beef yakhni biryani
(for 6 -8 persons)
Good quality Seela rice or Basmati rice 4 cup (washed and soaked)
Beef bones 500 gm
Water 2 cups
Ginger garlic paste 1 tbsp
Fennel seed 1 tbsp
Salt 1 tsp
Cook on low flame for 2 hours and strain yakhni and discard bones
Boneless beef 1.5 kg
Yogurt 1 cup(beaten)
Ginger paste 2 tbsp
Garlic paste 2 tbsp
Red chili powder 3 tsp
Turmeric powder ½ tsp
Salt 2 tsp
cumin powder 1tsp
Garam masala powder 1 tsp
Clarified butter or oil 5 tbsp
Medium size Onions 4 (sliced)
Black pepper 9
cumin 1 tsp
bay leaf 1
black cardamom 2
Medium size tomatoes 4-5 (chopped)
Heat clarified butter in a pot.
Add sliced onion, fry till they are lightly brown.
Then add whole (spices)garam masala .
Add beef ,ginger garlic paste. and fry well .now add yogurt ,salt ,turmeric,red chilli powder,cumin powder ,garam masala powder and yakhni cook nicely on low flame till the oil starts to float and meat is tender .
Now add tomatoes cook for some time till the tomatoes are a bit pulpy.
Simmer on low flame till the oil starts to float.
Now spread a little clarified butter from the beef gravy in a large pot.
Spread a layer of rice over it. Spread beef with little gravy over the rice. Top it with another layer of rice. Then another layer of beef with gravy. Finish with last layer of rice.
For end of layering rice
Yellow food colour 1/2 tsp
Kewra essence 1 drop
Milk 4 tbsp
Now mix milk /kewra essence and yellow food colour ,pour on top all over the rice.
Spread a thick cloth over the mouth of the pan and cover it with a tight lid.
Heat a griddle pan and place the pot over it.
Steam the biryani over very low heat for 15 minutes.
Serve hot with raita.