Ground Beef Biryani with Cumin Raita Recipe

Introduction

Ground Beef Biryani with Cumin Raita is a fragrant and flavorful Indian-inspired rice dish that combines tender spiced meat with aromatic basmati rice. This one-pot meal is both comforting and vibrant, perfect for a satisfying dinner any night of the week.

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

1. Step 1: In a large Dutch oven, combine the rinsed basmati rice, cardamom pods, cinnamon stick, cloves, chicken broth, and ½ teaspoon of salt. Cover and bring to a boil over medium-high heat. Once boiling, reduce heat to low and cook for 10 minutes.
2. Step 2: Meanwhile, heat 2 tablespoons of ghee in a 12-inch nonstick skillet over medium heat. Add the thinly sliced onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 2 minutes. Stir in tomato paste and cook until fragrant and well blended, about 2 minutes.
3. Step 3: Push the onion mixture to one side of the skillet. Melt the remaining 1 tablespoon of ghee in the empty side. Add minced garlic, ginger, garam masala, chile powder, ground fennel, turmeric, star anise, and ¼ teaspoon of cumin seeds. Stir for about 30 seconds until well blended.
4. Step 4: Mix the spices into the onion mixture, then add the ground beef. Season with salt and pepper. Cook, stirring and breaking up the meat, until no longer pink, about 3 minutes (the beef will finish cooking with the rice). Turn off heat and stir in ¼ cup of the yogurt until well incorporated.
5. Step 5: Drizzle the whole milk evenly over the rice in the Dutch oven. Spread the beef mixture on top of the rice in an even layer. Scatter half of the chopped cilantro over the beef. Cover and continue cooking until the beef is tender and the rice is fully cooked, about 8 minutes longer.
6. Step 6: While the rice finishes cooking, make the cumin raita by combining the remaining ½ cup of yogurt, ¼ teaspoon of cumin seeds, and 2 tablespoons of water in a small bowl. Season with salt and pepper and mix well.
7. Step 7: Gently fluff the cooked biryani with a fork. Discard the star anise and any visible whole spices. Divide the biryani among 4 bowls, garnish with the remaining cilantro, and serve warm alongside the cumin raita.

Tips & Variations

• Use ghee or unsalted butter for richer flavor; a neutral oil works in a pinch.
• Adjust the chili powder to your heat preference or substitute with smoked paprika for a milder taste.
• Swap ground beef for ground lamb or chicken for a different protein variation.
• For extra texture, you can toast the cumin seeds before adding them to deepen their flavor.

Storage

Store leftover biryani and raita separately in airtight containers in the refrigerator for up to 3 days. Reheat the biryani gently on the stovetop or in the microwave, adding a splash of water if needed to keep the rice moist. Stir the raita before serving cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of basmati?

Basmati is preferred for its fragrant aroma and fluffy texture, but you can use other long-grain rice. Just adjust the cooking time and liquid amount as needed.

Is it necessary to use star anise and whole spices?

The whole spices add depth and warmth to the dish, but if you don’t have them, you can omit the star anise and cloves, though the flavor may be less complex.

Ground Beef Biryani with Cumin Raita Recipe

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★★★★★

4.7 from 120 reviews

This Ground Beef Biryani with Cumin Raita is a flavorful and aromatic Indian-inspired dish featuring tender ground beef cooked with warm spices layered over fluffy basmati rice. Accompanied by a cooling, tangy cumin-infused yogurt raita, this biryani is perfect for a comforting yet sophisticated meal that comes together on the stovetop with minimal fuss.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 23 minutes
• Total Time: 38 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Ingredients

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Rice and Spices

• 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, to taste
• 1 star anise
• ½ teaspoon cumin seeds, divided

Beef and Aromatics

• 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 pepper
• ¼ teaspoon ground fennel
• ¼ teaspoon ground turmeric
• 1 pound ground beef (preferably 20 percent fat)

Yogurt and Garnish

• ¾ cup Greek-style plain yogurt, divided
• ¼ cup whole milk
• ½ cup coarsely chopped cilantro leaves and tender stems, divided

Instructions

1. Cook the Rice: In a large Dutch oven, combine rinsed basmati rice, cardamom pods, cinnamon stick, cloves, low-sodium chicken broth, and ½ teaspoon kosher salt over medium-high heat. Cover and bring it to a boil. Once boiling, reduce the heat to low, keep the pot covered, and let it cook for 10 minutes.
2. Sauté Onions and Tomato Paste: While the rice is cooking, heat 2 tablespoons of ghee in a 12-inch nonstick skillet over medium heat. Add the thinly sliced white onion and season lightly with salt and pepper. Cook, stirring occasionally, until the onion softens, about 2 minutes. Stir in the tomato paste and cook for 2 more minutes until fragrant and well combined.
3. Add Spices to Ghee: Push the onion mixture to one side of the skillet. Melt the remaining 1 tablespoon ghee on the empty side, then add minced garlic, ginger, garam masala, chile powder, ground fennel, turmeric, star anise, and ¼ teaspoon of cumin seeds. Stir continuously for about 30 seconds until the spices are aromatic and blended.
4. Cook Ground Beef: Mix the spices into the onion mixture until fully combined. Add the ground beef and season with salt and pepper. Cook, breaking up the meat with a spoon until it’s no longer pink, about 3 minutes. Turn off the heat and stir in ¼ cup of the Greek yogurt until well incorporated.
5. Layer Beef and Finish Cooking Rice: Drizzle the whole milk evenly over the partially cooked rice. Spread the beef mixture in an even layer on top of the rice. Scatter half of the chopped cilantro over the beef. Cover the Dutch oven and cook over low heat until the beef is tender and the rice is fully cooked, about 8 minutes.
6. Prepare Cumin Raita: In a small bowl, combine the remaining ½ cup Greek yogurt, ¼ teaspoon cumin seeds, 2 tablespoons water, and salt and pepper to taste. Mix well to create a smooth, tangy raita.
7. Serve: Gently fluff the biryani with a fork, discarding the star anise and any whole spices you can see. Divide the biryani among 4 bowls, garnish with the remaining cilantro, and serve warm alongside the cumin raita.

Notes

• Use rinsed basmati rice to ensure fluffy, separate grains.
• Adjust the chili powder quantity according to your spice preference.
• The ground beef finishes cooking with the rice, so it remains tender and juicy.
• Star anise and whole spices should be removed before serving to avoid strong bites.
• Ghee can be substituted with clarified butter or neutral oil if unavailable.
• This recipe can be adapted for a gluten-free diet by verifying spice blends and broth used.

Keywords: ground beef biryani, Indian rice dish, cumin raita, spiced beef recipe, stovetop biryani, easy Indian dinner