A homestyle Pakistani Beef Biryani recipe that will have your family reaching for seconds and thirds! Easy recipe, no boxed mix needed! Instant Pot & Stove top instructions in post.
I have big feelings about Biryani. I've discussed many of them at length here, but in a nutshell I do not get the fascination with Biryanis that are great for 5 bites and heartburn.
A Biryani should be so good, so balanced, that you can eat a plate and then another without feeling ill. Achieving that is remarkably easy.
This recipe, one of the oldest ones on this website, is one of my aunt's signature dishes. It is easy to make even for a beginner and so good that all these years later I have never felt the urge to change it.
I also suspect many of you would be very upset if I did!
Ingredients in Beef Biryani: The "Korma" or Masala
These are all the ingredients used in this Biryani masala. Highlighting some of the key ones below!
Beef Biryani Ingredient Tips
- The Meat. Yes, you can absolutely use muton or lamb here, but no matter which meat you go with remember: you need fat. The natural fat in meat is what keeps your meat from drying out AND it adds flavour to the masala. We don't need big chunks of fat, just nice marbling like you get from a chuck roast piece and stewing cubes.
- Ginger and Garlic: We have established this biryani is easy to make, but because it's not hitting you on the head with spices the ingredients you use matter. Homemade ginger and garlic paste are best. If you are going to buy it steer clear of the jarred variety because they have vinegar in them and buy the frozen kind instead.
- Dahi in Dum: The yoghurt in the "dum" is an unusual move, but it adds both moisture and flavour so please don't skip it!
Making Biryani Faster: Timesaving Tips
Biryani takes forever because our processes take forever. I used to make the masala first and then the rice and about two hours later my biryani would be ready. Here are my tips for making it faster and easier!
1.) Take your meat out of the fridge. Cold meat cooks slowly and unevenly.
2.) Wash and Soak your rice first: rinse your rice in water a few times until the run off looks clearer and soak in a bowl of water. Both steps are key for perfect fluffy rice.
3.) Chop your onions and tomatoes and then start on your meat masala.
4.) Use your hands off time: Whether you are cooking it stovetop or in the instant pot this is a fairly long chunk of hands off cooking and you can use this time to prep everything else from the potatoes, cilantro, mint, chilies etc. This is also when I make a raita!
5.) Once that is done you can boil your water for the rice, but only put the rice into cook after your potatoes are cooked through.
6.) Now to each their own, but I typically clean up when my biryani is sitting on low gentle flavor infusing heat i.e. during the "dum" so that by the time I sit down to eat it's taken care of and I can dig in!
How much should I cook the rice?
This is a question I get asked often. Here you will see I deviate from the norm. Traditionally you are asked to cook rice until it is a little al dente - the middle of the rice will have a white dot. I find that with this biryani that isn't necessary. I cook it a little further, just to the bottom where it cooks through, but it is not tender enough to eat. That reduces my 'dum' time by 20 minutes.
How do I give Biryani 'dum' in the oven?
Simply layer the Beef Biryani in an oven safe dish, then cover it tightly with foil and put it in the oven at 300F for 25-30 minutes. Add 10 minutes if you have prepped it and refrigerated in advance. Added bonus: you can serve it right in the dish.
Made this recipe? Do rate it below right on the recipe card! I'd love to see your recreations so feel free to tag me on Instagram @flourandspiceblog
Craveworthy EASY Beef Biryani
Ingredients
For the Meat Masala:-
- 1 pound stewing beef cubed
- ½ cup vegetable oil
- 1 tsp whole cumin seeds
- 6-8 whole black peppers
- 3-4 laung (cloves)
- 1 black cardamom (optional)
- 1-1.5 inch piece cinnamon stick
- 2 medium sized onions (for 1 cup sliced)
- 2 thinly sliced green chillies
- 1 ½ tbsp ginger paste (measuring spoons)
- 2 tbsp garlic paste (measuring spoons)
- 1 tsp salt
- 1 tbsp red chilli powder
- ½ tsp turmeric powder
- ½-1 tsp red chilli flakes
- 1 tsp coriander powder
- 1-2 medium tomatoes diced see notes
- 4-6 dried plums or aloo bukharay. can omit and sub with lemon juice (see notes)
- 2 medium potatoes cut into 1.5 inch pieces
- 1 tsp garam masala
For the Rice:
- 2.5-3 cups rice
- 2.5-3 tablespoons salt (see notes)
For the finishing touches:
- ½ cup chopped cilantro
- ⅓ cup chopped mint (optional)
- Juice of a lemon or lemon slices
- 1 tsp of yogurt mixed with 2 tbsp water
- Rang/Yellow coloring
- 4-6 green chilies
- handful of prefried onions (optional)
Instructions
Rice
- Wash rice to drain away excess starch and then soak and set aside
- Boil the rice in salted water when your potatoes are just done so that the rice is still warm when you layer it.
Meat Masala - Instant Pot
- Heat ½ cup oil in saute mode instant pot and add your whole spices
- When they sputter and smell toasty add your onion and green chilies and cook till the edges of the onion are golden
- Now add your ginger and garlic paste, saute for a minute
- Add the spices, give it a quick mix
- Stir in the beef, sauteeing until the beef cubes are evenly browned.
- Stir in your tomatoes, dried plums (if using), and 1.5 cup of hot water.
- Pressure cook (manual) for 15 minutes, the meat should be cooked through, but not tender.
- Quick release then add the potatoes and put it back to pressure for 4 minutes.
- Quick release and then saute to dry up the excess liquid - I like to remove my potatoes here and add them back in later to avoid breaking them. The masala should be so dry that it starts to stick to the bottom and the oil rises to the top.
- Taste and adjust seasoning - you want a little salty and a little spicy - if you have not used dried plums add lemon juice at this point along with your garam masala, half your mint, cilantro, chilies.
Meat Masala - Stovetop
- Heat ½ cup oil in a large pot on medium high heat and add your whole spices
- When they sputter and smell toasty add your onion and green chilies and cook till the edges of the onion are golden
- Now add your ginger and garlic paste, sauté for a minute
- Stir in your spices and cook for another minute.
- Now add in your meat cubes, sautéing until the beef cubes are evenly browned.
- Stir in your tomatoes, dried plums (if using), and 2 cup of hot water and let the mix simmer on low until the meat is cooked through but not tender, typically 45-50 minutes.
- Now add in your potatoes and simmer till they're cooked through.
- Crank up the heat and dry out the masala, I like to take out the potatoes to avoid a potato mash scene. Cook until the excess water dries out and the masala starts sticking to the bottom.
- Add half your mint, half your cilantro, half your chilies, your garam masala and lemon (if using). Taste and adjust seasoning - you are going for bold here!
Layering
- Layer half the rice in the pot you used to cook it, then the meat masala, then scatter remaining cilantro, mint and chilies over top and follow it by the remaining half of the rice.
- Mix a little food color with yogurt and drizzle over top.
- Cover the pot and cook on the lowest heat for 25 minutes.
- Use a flat spoon or a small plate and gently mix it to avoid breaking the rice and serve with raita and kachumbar.
Thank you for my Sunday lunch idea! Can't wait to try this recipe:)
any time 🙂 ...you know you, me and ruchi should do a full on meat lunch at my house one day hehe
thanks seems quite easy to make imust try it our
really hope you do!!!
Hello, I'm wondering if I were to use undercut beef strips, how long should I cook the meat for? Many thanks!
Hi Mahvish - Beef strips won't get you that biryani feel, but if you want to use them then I would guess that they'd take half an hour to be nice and tender
Hi Sarah. Thanks for the recipe. If I want to use chicken instead of beef and am not using Instant pot, what should I do differently?
Hi kiran!!! Just do everything until you add the meat and sauté then add the other ingredients including fat chunks of potatoes and about a cup and a wuaetee of hot water and bring to a simmer until the chicken is done. Then dry up the masala and layer!
My mouth really watered to see your recipe. I'll try it myself tomorrow. Is it really tasty in real?
We love it and hope you try it!
Just made this for a baptism for my husbands cousin! It turned out really good. Made it on the stovetop instead because I didn’t want to drag out the instant pot, but will definitely try again.
That's fantastic to hear! Thank you SO SO much!
Made this recipe for a party using 4 lbs of beef and it came out perfect. I followed the recipe and just quadrupled everything. It came together so quickly and tasted like it had been cooking for hours. Now I want to make a small batch just for my family so I can really enjoy it.
Alirght! I AM THRILLED to hear that! Thank you for taking the time to review and rate it!
Tried this recipe over the weekend and wow!! It was delicious! Easy to follow recipe and turned out perfectly. I have messed up biryani in the past but this was excellent!
SO happy to hear this worked for you! Thank you Sukaina!
I’m excited to try this for iftar! I think I will use 3 lbs of meat, should I just triple everything? Also if I’m prepping it ahead of time, after I make the rice and the meat mixture, can I put it into a foil tray and the next day can I put it in the over to give the dum? Or it has to be on the stove? I don’t think I have a big enough pot 😆. Thank you!
You can absolutely prep it a day ahead and put it in the oven! If you are making it for iftar I find that people tend to eat more meat then and you can possibly dial back the rice a little!
Thanks!! Yes it’s for iftar, will let you know how it goes!
Assalaamualaikum. Made this yesterday for iftaar. It was a hit with the family. Jazakillahkhairan for sharing.
Wsalam! Am very very happy to hear that! thank you for sharing!
Made this for Eid dinner and it was a hit. Everyone loved it. I like that it didn’t taste overwhelmingly of spices and how easy it was to make. Thank you for a keeper recipe.
Yay! This was last nights dinner for us too and I did find myself thinking I prefer it to the heavier versions out there!
Excellent recipe, I had 1.5 lbs of beef cubes so I increased everything by half. Ended up using a boxed spice mix, but added an extra teaspoon of coriander powder and red chilli powder each since I had more meat and rice. This was my first time making biryani ever and it turned out great!
Absolutely thrilled to hear it! Thanks for sharing your tweaks!
I've tried many biryani recipes over the years and this is one of the best I've made. I've cooked it twice now and have gotten compliments each time. The lemon juice is a tasty added touch. Thank you!
Thank you so much for leaving this review! I do love the lemon in it too!
It turned out finger-licking, mouthgasmic good.
I am no cook by any means, I just manage enough to do healthy meals prep each week while my friends are pro chefs and big time foodies. I treat food just as fuel and don’t care about taste texture but my friends do care big time. I had a house warming to go to friend all my close friends were coming. I looked up this recipe and opted to bring this dish. It’s was simple to make and my pro chef friends complimented that it was on point, amazing.
So definitely a winner and I have added it to my weekly meal items.
Thank you Sarah
Himanshu! That makes me SO SO happy!!!! Thank you for sharing this kind review and I am thrilled you all enjoyed it!