India > Rice > Biryani

Miruhulee Boava Biryani Recipe

Ingredients with Measurements:
- 2 cups basmati rice
- 1 lb. boneless beef, cut into small pieces
- 1 onion, sliced
- 2 tomatoes, chopped
- 2 green chilies, sliced
- 1 tsp. ginger paste
- 1 tsp. garlic paste
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tsp. garam masala powder
- 1 cup yogurt
- 1/2 cup milk
- 1/4 cup oil
- Salt to taste
- Water as needed

Special Equipment Needed:
- Large pot with lid
- Skillet
- Mixing bowl
- Spatula
- Knife
- Cutting board

Step-by-Step Instructions:

1. Rinse the rice in cold water until the water runs clear. Soak the rice in water for 30 minutes.

2. In a skillet, heat oil over medium heat. Add sliced onions and fry until golden brown. Add ginger paste, garlic paste, cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala powder. Fry for 2-3 minutes.

3. Add beef pieces and fry until browned. Add chopped tomatoes and green chilies. Fry for another 5 minutes.

4. In a mixing bowl, whisk together yogurt and milk. Add the yogurt mixture to the skillet and stir well. Add salt to taste. Cover and cook over low heat until the beef is tender and the gravy is thickened.

5. In a large pot, bring water to a boil. Add soaked rice and cook until the rice is half done. Drain the rice and set aside.

6. Preheat the oven to 350°F.

7. In the same pot, spread a layer of half-cooked rice. Add a layer of beef gravy on top of the rice. Repeat the layers until all the rice and beef gravy are used up. Cover the pot with a lid.

8. Place the pot in the preheated oven and bake for 20-25 minutes or until the rice is fully cooked.

9. Remove the pot from the oven and let it rest for 5 minutes.

10. Serve hot with raita and salad.


- Time:
Preparation time: 45 minutes
- Cooking time: 1 hour 30 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- This recipe serves 4-6 people.

Nutritional information:
- Calories: 500
- Fat: 20g
- Carbohydrates: 60g
- Protein: 25g

Substitutions for ingredients:
- Lamb or chicken can be used instead of beef.
- Greek yogurt can be used instead of regular yogurt.
- Brown rice can be used instead of basmati rice.

Variations:
- Add vegetables like carrots, peas, and potatoes to the beef gravy for a more nutritious biryani.
- Use different spices like cardamom, cinnamon, and cloves for a different flavor profile.

Tips and Tricks:
- Soak the rice in water for at least 30 minutes to ensure even cooking.
- Use a heavy-bottomed pot to prevent burning.
- Use a fork to fluff the rice after cooking.

Storage Instructions:
- Store leftover biryani in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
- Reheat the biryani in the microwave or on the stovetop until heated through.

Presentation Ideas:
- Serve the biryani in a large serving dish garnished with fresh cilantro and sliced lemons.

Garnishes:
- Fresh cilantro
- Sliced lemons

Pairings:
- Raita
- Salad

Suggested Side Dishes:
- Naan bread
- Papadums

Troubleshooting Advice:
- If the biryani is too dry, add a little water or broth to the beef gravy before baking.
- If the biryani is too wet, remove the lid and bake for an additional 5-10 minutes.

Food Safety Advice:
- Cook the beef to an internal temperature of 145°F to ensure it is safe to eat.

Food History:
- Biryani is a popular South Asian dish that originated in the Indian subcontinent.

Flavor Profiles:
- Spicy, savory, and aromatic.

Serving Suggestions:
- Serve the biryani with raita and salad for a complete meal.

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Region: Sri Lankan

Taste: Spicy, Savory, Aromatic, Tangy, Rich