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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.

Ingredients

Scale

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

Find it online: https://kitchenbynora.com/ground-beef-biryani-with-cumin-raita-recipe/