Beef briyani

Briyani is one of the most famous Indian delicacy. Normally its a long process to cook them. This blog post is talks about one of the many ways of cooking briyani. This recipe is from a friend in Vaniyampadi (in tamil nandu) region. As i dont get good tender lamb I make briyani with beef but you can replace beef with mutton in this recipe.

Ingredients (for 1 kg meat)

Beef - 1 kg tender meat of 1-1.5 inch cubes.
Basmathi rice - 1 kg
onion - 500g sliced
tomato - 400 g chopped
coriander leaves - as required
mint -1bunch
chilli powder - 4 tbsp (can be adjusted to taste)
green chillies - 5
ginger garlic paste - 8 tbsp
lime juice - 1 large lemon
salt
oil - 4-5 tbsp
ghee - 3 tbsp
spicies - 1 bay leaves, 2 1inch long cinnamon, 2-3 cardamom, 2 star anise, 3-4 Cloves - more is optional

1. Add 3-4 tbsp oil to the pressure cooker, add the spices and onions and fry the onions till light brown. 
2. Add green chilies and fry for about 2 mins. Add ginger garlic paste and fry for about 2 mins till the prominent smell fills the room. 
3. Add curd, meat, read chili powder, salt and pressure cook for about 8 whistles. (You can have less number of whistle or more depending on the tenderness of the meat.) 
4. Cooking rice: Soak rice for 30 mins when you start cutting the onions so that the rice can be cooked when the meat is being pressure cooked. Boil water in a large vessel with jeera, 1tsp oil, salt (the water should taste a little more salty than normal) and lemon juice. Add the rice when the water comes to boil.When the rice starts to dance on the top, check the consistency of it. Rice has to be little more than half cooked (when pressed with 2 finger it should get crushed). Now drain the water and keep the DRY rice aside. 
5. Now back to the meat. Open the pressure cooker after it cooks down. You have to see oil separating out and the meat well cooked. Add chopped tomatoes, mint leaves, coriander leaves and cook for about 15 mins till the tomatoes are cooked and mashed.
6. Now mix the gravy with the semi-cooked rice in a large thick bottom vessel. Add ghee and more fresh coriander leaves and mix well. 
7. Now use a wet cloth to over the pot to make it air tight and then add a cover the vessel with a tight lid. Or make a paste out of all purpose flour and put it on the rim of the vessel and seal it with the tight lid. 
8. Cook this on high flame for 5 mins (you will see water drops on the inside of the lid - if u have a transparent lid) and medium flame for about 35 mins. 

Here are the pictures in sequence except cooking of the basmathi rice.

Yummy briyani is ready to be served. Enjoy this with raitha