Meat

Beef Biryani

Beef Biryani Recipe

I have to admit I was intimidated to make biryani the first time.  It looks like so much work.  But its really not too bad.  The only thing is that if you want the beef to be mouthwateringly soft, it has to be marinated over night and cooked in the slow cooker. There is a lot of down time, but the key is to plan ahead and do a little bit a time.

Beef Biryani Recipe

The marinade is mainly made of yogourt, ginger, garlic and spices.  Its super easy to throw together.  I had my little helper, Chef Noah, mix it up for me.

Beef Biryani Recipe

He loves to help me in the kitchen… but the poor guy thought we were making cookies!!  He was not happy when I explained that it was for our dinner tomorrow and not his dessert!


A key feature of biryani is the colourful rice.   So perfect for spring!   Portion out about a third of the rice and mix in some yellow or orange food colouring.  Then add it back to the pot and gently mix it into the rest to achieve the effect below.

Beef Biryani Recipe

One of the main flavours in Biryani is onion.  So if you love onion, then this is the perfect recipe for you.  I love the taste onions but I’m not a huge fan of finding slimy onion chunks in my food, so I blend the raw onion before adding it to the mix.  The recipe also calls for fried onions.  You can get fried onions from the ethnic section of the grocery store.

Beef Biryani Recipe

Once your biryani is almost complete, and you are adding the potatoes, it should look like the photo below:


Beef Biryani Recipe

And there you have it!  You can garnish the biryani with some cilantro to make it extra pretty!   I also to try to find all of the cloves and cardamom pods in the Biryani sauce and the rice to remove them before hand.  Its pretty gross if you miss one and accidentally bite down on it!

I hope you enjoyed this recipe!  Feel free to leave a comment and review 🙂

Beef Biryani Recipe

Beef Biryani
Print Recipe
Easy step by step guide to making Beef Biryani
Servings
12
Servings
12
Beef Biryani
Print Recipe
Easy step by step guide to making Beef Biryani
Servings
12
Servings
12
Ingredients
Marinade
Biryani Sauce
Rice
Servings:
Instructions
Biryani Sauce and Meat
  1. Mix together all of the marinade ingredients and let sit overnight in the fridge.
  2. After at least 8 hours of marinating, add the marinated beef to the slow cooker with blended onion and hot peppers. Cook for 8 hours in slow cooker on low setting.
  3. Slice potatoes into 4 sections each and toss in olive oil. Place on an aluminum foil covered pan.
  4. Cover the potatoes with foil and bake in the oven at 400 degrees F for 10 minutes. Remove the foil and bake for another 10 minutes. Flip the potatoes and bake for 10 more minutes. Set potatoes aside.
  5. After the beef has been in the slow cooker for 8 hours, add it to a large pot and place on the stove on medium low heat. Add crushed tomatoes, lemon juice, and fried onions. Cook for 20 minutes.
  6. Add the oven baked potatoes and cook for another 5 to 10 minutes.
Rice
  1. Heat oil in a large pot on medium heat.
  2. Add cloves, cardamom, salt, and cinnamon and sauté for half a minute.
  3. Add the water and bring to a boil.
  4. Rinse rice a few times to get rid of the starch.
  5. Add Rinced rice to water once it is boiling.
  6. Reduce the heat to low and cover.
  7. Once the water is absorbed the rice is ready.
  8. Remove a third of the rice and gently mix in a few drops of food colouring being careful not to mush up the rice. Add the coloured rice back to the pot and gently stir in with the white rice.
Nutrition
Nutrition Facts
Beef Biryani
Amount Per Serving
Calories 749 Calories from Fat 351
% Daily Value*
Total Fat 39g 60%
Saturated Fat 16g 80%
Polyunsaturated Fat 1g
Monounsaturated Fat 10g
Cholesterol 82mg 27%
Sodium 1665mg 69%
Potassium 270mg 8%
Total Carbohydrates 58g 19%
Dietary Fiber 1g 4%
Sugars 2g
Protein 31g 62%
Vitamin A 2%
Vitamin C 4%
Calcium 8%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.
Please Note that these are just estimates calculated from the raw ingredients in the recipe.

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  • C Weingartner

    Lol, I always thought the coloured rice was from a spice not food colouring!

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