Recipe
Why make it
Tender yogurt-marinated beef and soft potatoes in a thick masala, layered with long-grain basmati, mint and fried onions, then steamed on dum. A proper family dinner for a weekend.
Serves 6
+ 18 more in the full recipe
Step 1 of 10
Mix the beef with the yogurt, ginger-garlic paste, chilli powder, turmeric, biryani masala, 1 tbsp salt and the lemon juice. Cover and marinate while you prepare everything else; 1 hour is the minimum, overnight in the fridge giv…
Step 2 of 10
Wash the rice in several changes of water until the water runs almost clear, then soak it in fresh water for 30 minutes and drain.
Step 3 of 10
Heat the oil in a pressure cooker over medium heat and fry the sliced onions, stirring often, for 15 minutes until deep golden brown. Lift out about half of the onions with a slotted spoon onto a plate and set aside for layering.
Step 4 of 10
Add the marinated beef to the onions left in the pot and fry on medium-high heat for 8–10 minutes, stirring, until the meat changes colour and the yogurt has dried into the masala. Add the tomatoes and green chillies and cook for…
Step 5 of 10
Close the lid and cook under pressure on medium-low for 35 minutes after the first whistle. Release the pressure fully, open and check that a cube of beef cuts easily with a spoon. If not, cook for another 10 minutes.
The last 5 steps are in the full recipe.
Cook’s tip
Do not rush the onions. Golden-brown onions give the masala its colour and slight sweetness, but burnt ones turn it bitter.
Ready to cook?
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