Beef Biryani

• white onion (half used here, half below)1
• garlic (cloves)↗2
• cilantro leaves↗0.5 cup
• ginger (≈2.5 cm piece)1
• thick Greek yogurt↗0.75 cup
• water↗0.5 cup
• butter↗1 tablespoon
• oil1 tablespoon
• sliced almonds0.25 cup
• golden raisins↗0.25 cup
• beef (I used a pre‑sliced stew‑beef package)↗1
• cumin (adjust to taste)1 tablespoon
• ground toasted coriander↗1 teaspoon
• turmeric↗0.5 teaspoon
• fenugreek seeds0.5 teaspoon
• сіль↗0.5 teaspoon
• басматі рис↗1.5 cup
• яловичий бульйон↗3 cup

Step-by-step instructions

1. 1

   Prepare the braising sauce: cut the onion in half and set one half aside for later. Slice the remaining half into quarter wedges. Place them in a food processor together with garlic, cilantro and ginger. Puree until smooth, adding a little water if needed. Set aside.

2. 2

   Caramelize the onion: in a large oven‑safe skillet over medium‑low heat melt ½ tablespoon butter and ½ tablespoon oil. Slice the set‑aside onion half into thin slices and add to the skillet. Caramelize/sauté the onion until golden‑brown and sweet, about 15 minutes. Add the almonds and raisins and quickly sauté until they soften, brown and become fragrant. Set aside.

3. 3

   Prepare the beef: return the skillet to the stove and melt the remaining ½ tablespoon butter and oil over medium‑high heat. Add the steak pieces – sear them until nicely browned on all sides, about 5 minutes. Transfer to a plate. Wipe excess fat from the skillet; add the braising sauce from step one to the skillet. While it simmers, measure the spices and add them to the skillet. Sauté until very aromatic, about 3 minutes. Add the yogurt and about 1 cup water, stir to combine. Return the browned beef to the skillet with the sauce. Cover and braise over low heat for 1 hour.

4. 4

   Prepare the rice: while the beef braises, soak the rice in cold water, then rinse thoroughly to remove starch – this prevents excess stickiness later. Heat 3 cups beef broth in a pot and bring to a gentle boil. Add the rinsed rice and simmer, covered, for 5‑10 minutes. The rice should be partially cooked; if still a bit raw, it will finish in the oven. Drain the liquid and set aside. Preheat the oven to 350 °F.

5. 5

   Finish: spread the rice over the beef and make a small well in the center for moisture. Sprinkle the caramelized onion from step two over the rice. Cover tightly with two layers of foil and a snug lid. Bake for 30‑40 minutes. Let rest 10‑15 minutes, then fluff with a fork and serve. Garnish with cilantro and serve with chapati or naan.