tbsp warm milk
  • 2  tbsp rose water or kewra water optional

Garnish & Accompaniments:

  • Fried onions birista
  • Lemon wedges
  • Cucumber raita or mixed vegetable chutney

Instructions
 

  • Marinate the Beef: In a bowl, whisk yogurt, ginger‑garlic paste, chili powder, turmeric, coriander, garam masala, salt, lemon juice and green chilies. Add beef, coat well, cover, and refrigerate at least 2 hours (ideally overnight).
  • Parboil Rice: Bring 6 cups water to boil with cardamom, cloves, cinnamon, bay leaf, and salt. Add drained rice, cook 5–6 minutes until 70% done, drain, and set aside.
  • Prepare Base: Heat ghee in a heavy pot. Sauté cumin seeds and curry leaves until fragrant. Add onions, cook until deep golden; reserve half for garnish. Stir in ginger‑garlic paste for 1 minute. Add tomatoes, cook until oil separates.
  • Cook Beef: Add marinated beef, stir, cover, and simmer 15–20 minutes until beef is browned and partially cooked.
  • Layer Biryani: Sprinkle half the mint and coriander. Layer half the rice, drizzle half the saffron milk and kewra/rose water. Repeat herbs, rice, and liquids. Top with reserved fried onions.
  • Dum (Steam) Cooking: Seal pot rim with foil, cover tightly. Cook on high heat 5 minutes, then reduce to lowest heat for 25–30 minutes. Turn off heat; rest 10 minutes without opening.
  • Serve: Gently fluff layers, plate, and garnish with extra herbs and lemon wedges.

Notes

  • Storage: Refrigerate leftovers up to 3 days; freeze up to 1 month. Reheat with a splash of water on low heat.
  • Variations: Try Hyderabadi “kachchi” style by layering raw marinated beef under rice, or swap beef for chicken/paneer.
  • Tips: Use aged basmati for best texture; don’t overcook rice in the parboil stage; seal the pot well to trap steam.