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Home » Cuisine » Indian » Beef Biryani Stuffed Inside Basmati Rice

Beef Biryani Stuffed Inside Basmati Rice

September 18, 2009 by Faith 27 Comments

Beef Biryani Stuffed Inside Basmati Rice

Not long after we married, my husband introduced me to pilaf-style biryani, one of his favorite rice dishes that has meat and veggies cooked together with the rice; topped with toasted almonds or other nuts, it is really delicious. For the longest time that’s the only form of biryani we ever made. Then one evening at a Pakistani restaurant we ordered biryani and the rice came out in a dome-like shape, with the actual biryani nowhere to be found. Once we dug into the rice we saw that it was stuffed with the biryani. This dish was so beautiful and impressive, I immediately knew I wanted to recreate it at home.

Beef Biryani Stuffed Inside Basmati Rice 2

You can serve this dish as-is, or with a bowl of plain yogurt on the side to spoon on top. Cucumber Raita (a mixture of yogurt, shredded cucumber, crushed garlic, fresh minced mint, and a little salt) is also wonderful.

Salad Shirazi is another great choice as a side dish for biryani; it’s basically just a mixture of chopped tomato, cucumber, onion, and green herbs like parsley and mint that is dressed with lemon juice, olive oil, and salt.

Beef Biryani Stuffed Inside Basmati Rice 3

Incidentally, this dish is thickened with yogurt, which happens to be this week’s Blogger Secret Ingredient!

Beef Biryani Stuffed Inside Basmati Rice 4

Print
Beef Biryani Stuffed Inside Basmati Rice
Prep time:  15 mins
Cook time:  1 hour 30 mins
Total time:  1 hour 45 mins
Yield: About 8 servings
 
Ingredients
  • 2 tablespoons canola oil
  • 2 lbs (910 g) stewing beef (or an economical roast that has been trimmed of excess fat and cubed is fine because since the meat tenderizes as it cooks)
  • 6 large cloves garlic, crushed in a mortar and pestle or grated on a microplane
  • 1-inch piece fresh ginger, grated on a microplane
  • 6 tablespoons biryani paste
  • 1 cup (225 g) plain, low-fat yogurt
  • 1 bay leaf
  • 1½ cups (355 ml) water
  • ½ cup (80 g) golden raisins (sultanas)
  • 2 jalapenos, halved, de-seeded, and minced (optional)
  • 2 medium-large onions, halved and thinly sliced
  • 3 medium-large green or red bell peppers, quartered, de-seeded, and thinly sliced
  • ½ teaspoon coarse salt
  • Basmati rice, for serving
  • 2 tablespoons minced fresh parsley leaves, for garnish (optional)
Instructions
  1. Add the oil to a lidded 5-quart pot over medium-high heat. Once hot, add half of the beef and cook in a single layer until browned on both sides, about 2 to 4 minutes (wait to flip each piece until the meat is seared on the first side). Transfer the browned meat to a bowl, then cook the remaining beef the same way.
  2. Add the beef back to the pot, and then add the garlic, ginger, and biryani paste; cook 1 minute, stirring constantly. Add the yogurt and bay leaf and cook 5 minutes, stirring frequently.
  3. Add the water and then cover the pot, bring it up to a boil, and turn it down to a simmer. Let it cook until the meat is almost fully tender, about 45 to 60 minutes, stirring occasionally and adding a splash more water as necessary if it looks too dry or starts to stick on the bottom.
  4. Stir in the raisins, jalapeno, onion, bell pepper, and salt. Cover the pot and cook over medium-low heat until the vegetables are tender, about 20 minutes, stirring occasionally and adding a splash more water as necessary if it starts to stick on the bottom. (Alternatively, you can leave the lid ajar if the water isn’t evaporating fast enough, since the water should be evaporated by the time you’re done cooking.)
  5. Serve the beef biryani sauce on top of or stuffed inside basmati rice (see note below for instructions on how to stuff this inside rice), with the parsley sprinkled on top, if using.
Notes
To Serve Beef Biryani Stuffed Inside Basmati Rice: Brush the inside of a bowl with canola oil or lightly spray with nonstick cooking spray (the bowl should be about the size of a bowl you would eat your morning cereal out of – see picture below); lightly sprinkle turmeric inside the bowl if you want the rice to have a mixed yellow and white look. Press cooked basmati rice onto the bottom and up the sides of the bowl (see picture below), making sure to press hard enough so that the rice is packed. Add biryani sauce to fill the well in the center of the rice, then add rice to cover the biryani, again, making sure to firmly pack the rice. Turn the rice out on to a plate, carefully twisting the bowl off to remove it.
3.5.3251

IMG_4267(small)

Press the rice onto the bottom and up the sides of an oiled bowl the size that you’d eat cereal from, as shown in the photo above.

Update (April 3, 2013): I made this dish again and perfected the recipe and snapped a few pictures, so I decided to update both the recipe and the photos in this post. As a point of comparison to show how much my photography has evolved, I kept one of my original photos (below).

IMG_4286(small)

Filed Under: Beef, Gluten Free, Indian, Lamb Tagged: Beef, Biryani, Indian Recipes, Recipes, Restaurant-Quality Home Cooking, Rice, Yogurt

Comments

  1. Lail | With A Spin says

    September 23, 2014 at 1:33 am

    This looks divine. I am recommending this for an Eid rice dish round up. I hope you don’t mind. Thank you!

    Reply
  2. Ameena says

    February 8, 2014 at 8:56 am

    What is Byrani paste? Never heard of it.

    Reply
    • Faith says

      February 9, 2014 at 4:17 pm

      Ameena, Biryani paste is a paste made of ground biryani spices and oil. Homemade biryani paste is great, but when time is a limiting factor, store-bought will also work fine.

      Reply
  3. Bessie says

    April 5, 2013 at 12:10 pm

    This looks so delicious! My mom used to make a sweet, Chinese version of this for every new year.

    Reply
  4. Mama B @ My Edible Journey says

    April 4, 2013 at 3:00 pm

    How clever! And it looks delicious, too. Thanks for sharing.

    Reply
  5. Colette @JFF says

    August 17, 2012 at 3:00 pm

    Gorgeous idea! I’m doing this tonight. Thanks!

    Reply
  6. Raquel says

    October 15, 2009 at 10:22 am

    This recipe looks amazing! What cut of beef do you recommend?

    Reply
    • admin says

      October 15, 2009 at 10:45 am

      Raquel, I like to use sirloin for this. If you make it, let me know how you like it! :)

      Reply
  7. Nutmeg Nanny says

    September 19, 2009 at 8:25 pm

    This meal looks awesome! I really enjoy lamb biryani but have never had beef. I’m a huge fan of most Indian dishes but as I have stated before my boyfriend doesn’t like it and I have no friends who like it either. If only you lived closer:)

    Reply
  8. admin says

    September 19, 2009 at 11:13 am

    Thank you all for your sweet comments! :)

    Heavenly Housewife, You’re right, this one is a definite hubby-pleaser! ;)
    Karyn, Yay, I’m so glad you liked the Bleu Cheese Mac! You seriously made my day.
    Lynn, Exactly…biryani paste is just a concentrated curry paste used to flavor sauces (if you want, you could definitely substitute curry powder or whatever Indian spice mix you have on hand).
    Reeni, I love these bowls, I call them my candy cane bowls! :)

    Reply
  9. Lorraine @ Not Quite Nigella says

    September 19, 2009 at 8:04 am

    Ooh this is such a wonderful idea! OK this is on the list now :D Thankyou for sharing your ingenious recipe Faith!

    Reply
  10. Donna says

    September 19, 2009 at 5:12 am

    What a most gorgeous presentation. I love your step by step photos.

    Reply
  11. theUngourmet says

    September 18, 2009 at 9:59 pm

    This is just about the coolest thing ever! I love it! I would leave out the raisins though. For some reason I don’t care for them with meat. :0)

    Reply
  12. Jen says

    September 18, 2009 at 6:43 pm

    This looks so good! I am definitely going to give it a try. Perfect to use the beautiful in-season peppers that we have here in New Jersey! I love your step by step photo sequence! Thanks so much!

    Reply
  13. Selba says

    September 18, 2009 at 6:05 pm

    What a wonderful dish of Biryani. I think I prefer shredder beef :)

    Reply
  14. Barbara says

    September 18, 2009 at 5:35 pm

    I love your photos! Such a cool presentation and curry is a favorite.

    Reply
  15. Reeni says

    September 18, 2009 at 5:09 pm

    This looks incredibly delicious! How clever to hide it inside the rice. I love it! And I have those same red bowls.

    Reply
  16. Rosa says

    September 18, 2009 at 5:00 pm

    Nice presentation! It looks very tasty!

    Cheers,

    Rosa

    Reply
  17. Natasha - 5 Star Foodie says

    September 18, 2009 at 6:53 pm

    So neat that the biryani is hiding as a lovely delicious suprise inside the rice! Love this presentation!

    Reply
  18. Chaya says

    September 18, 2009 at 2:45 pm

    I am impressed. That takes patience and it turned out looking great. I bet it tasted good too. You are one creative gal.

    Reply
  19. Chaya says

    September 18, 2009 at 2:45 pm

    I am impressed. That takes patience and it turned out looking great. I bet it tasted good too. You are one creative gal.

    Reply
  20. [email protected] says

    September 18, 2009 at 12:45 pm

    I had not heard of biryani before. So it’s basically a more concentrated curry sauce? It sounds delicious, with the green peppers and raisins and shredded beef. Yum. Good combination :)

    Reply
  21. Dawn (HealthySDLiving) says

    September 18, 2009 at 12:36 pm

    Oh wow, this is so cool! I love how you stuffed it in the rice!

    Reply
  22. [email protected] says

    September 18, 2009 at 12:26 pm

    hehe faith i love this idea off stuffing beef in rice :) yummm. sound wonderful!

    Reply
  23. Krista says

    September 18, 2009 at 10:26 am

    What a great idea to serve the biryani right in the rice! All in it’s own little package!

    Reply
  24. Karyn Bernard (French Charming) says

    September 18, 2009 at 10:28 am

    Not only does this sound delicious, it’s gorgeous looking!

    BTW, I made your Bleu Cheese Mac and I absolutely love it! Thanks for all of the fabulous recipes.

    Hugs,
    Karyn

    Reply
  25. Heavenly Housewife says

    September 18, 2009 at 10:09 am

    Oh my god, this is so freakin impressive! If i made this for hubby i bet i could get him to buy me whatever i wanted lol! AWESOME!!!!!!!!!!!!!

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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