beef yakhni biryani

 Beef yah I biryani

beef yakhni biryani(for 6 -8 persons)

Ingredients

For rice

Good quality Seela rice or Basmati rice 4 cup (washed and soaked)
For yakhni

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


For masala
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)


Cinnamon sticks 3
Green cardamom 6

Cloves 5-6

Black pepper 9

cumin 1 tsp
bay leaf 1
black cardamom 2
Medium size tomatoes 4-5 (chopped)
Cooking Directions

Heat clarified butter in a pot.

Add sliced onion, fry till they are lightly brown.

IMG_4842-3

Then add whole (spices)garam masala .

image

Now

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.


For rice…

Now fill a large pot with four liter water ,add 2 tsp salt, one lemon peel, two bay leaves and 1 tsp cumin. Bring it to a rolling boil.

Add rice to boiling water and cook till 3/4 done.

Strain the rice in a strainer.

Layering:

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.


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14 Comments Add yours

  1. Rabia S. says:

    I don’t eat beef but I think it would be also ok with chicken. I love Biryanis and will do for sure it after I moved. Your blog is saved in my favourites. I asked you before about the ginger-garlic paste. Is this something you buy or is it homemade?

    Liked by 1 person

    1. afreenzia says:

      Yes you can make it with chicken.I have been posted 25+rice recipes on my blog …
      I mostly make homemade ginger paste ..Just peel 250 gms ginger and cut in slices.Blend it with 1/2 cup water and 2 tbsp oil.Now you can freeze it and use for 2 months..
      You can make small quantity too..I prefer chopped garlic that I have used mostly in my recipes..But for garlic paste I make separate fresh garlic paste by blending it with oil and little water … garlic paste can not last for months.

      Like

  2. Fatima says:

    Your biryani looks SO yummy. I want to grab this so I can have it for dinner. Is there a way to get it? Yum yum yummmm

    Fatima | http://www.blogsbyfa.com

    Liked by 1 person

  3. Give it to me, give it to me now! I’ve been craving biryani since moving to Saudi. When living in Kansas City, I often ate at a restaurant called Swagat and my husband would bring biryani atleast once a week. I would be interested to know what the process is for making it spicy? Is the utilization of food coloring traditional or would using turmeric effect the taste and outcome? I don’t cook much since moving (mother in law cooks mostly) but this is something that I might have to try in a smaller quantity for my husband and I! Thank you for sharing, I can’t wait to try it!

    Like

    1. afreenzia says:

      If you want spicy you can increase red chilli powder or green chillies….You can also check out other rice recipes on my blog for small quantity.

      Like

  4. Muslim Mummy says:

    I have only ever made chicken biryani and then cheat with the spice packet mix. Will have to try your recipe, I can never seem to get even pilau to taste right even though follow my mums method!

    Liked by 1 person

  5. Oh how I am craving some beef biryani right now! It is strange but the beef here in Maryland is pretty smelly and that’s why we don’t bring it home to cook. Halal eateries is where we get to eat non-smelly beef. But sometimes, the stink is there as well. Your recipe i simple and looks so inviting!

    Like

  6. ummeabeeha says:

    Well i do make beef biryani and then palau as well….but this seems a combination of both so IA wil give it a try..and had this feeling that it will be great…IA…

    Liked by 1 person

  7. Looks delicious! I’ve never tried using Kewra in biryani. My in-laws are Mauritian, and the national dish is Biryani. It’s very similar to this recipe, but they use fresh mint and coriander, and lots of saffron. I find it so interesting how some many nations have their own interpretation of the same dish.

    Liked by 1 person

    1. afreenzia says:

      My mother also makes biryani with mint and coriander but I do not use ba cause my daughter is fond of biryani but do not like mint and coriander…We use Saffron too..

      Like

  8. lol I’m coming over 😛 it looks soooo yummy 😀 (www.beautywithzainy.com and http://www.spicyfusionkitchen.com)

    Liked by 1 person

  9. I visited several web sites but this web page Afreenskitchen is actually fabulous.

    Like

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