Beef Biryani with Yogurt Sauce (1 Hr, 10 Mins)

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A rich and flavorful dish that has roots in the culinary traditions of the Indian subcontinent, beef biryani is a layered rice and meat feast that never fails to impress. Beef chunks, marinated and then cooked with aromatic spices, are layered with fragrant rice for a sumptuous meal. Topped off with a refreshing yogurt sauce, this dish offers a balance of flavors and textures.

  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the beef biryani:

  • 1 lb beef cubes
  • 2 cups basmati rice
  • 1 large onion, thinly sliced
  • 2 tomatoes, chopped
  • 2 tsp ginger-garlic paste
  • 2 green chilies, slit
  • 1/4 cup plain yogurt
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp biryani masala or garam masala
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped mint leaves
  • 4 cups water
  • 3 tbsp oil or ghee
  • Salt, to taste

For the yogurt sauce:

  • 1 cup plain yogurt
  • 1/2 cucumber, finely chopped
  • 1 green chili, finely chopped
  • 2 tbsp chopped cilantro
  • Salt, to taste

Instructions

  1. Prepare Rice (10 minutes): Rinse the basmati rice under cold water until the water runs clear. Soak it in water for about 30 minutes, then drain.
  2. Cook Beef (20 minutes): In a large pot, heat oil or ghee. Add sliced onions and fry until golden brown. Remove half for garnishing. Add ginger-garlic paste, green chilies, and tomatoes to the pot. Cook until tomatoes are soft. Add beef cubes, turmeric, chili powder, and salt. Cook until beef is browned. Stir in yogurt, mint, cilantro, and biryani masala. Cook until beef is nearly tender and the mixture forms a thick gravy.
  3. Cook Rice (10 minutes): In a separate pot, bring 4 cups of water to boil. Add the soaked rice and cook until it’s 70% done. Drain the water.
  4. Layer and Cook Biryani (20 minutes): In the beef pot, layer the partially cooked rice over the beef mixture. Top with reserved fried onions, some chopped mint, and cilantro. Cover the pot with a tight-fitting lid. Cook on low heat for 20 minutes or until the beef is fully cooked and rice is tender.
  5. Prepare Yogurt Sauce (5 minutes): Mix yogurt, cucumber, green chili, cilantro, and salt. Stir well until combined.
  6. Serve (1 minute): Serve beef biryani hot with the accompanying yogurt sauce.

Notes

Beef biryani is all about the depth of flavors. The key is to ensure the beef is well-marinated and tender, and the rice is perfectly cooked. If you’re short on time, using pre-made biryani masala can save you a few minutes, but the homemade touch is always special. The yogurt sauce adds a cooling element, balancing the spice of the biryani. Consider pairing this with a simple side salad or some crispy poppadums to complete the meal.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 580
  • Sugar: 6g
  • Sodium: 800mg
  • Fat: 20g
  • Carbohydrates: 65g
  • Fiber: 4g
  • Protein: 35g
  • Cholesterol: 85mg

Pair this with...

Tomato and Cucumber Salad

Begin with some ripe tomatoes and slice them into wedges. Take a cucumber and cut it into thin rounds. Mix them together in a bowl. Add a bit of olive oil and a splash of vinegar—red or white wine vinegar works best. Season with some salt and pepper to taste. If you've got some basil or dill on hand, you can chop that up and throw it in too.

Garlic Naan

Start off by activating your yeast: combine warm water, a sprinkle of sugar, and active dry yeast in a bowl and let it sit until it's frothy. In a larger bowl, mix all-purpose flour and salt. Add in some yogurt and your frothy yeast mixture, mixing until you form a dough. Knead this dough on a floured surface until it's smooth and elastic. Let it rest in a greased bowl, covered, until it's doubled in size. In the meantime, finely mince some fresh garlic. Divide your risen dough into balls, rolling each into an oval shape. Sprinkle the garlic on top, pressing lightly so it sticks. Heat a skillet or griddle over medium-high heat. Cook each naan until it's puffy and has golden spots, roughly 2 minutes per side. Optional: brush with melted butter or ghee for added richness.

Simple Tossed Salad

Start by tearing your iceberg lettuce into bite-sized pieces, ensuring a cool and crunchy base. Thinly slice a red onion, adding a pop of color and a zesty kick. For a refreshing crunch, slice up some cucumber, and for a sweet contrast, add in slivers of red pepper. Once your components are prepped and in the bowl, give everything a good toss, ensuring the ingredients are mixed and every bite will have a little bit of everything. For a simple dressing, squeeze the juice of a fresh lemon over the top, adding a burst of citrusy brightness.

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