Beef Biriyani

Ingredients:

Beef Masala:

Beef                                    --   ½ kg ( cut into big pieces)
Onion                                --   2 medium size
Green chilly                    --   4 - 5
Ginger                               --   1 inch piece
Garlic                                 --   8 - 10 cloves
Tomato                             --   1 big
Turmeric powder         --   ½ tsp
Chilly powder                 --   2 tsp
Coriander powder         --   1 tsp
Pepper powder               --   1 tsp
Garam masala                 --   2 tsp
Bay leaves                        --   1
Cloves                                --   3
Cinnamon Sticks            --   1 inch piece
Oil                                        --   3 - 4 tbsp
Salt                                      --   as required
Mint leaves chopped   --   ½ cup
Coriander leaves chopped --   ½ cup

Rice:

Basmati Rice           --   3 cups
Water                         --   6 cups
Cinnamon                --   2 piece.
Cloves                       --   4
Cardamom              --   2
Bay leaves               --   2
Whole pepper        --   1 tsp
Ghee                                   --   3 tbsp
Lemon Juice                   --   4 - 5 tbsp
Cashew nuts & raisins  --   as required
Salt                                      --   as required
Mint leaves and Coriander leaves chopped --   ¼ cup (both together - for garnishing)
Garam masala        -- 2 tsp

Preparation:

Beef Masala:

Clean and cut the beef into medium size pieces.

Marinate it with salt, half of garam masala and pepper powder and keep aside.

Grind the green chillies, ginger and garlic to a course paste.

Heat ghee in a pressure cooker and add the bay leaves, cloves and the cinnamon sticks. Saute for few seconds and then add the green chilly - ginger - garlic paste. Saute for a minute or until it starts turning light brown and add the thinly sliced onions.Saute until they are brown and mushy.

Add chilly powder, coriander powder,turmeric powder and garam masala and saute until the raw smell goes off. Now add the chopped tomatoes and saute until they are slightly mushy.

Add the marinated beef pieces and mix well. Add few drops of water if required and also add salt. I switch off the flame and keep this for 10 - 15 mins, before cooking.

Cook for 3 - 4 whistles(depending upon your cooker) until the beef is done. Open it once the pressure is released completely.If there is excess gravy, cook with the lid open until it has a semi thick gravy. Add the chopped coriander leaves and mint leaves and give a good mix.

Rice:

Wash the rice and drain it in a strainer. Keep aside for 10 - 15 minutes so that the water is completely drained off.

Heat 2 tbsp ghee in a deep pan. Add cashew nuts. Fry until light brown. Add raisins.Let it puff up. Drain it and keep aside.

Add the whole spices. Fry for a minute or two.Add the strained rice.Meanwhile keep the water to boil. Fry the rice until the water boils. Once the water boil, pour it into the rice and mix. Add required amount of salt and do a salt check on the water. Close the pan and let it cook on a medium flame. The rice will completely absorb the water and will be cooked to 90%. Do not let the rice cook 100% as it ll be overcooked after the dhum process.  Let it cool. Spread the rice on a flat platter to cool it quickly. Use a fork to spread. Using a spoon might break the rice.

Assembly:

Take a heavy bottomed pan or an oven safe dish, if baking. Spread the ghee at the bottom. Generously spread the first layer of rice. Sprinkle some garam masala and chopped leaves. Add some nuts and raisins. Sprinkle some lemon juice.(You can also add the lemon juice while cooking the rice. This is to make the rice softer.) Then add the masala. Top it with rice and the garnishing. Repeat this until the rice and the gravy is used. Make sure to top it with the rice and the garnishing. I use a flat pyrex dish and hence have only 3 layers – rice – gravy – rice.

Preheat the oven to 250 F. Cover the dish tightly with an aluminum foil and  bake it for 25 mins. If using a vessel, on stove top, layer and cover it with a tight lid ,and keep it on the top of a heavy tawa and heat it for 10-15 minutes.
Mix it well and serve with raita, pappad and chammanthi.