Beef biryani
A hearty and flavorful beef biryani packed with vegetables and aromatic spices, roasted for depth and simmered to perfection. A satisfying one-pot dish ideal for weeknight dinners or casual gatherings.
Updated : 24 July, 2025
Easy
About 30 min.
Ingredients
1 kilograms
Beef mince
2 tablespoon
Vegetable oil
2
Onions
2
Carrot
4
Garlic
chunk
Ginger
200 grams
Curry paste
500 grams
Basmati rice
1.5 liter
Meat broth
200 grams
Zucchini
200 grams
Green beans
200 grams
Cauliflower
200 grams
Broccoli
200 grams
Green peas
handful
Cilantro
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 200C and line a large baking tray with baking paper. Spread the mince evenly over the tray and roast for 40 minutes, stirring and breaking it up with a wooden spoon every 10 minutes. Once it reaches a rich, dark colour and crumbly texture, remove from the oven and set aside.
Step 2
Meanwhile, heat the oil in a large saucepan over high heat. Add the chopped onions and cook for about 5 minutes, stirring frequently until softened. Add the finely chopped carrots and cook for another 3-4 minutes. Stir in the crushed garlic and grated ginger, cooking for a further 2-3 minutes, then add the curry paste. Cook for 1-2 minutes more, stirring to combine the flavours.
Step 3
Add the basmati rice and stir for 2 minutes before pouring in the beef stock. Bring to a rapid boil and cook uncovered for 5-8 minutes, stirring occasionally, until most of the liquid has evaporated and the rice is slightly underdone. Reduce the heat to a simmer.
Step 4
Fold in the roasted mince and its juices. Add the finely chopped courgettes, green beans, cauliflower and broccoli, stirring well to combine. Cover with a lid and simmer for 8-10 minutes, or until the rice is tender, the vegetables are cooked, and the liquid has fully absorbed.
Step 5
Stir in the frozen peas and cook for a few more minutes until they are tender. Finish by scattering chopped coriander over the top. Serve hot in warmed bowls, with raita on the side if desired.