Page 21 - CBS Cookbook

Preparation:

• Marinate the washed boneless • In a pan, add ghee, oil and
beef with red chili onion, fry until golden brown
powder, turmeric and keep aside for later use.
Click to add subtitle powder, coriander powder, • In the same pan fry cashew
salt, black pepper corns, star nuts and raisins till they slightly
anise, black cardamom, green change in color and keep
cardamom, cloves, cinnamon aside.
sticks, bay leaf, meat masala, • In a pot boil the water, add
yogurt, lemon juice and ginger some whole spices like bay
garlic paste and refrigerate leaf, cloves, cinnamon and
overnight. cardamom and add soaked
• In a pressure cooker, add the basmati rice and cook till 80%
marinated beef, chopped done.
tomatoes, water and cook for
30 minutes.

• In a pot, add little ghee, add fresh • Add the yellow food color to little
chopped ginger, add little fried water and sprinkle over the biryani.
onion and add the cooked meat
from the cooker and check if it’s • Cover and steam cook on low flame
tender. for 5 minutes.

• Layer the biryani in a separate pot, • Garnish with fried onion, cashew
add boiled rice, beef gravy masala, nuts, raisins, mint leaves and serve
coriander leaves, mint leaves, fried with raitha.
onion and add the remaining rice.