Step 1: Marinate the Beef
- Prepare the Marinade:
- In a large mixing bowl, combine yogurt, ginger-garlic paste, lemon juice, biryani masala, turmeric powder, red chili powder, ground cumin, ground coriander, and salt.
- Marinate the Beef:
- Add the beef pieces to the marinade, ensuring they are well-coated. Cover the bowl and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
Step 2: Prepare the Rice
- Wash and Soak the Rice:
- Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
- Cook the Rice:
- In a large pot, bring water to a boil and add the whole spices (cloves, green cardamom, bay leaves, cinnamon stick, and caraway seeds) and salt. Add the soaked and drained rice to the boiling water and cook until the rice is 70-80% cooked (it should still have a bite to it). Drain the rice and set aside.
Step 3: Fry the Onions
- Fry the Onions:
- Heat ghee in a large frying pan over medium heat. Add the thinly sliced onions and fry until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Set aside.
Step 4: Assemble the Biryani
- Layering:
- In a large, heavy-bottomed pot, start by adding a layer of marinated beef at the bottom. Cover the beef with a layer of the partially cooked rice. Sprinkle some fried onions, chopped coriander, chopped mint, and slit green chilies over the rice.
- Repeat the layering process until all the beef and rice are used up, finishing with a layer of rice on top.
- Add Saffron Milk:
- Soak the saffron strands in warm milk for a few minutes. Pour the saffron milk over the top layer of rice.
- Optional Ingredients:
- If using, sprinkle a few drops of rose water or kewra water over the top for an aromatic touch. Add roasted cashews and raisins for extra richness.
Step 5: Dum Cooking
- Seal and Cook:
- Cover the pot with a tight-fitting lid. If your lid isn’t tight enough, you can seal the pot with aluminum foil and then place the lid on top. Cook the biryani on low heat for about 1.5 to 2 hours. This slow-cooking method is called “dum,” which helps all the flavors meld together perfectly.
- Check for Doneness:
- After 1.5 hours, check the beef for tenderness. If it’s not yet tender, continue cooking for another 30 minutes. The rice should be fully cooked and fluffy, and the beef should be tender and flavorful.
Step 6: Serve
- Serve the Biryani:
- Once the biryani is done, gently fluff the rice with a fork, ensuring not to break the grains. Serve hot, garnished with additional fried onions and fresh herbs if desired.
- Accompaniments:
- Beef Kacchi Biryani pairs well with raita (yogurt sauce), salad, and pickles.
Conclusion
Beef Kacchi Biryani is a dish that embodies the rich culinary heritage of South Asia. It requires patience and attention to detail, but the result is a fragrant, flavorful, and hearty meal that is sure to impress. Enjoy the process of making this traditional dish, and delight in the delicious rewards of your labor. Happy cooking!