Beef Biryani daig has been a traditional dish since ancient times. However, the origin of beef biryanis is not known. There are many stories about its origins. The recipe of beef biryanis has changed over time, and different regions of India use their dish variations. In North India, however, beef biryanis are often prepared using mutton. In South India, but they are traditionally made using goat meat.
The most popular version of beef biryanis uses lamb instead of beef, however, lamb biryanis are called kambakkam biryani.
There are two types of beef biryanis – dry and wet. Dry beef biryanis are cooked without any liquid. On the other hand, wet biryanis are boiled in water.
Dry beef biryanis are usually eaten at breakfast or lunch, however, you can prepare them in advance and keep them in the refrigerator for several days.
Wet biryanis are usually served as a dinner dish, and you can make them ahead of time and serve them later.
Types Of Biryani
1. Beef biryanis consists of meat cooked in a rich sauce containing spices and vegetables, however, often rice is added to beef biryani. Traditionally, the meat is marinated overnight before cooking.
2. Chicken biryani is similar to beef biryani, therefore, chicken is substituted for beef in the recipe.
3. Lamb biryani is similar in preparation to beef biryani. However, lamb is substituted for beef.
4. Vegetable biryani is a variation of beef biryani or chicken biryani that includes vegetables instead of meat.
5. Mutton biryani is a variety of mutton curry that contains rice.
6. Fish biryani is a fish stew that uses rice.
7. Egg biryani is prepared with eggs, potatoes, and cauliflower.
8. Tandoori biryani is a tandoori chicken biryani spiced with cumin, coriander, turmeric, chili powder, and garam masala.
9. Korma biryani is a creamy version of tandoori biryani that is made using yogurt in place of cream.
10. Paneer biryani is a vegetarian alternative to tandoori biriyani that uses cheese instead of meat.
– 1 kg beef mince
– 2 onions chopped
– 1 teaspoon turmeric
– 1/2 teaspoon ginger garlic paste
– Cup coriander leaves 1/2
– 1/2 red chili pepper crushed
– Garam masala 1 tablespoon
– 1 teaspoon cumin seeds
– 1 teaspoon black peppercorns
– Salt to taste
– 4 cups basmati rice
– Oil for frying
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