Beef Briyani Recipe

This is a best beef briyani using green chillies and tender meat. This briyani is pretty simple and spicy in taste. You can make this recipe with any type of rice. The cooking method should focus on mixing rice when half cooked 80%. Additionally onion and and lemon gives delicious taste. It is an amazing recipe for weekend dinner plans.

Ingredient
Half kg Rice
Hal kg Beef
Onion - 4
Tomato 3
10 green chilies (adjust according to the taste)
Ginger paste - 2 teaspoon
Garlic paste - 2 teaspoon
Lemon juice - 1
Panden leave 2
Salt
Coriander handful
Gram masal - teaspoon (made of cardamum, clove, Darchini, Shahzeera)
Mint (pudina)
turmeric 1 teaspoon
Cardamum, Clove, Cinammon for cooking rice.
Oil 5 - 6 tablespoon

Method:
Step - 1
Precook the meat with ginger, garlic, coriander paste, turmeric, salt 1 teaspoon and coriander powder. Mix all ingredients with raw meat and cook with 1 glass of water. Cook for 20 minutes till meat become tender.

Step 2
Finely chop 3 onions and fry it in hot oil till it becomes brown. Make sure not to burn the onion. Then fry the pudina till it become crispy. Keep it aside. It will need while garnishing the briyani.

Step 3
Make paste of 1 onion, 3 tomato and green chillies.
Take a pan and add cooking oil arround 4 tablespoon. You can use the same oil left in onion fry. Add 1 teaspoon garam masala, onion, tomato, chillies paste. Stire well for 2 minutes. Add pre cooked meat with its gravey. Mix well and add some curd and lemon juice. Add one or two panden leaves and pudina in it. Cook this for 15 minutes so the all ingredients get into meat.

Step 4
Cook rice with 1 teapoon oil, water, 2-cardomum, 1 - Cinnamon, 2-3 cloves, Panden leave and pudina and salt. As you see the rice is boiling cook again till rice get cooked 80% and remove the water. Now mix the the beef and greavy in to the rice and add some water. Cook it on low flame till rice get cooked fully. Keep checking in between. You can place a tawa below your briyani pan to avoid burning.
Garnish briyani with fried onion and pudina. Serve hot with onion slices and lemon to enhance the taste.

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