Beef Curry Biryani
4 servings
85 minutes
Beef curry biryani is an exquisite dish of Indian cuisine, where aromatic spices blend with tender beef and fluffy basmati rice. This recipe embodies the traditions of Mughlai cuisine, known for its rich flavors and complex layers of ingredients. The dish features a rich palette of aromas: warm turmeric, spicy cloves, and robust curry create a delightful balance of spices. Baking gives the rice and meat an amazing tenderness, while butter makes the texture especially silky. Beef curry biryani is perfect for a festive dinner or a cozy family meal, as its deep flavor and appetizing aroma turn each serving into a gastronomic journey to the very soul of India.
1
Preheat the oven to 250 degrees. Bring a large pot of salted water to a boil. Cook the rice according to the package instructions. Drain the cooked rice in a colander and let it cool. Grease the inner surface of the baking dish with half of the butter. Sprinkle with turmeric and shake well to adhere to the butter. Finely chop the onion. Cut the meat into small pieces.
- Basmati rice: 350 g
- Butter: 2 tablespoons
- Turmeric: 2 teaspoons
- Onion: 2 pieces
- Beef: 400 g
2
Place a pan on high heat and pour in some oil (peanut or olive). Grind the cloves in a mortar. Add the onion and cloves to the pan, sprinkle with salt and pepper. Stir and cook for 7-10 minutes until the onion is golden brown. Place another pan on high heat and pour in olive oil. Fry the meat with a pinch of pepper for 5 minutes, turning it over. Pour in curry sauce (I usually use ready-made Pataks sauces; Tandoori curry is better in this case) and cook on medium heat for 15 minutes with the lid closed.
- Carnation: 6 pieces
- Onion: 2 pieces
- Ground black pepper: pinch
- Salt: pinch
- Beef: 400 g
- Curry sauce: 425 g
3
Layer rice in a baking dish, then a layer of curry and onion. Continue alternating layers, with rice as the last layer. Gently press to slightly level the surface. Cut the remaining butter and distribute pieces over the rice surface. Fold a large sheet of foil in half and cover the dish, pressing the edges to hold it tightly. Place the dish on the bottom rack of the oven and bake for 50 minutes.
- Basmati rice: 350 g
- Curry sauce: 425 g
- Onion: 2 pieces
- Butter: 2 tablespoons