I need a restaurant quality beef biryani recipe!!!?

Question

At Indian restaurants they make the most amazing, delicious beef biryani, but try as I might, I cannot find a decent recipe anywhere that makes the rice so orange in colour and the meat really tender. I would frankly marry (well maybe not) the person who can give me the correct recipe!

Answer 1

Beef Biryani

Ingredients:

2 cups rice, basmati
1/2 teaspoon saffron threads
2 tablespoon boiling water, for saffron
1/4 cup butter
2 - onion, finely chopped
1 inch piece ginger fresh, peeled & chopped
1 teaspoon cumin, grounded
1 tablespoon coriander seeds, ground
1 teaspoon cardamoms seeds, crushed
1 teaspoons peppercorns, coarsely ground
1 - cinnamon stick
1 pound beef, cut in 1" cubes
4 ounces apricot halves,
4 ounces raisins (kish mish)
2 ounces cashews, slit in half
2 ounces almonds, slivered
2 bay leaves
3 teaspoons salt
2 cups chicken stock
3 tablespoons butter, melted
2 ounces pistachio nuts, chopped


How to Cook:

Rinse rice well, soak it in cold water for 30 minutes and drain. Place saffron threads into two tablespoons of boiling water and allow to soak for 10 minutes. Melt butter in a large, heavy skillet. Add onions, ginger and garlic.
Saute, stirring constantly for 5 minutes, or until onions are soft and translucent but not brown. Add cumin, coriander, cardamom, peppercorns, and cinnamon stick.
Saute, stirring constantly for about 2 minutes.
Dry meat cubes with paper towels and add to the spice mixture, taking care not to splatter.
Saute for about 10 minutes, or until they are seared and brown.
Add apricots, raisins, cashews, half the almonds, bay leaves, and 1 tsp. salt. Pour into chicken stock, cover pan, and simmer until lamb is tender, about 35 to 40 minutes. Taste the mixture and add more salt if necessary. Remove pan from heat.

Remove and discard cinnamon stick and bay leaves.
Set aside and keep warm.
Preheat oven to 350 degrees F.
In a large saucepan, bring 3 pints of water to boil over high heat. Add remaining salt and rice, and boil for 1 to 2 minutes.
Remove pan from heat and drain rice in a colander.
Pour 1 tablespoon of melted butter into a large, ovenproof casserole dish.
Put one-third of the rice in the bottom. Sprinkle with one-third of the saffron water. With a slotted spoon, transfer half of the meat and fruit mixture to the casserole dish.
Add another third of the rice and saffron water. Add the remaining meat and fruit mixture, reserving the pan juices.
Finish with a last layer of the rice sprinkled with the remaining saffron water. Pour the reserved pan juices over all.
Sprinkle with pistachios, remaining almonds, and remaining melted butter.
Cover casserole dish and bake until the rice has absorbed all the liquid--approximately one half hour.
Remove from oven and serve immediately.


This recipe serves 6 people.
Preparation Time: 15 minutes.
Cooking Time: 30 minutes.

Answer 2

BEEF BIRYANI

1 tablespoon cumin seeds
Seeds from 3 black cardamom pods
6 whole cloves
6 to 8 peppercorns
2 cinnamon sticks, broken into pieces
3 tablespoons vegetable oil
2 1/2 pounds beef sirloin, cut into 1 1/2-inch cubes
1 yellow onion, finely chopped
2 cloves garlic, minced
1-inch piece fresh ginger, peeled and grated or minced
1 cup plain yogurt
1 cup water
3 to 4 cups cooked rice, preferably basmati
1 cup fresh or frozen peas
1/2 teaspoon saffron threads, soaked in 1/4 cup water for 20 minutes
1 teaspoon salt
Chopped cilantro, for garnish

Combine the cumin, cardamom, cloves, peppercorns, and cinnamon in a mortar or coffee grinder and grind to a fine powder.

Heat a large saute pan over medium-high heat and add the oil. Add the beef and cook, turning, for 10 minutes, until browned on all sides. Using tongs, transfer to a plate.

Add the onion to the saute pan and saute, stirring frequently, for 10 to 15 minutes, until browned. Add the garlic and ginger and stir for 3 minutes. Add the spice mixture and stir well. Add the meat and yogurt and toss well.

Transfer to the slow cooker and stir in the water. Cover and cook on low for 6 to 8 hours, until the meat is very tender. Stir in the rice, peas, saffron water, and salt 30 minutes before the end of cooking. Garnish with Cilantro.

Answer 3

BEEF BIRYANI RECIPE

1 kg long-grain basmati rice
1 kg beef, clean and cut into average sized pieces and boiled with turmeric powder,black pepper and salt to tas
1 kg onions, sliced
1 kg tomatoes, washed,peeled and chopped into small pieces
1 cup oil
1 cup ghee
2 maggi chicken bouillon cubes
3 teaspoons red chili powder
1/2 teaspoon turmeric powder
3 teaspoons coriander powder
2 tablespoons ginger-garlic paste
50 g cashews
50 g pistachios
50 g fresh coriander leaves, washed and chopped
8-12 green cardamoms
4 bay leaves
15 whole black peppercorns
30 g mint leaves
salt

PROCEDURE:

1. Heat oil in a wok.
2. Fry the boiled beef in the hot oil until it turns brown on either side.
3. Remove the fried beef and allow the excess oil to drain on clean paper kitchen napkins.
4. Add all the onions to the hot oil, except for 2 sliced onions, and stir-fry briefly (about 7-10 minutes).
5. Add turmeric powder, chilli powder, corriander powder, cardamoms, bay leaves and half the black peppercorns.
6. Mix well until it forms a dry paste.
7. Stir in the chicken stock.
8. Add tomato slices and cook until the water in the tomato dries up and oil floats on the top.
9. Put the fried beef lightly crushed by hand into it.
10. Mix in the salt as per your taste.
11. Allow it to cook on low flame until cooked.
12. While it is cooking, heat oil in a skillet.
13. Fry the remaining onions in it until they turn light brown.
14. Remove from heat.
15. Add the remaining peppercorns, bay leaves and green cardamoms to the same oil.
16. Then, toss in the cashewnuts and pistachios and fry until lightly golden brown and aromatic.
17. Add the drained rice to the oil and mix well.
18. Add 5 glasses of water and a pinch of salt.
19. When the rice comes to a boil, reduce flame and keep it covered.
20. As the water gets absorbed by the rice, remove half of it and put the prepared beef curry on top.
21. Garnish with mint leaves, corriander leaves, cashewnuts, fried onions and pistachios.
22. Spread the remaining rice on top of this and give one more layer of garnish.
23. Keep it on low flame, covered, for 10 minutes, and let it cook.
24. All the flavours will blend most beautifully!
25. Serve this awesome complete meal hot!

Answer 4

(m)

1 kg long-grain basmati rice
1 kg beef, clean and cut into average sized pieces and boiled with turmeric powder,black pepper and salt to tas
1 kg onions, sliced
1 kg tomatoes, washed,peeled and chopped into small pieces
1 cup oil
1 cup ghee
2 maggi chicken bouillon cubes
3 teaspoons red chili powder
1/2 teaspoon turmeric powder
3 teaspoons coriander powder
2 tablespoons ginger-garlic paste
50 g cashews
50 g pistachios
50 g fresh coriander leaves, washed and chopped
8-12 green cardamoms
4 bay leaves
15 whole black peppercorns
30 g mint leaves
salt

Heat oil in a wok.

Fry the boiled beef in the hot oil until it turns brown on either side.
Remove the fried beef and allow the excess oil to drain on clean paper kitchen napkins.

Add all the onions to the hot oil, except for 2 sliced onions, and stir-fry briefly (about 7-10 minutes).

Add turmeric powder, chilli powder, corriander powder, cardamoms, bay leaves and half the black peppercorns.
Mix well until it forms a dry paste.

Stir in the chicken stock.

Add tomato slices and cook until the water in the tomato dries up and oil floats on the top.

Put the fried beef lightly crushed by hand into it.
Mix in the salt as per your taste.

Allow it to cook on low flame until cooked.

While it is cooking, heat oil in a skillet.

Fry the remaining onions in it until they turn light brown.
Remove from heat.

Add the remaining peppercorns, bay leaves and green cardamoms to the same oil.

Then, toss in the cashewnuts and pistachios and fry until lightly golden brown and aromatic.

Add the drained rice to the oil and mix well.

Add 5 glasses of water and a pinch of salt.

When the rice comes to a boil, reduce flame and keep it covered.

As the water gets absorbed by the rice, remove half of it and put the prepared beef curry on top.

Garnish with mint leaves, corriander leaves, cashewnuts, fried onions and pistachios.

Spread the remaining rice on top of this and give one more layer of garnish.

Keep it on low flame, covered, for 10 minutes, and let it cook.
All the flavours will blend most beautifully!

Serve this awesome complete meal hot!

Answer 5

You've got my mouth watering for Beef Biryani.

Answer 6

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