Here is a recipe for beef biryani that includes bone-in beef:
Ingredients:
- 2 pounds bone-in beef, cut into small pieces
- 2 cups basmati rice, rinsed and soaked in water for 30 minutes
- 1/2 cup plain yogurt
- 2 large onions, thinly sliced
- 2 tablespoons ginger-garlic paste
- 2-3 green chilies, slit lengthwise
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon garam masala powder
- 1 tablespoon biryani masala powder
- Salt, to taste
- 4 cups water
- 1/2 cup chopped fresh coriander leaves (cilantro)
- 1/4 cup mint leaves
- 4 tablespoons ghee or oil
- Saffron strands, soaked in warm milk (optional)
Instructions:
Heat the ghee or oil in a large, heavy-bottomed pot over medium-high heat. Add the sliced onions and fry until they turn golden brown. Remove the onions from the pot and set them aside.
Add the beef pieces to the same pot and cook for a few minutes until browned on all sides. Add the ginger-garlic paste, green chilies, turmeric powder, red chili powder, garam masala powder, biryani masala powder, and salt to the pot. Mix well and cook for a few more minutes.
Add the yogurt to the pot and stir well. Cook for a few more minutes until the beef is tender.
Meanwhile, bring a large pot of water to a boil. Add the soaked rice and cook until it is almost done (about 80% cooked). Drain the rice and set it aside.
Preheat your oven to 350°F (180°C).
Layer the rice and the beef in the same pot, starting and ending with rice. Sprinkle the fried onions, coriander leaves, and mint leaves over each layer.
Add 4 cups of water to the pot and bring it to a boil. Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes, or until the rice is fully cooked and the water has been absorbed.
Once the biryani is cooked, remove the pot from the heat and let it sit for 5-10 minutes. Fluff up the rice with a fork and sprinkle the saffron milk on top (if using). Serve hot with raita and your favorite chutney. Enjoy your delicious bone-in beef biryani!
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