INTEGRATE YOUR FAVORITE VEGETABLES TO MARRY THE PERFECT MIXTURE OF TEXTURE AND FLAVORS.

Serves: 6 - 8

Cook Time: 45 minutes to 1 hour

INGREDIENTS:

• 2 cups of Basmati rice washed and soaked (soak for about 20 minutes)

• 1 cup of oil (Vegetable or Extra Virgin Olive oil, your choice!)

• 3 medium chopped onions

• 2 - 3 pounds of beef (with or without bones, I prefer the bones)  

• 2 tablespoons of garlic/ginger paste (refer to my garlic/ginger paste recipe below!)

• Shan Beef Biryani packet 

• 1 medium chopped tomato

• 2 teaspoons of salt (adjust per your taste)

• ½ cup of plain yogurt

• 2 large chopped potatoes

• 8 - 10 sliced green Thai chilis (keep the chilis whole if your spice tolerance is low, let the spicy lovers pop the chilis on their plate!)

• 1 cup water (as necessary)

• 1 small finely sliced onion, fried (to garnish, optional)

• 8 - 10 pieces of raisins (to garnish, optional) 

• 5 - 6 pieces of dried aloo bukhara (optional)

INSTRUCTIONS:

⋄ Step 1:

Using a large pot, add 2 cups of Basmati rice and add water to the pot to wash the rice; wash at least 2 times or per preference. After washing, completely soak the rice in water and keep aside for later.

⋄ Step 2:

Using a separate large pot, add ½ cup of oil, 2 medium chopped onions over medium heat, gently mix, and continue to cook for approximately 5 minutes (or till onions become golden). 

⋄ Step 3:

Add 2 - 3 pounds of beef, 2 tablespoons of garlic/ginger paste, Shan Biryani Mix, 1 medium chopped tomato, 2 teaspoons of salt (adjust per your taste) and gently mix, stirring occasionally for 5 minutes (or till mix is thickened). Add ½ cup of plain yogurt and gently mix for two minutes. Then add 2 large chopped potatoes,  cover and cook on low heat until meat is tender.

⋄ Step 4:

Using a separate large pot, add ½ cup of vegetable oil and add 1 medium chopped onion over medium heat. Mix until onions become translucent.

Before adding the soaked rice to the pot (with the translucent onions), drain water thoroughly out of the rice. Add the 2 cups of drained Basmati rice to the pot (with the translucent onions) and stir for a minute. Add 8 - 10 sliced green Thai chilis.

⋄ Step 5:

Pour the beef mixture from the pan onto the rice,. making sure that the rice is completely covered with the meat and mix for a minute. 

Slowly add 1 cup of water if needed. You will need it if you notice a lack of water to cook the rice.

Taste for salt, add per preference.  

Cover the pot and cook on low heat until rice is tender. Gently mix before garnishing.

⋄ Step 6:

Add the fried finely sliced onion, 8 - 10 pieces of raisins, and 5 - 6 pieces of dried aloo bukhara.

From our kitchen to yours, Bismillah. 

How to Make Ginger Paste: 

Take 1 medium sized ginger root and a ¼ cup of water and blend until you have the consistency of a puree. Set aside and use the required amount for the recipe. Store the remainder in the fridge for future use.

How to Make Garlic Paste: 

Take 1 full head of peeled garlic and a ¼ cup of water and blend until you have the consistency of a puree. Set aside and use the required amount for the recipe. Store the remainder in the fridge for future use.