Beef kacchi Biryani
A flavorful and aromatic beef biryani made with tender beef, aromatic rice, and a blend of spices.
Ingredients
- 1kgbeef
- 1/2kgaromatic rice
- 1/2cupyoghurt
- 3tbspginger garlic paste
- 2tspred chilli powder
- 1tspcoriander powder
- 1tspcumin paste
- 1pinchsalt
- 1/2tspblack pepper
- 1/2tspblack pepper powder
- 1/2piecenutmeg
- 1/2piecemace
- 3piececinnamon
- 2pieceblack cardamom
- 6piecegreen cardamom
- 6clovecloves
- 2piecebay leaves
- 3tbspghee
- 4pieceboiled potato
- 1cupliquid milk
- 1pinchsaffron
- 1cupfried onion
- 12piecegreen chilli
- 1/4cupchopped pistachio
- 1/4cupchopped almond
- 1/4cupchopped cashew nut
- 1/4cupkismis
- 8piecealoo Bukhara (plum)
- 3tbspmilk powder
- 1/2tsptesting salt
- 1pieceflour dough for sealing
Nutrition (per serving)
Calories
818.3kcal (40.92%)
Protein
43.8g (87.66%)
Carbs
95.0g (34.55%)
Sugars
20.0g (40%)
Healthy Fat
16.7g
Unhealthy Fat
16.7g
% Daily Value based on a 2000 calorie diet
How to make Beef kacchi Biryani
Marinate the beef with yoghurt, ginger garlic paste, red chilli powder, coriander powder, cumin paste, salt, black pepper, black pepper powder, nutmeg, and mace paste. Let it sit for at least 30 minutes.
In a large pot, heat ghee and add cinnamon, black cardamom, green cardamom, cloves, and bay leaves. Sauté until fragrant.
Add the marinated beef to the pot and cook until the beef is browned.
Add the boiled potatoes to the pot and mix well.
In a separate pot, cook the aromatic rice until it is 70% done. Drain and set aside.
Layer the partially cooked rice over the beef and potato mixture.
Warm the liquid milk and dissolve the saffron in it. Pour this mixture over the rice.
Sprinkle fried onions, green chillies, chopped pistachio, almond, cashew nut, kismis, and aloo Bukhara over the rice.
Mix milk powder with a little water to make a paste and drizzle it over the top.
Seal the pot with flour dough to trap the steam and cook on low heat for 30-40 minutes.
Remove from heat and let it rest for 10 minutes before opening the seal.
Gently mix the layers before serving.
Nutrition (per serving)
Nutrition (per serving)
Calories
818.3kcal (40.92%)
Protein
43.8g (87.66%)
Carbs
95.0g (34.55%)
Sugars
20.0g (40%)
Healthy Fat
16.7g
Unhealthy Fat
16.7g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the beef is marinated well to enhance the flavor.
Do not overcook the rice initially; it should be 70% done before layering.
Sealing the pot with dough helps in trapping the steam and cooking the biryani evenly.
FAQS
What is the best way to marinate beef for kacchi biryani?
To marinate beef for kacchi biryani, combine yogurt, ginger garlic paste, red chili powder, coriander powder, cumin paste, salt, black pepper, nutmeg, and mace. Let the beef marinate for at least 30 minutes to enhance the flavor and tenderness.
Can I make beef kacchi biryani with brown rice or a gluten-free alternative?
Yes, you can use brown rice for a healthier option, but keep in mind that the cooking time may vary. For a gluten-free alternative, consider using gluten-free flour for sealing the pot instead of regular flour.
How should I store leftover beef kacchi biryani?
Store leftover beef kacchi biryani in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water and cover it to retain moisture, then warm it on the stovetop or in the microwave.
What are some good side dishes to serve with beef kacchi biryani?
Beef kacchi biryani pairs well with raita (yogurt sauce), salad, or a tangy pickle. You can also serve it with a side of roasted vegetables for a complete meal.
What can I substitute for saffron in beef kacchi biryani?
If you don't have saffron, you can use turmeric for color, though it won't provide the same flavor. Alternatively, consider using a pinch of cardamom or a few drops of food coloring for a vibrant appearance.
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Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia