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Easy Pakistani Beef Biryani– Action by Step Images consisted of

Easy Pakistani Beef Biryani– Action by Step Images consisted of

Fragrant basmati rice layered with a spicy and scrumptious beef curry, I imply what could be much better than that?

Btw, we LIKE our rice at I Knead to Eat so if you’re a rice fan like us, you’ll enjoy these Chana Pulao and Lebanese Rice Pilaf with Vermicelli dishes.

What is Biryani? And is it spicy?

Let’s discuss Biryani and why it’s beautiful, shall we? Biryani is a popular layered rice and meat meal that’s enjoyed throughout all over India and Pakistan.

Biryani has two main components: fluffy, fragrant basmati rice and a delicious saucy beef (or your choice of protein) curry or masala. AND, it’s extremely tasty.

It’s likewise what I would say the equivalent of Sunday roast in Pakistan, as it’s nearly constantly made when a week either on Friday (primarily) or Sunday in most households in Pakistani.

Biryani is also quite a popular dish made on unique celebrations such as Eid.

It’s spicy depending on the type of biryani you’re consuming, but yes typically biryani is supposed to be on the spicier side.

Nevertheless, if you’re not tolerant of high spice levels, then naturally you can reduce the amount of spice used in this Beef Biryani recipe. We do not eat really spicy food in the house either, so I make a milder biryani in your home.

A fascinating truth btw: The word Biryani is originated from Persian language! Obviously, according to Wikipedia, Biryani is stemmed from the Persian word birinj which suggests rice.

Kinds Of Biryani

There are NUMEROUS types and variations of biryani across the region of Pakistan and India:

Chicken Biryani

Beef Biryani (we’re making this today – yum!)

Prawn Briyani

Fish Biryani

And even vegetarian biryani!

There are likewise different methods of making biryani too, layered rice and meat curry (we’re making this today) and dumpukht biryani where the uncooked meat masala is layered with rice and prepared in a sealed clay pot on low heat for hours.

Whatever kind of biryani you’re making, I can guarantee that they’re all super delicious!

What Type Of Rice Should You Use for Biryani?

In Pakistan, the most popular rice that’s utilized to make biryani is ‘sella’ basmati rice. Nevertheless, I practically never have sella rice at home, so I just utilize a great quality long grain basmati rice for my beef biryani.

To Utilize readymade Biryani Masala (spice mix) or Not?

You could use homemade Biryani masala, however these days Shan Biryani Masala is so readily offered and provides an authentic taste. I recommend using a readymade spice mix, as it simply makes the cooking process a little easier.

You could nevertheless use homemade biryani masala if wanted. Here’s a link on how to make biryani masala in the house.

Can I utilize Chicken rather of Beef in this Biryani?

Yes, definitely! The cooking time for the meat masala will be less however, as chicken cooks much faster than beef.

To Aloo or Not to Aloo in Biryani?

Lol, I simply needed to add this concern. There’s a huge argument in Pakistan whether Aloo (potatoes) belong in biryani or not. I’m a substantial supporter of adding potato in biryani, because it soaks up the stunning masala curry flavour and it’s all tasty yum!!

Do you like Biryani with or without aloo/ potato? Please tell me, because it’s a burning concern I have actually had for long.

How to Prepare Easy Beef Biryani in your home

Beef Biryani is incredibly simple to make and while it may seem many steps are involved, I can ensure you that they’re all totally worth it.

So let’s come down to making Beef biryani step by action, shall we?

Beef Biryani is comprised of 3 cooking actions: the beef masala, the rice, and the final topping and putting together of biryani.

Making the Beef Masala

Because we are using beef in this dish, I like to make the beef masala in the pressure cooker as it’s simply faster and much easier. Nevertheless, if you don’t have a pressure cooker, the beef masala can be sluggish cooked on the range until the meat is cooked through.

Start by frying very finely sliced onions in the pressure cooker till they are a deep golden brown. Add in the beef in addition to the ginger garlic paste.

Saute on high heat till the beef modifications color.

Add the yogurt, tomato, spices and Shan biryani masala.

Cook on high heat, while stirring, for about 5-7 minutes.

Now add the water (beef need to be submerged in water) and pressure cook till the beef is cooked through. This may take about 15-20 minutes depending on the cut and kind of beef you’re utilizing.

Once the beef is cooked through, add the cubed potato.

After the beef masala is all set, set it aside while you make the rice.

Making the Biryani Rice

Biryani rice is unique since A.) We add some aromatic spices to make it all biryanilicious B.) It requires to be parboiled (not completely prepared)

In a big pot, bring the water to boil. Add the water with the spices and boil up until the rice is simply prepared i.e. par boiled or as we state in Urdu aik kani. The rice is ready when you press it in between your thumb and forefinger and it’s not totally mushy in the middle. It needs to be al dente.

It is very important to not overcook the rice at this moment, because when its cooked in steam, it will overcook and become mushy.

Once the rice is ready, drain it in a colander.

Putting Together the Biryani

In a separate big pot, layer half of the rice. Then include the beef curry, and top with sliced lemon and sliced coriander.

Cover with the staying rice.

Drizzle over the milk, and some yellow food colouring mixed with water.

Drizzle with melted ghee or butter.

Sprinkle more sliced coriander and lemon slices if desired.

Cover and steam cook on low flame for 8-10 minutes till the rice is totally cooked.

Mix the biryani thoroughly and serve with raita.

What to Serve with Beef Biryani?

Biryani is normally served with some sort of cooling raita or salad. Here are some delicious choices that match truly well with Beef Biryani:

Easy Raita Recipe

Coriander and Mint Raita Recipe

Cucumber Raita (my favourite pairing with Beef Biryani)

Indian Salad (Kachumber Salad)

Greek Salad (This one is a bit out there, but seriously do provide it a shot!)

Green Chutney

Desserts to Couple With Beef Biryani

Zarda Rice (seriously SO good and most popular coupling with Biryani)


Seviyan Kheer

Shahi Tukda (if you’re hosting a supper or dawat and want to go all elegant)

Easy Pakistani Beef Biryani Recipe

Learn how to make Beef Biryani at home with easy to follow step by action images.


Course: Main Course

Food: Pakistani, Pakistani/Indian

Prep Time: 15 minutes

Cook Time: 1 hour

Servings: 8

Calories: 330 kcal

Active Ingredients

For the Beef Curry/ Masala

  • 3 tablespoons oil
  • 1 big onion thinly sliced
  • 600 grams beef cubes
  • 1 tablespoon ginger garlic paste
  • 2 medium tomatoes approximately chopped
  • 1/2 cup yogurt
  • 1 inch stick of cinnamon
  • 2-3 pieces of cardamom
  • 4-5 black peppercorn
  • 1-2 cloves lavang
  • Salt as per taste
  • 4 tablespoons Shan Biryani Masala
  • 2 cups water
  • 1 big potato cut into 2 inch cubes

For the Rice

  • 2.5 cups basmati rice soaked in water for 30 minutes
  • 1 teaspoon cumin seeds
  • Few slices of lemon
  • 2 to 3 leaves of fresh mint
  • Salt
  • 2 tablespoons oil
  • 6-8 cups of water

For the topping/ dum

  • 1/4 cup milk
  • Couple of drops yellow food color dissolved in a bit of water
  • Handful of chopped coriander
  • 1-2 tablespoons of ghee butter or oil


For the Beef Curry/ Masala

  • In a pressure cooker pot, heat oil and include the thinly sliced onion. Saute until the onion is golden brown.

  • Once the onion is golden, include the beef cubes in addition to the ginger garlic paste. Saute on high heat up until the beef modifications color.

  • Now include the tomatoes, yogurt and the entire spices (cardamom, peppercorn, cloves, and salt).

  • Likewise add the Shan Biryani Masala.

  • Cook on high heat, while constantly stirring for about 5-7 minutes. Add 2 cups of water, the beef needs to be submerged in liquid.

  • Now cover the pressure cooker pot with its lid and bring to pressure. The cooking time will differ from 5-10 minutes depending on the cut of the beef and also the size of the beef pieces. The beef I used took about 10 minutes to prepare through.

  • Now include the cubed potato.

  • Prepare the beef on high heat, stirring frequently up until excess liquid has evaporated and the oil has actually separated from the curry. Likewise the cubed potato should be nearly prepared through too.

For the Rice

  • Now in another big pot, bring water to a boil and include the rice, cumin seeds, lemon, chopped mint, oil and salt. Prepare the rice until it is parboiled (3/4 prepared). Drain pipes the rice in a colander.

For Putting Together:

  • In a different big pot, layer half of the rice. Include the beef curry, and leading with sliced up lemon and chopped coriander.

  • Cover with the staying rice.

  • Drizzle over the milk, and some yellow food colouring blended with water.

  • Drizzle with melted ghee or butter.

  • Sprinkle more chopped coriander and lemon pieces if desired.

  • Cover and steam cook on low flame for 8-10 minutes till the rice is fully cooked.

  • Mix the biryani thoroughly and serve with raita.


Calories: 330 kcal

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