Chennai's Trending MR.LOLIPOP BIRYANI

Ingredients

• 500 g Beef (boneless, cut into 2‑cm cubes)
• 2 cups Basmati Rice (rinsed and soaked 30 min)
• 2 large Onion (thinly sliced)
• 1 large Tomato (chopped)
• 2 tbsp Ginger‑Garlic Paste (store‑bought or homemade)
• 1/2 cup Plain Yogurt (full‑fat, for marination)
• 2 tbsp Biryani Masala (store‑bought Indian biryani spice blend)
• 1 tsp Turmeric Powder
• 1 tsp Red Chili Powder (optional for mild heat)
• 2 Green Chilies (slit lengthwise)
• 1/4 cup Fresh Mint Leaves (chopped)
• 1/4 cup Fresh Coriander Leaves (chopped)
• 3 tbsp Ghee (clarified butter)
• 2 tbsp Vegetable Oil
• 1 tbsp Whole Spices (bay leaf, cinnamon stick, 4 cloves, 4 green cardamom, 1 star anise)
• 1 pinch Saffron Threads (soaked in 2 tbsp warm milk)
• to taste Salt
• as needed Water

Instructions

1. Marinate the Beef

   Combine beef cubes, yogurt, ginger‑garlic paste, turmeric, red chili powder, biryani masala, and salt in a mixing bowl. Mix well and let sit for at least 30 minutes.

   Time: PT30M

2. Soak the Rice

   Rinse basmati rice until water runs clear, then soak in cold water for 30 minutes. Drain before use.

   Time: PT30M

3. Fry Onions

   Heat vegetable oil and 1 tbsp ghee in a frying pan over medium heat. Add sliced onions and fry, stirring occasionally, until deep golden brown.

   Time: PT15M

   Temperature: medium heat

4. Temper Whole Spices

   Add the whole spices to the pan with the remaining ghee and fry for 1 minute until fragrant.

   Time: PT1M

   Temperature: medium heat

5. Cook the Beef

   Add the marinated beef to the pan. Sear on high heat for about 10 minutes until the pieces are browned on all sides.

   Time: PT10M

   Temperature: high heat

6. Add Tomatoes

   Stir in chopped tomato and cook for 5 minutes until softened.

   Time: PT5M

   Temperature: medium heat

7. Simmer Beef Until Tender

   Add 2 cups water, bring to a boil, then reduce to a gentle simmer. Cover and cook for 45 minutes or until the beef is fork‑tender.

   Time: PT45M

   Temperature: low simmer

8. Par‑boil the Rice

   In a separate pot, bring water to a rolling boil, add salt, then add the drained rice. Cook for 10 minutes until the grains are 70 % done. Drain and set aside.

   Time: PT10M

   Temperature: high heat

9. Layer the Biryani

   In the large heavy‑bottomed pot, spread half of the beef mixture, then a layer of half the rice. Sprinkle half the fried onions, mint, coriander, and saffron milk. Repeat with the remaining beef, rice, and herbs. Finish with the remaining fried onions on top.

   Time: PT10M

10. Dum (Steam) Cooking

    Cover the pot tightly with a lid (seal with dough if desired) and cook on low flame for 20 minutes.

    Time: PT20M

    Temperature: low flame

11. Rest Before Serving

    Turn off the heat and let the biryani rest, covered, for 10 minutes. Then gently fluff with a fork and serve hot.

    Time: PT10M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

80 g

Fat

20 g

Fiber

2 g