Grass-Fed Angus Beef Biryani with Bone Broth

Beef Marinade

  • 1 kg Grass-Fed Angus Beef Stew Pieces

  • 250 g full-fat plain yogurt

  • 30 g ginger-garlic paste (2 tbsp)

  • 10 g red chili powder (2 tsp)

  • 3 g turmeric powder (½ tsp)

  • 10 g ground coriander (2 tsp)

  • 5 g ground cumin (1 tsp)

  • 5 g garam masala (1 tsp)

  • 30 ml lemon juice

  • 10 g salt (adjust to taste)

  • 20 g fresh cilantro, chopped

  • 20 g fresh mint, chopped

Rice

  • 500 g basmati rice

  • 600ml water (for boiling)

  • 600ml Bone Broth 

  • 3 green cardamom pods

  • 4 cloves

  • 1 bay leaf

  • 1 small cinnamon stick

  • 10 g salt

Cooking & Layering

  • 3 large onions (about 450 g), thinly sliced

  • 45 ml ghee (3 tbsp)

  • 1 large tomato (150 g), chopped

  • 2–3 green chilies, slit

  • 20 g fresh mint leaves

  • 20 g fresh cilantro

  • ¼ tsp saffron soaked in 30 ml warm milk

  • 15 ml rose water (optional)

  • 15 ml kewra water (optional)

Method

Marinate the Beef

  1. Combine Angus beef stew pieces with yogurt, spices, lemon juice, herbs, and salt.

  2. Mix thoroughly to coat evenly.

  3. Cover and refrigerate minimum 4 hours (overnight preferred for tender results).

Grass-fed stew pieces are leaner and benefit greatly from proper marination.

Prepare the Rice

  1. Rinse rice until water runs clear.

  2. Soak for 30 minutes.

  3. Bring 1.2 L water to boil with whole spices and salt.

  4. Add rice and cook until 70% done (about 5–6 minutes).

  5. Drain immediately and set aside.

Rice should still have a firm bite.

Cook the Beef

  1. Heat ghee in a heavy-bottomed pot over medium heat.

  2. Fry sliced onions until deep golden brown. Remove half for layering.

  3. Add green chilies and tomato; cook until softened.

  4. Add marinated beef with all marinade.

  5. Cook on medium for 8–10 minutes until sealed.

  6. Cover and simmer on low heat for 60–75 minutes, stirring occasionally.

Add 50–100 ml hot water only if necessary.
The gravy should be thick and cling to the beef — not watery.

Beef is ready when fork-tender but not falling apart.

Layer the Biryani

Reduce heat to very low.

  1. Keep beef mixture at the bottom of the pot.

  2. Spread half the rice evenly over beef.

  3. Sprinkle mint, cilantro, and reserved fried onions.

  4. Add remaining rice.

  5. Drizzle saffron milk, rose water, and kewra water over top.

Dum (Steam Cooking)

  • Cover tightly (seal with foil if needed).

  • Cook on very low heat for 20–25 minutes.

  • For safety, place pot over a flat pan/tawa to prevent scorching.

Turn off heat and rest for 10 minutes before opening.

Serve With

  • Cucumber raita

  • Fresh salad

  • Lemon wedges

Chef Tips

  • Angus stew pieces can vary in size — aim for ~4 cm cubes for even cooking.

  • If your beef is particularly lean, add 1 extra tablespoon (15 ml) ghee while cooking.

  • Let the biryani rest 15 minutes before serving for better grain separation.

  • Always fluff gently from the side — never stir aggressively.

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