Ingredients

1 ½ cups basmati rice, rinsed

5 cardamom pods

1 (3-inch) cinnamon stick

2 whole cloves

2 cups low-sodium chicken broth

Kosher salt and pepper

3 tablespoons ghee

½ large white onion, thinly sliced (about 1 ½ cups)

1 tablespoon tomato paste

3 garlic cloves, minced

1 tablespoon minced fresh ginger

2 teaspoons garam masala

½ teaspoon ground Kashmiri chile powder or ¼ teaspoon cayenne

¼ teaspoon ground fennel

¼ teaspoon ground turmeric

1 star anise

½ teaspoon cumin seeds, divided

1 pound ground beef (preferably 20 percent fat)

¾ cup Greek-style plain yogurt, divided

¼ cup whole milk

½ cup coarsely chopped cilantro leaves and tender stems, divided

Instructions

Step 1: In a large Dutch oven, combine the rinsed basmati rice, cardamom pods, cinnamon stick, cloves, chicken broth, and ½ teaspoon salt over medium-high heat. Cover and bring to a boil. Once boiling, reduce the heat to low and cook for 10 minutes.

Step 2: While the rice cooks, heat 2 tablespoons of ghee in a 12-inch nonstick skillet over medium heat. Add the sliced onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 2 minutes. Stir in the tomato paste and cook until fragrant and well blended, about 2 minutes.

Step 3: Push the onion mixture to one side of the skillet. Melt the remaining 1 tablespoon ghee on the empty side, then add garlic, ginger, garam masala, chile powder, fennel, turmeric, star anise, and ¼ teaspoon cumin seeds. Stir until the spices are well blended, about 30 seconds.

Step 4: Mix the spices into the onion mixture until combined. Add the ground beef and season with salt and pepper. Cook, breaking up the meat into small pieces, until no longer pink, about 3 minutes. Turn off the heat and stir in ¼ cup of the yogurt until incorporated.

Step 5: Drizzle the milk evenly over the partially cooked rice. Spread the beef mixture on top in an even layer. Scatter half of the chopped cilantro over everything. Cover and cook on low until the beef is tender and the rice is fully cooked, about 8 minutes longer.

Step 6: Meanwhile, prepare the cumin raita. In a small bowl, combine the remaining ½ cup yogurt, ¼ teaspoon cumin seeds, 2 tablespoons water, and season with salt and pepper. Mix well.

Step 7: Once done, gently fluff the rice with a fork. Remove and discard the star anise and any whole spices you find. Divide the biryani among 4 bowls, garnish with the remaining cilantro, and serve warm with the cumin raita on the side.

Tips & Variations

For extra flavor, toast the cumin seeds lightly before adding them to the raita or the beef mixture.

You can substitute ground lamb for ground beef for a richer taste.

Add peas or diced potatoes to the beef mixture for extra texture and vegetables.

If you prefer a milder biryani, reduce the chile powder or omit it entirely.

FAQs

Can I use brown rice instead of basmati?

Brown rice has a longer cooking time and a different texture, so it’s not recommended for this recipe as it may not cook evenly with the beef. If you want to use brown rice, cook it separately and combine before serving.

Is there a vegetarian alternative to this biryani?

Yes, you can replace the ground beef with vegetables like cauliflower, mushrooms, or paneer. Sauté the chosen ingredients with the spices and follow the same cooking method for a delicious vegetarian biryani.