Beef Biryani
There are so many different variations of a Biriyani. It's another one of those hyper regional dishes. The spices, protein and cooking method varies by region. This is my version and it's somewhere in between a Calcutta and Lucknow Biriyani adapted to my life here in the US.
Serves 4 or 2 very hungry peopleIngredients
1 lb Basmati rice
1 lb beef chuck, cut into 1.5 inch cubes
1/3 cup full fat Greek yogurt
2 Red onions
6 tbsp Ginger-garlic paste
2 whole Black cardamom
8 whole Green cardamojm
8 whole Cloves
2 1 inch sticks of Cinnamon
2 thin blades of Mace
3 tbsp Biriyani masala powder
2 tbsp Kashmiri red chili powder
2 tsp Turmeric powder
1 tsp Rose water
1 tsp Kewra water
A pinch of Saffron, soaked in 2 tbsp of warm milk
2 tbsp Ghee
1/2 cup Neutral oil (I used Avocado oil) for deep frying onions
Salt, as needed
