Who grew up knowing that biryani is a delicacy? To be prepared and enjoyed at specific occasions like Eid? There comes a time when you need something sumptuous and filling and a beef biryani is a meal we recommend. Don’t panic, this recipe is quite simple. Oh, and everyone you’re making this for will also love it.
Did you know that the word Biryani is derived from the Persian word ‘Birian’ which means ‘fried before cooking’ and the word ‘Birinj’, the Persian word for rice? Most of us sure know that biryani is a typical Swahili dish but there’s a little fact you didn’t know. From Persia all the way to Kenyan plates!
Are you ready to feast on beef biryani? Yes, you know you are, we’ve got the recipe right here.
Also read: Yummy August edition
1/2 kg beef, cubed
1 kg cooked rice (preferably spicy)
4 garlic cloves, finely chopped
1 tablespoon of fresh ginger, chopped
1/2 teaspoon of a mixed spice blend
1 onion, chopped
500g Greek yoghurt
12 cups of homemade chicken stock
vegetable oil for cooking
salt to taste
cilantro, chopped (for garnish)
- Place the beef in a bowl or pot and add the garlic, ginger, spice blend and stock. Boil until the meat is tender while still covered.
- Remove the meat from the heat, draining off the stock and let it dry. Reserve the stock used for later.
- Add the yoghurt and tomato puree, cover and let it stay marinated for a few hours.
- Place a deep pan on medium heat and add the oil and onions.
- Cook the beef, stirring gently for about 15 minutes.
- To serve, scoop your rice, add the beef, add some more rice and then top with the beef and cilantro for garnish.
You can add more spices for the beef marinade. Prepare rice beforehand and get as creative as possible, adding peas and cashews if you like.
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