From craving to table
Instructions
- 1
Rinse basmati rice in cold water until water runs clear. Soak rice for 20 minutes, then drain.
- 2
Heat 2 tablespoons oil in a large pot over medium heat. Add sliced onions and sauté until golden brown. Remove half the onions and set aside for garnish.
- 3
Add remaining oil, garlic, and ginger to the pot. Cook for 1 minute until fragrant.
- 4
Add beef cubes and sear until browned on all sides, about 4-5 minutes.
- 5
Stir in yogurt, tomato, garam masala, turmeric, cumin, coriander, chili powder, black pepper, and salt. Cook for 5 minutes, stirring often.
- 6
Add 1/4 cup cilantro and 1/4 cup mint. Pour in 2 cups water. Bring to a simmer, cover, and cook for 15-20 minutes until beef is tender.
- 7
Stir in drained rice, lemon juice, and remaining herbs. Mix gently.
- 8
Cover the pot, reduce heat to low, and cook for 15-18 minutes, or until rice is cooked and liquid is absorbed.
- 9
Turn off heat. Dot ghee or butter over the top, cover, and let rest for 5 minutes.
- 10
Fluff biryani with a fork. Serve hot, topped with reserved fried onions, additional herbs, and optional boiled eggs.