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By A pleasurable feast for all meat lovers, beef is slow
cooked in Kausar spices and flavorsome gravy on a low flame till tender. Layered, with yellow-orange rice, caramelized onions and mint leaves, beef biryani is best served hot with zeera (cumin) raita, sliced onion, tomatoes, cucumber and beetroot salad.
Ingredietns
Method:
Ingredietns
- 1 kg boneless / pieces of Beef
- 1 kg Basmati Rice soaked in 4-5 cups of water for 30 minutes
- 350 gms chopped Tomatoes
- 3-4 Potatoes peeled and cut into half
- 3 tbsp Kausar Ginger Paste
- 1-11/2 tbsp Garlic Paste
- 6-8 Green Chillies
- 1 bundle of Mint Leaves
- 2 Lemons thinly sliced
- 1 cup Yogurt
- 1-11/2 cups of Ghee / Oil
- 1 packet of Kausar Beef Biryani masala
Method:
- Fry onions and potatoes separately in hot oil till golden and set aside.
- In large pot boil 12-13 cups of water, add salt and soaked rice. Once the rice is half cooked, remove from the heat and thoroughly drain the water. Set aside to cool.
- Add yellow / orange food color to half the quantity of rice if desired.
- In a deep pan heat oil, add ginger, garlic paste, meat pieces, fried onions (200 gm), tomatoes, yogurt, Kausar Beef Biryani masala, mint leaves, green chillies and fry for 10-15 minutes till the meat is well coated. Now add 1-2 cups of water and cook on low flame till the meat is tender and the oil separates. Remove from the heat and keep aside.
- Brush a large cooking pot with oil / ghee. Cover the bottom with a thin layer of rice. Then add some of the meat mixture, lemon slices and a few golden fried potatoes. Repeat the process. Garnish the top layer of rice with the remaining fried onions and mint leaves.
- Cover the pot and cook till the rice and meat is just perfect.
English
Arabic