Beef Biryani

Marinate the beef In a bowl, combine the beef, yogurt, ginger-garlic paste, red chili powder, turmeric, and garam masala. Mix well to coat the beef. Cover and marinate in the refrigerator for at least 1 hour or overnight.

Prepare the rice Wash the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

Cook the rice In a large pot, bring 4 cups of water to a boil. Add the soaked and drained basmati rice, salt, bay leaves, cardamom pods, cloves, and cinnamon stick. Cook the rice until it is 70% done. Drain and set aside.

Caramelize the onions In a separate pan, heat ghee or oil over medium heat. Add the sliced onions and cook until they are golden brown and caramelized. Remove half of the onions and set aside for garnishing.

Prepare the biryani masala To the remaining onions in the pan, add the chopped tomatoes, green chilies, ginger-garlic paste, biryani masala, turmeric, red chili powder, and cumin powder. Cook until the tomatoes are soft and the masala is well combined.

Cook the beef Add the marinated beef to the masala and cook until the beef is tender. Add water if needed. Season with salt to taste.

Layer the rice Layer the cooked rice on top of the beef masala in the pot. Sprinkle with chopped cilantro and mint leaves. Top with the reserved caramelized onions.

Steam the biryani Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes, or until the rice is fully cooked and the flavors have melded together.

Serve Serve hot and enjoy the delicious beef biryani!