Biryani Recipe in Urdu Chicken Paksitani Images Pics : Beef Biryani Recipe

Biryani Recipe in Urdu Chicken Paksitani Images Pics
Source:- Google.com.pk
Beef Masala and Basmati rice combined together into delicious Biryani…
When it comes to biryani, I always go with chicken. Bone-in chicken pieces like drumstick or leg-thigh pieces make excellent biryanis. I seldom make mutton or goat biryani as I am not a fan of mutton. I love beef but haven’t tried making biryani with it.
Last week, I had received an email from one my readers asking me to share the recipe for making beef biryani. I had been thinking of making beef biryani for so long, and now the email request inspired me to make up my mind to make beef biryani over the weekend.
Since beef has to be cooked for longer time, I made the beef masala in a pressure cooker. That kind of made the preparation process much easier. Basmati rice was cooked separately in a rice cooker and then combined with the beef masala. One of my favorite ingredients to add in biryani is fried onion, I make homemade fried onions and I say No to store bought ones as they don’t taste any good. Freshly fried onions enhance the flavor of the biryani greatly and it imparts a nice aroma too.
Now, it’s time to brag: This beef biryani tasted phenomenal, much better than chicken biryani or the beef restaurant biryanis . If you are looking for an incredibly tasty beef biryani, I will say you gotta try this recipe.

Ingredients
100ml/3½oz full-fat milk
1 heaped tsp saffron strands
1kg/2lbs 2oz braising steak, cut into bite-sized chunks
4 onions, peeled
4 garlic cloves, peeled
25g/1oz fresh root ginger, peeled and roughly chopped
2 fresh red chillies, deseeded and roughly chopped
5 cloves
2 tsp cumin seeds
2 tsp coriander seeds
¼ cinnamon stick
12 cardamom pods
2½ tsp sea salt flakes, plus extra to season
½ whole nutmeg, finely grated
135ml/4¾fl oz sunflower oil
200ml/7fl oz natural yoghurt
2 bay leaves
2 tsp caster sugar
325g/11½oz basmati rice
4 tbsp chopped fresh coriander
50g/2oz butter

Method
Pour the milk into a small saucepan, add the saffron threads and heat gently for two minutes without boiling. Remove from the heat and set aside for 2-3 hours, preferably overnight.
Trim the beef of any hard fat and cut into bite-sized pieces. Heat two tablespoons of oil in the frying pan. Season the beef with salt and freshly ground black pepper and fry in 2-3 batches over a medium-high heat until browned on all sides. Transfer to a large, lidded saucepan.
While the beef is frying, roughly chop two of the onions and put in a food processor with the garlic, ginger and chillies. Add 50ml/2fl oz cold water and blend to a smooth paste.
Put the cloves, cumin, coriander, cinnamon, 1½ teaspoons salt and seeds from the cardamom pods into a pestle and mortar. Grind until a fine powder. Grate the nutmeg into the mixture and tip into the onion paste. Add plenty of freshly ground black pepper. Mix until all the ingredients are combined.
Add a further three tablspoons of oil into the same frying pan that was used to cook the beef and fry the spiced onion paste over a medium heat for around 10 minutes until lightly browned, stirring often. Place the mixture into the pan with the beef. Stir in the yoghurt, 450ml/16fl oz water and bay leaves. Place the pan over a low heat and bring to a gentle simmer. Cover with a lid and simmer gently for 1½ hours or until the beef is tender, stirring occasionally.
Remove the lid from the pan and stir in the sugar. Increase the heat and simmer the sauce for 10 minutes, or until reduced and thick. Add a little more salt and pepper to taste.
Toast the almonds in a non-stick frying pan and cook over a medium heat for 4-6 minutes. Stir the sultanas into the almonds and immediately tip into a heatproof bowl. Set aside to cool.
Cut the remaining two onions in half and slice thinly. Pour two tablespoons of oil into a frying pan and fry the onions for 6-8 minutes over a fairly high heat until softened and golden-brown, stirring frequently. Set aside.
Preheat the oven to 180C/350F/Gas 4.
Half-fill a large pan with water, add one teaspoon of salt and bring to the boil. Put the rice in a sieve and rinse under plenty of cold water. Stir the rice into the hot water and return to the boil. Cook for five minutes and drain well. Add the coriander and stir until well combined.
Transfer half the meat and sauce into a large, ovenproof dish. Spoon over half of the part-cooked rice and drizzle with half the soaked saffron threads and milk. Top with half the fried onions. Repeat the layers once more. Dot with the butter. Cover the dish with two layers of tightly fitting foil and bake for 30 minutes.
Hard-boil the eggs for nine minutes until firm and drain in a sieve under running water until cool enough to handle. Peel the eggs and cut into quarters.

Remove the dish from the oven and discard the foil. Use a fork to lightly fluff the rice. Garnish with the freshly boiled eggs, scatter with toasted almonds and sultanas. Add a few fresh coriander leaves and serve.

Beef Biryani Recipe