Beef Nali Biryani Recipe

Introduction:

Assalam Alaikum! I hope you all are well and happy. Today, I am excited to share a delightful Beef Nali Biryani recipe with you. This dish is incredibly juicy and delicious, and it's a favorite in my household. Let's dive into the process of making this mouth-watering biryani.

 Ingredients:

 

To prepare Beef Nali Biryani, you will need the following ingredients:

- Nali beef gosht (bone marrow beef) half kg

- Rice 3 cups

- Biryani masala Half packet

- Onions 4 large, chopped

- Tomatoes 4 medium, chopped

- Lemon 1

- Oil 1 cup

-Khary masaly (whole spices):

  Bay leaves

  Cinnamon sticks

  Cardamom pods

  Cloves

- Zeera (cumin seeds) 1 tablespoon

- Potatoes 2 medium, peeled and cut into cubes

- Red chili powder 1 tablespoon

- Ginger garlic paste 1 tablespoon

- Turmeric powder a pinch

- Dhanya (coriander) powder 1 tablespoon

- Garam masala powder 0.5 tablespoon

- Chaat masala 1 tablespoon

Method:

Step 1: Preparing the Beef:

1. Washing and Boiling the Meat: Begin by thoroughly washing the nali beef gosht. Once washed, place it in a pot with enough water to cover the meat and bring it to a boil. Boil the meat until it is tender. This process ensures that the beef is soft and ready to absorb the flavors of the biryani spices.

Step 2: Preparing the Rice:

2. Soaking the Rice: While the meat is boiling, soak three cups of rice in water for about an hour. Soaking the rice helps it to expand and cook evenly, resulting in fluffy and well-cooked grains.

 Step 3: Preparing the Masala:

 

3. Frying the Onions: In a large pot, heat one cup of oil. Once the oil is hot, add the cumin seeds and whole spices (khary masaly) such as bay leaves, cinnamon sticks, cardamom pods, and cloves. Fry these spices for a minute until they release their aroma.

4. Golden Brown Onions: Add the chopped onions to the pot and fry them until they turn golden brown. Ensure that the onions are not burnt, as this will affect the taste of the biryani.

5. Adding Tomatoes and Spices: When the onions are golden brown, add the chopped tomatoes along with the following spices: red chili powder, ginger garlic paste, turmeric powder, dhanya powder, garam masala powder, and chaat masala. Fry this mixture well until the tomatoes are fully cooked and the oil starts to separate from the masala.

 Step 4: Combining Meat and Masala:

 

6.Mixing Boiled Meat: Add the boiled meat to the masala mixture. Stir well to ensure that the meat is coated with the spices.

8. Adding Potatoes: Add the cubed potatoes to the pot. Pour in half a glass of water, cover the pot, and let it cook on low flame for about 25 minutes. This allows the meat and potatoes to absorb the spices and cook thoroughly.

Step 5: Preparing the Rice for Layering:

8. Boiling the Rice: In a separate large pot, bring water to a boil. Add a spoonful of oil, some mint leaves, pulses (dal), cumin seeds, a spoonful of cumin seeds, and some whole spices. Squeeze in the juice of one lemon. When the water reaches a rolling boil, add the soaked rice.

9. Parboiling the Rice: Cook the rice until it is about 70% done. The rice should still have a slight bite to it and should not be fully cooked. Strain the rice and set it aside.

 Step 6: Layering the Biryani:

 

10. Layering Rice and Masala: In the pot containing the meat and masala, spread half of the parboiled rice over the meat mixture. Drizzle a little oil over the rice layer.

11. Adding Fried Onions and Other Garnishes: If desired, you can add fried onions, yolk, or boiled eggs on top of the rice for additional flavor and texture.

12. Steaming: Cover the pot tightly and place it on a tawa (griddle) on low flame. Allow it to steam for about 15 minutes. This process, known as "dum," lets the flavors meld together and ensures that the rice is fully cooked through.

 Step 7: Final Touches:

 

13. Adding Ghee: Before sealing the pot for steaming, add a spoonful of ghee on top of the rice. This will give the biryani a wonderful aroma and enhance its taste.

14. Checking for Doneness: After 15 minutes, check to see if steam is coming out from the top of the pot. This indicates that the rice is fully cooked.

Serving:

15. Serving the Biryani: Once the biryani is ready, gently mix the layers of rice and meat together. Serve hot with raita (yogurt sauce) or your favorite side dish. Even if you have no sides, the biryani itself is flavorful and satisfying.

Tips for Perfect Biryani:

- Use Good Quality Rice: Basmati rice is ideal for biryani as it cooks up fluffy and separate.

- Don't Overcook the Rice: Ensure that the rice is only parboiled before layering, as it will cook further during the steaming process.

- Adjust Spices to Taste: You can adjust the level of spices according to your preference. If you like it spicier, increase the red chili powder.

- Tenderizing the Meat: Boiling the meat before adding it to the masala ensures that it is tender and succulent.

- Steaming on Low Flame: Steaming the biryani on low flame ensures that it doesn’t burn and allows the flavors to meld perfectly.

Conclusion:

This Beef Nali Biryani is a delightful dish that is sure to impress your family and friends. The tender beef, aromatic spices, and perfectly cooked rice make it a memorable meal. Follow these steps, and you will have a delicious and juicy biryani that everyone will love. Enjoy your cooking, and may your kitchen be filled with wonderful aromas and happy faces.