Best Karachi Beef Birayani

INGREDIENTS:

• 1/4 cup oil 
• 2 1/2 large onion very thinly sliced 
• 700 grams beef (I prefer boney pieces) 
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste 
• 1 stick of cinnamon
• 2 pieces of whole black cardamom
• 5 black whole black peppercorns
• 2 cloves
• 1 bay leaf 
• 4 whole green chillies 
• 2 medium tomatoes chopped
• 3/4 cup double thick yoghurt (Woolworths)
• 4 heaped tablespoons Shan Karachi Beef Biryani Masala
• 3 potatoes quartered 
• 2 cups of water

METHOD:

1. Marinate meat with the whole spices (cinnamon stick, whole black cardamom, black whole black peppercorns,cloves and bay leaf ) ginger paste, garlic paste and whole green chillies, Shan Spice and yoghurt 

1. In a pot heat the oil. Fry onions till golden brown. Remove and keep aside a handle full of onions for garnishing 

1. Add marinated beef 

1. Cook on medium for 7 minutes and then reduce heat to low. Add potatoes and 3 cups of water. When meat is 1/2 way cooked, add the chopped tomatoes and cook until meat is soft and potatoes are almost cooked. 

For the Rice 

• 2.5 cups basmati rice soaked in water for 30 minutes
• 1 teaspoon black cumin seeds (shahi jeera)
• rough salt
• 1 bay leaf 
• 1 inch cinnamon stick 
• 2 cloves 
• 2 whole black cardamom pods
• 2 whole green cardamom pods 
• 5 whole black pepper 
• 4 whole cloves 
• 1 star aniseed 
• 2 slices of lemon 
• 4-5 litres of water 

METHOD:

Boil rice in rapidly boiling water with the above spices and lemon slices. Cook rice till it’s only half way cooked. 

For steaming the biryani / dum

• 1/4 cup milk
• 1/4 cup oil 
• 1 teaspoon saffron 
• Few drops yellow food color dissolved in a little bit of water
• Handful of chopped coriander
• Handful of chopped mint leaves 
• Toast saffron lightly in an pot 
• Add milk And remove from heat 
• Add food colouring 
• Add oil 

METHOD:

• In a large pot sprinkle a thin layer of rice 
• Pour a layer of the beef curry

• Sprinkle a tablespoon of coriander. Sprinkle a layer or mints leaves. Sprinkle a layer rice again 

• Continue to layer in this sequence ending with the rice layer 

• Garnish with reserved fried onions
• Add a few slices of lemons 

• Pour over the saffron milk mixture 
• Cover pot with foil, shiny side down 
• Steam on low heat for 40 mins 

• Just before serving garnish with fresh coriander and leaves. Serve with Raita and papad and katchumbar.