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Beef Biryani with Cumin Raita

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
  • 1.5 cups basmati rice, rinsed
  • 5 pods green cardamom
  • 1 cinnamon stick (3 inches)
  • 2 whole cloves
  • 1 star anise
  • 2 cups low-sodium chicken broth
  • 0.5 tsp salt
  • 0.25 tsp cumin seeds
For the Spiced Beef
  • 3 tbsp ghee
  • 0.5 large white onion, thinly sliced (about 1.5 cups)
  • 1 tbsp tomato paste
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tsp garam masala
  • 0.5 tsp Kashmiri chili powder (or 1/4 tsp cayenne)
  • 0.25 tsp ground fennel
  • 0.25 tsp turmeric
  • 0.25 tsp cumin
  • 1 lb ground beef (20% fat)
  • 0.25 cup plain Greek yogurt
  • 0.25 cup whole milk
  • Salt and pepper to taste
For Garnish and Serving
  • 0.5 cup cilantro, chopped (divided)
For the Cumin Raita
  • 0.5 cup Greek yogurt
  • 0.25 tsp ground cumin
  • 2 tbsp 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.