“”Beef Deghi Biryani “”
Ingredients #
Sela rice cooked 1/2 kg
Beef 1/2 kg
Ginger garlic paste 1tbsp
Tomatoes 4 medium
Onion 2 medium chopped
Potatoes 6 pieces
Yougrt 1 cup
Brown onion 1 cup
Red chili pwd 3 tsp
Salt to taste
Coriander powder 1tbsp
Turmeric 1 tsp
Garam masala pwd 1tsp
Jaifal jawatri pwd 1/2 tsp
Dried plums 6 to 8
Star anise 2
Cloves 6
Blackpeppercorns 1 tsp
Cardamon 4
Black cardamom 1
Cumin seeds 1tsp
Bay leaves 2
Kewra water 1 tbsp
Orange food colour few drops
Italia Olive Oil 1/2 cup
Vinegar 2tbsp
Mint leaves 1/4 cup
Coriander leaves 1/4 cup
Green chili chopped 2tbsp
Whole green chillies 5 to 6
Chopped ginger 1 tbsp
Method #
Marinate beef with ginger garlic paste, salt, red chili pwd, coriander powder, turmeric powder, dried plums, Jaifal jawatri pwd, Garam masala pwd, and mix well. Leave it for about half an hour.
Now in a pan add oil and chopped onion and fry them until translucent, add whole spices (cumin seeds, Blackpeppercorns, cardamom, black cardamom cloves, star anise), chopped tomatoes and fry for a while.
Add marinated beef and cook on high flame for 2 mins.
Add chopped ginger, and 3 glass water and close the lid, and cook on low flame so meat gets tender. Add water if required.
When meat cook completely add potatoes and cook until it’s done.
Now add yougurt and brown onion and bhunify it well. Biryani masala is ready…..
Rice#
In a pot heat water with bay leaves, cloves, black pepper corn, salt, then add your rice and vinegar 2tbsp and boil rice half done (adhi kani).
For layering #
In a pot first add some ghee or oil add some rice, then biryani masala coriander leaves, mint leaves, green chilies and again cover with rice.
Again add some mint leaves, coriander leaves.
Add kewra water and orange food colour.
Cover the lid and dum Your biryani for 15 mins on low flame.
