Beef Biryani

Step 1

Combine beef, yogurt, ginger-garlic paste, ground cumin, ground coriander, Kashmiri chili powder, and salt. Mix well and marinate for at least 30 minutes at room temperature.

Step 2

Rinse basmati rice under cold water until water runs clear. Soak in water for 20 minutes, then drain.

Step 3

Heat 2 tbsp ghee in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, brown the marinated beef for 4-5 minutes per batch. Set aside.

Step 4

In the same pot, add remaining ghee. Fry sliced onions over medium heat, stirring frequently, until deep golden brown, about 12-15 minutes. Reserve 2 tbsp fried onions for garnish.

Step 5

Bring a large pot of water to boil with cloves, bay leaves, and cinnamon stick. Add salt and soaked rice. Cook until 70% done, about 6 minutes. Drain immediately.

Step 6

Layer the partially cooked beef and onions in the heavy pot, then top with the parboiled rice. Sprinkle with remaining fried onions and garam masala.

Step 7

Cover the pot with aluminum foil, then place the lid on top (this traps steam). Cook on high heat for 2-3 minutes until steam forms, then reduce to low heat and cook for 45 minutes without opening the lid.

Step 8

Turn off heat and let rest for 5 minutes. Gently open and fluff the biryani with a fork, mixing the layers to combine.

Step 9

Transfer to a serving platter. Garnish with fresh cilantro, mint, fried onions, and boiled egg halves. Serve hot with raita or pickle on the side.