Beef biryani recipe | Karachi style beef biryani recipe | Beef biryani
Karachi Style Beef Biryani Recipe
Ingredients:
Biryani Masala:
• Black peppercorns: 1 tbsp
• Cumin seeds: 1 tbsp
• Nutmeg (Jaifal): small piece
• Mace (Javitri): 1 piece
• Cinnamon stick: 1
• Green cardamom: 4
• Whole red chili: 2
• Cloves: 8
• Black cardamom: 1
• Star anise: 1
• Turmeric powder: 1 tsp
• Red chili powder: 1 tbsp
• Salt: 1 tbsp (adjust to taste)
Gravy Ingredients:
• Fried onions: 4
• Tomatoes: ½ kg
• Beef: 1 kg
• Potatoes: 4
• Onion (whole): 1
• Ginger: 2-inch piece
• Garlic cloves: 6-7
• Salt: 1 tbsp
• Ginger & garlic paste: 2 tbsp
• Tamarind: to taste
• Dried plums (Aloo Bukhara): 10
• Yogurt: 1 cup
• Orange food color: 1 tsp
• Crushed green chilies: 4
• Star anise: 1
• Cinnamon stick: 1
• Black cardamom: 2
• Cloves: 10
• Cumin seeds: 1 tbsp
• Green cardamom: 3
• Black peppercorns: 1½ tsp
For Garnish:
• Lemon slices
• Mint leaves
• Fresh coriander leaves
• Tomato slices
• Orange food color
• Fried onions
Instructions:
Step 1: Prepare the Biryani Masala
1. Dry roast the following spices in a pan: black peppercorns, cumin seeds, nutmeg, mace, cinnamon stick, green cardamom, whole red chilies, cloves, black cardamom, and star anise.
2. Let the spices cool and then grind them finely.
3. Add turmeric powder, red chili powder, and salt to the ground spice mixture. Set aside.
Step 2: Prepare the Beef and Yakhni (Broth)
1. In a pressure cooker, add water, whole onion, ginger, garlic cloves, and 1 tbsp of salt.
2. Add beef and bring the mixture to a boil. Skim off any foam from the surface.
3. Close the lid and pressure cook for 8 minutes.
4. Release the pressure and strain the broth (yakhni). Set aside.
Step 3: Prepare the Gravy
1. Heat oil in a large pot and add star anise, cinnamon stick, black cardamom, cloves, cumin seeds, green cardamom, and black peppercorns. Cook for 1 minute until fragrant.
2. Add the chopped tomatoes and cook until they soften.
3. Add ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
4. Add the crushed green chilies and the prepared biryani masala. Stir well.
5. Add fried onions and cook for a few minutes.
6. Pour in the beef broth (yakhni) and add the potatoes along with the orange food color. Cook until the potatoes are about 70% done.
7. Add dried plums, tamarind, and yogurt. Mix well.
8. Add the cooked beef and stir everything together. Cover the pot and cook for 12-15 minutes, or until the potatoes are 90% cooked. Turn off the heat.
Step 4: Layer the Biryani
1. In a large pot, drizzle a little oil and spread a thin layer of boiled rice at the bottom.
2. Pour the prepared biryani gravy over the rice, spreading it evenly.
3. Layer with lemon slices, mint leaves, tomato slices, and fresh coriander leaves.
4. Add the remaining boiled rice on top.
5. Garnish with more lemon slices, mint leaves, tomato slices, fresh coriander, sliced green chilies, fried onions, and a drizzle of orange food color.
6. Drizzle a little oil over the top.
Step 5: Dum (Steam Cook)
1. Cover the pot tightly and cook on low heat for 15 minutes to allow the flavors to meld together.
Step 6: Serve
Serve the Karachi-style beef biryani hot with raita and a fresh salad. Enjoy!
Music:
Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. creativecommon...
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For boiled rice recipe:
• Chicken biryani | chic...
Biryani masala:
• Biryani masala recipe|...
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