500g beef, cut into cubes
Two cups basmati rice, soaked for 30 minutes
2 large onions, thinly sliced
1/2 cup yogurt
2 tomatoes, chopped
1/4 cup cooking oil or ghee
2 tablespoons ginger-garlic paste
1/2 cup chopped mint leaves
1/2 cup chopped coriander leaves
4 green chilies, slit.
Spices whole (2 bay leaves, 4 green cardamom pods, 4 cloves, 2-inch cinnamon stick)
Biryani masala powder (available in stores) or homemade mix of ground spices (cumin, coriander, fennel, cinnamon, cardamom)
Marinate the beef with yogurt, half of the sliced onions, ginger-garlic paste, and biryani masala.
Marinate let is for at least 1 hour.
In a heavy-bottomed pot, heat oil or ghee. Add the remaining sliced onions and cook until golden brown.
Add the marinated beef and cook until it’s browned on all sides.
Add tomatoes, mint leaves, coriander leaves, green chilies, and whole spices.
Cook until the tomatoes are soft.
Rinse the soaked rice and add it to the pot. Stir gently to mix the rice with the beef and spices.
Add enough water to cook the rice (usually double the amount of rice), and season with salt.
Bring it to a boil, then reduce the heat to low, cover, and let it simmer until the rice is cooked.
While the rice is cooking, preheat your oven to 350°F (180°C).
Once the rice is cooked, transfer the pot to the preheated oven and bake for 15-20 minutes to allow the flavors to meld.
Serve the Matka Beef Biryani hot, garnished with fried onions and fresh coriander.
Enjoy your delicious homemade Matka Beef Biryani.