Beef Biryani with Spiced Chickpeas and Cucumber Raita
Tips for Experienced Cooks
To deepen the flavors, consider blooming the spices by lightly toasting them in a dry pan before adding them to the marinate. This allows their natural oils to be released, intensifying the taste. For the beef, opt for a cut like chuck or brisket which becomes more tender and flavorful as it slowly cooks. Enhance the raita with a pinch of roasted cumin powder and a splash of lemon juice for a refreshing contrast to the rich biryani.
Step 1: Marinate the Beef
In a large bowl, marinate the beef with yogurt, half of the sliced onions, half of the minced garlic, half of the minced ginger, half of the chopped cilantro, half of the chopped mint, garam masala, turmeric, cayenne pepper, and salt. Let it marinate for at least 1 hour.
- 1 lb beef
- 1 cup yogurt
- 1/2 of sliced onions
- 1/2 of minced garlic
- 1/2 of minced ginger
- 1/2 of chopped cilantro
- 1/2 of chopped mint
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp cayenne pepper
- 1 tsp salt
Step 2: Sauté the Aromatics
In a large pot, heat some oil and add the remaining sliced onions, cumin seeds, remaining garlic, and ginger. Sauté until the onions are golden brown.
- 2 tbsp oil
- Remaining sliced onions
- 1 tsp cumin seeds
- Remaining minced garlic
- Remaining minced ginger
Step 3: Cook the Beef
Add the marinated beef to the pot and cook until the meat is browned. Add the beef broth, cover the pot, and simmer for 1 hour or until the beef is tender.
- Marinated beef from Step 1
- 4 cups beef broth
Step 4: Cook the Rice
In a separate pot, cook the basmati rice according to package instructions.
- 1 cup basmati rice
Step 5: Make the Chickpea Curry
In a saucepan, heat some oil and add the chickpeas, diced tomatoes, and chopped green chilies. Sprinkle with ground coriander and cook for 5 minutes.
- 2 tbsp oil
- 1 cup chickpeas
- 1 cup diced tomatoes
- 2 green chilies, chopped
- 1 tsp ground coriander
Step 6: Make the Raita
In a bowl, mix together the diced cucumbers, remaining chopped cilantro, and remaining chopped mint to make the raita.
- 1 cup diced cucumbers
- Remaining chopped cilantro
- Remaining chopped mint
Step 7: Serve
Serve the beef biryani with the spiced chickpeas and cucumber raita. Enjoy!
Meat, Eggs, & Dairy
- 2 pounds beef
Pantry Items
- 1 cup yogurt
- 2 cups basmati rice
- 4 cups beef broth
- 1 can chickpeas
- 1 dash oil
Fresh Produce & Herbs
- 1 whole onion
- 4 cloves garlic
- 2 inches ginger
- 1/2 cup cilantro
- 1/4 cup mint leaves
- 2 whole cucumber
- 1 whole tomato
- 2 whole green chili
Seasonings & Spices
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1 pinch salt