Happy New Month my Lovelies! Discover authentic Beef Biryani, a fragrant, spiced Indian rice dish with tender beef chunks, aromatic spices, and vibrant flavors in every bite. Experience the rich and aromatic flavors of Beef Biryani, a classic Indian rice dish that combines tender, marinated beef with fragrant basmati rice and a blend of warm spices. This layered dish is slow-cooked to perfection, allowing the flavors to meld beautifully and create a satisfying, hearty meal. Perfect for special occasions or a flavorful family dinner, beef biryani is a delicious celebration of traditional Indian cooking that delights the senses with every bite.
I am so looking foward to November since it is the second last month to the end of the year. Though I am a bit scared that the year is already ending with so much that I wanted to do but, its all good. Nothing inspires good food like people coming together to celebrate or even catch up like meal of biryani. This dish comes in a variety of different ingredients used to create. From chicken, beef, mutton to even eggs. Biryani is that dish that is perfect when you are craving an Indian meal that is both spicy yet delicious as well
1/2 kg Beef
1/2 kg Basmati Rice cooked
1 Tablespoon Red Chili Powder
1/2 Teaspoon Turmeric
1 Tablespoon Coriander Powder
1/4 Teaspoon Nutmeg
1 Tablespoon Kashimiri Red Chili Powder
1/2 Teaspoon Black Peppercorns
1 Whole Cardamon
4-5 Whole Cloves
1 Bay Leaf
3 Tablespoon Lemon Juice
3/4 Cup Oil
2 Onions
2 Tablespoon Ginger Garlic paste
2 Tablespoons Tomato Paste
1 1/2 Cups Water
1 Teaspoon Salt
1 Star Anise
4-5 Green Cardamom
2 Cinnamon Sticks
1/2 Cup Yoghurt
1/2 Bunch Coriander
1-2 Tablespoons Cilantro
1/4 Teaspoon Yellow Food Color
METHOD
In deep pan add oil and onions on medium high heat
Fry the chopped onions until they turn dark brown
Take half of the fried onions place on a plate aside for later use
Add chopped meat in the remaining oil in the pan
Mix well and cook until the beef changes color starting to brown
Add the ginger garlic paste, mix well, cover and cook on low flame for 5 minutes
Add tomato paste
Add water into the pot, bring to boil then cover on low heat until the meat is tender around 1 hour
Add red chili powder, turmeric powder, coriander powder, nutmeg powder, kashimiri red chili powder, salt, black pepper corns, star anise, whole cardamom, cloves, cinnamon stick and bay leaf
Add whole green chili, which is optional, mix well and cook for 2-3 minutes
Add yoghurt
Add fresh cilantro
Squeeze fresh lemon juice into the beef
Add half cup water
Cook the beef until oil separates at the top. This is your biryani gravy mixture
To assemble the beef biryani, in a separate pot add boiled rice
Sprinkle with fresh cilantro and the fried onions that you had reserved earlier
Add the beef gravy Marsala on top of the basmati rice, sprinkle more fresh cilantro
Add another layer of the basmati rice on top of the beef gravy. Alternate layers until you end up with rice at the top. In a bowl add the yellow food color to water and drizzle on top of the rice
Add more of the fried onions on top of the basmati rice. Cover and steam on low heat for 7-10 minutes
Garnish with cilantro and more fried onions
BEEF BIRYANI
Recipe by Mulunga Alukwe
Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hr 15mins
Yield: 4 Servings
Ingredients
- 1/2 kg Beef
- 1/2 kg Basmati Rice
- 1 Tablespoon Red Chili Powder
- 1/2 Teaspoon Turmeric
- 1 Tablespoon Coriander Powder
- 1/4 Teaspoon Nutmeg
- 1 Tablespoon Kashimiri Powder
- 1/2 Teaspoon Black Peppercorns
- 1 Whole Cardamon
- 5 Whole Cloves
- 1 Bay Leaf
- 3 tablespoons Lemon Juice
- 3/4 Cup Vegetable Oil
- 2 Onions
- 2 Tablespoons Ginger Garlic Paste
- 2 Tablespoons Tomato Paste
- 1 1/2 Cups Water
- 1 Teaspoon Salt
- 1 Star Anise
- 4-5 Green Cardamom
- 2 Cinnamon Sticks
- 1/2 Cup Yoghurt
- 1/2 Bunch Coriander
- 1-2 Tablespoon Cilantro
- 1/4 Teaspoon Yellow Food Color
- In deep pan add oil and onions on medium high heat. Fry the chopped onions until they turn dark brown. Take half of the fried onions place on a plate aside for later use
- Add chopped meat in the remaining oil in the pan. Mix well and cook until the beef changes color starting to brown. Add the ginger garlic paste, mix well, cover and cook on low flame for 5 minutes
- Add tomato paste. Add water into the pot, bring to boil then cover on low heat until the meat is tender around 1 hour
- Add red chili powder, turmeric powder, coriander powder, nutmeg powder, kashimiri red chili powder, salt, black pepper corns, star anise, whole cardamom, cloves, cinnamon stick and bay leaf. Add whole green chili, which is optional, mix well and cook for 2-3 minutes
- Add yoghurt, cilantro, lemon juice, 1/2 cup water. Cook the beef until oil separates at the top
- To assemble the beef biryani, in a separate pot add boiled rice. Sprinkle with fresh cilantro and the fried onions that you had reserved earlier. Add the beef gravy Marsala on top of the basmati rice, sprinkle more fresh cilantro
- Add another layer of the basmati rice on top of the beef gravy. Alternate layers until you end up with rice at the top. In a bowl add the yellow food color to water and drizzle on top of the rice
- Add more of the fried onions on top of the basmati rice. Cover and steam on low heat for 7-10 minutes
- Garnish with cilantro and more fried onions
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FAQs: Beef Biryani
Beef Biryani is a classic South Asian layered rice dish made with tender marinated beef, fragrant basmati rice, and a blend of spices including cardamom, cinnamon, cloves, and saffron. The meat is slow-cooked until juicy and tender, then layered with partially cooked rice and cooked together to infuse rich flavors. It’s often garnished with fried onions, fresh herbs like cilantro and mint, and served with side accompaniments like raita or salad.
The preparation of Beef Biryani varies by region, with some versions featuring a yogurt marinade for the beef to tenderize and add tang, while others use dry spices and slow cooking. This dish is celebrated for its aromatic complexity and is a favorite for special occasions and festive meals.
Beef Biryani can be cooked using the dum method, where the pot is sealed to trap steam, or by layering and baking. Leftovers keep well and often taste even better the next day as the flavors meld.
It pairs wonderfully with cooling side dishes such as cucumber raita or fresh salad to balance its bold spices and richness.
Printable-Style Nutrition Card (Per 1 cup serving, approx.)
| Nutrient | Amount | Notes |
|---|---|---|
| Calories | ~350–450 kcal | Varies with fat content and portion size |
| Carbohydrates | ~40–50 g | From basmati rice |
| Sugars | ~2–4 g | Naturally occurring from onions and spices |
| Protein | ~25–30 g | From beef |
| Fat | ~12–18 g | Includes cooking oil and beef fat |
| Saturated Fat | ~5–7 g | Depends on beef cut and cooking method |
| Fiber | ~2–3 g | From rice and spices |
| Sodium | ~500–700 mg | Depends on added salt and seasoning |
Note: Use lean beef cuts and moderate oil to keep calories and fat in check.
Dietary Information Table
| Diet Type | Suitable? | Notes |
|---|---|---|
| Vegetarian | ❌ No | Contains beef |
| Vegan | ❌ No | Contains animal protein |
| Gluten-Free | ✅ Yes | Naturally gluten-free if no gluten-containing additives used |
| Nut-Free | ✅ Yes | Typically nut-free |
| Dairy-Free | ⚠️ Possibly | Check if yogurt or dairy is used in marinade |
| Keto-Friendly | ❌ No | High in carbs from rice |
| Paleo-Friendly | ❌ No | Contains grains (rice) |
| Whole30 | ❌ No | Contains grains and possibly dairy |
Helpful Tip: Pair with a fresh cucumber raita for a refreshing contrast.
Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.
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