beef biryani

Sarah Mir’s beef biryani is a Karachi-style layered rice dish with tender beef, potatoes, herbs and spices. The selected stovetop version cooks the beef masala separately from the basmati rice, then brings them together for dum cooking.

The rice is washed in water and soaked. It is boiled in salted water until cooked but still firm, then drained and held for layering. The onions and tomatoes are chopped for the beef preparation.

Vegetable oil is heated in a large pot with cumin seeds, black peppercorns, cloves, cinnamon and the selected optional black cardamom. Onion and the first green-chilli portion follow. Ginger and garlic pastes are sautéed, then salt, red chilli powder, turmeric, chilli flakes and ground coriander are stirred in. The beef follows and is sautéed until evenly browned.

Tomatoes, hot water and the selected optional dried plums are added, and the beef simmers until nearly tender. Potatoes cook in the same mixture before excess water is cooked away. Garam masala, half of the cilantro, selected mint and finishing green chillies, and the selected optional lemon juice are mixed through the beef masala. The masala is tasted and its seasoning adjusted as needed.

Half the cooked rice is spread in its pot, followed by the beef mixture and the remaining cilantro, mint and green chillies, then the remaining rice, with the selected prefried onions on top. Yogurt, water and yellow colouring are mixed and drizzled over the rice. The covered biryani finishes over gentle heat and is scooped with a flat spoon, with raita and kachumbar alongside.