Classic Beef Biryani

Fragrant basmati rice is layered with tender, warmly spiced beef, caramelized onions, yogurt, mint, and cilantro, then gently steamed on the stovetop for a richly flavored one-pot meal.

Prep: 30 min · Cook: 105 min · Yield: 6 · Method: Stovetop

Ingredients

• 2 pounds beef chuck roast
• 2 cups basmati rice
• 1 cup plain whole-milk yogurt
• 2 large yellow onion
• 0.5 cup fresh mint leaves
• 0.5 cup fresh cilantro
• 6 cloves garlic
• 2 inches fresh ginger
• 2 tablespoons biryani spice blend
• 2.5 teaspoons kosher salt
• 4 tablespoons vegetable oil
• 4 each whole cloves
• 4 each green cardamom pods
• 1 each cinnamon stick
• 1 each bay leaf

Cooking instructions

1. Cut the beef into 1 1/2-inch cubes. In a large bowl, combine the yogurt, half of the minced garlic, half of the grated ginger, 1 tablespoon biryani spice blend, and 1 teaspoon salt. Add the beef, toss to coat, cover, and refrigerate for at least 30 minutes or up to 8 hours. (about 30 min)
2. Thinly slice the onions. Pick the mint and cilantro leaves, reserving a few leaves for garnish. Rinse the basmati rice under cold water until the water runs mostly clear, then soak it in fresh water for 20 minutes and drain. (about 20 min)
3. Heat 2 tablespoons oil in a heavy-bottomed Dutch oven over medium heat. Add the onions and cook, stirring occasionally, until deep golden brown, 15 to 20 minutes. Transfer the onions to a plate, leaving the oil in the pot. (about 20 min) — Medium heat
4. Add the remaining oil to the pot. Add the remaining garlic and ginger, the remaining 1 tablespoon biryani spice blend, cloves, cardamom, cinnamon, and bay leaf. Cook until fragrant, about 1 minute. (about 1 min) — Medium heat
5. Add the marinated beef and any marinade. Cook, stirring occasionally, until the beef is browned and the yogurt mixture thickens, about 8 minutes. Stir in 1 cup water, cover, reduce the heat to low, and simmer until the beef is nearly tender, 45 to 55 minutes. (about 55 min) — Low heat
6. Meanwhile, bring a large pot of water to a boil and season it with the remaining 1 1/2 teaspoons salt. Add the drained rice and boil until the grains are about 70 percent cooked—tender at the edges but still firm in the center—5 to 6 minutes. Drain well. (about 6 min) — High heat
7. Spread half of the par-cooked rice over the beef. Scatter half of the fried onions, mint, and cilantro over the rice. Add the remaining rice, then the remaining onions, mint, and cilantro. Cover tightly with a lid and cook over low heat until the rice is fully tender and the beef reaches at least 145°F, about 20 minutes. (about 20 min) — Low heat
8. Turn off the heat and let the biryani rest, covered, for 10 minutes. Remove the whole spices if desired, gently fluff from the bottom to distribute the beef and rice, and garnish with the reserved herbs before serving. (about 10 min)