Ingredients
Scale
- 1½ kilo beef chunks
- 1½ tsp ginger paste
- 3 tsp garlic paste
- 4 dry red chili
- 2–3 inches stick of cinnamon
- 8 green cardamom
- 1½ tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 1 tsp cloves
- 1 tsp mace
- ½ tsp nutmeg
- 1½ cup yogurt
- 3/4 cup ghee or butter
- 4 medium potato (quartered)
- 3 tbsps orange or yellow food color
- 1 cup onion thinly sliced
- 4 cups basmati rice
- 6 cups water
- ½ cup milk
- pinch of saffron
- 12 pitted prunes
- Salt to taste
Instructions
- Wash rice, soak in water for 20 minutes, drain and set aside.
- Wash the meat and dry using a paper towel.
- Dry roast cumin, fennel, coriander seeds, cinnamon, cloves, chili, mace and cardamon, then grind using a mortar and pestle or mini chopper.
- Add yogurt, ground spice, ginger and garlic paste, salt, and meat. Marinate for at least half an hour, preferably overnight.
- Soak sliced onion in ¾ the amount of milk and gently fry in ghee until golden brown.
- Rub potato with food color. Then fry until half done,
- Add the saffron to the remaining milk, and set aside.
- Layer the following onto a casserole (preferably the one you used to fry the onions): meat, potatoes, fried onion, prunes, and rice. Add water and saffron.
- Cook on the stove for 2 hours, tightly sealed with foil and topped with the casserole cover.
Keywords: beef Kacchi biryani, beef biryani, kacchi biryani in oven