Beef biryani

    Beef biryani is really a dish that needs a lot of loving to prepare. You must feel the passion while cooking, especially while adding and tempering the spices. This biryani is different than "dom biryani" because it does not require so much of "dom cooking" or cooking with the lid on in an air tight environment. Serve with raita and borhani.


    Dhaka, Bangladesh
    52 people made this


    • 1 kg of beef cubes
    • 1 cup of Greek yoghurt or tok doi
    • 1 kg of pulao rice
    • 1/2 cup of ghee
    • 1.5 cups of soybean oil
    • 1-1.5 cups of onion slices
    • 1 tablespoon of ginger paste
    • 1/2 tablespoon of garlic paste
    • 1 tablespoon of onion paste
    • 1/2 tablespoon of red chili powder
    • 1 tablespoon of coriander powder
    • 1 tablespoon of poppy seed paste ( postadana)
    • 4-5 cardamoms
    • 2-3 cinnamon sticks
    • 4-5 cloves
    • 4-7 bay leaves
    • 1 teaspoon of nutmeg-mace
    • 1/2 teaspoon of black pepper powder
    • salt
    • 2-3 black pepper balls
    • 1/2 kg of potatoes, peeled and each cut in half
    • 4-7 green chilies
    • 4-5 aloo Bokhara
    • Sugar-just a pinch


    1. Marinate the beef cubes with yoghurt for 1 hour.
    2. Wash the beef cubes, drain the water.
    3. Wash the rice, drain the water out.
    4. Heat a pan with ghee and 1 cup of soybean oil. Fry the onion slices until slightly brown in color. Transfer half of the onion slices on to a bowl.
    5. Now add ginger, garlic and onion pastes, red chili and coriander powders, poppy seed paste, cardamoms, cinnamon sticks, 2-3 cloves, 4-5 bay leaves, nutmeg-mace and black pepper powders and salt. Mix well and pour 1 cup of water. Cook until the water dries up to form thick gravy, with oil simmering on top.
    6. Add the beef cubes. Pour in 1 cup of water. Cook for 1-1.5 hours, while stirring regularly.
    7. When the water has dried up, add another 1-1.5 cups of water, a little at a time, and cook with lid on so that the beef becomes tender. Cook for 1 hour.
    8. Set aside the beef dish.
    9. Heat a saucepan with 1/2 cup of soybean oil. Add the potatoes and fry. Transfer the fried potatoes on to a bowl. Now add 2 bay leaves, 2-3 cloves, 2-3 black pepper balls, 2 cinnamon sticks and rest half of the onions fried earlier to the same saucepan . Stir and fry for just a bit.
    10. Add the rice and salt. Mix and fry.
    11. Pour in 8 cups of water. Cook with lid on at low heat.
    12. Take half of the rice out when it is almost cooked. Layer with the beef curry cooked. Make the top layer with the rest of the rice.
    13. Sprinkle the green chilies, aloo Bokhara and sugar.
    14. Cook with lid on for another 1-1.5 hours at low heat. Layer the potatoes, when the biryani is cooked in this stage for 45 min to 1 hour. Cook the potatoes with lid on with the biryani for 30 minutes.
    15. Stir in between and serve.

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