Beef Biriyani/ Minced Meat Biriyani

This one is again my mom-in-law's recipe. My hubby and his brothers call it Kalipeeru Biriyani. Even Mom calls it that. Very easy to make and really tasty too.

Im giving a step by step pic of how it is made. Dont get fooled by the pics... the step pics were taken when this was made for 12 people, thats why it looks huge. The recipe measurement Iam gonna give is for a family of four. So over to the recipe.

Beef: 250 gms

Wash the meat. Mix it with a tsp of pepper powder and tsp of salt.

Add required water and pressure cook till done.

(After the first whistle, I lower the flame and cook for 20 minutes.)

Once it cools, take the meat out and mince it in your processor.

Reserve the stock to cook the Biriyani.

Oil: 3 tbsp

Cinnamon: 1 stick

Cloves: 3

Onion: 2 medium sliced

Tomato: 1 large chopped

Ginger Garlic paste: 1 heaped tbsp

Green chillies: 2 slit (adjust to your tolerance level)

Coriander powder: 1 tsp

Garam Masala Powder: 1/2 tsp

Chilly Powder: 1/2 tsp

(instead of the above three ingredients, you can use 1 heaped tsp of meat masala, Saras or Eastern)

Turmeric Powder: 1/2 tsp

Coriander Leaves chopped: 4 tbsp

Minced Beef: 2 cups

Basmati Rice: 2 cups

Wash and soak the Basmati rice in water for 15 minutes.

Heat oil. Add the cinnamon and cloves. After a few seconds, throw in the onions and green chillies.

Saute till it is slightly brown. Make sure it browns uniformly.

Now add the ginger garlic paste and saute for a few minutes.

Add the chopped tomatoes and cook till it is all mashed up and oil separates.

Then add the masalas and saute for a few minutes on low flame.

Add the minced beef and let everything get mixed properly.

Add the coriander leaves and mix well.

Pour 3 cups water (measure the stock from cooking beef and add water to it to make it 3 cups)

 and the two cups drained basmati rice, required salt. and transfer it into a pressure cooker.

Close the lid and when the steam starts coming out steadily, put the weight and wait for 20 seconds.

Turn off the stove and leave the Kitchen immediately.

Come back after 20 minutes and open the pressure cooker. By this time, the pressure would have been released fully and your rice would have cooked to perfection.

Serve warm with raitha, pickles and Papad.