Beef Biryani Recipe:
Beef biryani recipe, a rice-based dish called biryani, can be cooked with beef, mutton, seafood, eggs, or vegetables along with spices and rice (often basmati). The term for “fried” or “roasted” in Persian is berya(n), which is where the name comes from. Biryani, biriyani, biryani, biryani, and beriani are some of the other spellings.
- 5 pounds boneless beef short ribs, trimmed of fat
- 3 cloves of garlic, finely chopped.
- 1 teaspoon Biryani Spice Mix
- 12 cups of homemade or store-bought low-sodium chicken stock
- 2 tablespoons of vegetable oil.
- Tomato Sauce with Spices
- Chopped fresh cilantro for garnish.
Our other recipes are,
Pakistani chicken biryani recipe
Directions to make Beef Biryani:
Add the beef, garlic, ginger, spice mixture, and chicken stock to a large pot. Bring to a boil, lower the heat to a simmer, and cook uncovered for 3 to 4 hours, or until tender. With the cooking liquid still in the pot, remove the meat and transfer it to a rimmed baking sheet. Wait 2 to 3 minutes for the meat to dry.
In a braiser or Dutch oven, heat the oil to medium-high heat. Return the beef to the baking sheet after working in batches to brown it all over. Beef should be shredded into 2-inch bits using two forks. Put the pot back on low heat, add the 2 cups of saved cooking liquid, and swirl to deglaze. Add the meat and tomato sauce, then simmer for 15 minutes with the lid on, adding more of the leftover cooking liquid as needed if the sauce gets dry.
To serve, pour half of the rice into a sizable serving bowl with a shallow rim. Add the meat mixture in halves on top. Spoon the remaining meat mixture on top, then cover with the remaining rice. Garnish with cilantro and caramelized onions, if desired.
Beef biryani recipe is inspired by marthastewart.
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