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Yogurt-Marinated Beef Biryani
Created by: Howcan Team
Ingredients
- 2 lbs beef, cut into cubes
- 1 cup plain yogurt
- 2 tablespoons ginger garlic paste
- 1 teaspoon chili powder
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cardamom powder
- 1/2 teaspoon cinnamon powder
- 2 cups basmati rice, soaked for 30 minutes
- 4 cups water
- 1/2 cup fried onions
- 1/4 cup chopped mint leaves
- 1/4 cup chopped cilantro
- 1/4 cup ghee or vegetable oil
- Salt to taste
Instructions
- In a large bowl, mix 1 cup of plain yogurt with 2 tablespoons of ginger garlic paste, 1 teaspoon of chili powder, 1 teaspoon of turmeric, 1 teaspoon of garam masala, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 1/2 teaspoon of cardamom powder, and 1/2 teaspoon of cinnamon powder.
- Add the cubed beef to the yogurt marinade, making sure each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
- In a large pot, bring 4 cups of water to a boil. Add the soaked basmati rice and cook for 5-6 minutes, until the rice is 70% cooked. Drain and set aside.
- In a separate large pot, heat 1/4 cup of ghee or vegetable oil over medium heat. Add the marinated beef and cook for 10-12 minutes, until the beef is browned and tender.
- Layer the partially cooked rice over the beef in the pot. Sprinkle fried onions, chopped mint leaves, and chopped cilantro on top of the rice.
- Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes, allowing the flavors to meld together and the rice to fully cook.
- Once done, gently fluff the rice and beef together. Serve hot with raita or salad on the side. Enjoy your delicious yogurt-marinated beef biryani!
Beef Biryani with a yogurt-based marinade has a rich history rooted in the Mughal Empire of India. This flavorful dish is a fusion of Persian and Indian culinary traditions, with the marinade infusing the beef with tenderizing yogurt, aromatic spices, and herbs. Renowned chefs like Sanjeev Kapoor and Vikas Khanna have popularized this variation, elevating it to a global favorite. The best versions of this dish can be found in the bustling streets of Hyderabad, where it's cooked in traditional clay pots over open flames. The key to perfecting this dish lies in marinating the beef for several hours, allowing the yogurt to tenderize the meat and infuse it with a burst of flavors.
90 min
6
480 calories
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