How to make yummy beef biryani at home for friends and family

Very few dishes win over a crowd like a steaming, fragrant plate of beef biryani.

Whether it is a Sunday family gathering, Eid celebration, birthday lunch, or a casual get-together with friends, this classic Swahili-Indian fusion meal is as festive as it is comforting.

While many prefer to order it from their local biryani spot, homemade beef biryani has a distinct magic, deeper flavours, a stronger aroma, and that extra touch of love.

You do not need to be a professional chef to pull it off. All it takes is patience, a good sufuria, and the right layering technique.

Ingredients

For the beef marinade:

• 1 kg beef (preferably on the bone), cut into chunks

• 1 cup plain yoghurt

• 2 tbsp garlic-ginger paste

• 1 tbsp biryani masala

• 1 tsp turmeric

• 1 tsp cumin

• 1 tsp paprika

• 1 tsp salt

• Juice of 1 lemon

For the rice:

3 cups long-grain basmati rice

6 cups water

3 cloves

2 cardamom pods

1 small cinnamon stick

1 bay leaf

Salt to taste

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• beef biryani
• How to make yummy beef biryani at home for friends and family
• Food

For the biryani:

• 3 large onions, thinly sliced

• 2 tomatoes, finely chopped

• 3 tablespoons tomato paste

• ½ cup chopped coriander (Dhania)

• ½ cup chopped mint (optional)

• ½ cup cooking oil

• A few strands of saffron (optional), soaked in 3 tbsp warm milk

• 2–3 tablespoons ghee (or butter)

• 1 potato, peeled and cut into quarters (optional)

• Green chillies, to taste

Steps to follow

Marinate your beef by mixing your beef chunks with yoghurt, lemon juice, and all the listed spices. Let this sit for at least 2 hours, but for the best flavour, overnight in the fridge is ideal.

In a separate sufuria, bring water to a boil with the whole spices (cloves, cardamom, cinnamon, and bay leaf). Add the rice and salt. Parboil until it is about 70 per cent cooked; the grains should still have a bite. Drain and set aside.

In another sufuria, heat oil in a deep pot and fry the onions on medium-low heat until golden brown and crispy. This can take 15–20 minutes; remove half of them and set aside for garnishing.

In the same sufuria, add the marinated beef and cook with the remaining onions. Let it brown, then add chopped tomatoes, tomato paste, mint, coriander, and a little water. Cover and let it simmer for 45 minutes to 1 hour, or until the beef is tender and the sauce thick. If you are using potatoes, boil or shallow fry them separately and add them to the beef just before layering.

In a large sufuria or heavy pot, begin layering. Start with half of the beef mixture, followed by half the rice. Sprinkle some fried onions, saffron milk, and ghee. Repeat the process with the remaining beef and rice.

Cover the pot with foil or a tight-fitting lid, reduce the heat to the lowest setting and let the biryani steam for 20–25 minutes. This process, known as dum, is what melds the flavours together beautifully.

Once the biryani is ready, gently fluff it with a large spoon or fork, but do not mix it too aggressively or you will break the rice grains. Serve it hot, garnished with extra fried onions, chopped coriander, and lemon wedges.

Pair it with kachumbari, a banana or plain yoghurt and pilipili for extra flavour.

Serve and enjoy with a glass of cold passion juice.