Beef: 500g (cut into cubes)
Basmati rice: 2 cups soaked for 30 minutes
Yogurt: 1 cup
Onions: 5 large (sliced thinly
Tomatoes: 4chopped)
Ginger-garlic paste: 2 tablespoons
Biryani masala: 2 tablespoons (store-bought or homemade)
Red chili powder: 1 teaspoon
Turmeric powder: 1/2 teaspoon
Cumin seeds: 1 teaspoon
Cinnamon stick: 1 inch
Cloves: 3-4
Bay leaves: 2
Green chilies: 2-3 (slit)
Coriander leaves: A handful (chopped)
Mint leaves: A handful (chopped)
Ghee (clarified butter): 2 tablespoons (or oil)
Salt: To taste
Saffron: A pinch (soaked in warm milk)
Lemon juice: 1 tablespoon
Steps:
Cook the Beef:
Heat ghee or oil in a large pot and add cumin seeds, cinnamon, cloves, cardamom, and bay leaves. Fry until aromatic.
Add sliced onions and fry until golden brown.
Add ginger-garlic paste and sauté for a minute.
Add beef cubes, biryani masala, red chili powder, turmeric powder, and salt. Stir well to coat the meat with the spices.
Add yogurt, tomatoes, and green chilies. Cook on medium heat until the beef is tender, adding water if needed.
Cook the Rice:
In a separate pot, boil water with a little salt.
Add the soaked rice and cook until it's 70% done. Drain and set aside.
Layering the Biryani:
In the pot with the cooked beef, spread half of the par-cooked rice.
Sprinkle chopped mint and coriander leaves, lemon juice, and saffron-soaked milk over the rice.
Add the remaining rice on top, followed by another sprinkle of herbs and saffron milk.
Dum Cooking:
Cover the pot tightly with a lid or foil to trap the steam (this is called dum).
Cook on low heat for about 20-25 minutes until the rice is fully cooked and the flavors are well combined.
Serve:
Gently fluff the biryani with a fork.
Serve hot with raita (yogurt sauce) or salad.