A robust,SPICY BEEF BIRYANI packed WITH FLAVOR IN everyBITE.

A GUARANTEED hit FOR ALL events. 

Serves: 6 - 8

Cook Time: 45 minutes to 1 hour

INGREDIENTS:

• 2 cups Basmati rice washed and soaked (soak for about 20 minutes)

• 1 cup oil (Vegetable or Extra Virgin Olive oil, your choice!)

• 3 medium chopped onions

• 2 - 3 pounds beef (boneless or bone-in, per your preference)  

• 2 tbsp garlic paste (refer to my garlic paste recipe below!)

• 2 tbsp ginger paste (refer to my ginger paste recipe below!)

• Shan Beef Biryani packet (or preferred beef biryani brand packet)

• 1 medium chopped tomato

• 2 tsp salt (adjust per your taste)

• ½ cup plain yogurt

• 2 large chopped potatoes

• 8 - 10 sliced green Thai chilis (keep chilis whole if spice tolerance is low)

• 1 cup water (use as necessary)

• 1 small finely sliced onion, fried (to garnish, optional)
  

INSTRUCTIONS:

⋄ Step 1:

Using a large pot, add 2 cups of Basmati rice and add water to the pot to wash the rice; wash at least 2 times or per preference. After washing, completely soak your rice in water and keep aside for later.

⋄ Step 2:

Using a separate large pot, add ½ cup of oil, 2 medium chopped onions over medium heat, gently mix, and continue to cook for approximately 5 minutes (or until onions become golden). 

⋄ Step 3:

Add 2 - 3 pounds of beef, 2 tablespoons of garlic paste, 2 tablespoons of ginger paste, Shan Biryani Mix, 1 medium chopped tomato, 2 teaspoons of salt and gently mix, stirring occasionally for 5 minutes (or until the mix is thickened). Add ½ cup of plain yogurt and gently mix for two minutes. Then add 2 large chopped potatoes, cover and cook on low heat until meat is tender.

⋄ Step 4:

Using a separate large pot, add ½ cup of vegetable oil and add 1 medium chopped onion over medium heat. Mix until onions become translucent.

Before adding the soaked rice to the pot (with the translucent onions), drain water thoroughly out of the rice. Add the 2 cups of drained Basmati rice to the pot (with the translucent onions) and stir for 1 minute. Add 8 - 10 sliced green Thai chilis.

⋄ Step 5:

Pour your beef mixture from the pan onto the rice, ensuring that your rice is completely covered with the meat and mix. 

Slowly add up to 1 cup of water as needed (you will need it if you notice a lack of water to cook the rice).

Taste for salt, add per your preference.  

Cover the pot and cook on low heat until rice is tender. Gently mix before garnishing.

⋄ Step 6:

Garnish. 
Serve hot and enjoy!

From our kitchen to yours, Bismillah. 

How to Make Ginger Paste: 

Take 1 medium sized ginger root and ¼ cup of water and blend until you have the consistency of a puree. Set aside and use the required amount for the recipe. Store the remainder in the fridge for future use.

How to Make Garlic Paste: 

Take 1 full head of peeled garlic and ¼ cup of water and blend until you have the consistency of a puree. Set aside and use the required amount for the recipe. Store the remainder in the fridge for future use.