Too Good Beef Biryani Recipes

Steps:

• Place beef in a large pot with garlic, ginger, spice blend, and chicken stock. Bring to a boil; reduce to a simmer and cook, uncovered, until tender, 3 to 4 hours. Remove meat from pot and transfer to a rimmed baking sheet, reserving the cooking liquid. Let meat dry, 2 to 3 minutes.
• Heat oil over medium-high in a Dutch oven or braiser. Working in batches, sear beef until browned all over, then return to baking sheet. Set Dutch oven aside to cool slightly. Using two forks, shred beef into 2-inch chunks. Return pot to low heat and add 2 cups reserved cooking liquid, stirring to deglaze. Add beef and tomato sauce, then bring to a simmer, cover, and cook for 15 minutes, stirring in additional reserved cooking liquid if the sauce becomes dry.
• To serve, transfer half of the rice to a large shallow serving dish. Top with half of the meat mixture. Cover with remaining rice, then spoon remaining meat mixture on top. Garnish with caramelized onions and cilantro.

Steps:

• In a plastic bag, mix flour, salt and pepper. Add cubes of beef and shake until meat is well covered.
• Saute beef with oil in a large pan.
• Put meat in slow cooker.
• Saute sliced onion in the pan until slightly colored. Add crushed garlic and spices, and cook for 3 minutes.
• Put in slow cooker, add yogurt and water and mix well.
• Cook on LOW for 6 to 8 hours.
• Add cooked rice, green peas and saffron. Cook for 30 minutes.
• Garnish with chopped cilantro and serve.

Steps:

• Heat oil in a wok.
• Fry the boiled beef in the hot oil until it turns brown on either side.
• Remove the fried beef and allow the excess oil to drain on clean paper kitchen napkins.
• Add all the onions to the hot oil, except for 2 sliced onions, and stir-fry briefly (about 7-10 minutes).
• Add turmeric powder, chilli powder, corriander powder, cardamoms, bay leaves and half the black peppercorns.
• Mix well until it forms a dry paste.
• Stir in the chicken stock.
• Add tomato slices and cook until the water in the tomato dries up and oil floats on the top.
• Put the fried beef lightly crushed by hand into it.
• Mix in the salt as per your taste.
• Allow it to cook on low flame until cooked.
• While it is cooking, heat oil in a skillet.
• Fry the remaining onions in it until they turn light brown.
• Remove from heat.
• Add the remaining peppercorns, bay leaves and green cardamoms to the same oil.
• Then, toss in the cashewnuts and pistachios and fry until lightly golden brown and aromatic.
• Add the drained rice to the oil and mix well.
• Add 5 glasses of water and a pinch of salt.
• When the rice comes to a boil, reduce flame and keep it covered.
• As the water gets absorbed by the rice, remove half of it and put the prepared beef curry on top.
• Garnish with mint leaves, corriander leaves, cashewnuts, fried onions and pistachios.
• Spread the remaining rice on top of this and give one more layer of garnish.
• Keep it on low flame, covered, for 10 minutes, and let it cook.
• All the flavours will blend most beautifully!
• Serve this awesome complete meal hot!