There’s a special kind of magic that happens when fragrant basmati rice, tender beef, and a symphony of spices come together in one pot. It’s more than just a meal; it’s an experience. This Beef Biryani recipe is one I’ve tweaked and perfected over the years, a labour of love that fills my entire home with the most incredible aroma. My kids absolutely devour this every time I make it, and honestly, so do I. The secret lies in the slow-cooked, meltingly tender beef and the careful layering, which allows each grain of rice to become infused with flavour while remaining perfectly fluffy and separate.

This isn’t a thirty-minute meal, and that’s its charm. It’s a dish for a lazy Sunday afternoon, for a special family gathering, or for when you simply want to slow down and create something truly spectacular in your own kitchen. The beef curry base is rich and deep, with notes of ginger, garlic, and toasted spices, while the rice is light and fragrant with saffron and cardamom. Topped with golden, crispy fried onions and fresh coriander, every spoonful is a delight. It always gets compliments and is a wonderful centrepiece for any dinner table.

If you’ve ever felt intimidated by making biryani at home, let this recipe be your guide. We’ll walk through each step together, from marinating the beef to the final ‘dum’ cooking process that steams everything to perfection. It’s a rewarding process, and the result is a truly authentic Beef Biryani that tastes even better than what you might find at your favourite restaurant.

Recipe Overview

This recipe guides you through creating a layered Beef Biryani using the traditional ‘dum’ method, where the pot is sealed to trap steam and meld the flavours. The result is succulent, spicy beef nestled in perfectly cooked, aromatic basmati rice. I’ve found that using a good quality chuck steak, cubed, gives the most tender result after slow cooking.

• Prep Time: 40 minutes (plus 1 hour marination)
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 25 minutes
• Servings: 6 people
• Difficulty: Medium

Why You’ll Love This Beef Biryani

• Genuine Flavour: The beef is slow-cooked until it’s meltingly tender, deeply infused with ginger, garlic, and garam masala. The rice isn’t just boiled; it’s scented with saffron, cardamom, and cloves, with each grain separate and fluffy.
• A Rewarding Weekend Project: While it takes time, most of it is hands-off simmering. It’s a satisfying process that yields a magnificent result, making your weekend feel special.
• Flexible Recipe: You have complete control. Add a couple of peeled potatoes to the beef curry as it cooks for a heartier dish, or increase the chilli for a fiery kick.
• Great for Celebrations: It works beautifully for a celebratory family dinner like Eid, Diwali, or a special Sunday lunch when you have guests to impress.
• Family Tested: My family always requests this for their birthdays. The golden, crispy onions (birista) on top are everyone’s favourite part, adding a crucial layer of sweet and savoury crunch.

Beef Biryani

⏱️ 30 min prep  •  🍳 140 min cook  •  👥 6 servings

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Ingredients You’ll Need

Gathering high-quality ingredients is the first step to a brilliant biryani. For the rice, I always use Tilda Grand Extra Long Basmati; it never fails me, holding its shape and fragrance beautifully. Don’t be tempted to use pre-fried onions from a packet if you can help it – frying them yourself makes a world of difference.

• For the Beef Marinade & Curry:
• 1 kg beef chuck or stewing steak, cut into 2-inch cubes
• 250g plain full-fat yoghurt
• 2 tbsp ginger-garlic paste
• 1 tbsp red chilli powder (adjust to your spice preference)
• 1 tsp turmeric powder
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tbsp lemon juice
• Salt to taste (around 1.5 tsp)
• 4 large onions, thinly sliced
• 250ml vegetable oil, for frying onions
• 4 tbsp ghee or reserved onion oil
• 3 medium tomatoes, finely chopped
• A handful of fresh mint leaves, chopped
• A handful of fresh coriander leaves, chopped
• For the Rice:
• 500g extra-long grain basmati rice
• 4 green cardamom pods
• 4 cloves
• 1 bay leaf
• 1 cinnamon stick (2-inch piece)
• 1 tsp salt
• For Layering & Garnish:
• A generous pinch of saffron threads
• 4 tbsp warm milk
• 2 tbsp ghee, melted
• Extra chopped mint and coriander

Elena’s Tip: Don’t skimp on frying the onions. Getting them deeply golden and crispy is key – they add a sweet, savoury depth that you just can’t replicate. Patience here pays off tenfold. I often make a big batch and store them in an airtight container.

How to Make Beef Biryani

The process is broken down into three main stages: preparing the beef, par-cooking the rice, and then the final layering and ‘dum’ cooking. Take your time and enjoy the process. For another flavourful beef dish, you might also like this Savory Beef And Broccoli Stir Fry Recipe.

1. Marinate the Beef: In a large bowl, combine the beef cubes with yoghurt, ginger-garlic paste, red chilli powder, turmeric, garam masala, ground cumin, ground coriander, lemon juice, and salt. Mix thoroughly until every piece is coated. Cover and let it marinate in the refrigerator for at least 1 hour, or ideally up to 4 hours.
2. Fry the Onions (Birista): While the beef marinates, heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the thinly sliced onions and fry, stirring occasionally, for 15-20 minutes until they are deep golden brown and crispy. Use a slotted spoon to remove the onions to a plate lined with kitchen paper. Spread them out to cool. Reserve about 4 tablespoons of the flavourful oil.
3. Cook the Beef Curry: In the same pot, add 4 tbsp of ghee (or the reserved onion oil). Once hot, add the marinated beef. Sear the meat for 5-7 minutes until it’s browned on all sides. Add the chopped tomatoes and half of the fried onions, crushing them slightly with your hand. Stir well and cook for 10 minutes until the tomatoes soften and the oil begins to separate.
4. Slow-Cook to Tenderness: Add about 250ml of hot water to the pot, bring to a simmer, then reduce the heat to low. Cover the pot and let the beef cook for at least 1 hour and 15 minutes, or until it is completely tender and falling apart. Stir occasionally to prevent it from sticking. The resulting curry should be thick, not watery. Stir in the chopped mint and coriander.
5. Par-Cook the Rice: About 30 minutes before the beef is done, rinse the basmati rice in cold water until the water runs clear. Soak it in fresh water for 20 minutes. Bring a large pot of water to a rolling boil. Add the salt, cardamom pods, cloves, bay leaf, and cinnamon stick. Drain the soaked rice and add it to the boiling water. Cook for 5-6 minutes only, until the rice is about 70% cooked (it should still have a slight bite). Immediately drain it in a colander.
6. Layer the Biryani: Take a heavy-bottomed pot with a tight-fitting lid (the Dutch oven works well). Spread half of the par-cooked rice in an even layer at the bottom. Spoon the entire beef curry over the rice. Top with the remaining rice. What works best for me is using a pot that allows for generous layers without being too full.
7. Add Final Flavours: Soak the saffron threads in the warm milk for a few minutes. Drizzle the saffron milk and the melted ghee over the top layer of rice. Sprinkle over the remaining crispy fried onions, and some more fresh mint and coriander.
8. ‘Dum’ Cook to Perfection: Cover the pot with a layer of foil and then place the lid on tightly to create a good seal. Place the pot on the lowest possible heat on your hob. Let it cook on ‘dum’ (steam) for 20-25 minutes. After this time, turn off the heat and let it rest, still sealed, for another 10 minutes. This step is crucial for the flavours to meld.
9. Serve: Open the pot and gently fluff the rice from the sides with a fork or wide spoon, trying not to break the grains. Serve the Beef Biryani hot, ensuring you get a mix of the rice and the beef masala in each portion.

Tips From My Kitchen

• Temperature Control: For the final ‘dum’ stage, the heat must be very low. The goal is to gently steam the rice with the aroma from the beef curry, not to continue cooking it aggressively. If you have an electric hob, the lowest setting is ideal. For gas, a heat diffuser can be very helpful.
• The Secret Step: I learned that rinsing the basmati rice until the water runs clear is non-negotiable. This removes excess starch and is the secret to getting fluffy, separate grains every time. You can find a great explanation of the science behind this on Serious Eats.
• Make-Ahead: You can cook the beef curry a day in advance. The flavours actually deepen overnight! Just store it in the fridge, and when you’re ready, reheat it gently before you start layering with freshly cooked rice.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, sprinkle a tablespoon of water over the biryani and microwave with a loose-fitting lid. This helps to re-steam the rice and keep it moist.

Delicious Variations to Try

Once you’ve mastered the base recipe, it’s fun to experiment. I stumbled upon the combination of adding potatoes by accident when I had some to use up, and it’s been a hit ever since.

• Spicy Version: For those who like it hot, add 2-3 slit green chillies along with the ginger-garlic paste and increase the red chilli powder to 1.5 tablespoons.
• Hearty Addition: Add two large potatoes, peeled and quartered, to the beef curry about 45 minutes into its cooking time. They will cook alongside the beef and absorb all the wonderful flavours.
• Different Protein: This recipe works wonderfully with lamb shoulder or mutton, cooked in the same way until tender (it may take a little longer). For a poultry option, bone-in chicken thighs are also excellent but will require a much shorter cooking time (around 40-45 minutes).

What to Serve With Beef Biryani

A biryani is a complete meal in itself, but a few simple side dishes can elevate it further. We love having a cooling element to balance the rich spices.

• Cucumber Raita: A simple mix of grated cucumber, plain yoghurt, a pinch of roasted cumin powder, and chopped mint. It provides a cool, refreshing contrast.
• Kachumber Salad: A fresh, crunchy salad made from finely diced onion, tomato, and cucumber with a squeeze of lemon juice and a sprinkle of salt.
• Mango Lassi: A sweet and creamy yoghurt-based drink that beautifully complements the spices of the biryani. A light lager also pairs well.

Frequently Asked Questions

Beef Biryani

A rich and aromatic Indian dish featuring tender, slow-cooked beef in a spiced curry, layered with fragrant basmati rice and finished with crispy fried onions.

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Prep Time 30 minutes mins

Cook Time 2 hours hrs 20 minutes mins

Total Time 2 hours hrs 50 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Indian

Calories: 1050

Ingredients Method Notes

Ingredients

  

For the Beef Marinade & Curry

• 1 kg beef chuck or stewing steak cut into 2-inch cubes
• 250 g plain full-fat yoghurt
• 2 tbsp ginger-garlic paste
• 1 tbsp red chilli powder adjust to your spice preference
• 1 tsp turmeric powder
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tbsp lemon juice
• Salt to taste around 1.5 tsp
• 4 large onions thinly sliced
• 250 ml vegetable oil for frying onions
• 4 tbsp ghee or reserved onion oil
• 3 medium tomatoes finely chopped
• A handful of fresh mint leaves chopped
• A handful of fresh coriander leaves chopped

For the Rice

• 500 g extra-long grain basmati rice
• 4 green cardamom pods
• 4 cloves
• 1 bay leaf
• 1 cinnamon stick 2-inch piece
• 1 tsp salt

For Layering & Garnish

Method

 

1. Marinate the Beef: In a large bowl, combine the beef cubes with yoghurt, ginger-garlic paste, red chilli powder, turmeric, garam masala, ground cumin, ground coriander, lemon juice, and salt. Mix thoroughly until every piece is coated. Cover and let it marinate in the refrigerator for at least 1 hour, or ideally up to 4 hours.
2. Fry the Onions (Birista): While the beef marinates, heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the thinly sliced onions and fry, stirring occasionally, for 15-20 minutes until they are deep golden brown and crispy. Use a slotted spoon to remove the onions to a plate lined with kitchen paper. Spread them out to cool. Reserve about 4 tablespoons of the flavourful oil.
3. Cook the Beef Curry: In the same pot, add 4 tbsp of ghee (or the reserved onion oil). Once hot, add the marinated beef. Sear the meat for 5-7 minutes until it's browned on all sides. Add the chopped tomatoes and half of the fried onions, crushing them slightly with your hand. Stir well and cook for 10 minutes until the tomatoes soften and the oil begins to separate.
4. Slow-Cook to Tenderness: Add about 250ml of hot water to the pot, bring to a simmer, then reduce the heat to low. Cover the pot and let the beef cook for at least 1 hour and 15 minutes, or until it is completely tender and falling apart. Stir occasionally to prevent it from sticking. The resulting curry should be thick, not watery. Stir in the chopped mint and coriander.
5. Par-Cook the Rice: About 30 minutes before the beef is done, rinse the basmati rice in cold water until the water runs clear. Soak it in fresh water for 20 minutes. Bring a large pot of water to a rolling boil. Add the salt, cardamom pods, cloves, bay leaf, and cinnamon stick. Drain the soaked rice and add it to the boiling water. Cook for 5-6 minutes only, until the rice is about 70% cooked (it should still have a slight bite). Immediately drain it in a colander.
6. Layer the Biryani: Take a heavy-bottomed pot with a tight-fitting lid (the Dutch oven works well). Spread half of the par-cooked rice in an even layer at the bottom. Spoon the entire beef curry over the rice. Top with the remaining rice. What works best for me is using a pot that allows for generous layers without being too full.
7. Add Final Flavours: Soak the saffron threads in the warm milk for a few minutes. Drizzle the saffron milk and the melted ghee over the top layer of rice. Sprinkle over the remaining crispy fried onions, and some more fresh mint and coriander.
8. 'Dum' Cook to Perfection: Cover the pot with a layer of foil and then place the lid on tightly to create a good seal. Place the pot on the lowest possible heat on your hob. Let it cook on 'dum' (steam) for 20-25 minutes. After this time, turn off the heat and let it rest, still sealed, for another 10 minutes. This step is crucial for the flavours to meld.
9. Serve: Open the pot and gently fluff the rice from the sides with a fork or wide spoon, trying not to break the grains. Serve the Beef Biryani hot, ensuring you get a mix of the rice and the beef masala in each portion.

Notes

For the most tender beef, marinate for the full 4 hours or even overnight. Serve hot with a side of cooling raita or a simple salad.

I truly hope you give this Beef Biryani recipe a go. It’s a dish that brings so much joy and warmth to our family table, and I hope it does the same for yours. Take your time, enjoy the aromas that fill your kitchen, and savour the delicious result. Please let me know how it turns out for you in the comments below – I love hearing from you! Happy cooking, Elena.