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Beef Biryani with Cumin Raita
Isabella

Beef Biryani with Cumin Raita

A simplified yet deeply flavorful Beef Biryani paired with a refreshing cumin raita. Aromatic basmati rice, tender spiced beef, and cooling yogurt sauce come together to create a comforting and impressive meal perfect for weeknights or gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: South Asian
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Place rinsed rice, cardamom, cinnamon, cloves, star anise, broth, and salt into a Dutch oven. Cover and bring to a boil. Reduce heat and cook for 10 minutes.
  2. Melt 2 tbsp ghee in a skillet. Add sliced onion, sauté 2 minutes, then add tomato paste and cook 2 more minutes.
  3. Move onions aside, melt remaining ghee, add garlic, ginger, and spices. Toast 30 seconds until fragrant.
  4. Mix spices with onions. Add beef, season, and cook until no longer pink. Turn off heat and stir in yogurt.
  5. Pour milk over rice, then layer beef mixture on top. Add half the cilantro. Cover and steam 8 minutes.
  6. Mix yogurt, cumin, water, salt, and pepper in a small bowl to make raita.
  7. Fluff biryani gently, remove whole spices, garnish with remaining cilantro, and serve with raita.

Notes

Use aged basmati for fluffier rice. Adjust chili to taste. Swap beef with lamb or chicken if desired. Mint leaves add freshness. Freeze biryani for up to 2 months but prepare raita fresh.