Spicy Beef Biryani with Creamy Curd

1.Rinse the biryani rice under cold water until the water runs clear, then soak it in water for 30 minutes. Drain and set aside.

2.In a large pot, heat oil over medium heat. Add the sliced onions and sauté until golden brown. Remove half for garnishing later.

3.Add minced garlic, ginger, and green chilies to the pot. Sauté for a minute until fragrant.

4.Add the beef cubes to the pot and cook until they are browned on all sides.

5.Stir in the chopped tomatoes, turmeric powder, red chili powder, and biryani masala. Cook until the tomatoes are soft and the spices are well combined with the beef.

6.Add the curd to the beef mixture, stirring well to coat the meat. Cook for another 5-7 minutes until the beef is tender and the mixture is thick.

7.In a separate pot, bring 4 cups of water to a boil. Add the soaked and drained biryani rice, salt, and whole spices (cloves, cardamom, bay leaves, and cinnamon). Cook the rice until it is 70% done, then drain the water.

8.Layer the partially cooked rice over the beef mixture in the pot. Sprinkle the chopped mint and coriander leaves on top. Cover the pot with a tight-fitting lid.

9.Cook on low heat for 20-25 minutes, allowing the flavors to meld and the rice to finish cooking. Do not open the lid during this time.

10.Once done, gently fluff the biryani with a fork, mixing the rice and beef together. Serve hot, garnished with the reserved fried onions and accompanied by extra curd on the side.