Beef Biryani with Cumin Raita

Beef Biryani with Cumin Raita is the kind of dish that instantly fills the kitchen with warmth and incredible aromas. This version is designed to give you all the richness and depth of traditional biryani without the long, complicated process. Tender spiced beef, fluffy basmati rice infused with whole spices, and a cooling cumin raita come together to create a meal that’s comforting, flavorful, and perfect for both weeknights and special occasions. If you’re craving a satisfying dish with bold South Asian flavors made easy, this recipe will become a staple.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Deep, layered flavor with minimal effort—perfect for busy days.
• A simplified method that still delivers the signature aroma and texture of biryani.
• Ideal for feeding a group thanks to its generous portions and beautiful presentation.
• The cooling cumin raita balances the spices perfectly and elevates the entire dish.
• Uses accessible ingredients while keeping that authentic biryani taste.

What makes this recipe stand out is its streamlined technique: cooking the rice and spiced beef separately before layering brings maximum flavor with zero stress.

Ingredients Needed

For the Rice

• 1 ½ cups basmati rice, rinsed thoroughly
• 5 green cardamom pods
• 1 cinnamon stick (about 3 inches)
• 2 whole cloves
• 1 star anise
• 2 cups low-sodium chicken broth
• ½ teaspoon salt
• ¼ teaspoon cumin seeds

For the Spiced Beef

• 3 tablespoons ghee
• ½ large white onion, thinly sliced (about 1 ½ cups)
• 1 tablespoon tomato paste
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 teaspoons garam masala
• ½ teaspoon Kashmiri chili powder (or ¼ teaspoon cayenne)
• ¼ teaspoon ground fennel
• ¼ teaspoon turmeric
• ¼ teaspoon cumin
• 1 pound ground beef (20% fat preferred)
• ¼ cup plain Greek yogurt
• ¼ cup whole milk
• Salt and pepper to taste

For Garnish and Serving

• ½ cup chopped cilantro (divided)

For the Cumin Raita

• ½ cup Greek yogurt
• ¼ teaspoon ground cumin
• 2 tablespoons water
• Salt and pepper

How to Make Beef Biryani With Cumin Raita

Step 1 – Cook the Aromatic Rice

Place the rinsed rice in a Dutch oven along with the cardamom, cinnamon, cloves, star anise, broth, and salt. Cover and bring to a boil over medium-high heat. Once boiling, reduce to low and cook for 10 minutes.
Tip: Rinsing removes excess starch, giving you fluffy, separate grains.

Step 2 – Build the Onion Base

While the rice cooks, melt 2 tablespoons of ghee in a skillet over medium heat. Add the sliced onion, season lightly, and sauté for about 2 minutes until softened. Stir in the tomato paste and cook another 2 minutes until it blends into the onions.

Step 3 – Toast the Spices

Move the onion mixture to one side of the skillet. Melt the remaining tablespoon of ghee in the open space. Add garlic, ginger, garam masala, chili powder, fennel, turmeric, and cumin. Stir for 30 seconds until fragrant.
This step releases the oils in the spices, creating a deeper flavor.

Step 4 – Cook the Beef

Combine the spices with the onions and add the ground beef. Season and cook, breaking it apart, until it loses its pink color—about 3 minutes. Turn off the heat and mix in the yogurt to create a creamy, rich base that won’t dry out.

Step 5 – Layer and Steam

Pour the milk evenly over the rice. Spread the beef mixture on top in an even layer and sprinkle half the cilantro. Cover and cook 8 more minutes until everything is tender and the flavors meld together.

Step 6 – Prepare the Raita

Mix the yogurt, cumin, water, salt, and pepper in a small bowl until smooth. Adjust the water for a thinner consistency if you prefer.

Step 7 – Finish and Serve

Fluff the biryani gently with a fork and remove any whole spices you spot. Serve in bowls, garnish with the remaining cilantro, and pair with the cumin raita on the side.

Serving and Storage Tips

• For a restaurant-style finish, drizzle a little melted ghee on top before serving.
• Serve with lemon wedges, fresh salad, or sliced red onions.
• Keeps well in the fridge for up to 3 days.
• Freeze the biryani (but not the raita) for up to 2 months.
• Reheat gently with a splash of water to restore moisture.

Helpful Notes

• Aged basmati rice gives the fluffiest texture.
• Adjust chili levels to your preference without affecting the overall flavor.
• You can swap beef for lamb or chicken.
• A few mint leaves added during the final steaming enhance freshness.

Conclusion

This Beef Biryani with Cumin Raita brings together aromatic rice, savory spiced beef, and a refreshing yogurt sauce in a dish that’s comforting yet impressive. With simple steps and everyday ingredients, you can create a meal that’s flavorful, satisfying, and perfect for any gathering.

If you try this recipe, leave a rating and a comment—I’d love to know how it turned out for you!
Share it on Pinterest or Facebook so your friends can enjoy it too.
What twist or variation did you add? Tell us below!

Frequently Asked Questions

Can I use another type of meat?

Absolutely—lamb or chicken works great with the same seasoning.

Can I replace Greek yogurt?

Regular plain yogurt is fine, just avoid very thin varieties.

How do I keep the rice from sticking together?

Rinse it well and avoid stirring once it’s cooked.

Is this recipe spicy?

It’s moderately spiced, but you can reduce or increase the chili depending on your taste.

Can I freeze the biryani?

Yes, it freezes well—just prepare the raita fresh each time.