Special Daigi Beef Biryani – for Spice Lovers

Beef Daigi Biryani | https://ourcuisines.blogspot.com/

Hello friends! I'm here again with my new super duper hit Recipe!

Today I'm going to present the most hit and secret recipe of Karachi Special Daigi Beef Biryani. Homemade, spicy, tasty and very scrumptious 'Daigi Beef Biryani'. No store-bought sachet/packet biryani masala at all!

I'm going to dedicate this delicious recipe to all the spice lovers who love to eat chatpati

(spicy) biryani! I hope you all will like my recipe and if anyone tries and follow my recipe please share with us, I and my team would love to see it!

You can say, I'm a kind of Spicy Biryani lover and I love to eat very chatpati biryani

I usually make different Biryani versions but this is my most favorite Biryani Recipe among all my Biryani Creations. I used Beef in this Biryani recipe as I feel Beef Biryani is more delicious than other meats. And of course, a delicious happy dinner with my family makes me happy! Everyone enjoyed this hearty scrumptious perfect Biryani. I served with Green Raita (yogurt dip) and fresh mixed vegetables salad.

And Yes!!! It's a secret recipe from the renowned wedding caterers. (shhhh... it's a secret!

)

Let's start the recipe of Delicious Spicy Daigi Biryani Now!!

Beef Daigi Biryani | https://ourcuisines.blogspot.com/

Ingredients:

Ingredients for Beef Gravy (Yakhni/Stock)

Beef meat - 1 Kg

Water - 6 to 8 glasses, or depends on your meat quality

Green Chili Paste - 2 to 3 tablespoons

Red Chili Powder - 2 tablespoons

Turmeric Powder - Half teaspoon

Chinese Salt - 1 teaspoon

Salt - to taste

Yogurt (Curd) - Half Cup (I used sour yogurt and lightly beaten)

Whole Spice Powder (Garam Masala Powder) - 1 tablespoon

Ginger Garlic Paste - 2 tablespoons (Heaped)

White Cumin Seeds - 1 tablespoons

Cloves - 5 to 7

Green Cardamom - 5 to 7

Cinnamon Sticks - 2 to 3 (2 to 3 Inches Long)

Black Cardamom - 3 Black pepper Corns - 8 to 10

Oil - 1 Cup

Biryani Ingredients

Tomatoes - 3 Big Size (Cut In Round Thin Slices)

Fresh Mint Leaves - Half Bunch (Chopped)

Fresh Cilantro (Green Coriander) - Half Bunch (Chopped)

Fried Onions - 1/3 Cup

Dry Plums - 8 to 10 (Light Brown Plums, Not Fully Dry)

Chat Masala - 1 Table Spoon

Green Chilli - 4 To 5 (Whole)

Colored Yogurt Mixture Ingredients

Yogurt (Curd) - Half Cup (Beaten)

Saffron Color - 1/4 teaspoon

Whole Spice Powder (Garam Masala powder) - 1 teaspoon

Mace & Nutmeg Powder - Half teaspoon

Biryani Essence (Optional) - 1/4 teaspoon

Screw Pine Water (Kewra Water) - 2 tablespoons

Other Layering Ingredients:

Rice - (Sella Rice), 1 Kg (Soaked for atleast 2 hrs and then boil uptil 3/4 cooked with salt & drain)

*Prepared Special Beef Gravy (Yakhni/Stock)

*Mixed Biryani Ingredients (tomatoes, plums, greens etc)

*Prepared Colored Yogurt Mixture

Cooking Method:

Beef Daigi Biryani | https://ourcuisines.blogspot.com/

Step#1: Making Beef Gravy (Yakhni/Stock)

Add all ingredients in a big pot and add 6-7 glasses of water so the beef can cook well and 1 glass of stock remains at the end.

Cover the lid and cook on high flame for about 10 minutes, then slow the flame on medium and let it cook till beef is tender and water is reduced to one glass.

Meanwhile, fry the thinly sliced onions to light brown and take out in a paper towel or absorbent paper.

When the beef is tender with 1 glass of stock it means your basic beef biryani gravy (stock/yakhni) is ready.

Step#2: For Yogurt Mixture

Mix all ingredients in beaten yogurt and set aside.

Step#3: Mix all Biryani Ingredients

Mix all Biryani Ingredients (tomatoes, plums and green masala etc) together in a big bowl and set aside.

Step#4: Method For Cooking Biryani (Layering)

When your Special Beef gravy/stock is reduced to 1 cup then add mixed biryani ingredients (tomatoes, plums & green masala etc) and cook on high flame for about 3 to 4 minutes (just to make the tomatoes soften a little, but if you don't want, skip this step.)

Then add yogurt mixture on top and then add boiled Sela rice (3/4th part cooked), and then fried onions add then 1/4 cup ghee on top and cover the lid tightly to simmer (dum) for about 15 minutes. (I always place a skillet/tawa beneath the rice pot. It helps to cook the rice with all ingredients and masala evenly and prevents the rice sticking at the bottom.

Beef Daigi Biryani | https://ourcuisines.blogspot.com/

Tadaaa!!! The Exotic and the most yummilicious Spicy Biryani is ready!! Serve HOT with Special Tomato Green Raita (Yogurt Dip)and Fresh Vegetable Salad.

(#Note: My family doesn't like sliced tomatoes in biryani so I cooked them with the biryani gravy for 3 to 5 minutes to make them soft, but if you like some chunky tomatoes and mint leaves in your bite, you don't need to cook them with beef stock/gravy. You can add tomatoes and other green ingredients at the layering stage directly.)

Check more Beef Recipes:

To make Special Tomato Green Raita (Yogurt Dip)

yogurt dip | https://ourcuisines.blogspot.com/

You will need:

Tomato, 1 Big, peeled (Don't discard tomato peel, you can use it to make a nice rose flower with this peel. Decorate your Raita or salad or biryani to give a nice presentation style! It really matters