This rich and aromatic meal is one of the most delicious amongst the rice dishes. Tender morsels of steak cubes cooked in a beautifully thickened spicy gravy, served over fragrant basmati rice makes the beef biryani a meal to remember.
Heat the oil in a pot, add the tomatoes and cook until they are mushy and oil begins to separate from them. Add the ginger and garlic paste, followed by the cinnamon stick and chopped green chillis and cook the mixture for a few seconds then add the marinated steak. Fry on high heat for 3 minutes.
In the meantime, in a bowl, mix the yoghurt with the crushed fried onions, tomato puree, sugar and 1 tsp. salt. Pour this mixture into the pan and cook until the gravy is dry. Add the water, turn the heat down to low and cover the pot. Allow to simmer and cook gently for 15-20 minutes or until the beef is tender and the gravy is thick.
Taste and adjust salt and spice. Add the fried potatoes and give it a mix.
Wash then soak 2 cups of rice in water for about 20-30 mins.
Soak a few saffron strands in some water and set aside. Mix some orange food colouring with a bit of water and set aside.
Bring a big pot of waster to boil, add salt, 2 cardamom pods, 2 cinnamon sticks and 2 cloves plus about 2 tbsp. of oil.
Drain the soaked rice and add it to this water when it is boiling. Cook until the rice is about 3/4 done, remove and strain out all the water.
Put the rice back into the pan and sprinkly a handful of fried onions and some chopped fresh coriander. Then drizzle about 2 tbsp. of oil and the saffron water. Add a bit of orange color on one side and mix it up a bit with a spoon and cover the pot tightly. Steam this on low heat for 15 minutes or put in a 180C preheated oven for about the same time.
Serve hot, topped with beef masala/gravy and garnished with more fried onions, chopped coriander leaves and chopped green chillis!