Karachi Beef Biryani

Steps

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1. Slice the onions and fry them in the oil until deep golden. Lift out half and crush it by hand; keep the rest for layering.
   ⏱ Frying onions · 15 min

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2. Mix the beef with yogurt, ginger, garlic, chilli, turmeric, biryani masala, salt and the crushed onions. Marinate for at least 1 hour.
   ⏱ Marinating · 60 min

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3. Put the marinated beef in a heavy pot with the tomatoes and a splash of water. Cover and cook on low heat until the beef is fork-tender, 70 to 90 minutes on low heat (check at 70).
   ⏱ Beef cooking · 70 min

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4. Meanwhile, rinse the rice, soak it for 30 minutes, then boil it in salted water with whole spices (bay leaf, cardamom, cloves) until 70 percent done, about 6 minutes, then drain.
   ⏱ Parboiling rice · 6 min

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5. Boil the potato pieces separately for about 8 minutes until just tender and add them to the beef gravy. Taste the gravy and adjust salt; it should be a little spicier than you want the final dish.
6. Layer half the rice over the gravy, then mint, coriander, green chillies and half the fried onions. Add the remaining rice and onions on top.
7. Seal the lid with foil or dough. Cook on high for 3 minutes, then lower to the smallest flame and give it dum for 25 minutes.
   ⏱ Dum (slow steam) · 25 min

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8. Switch off the heat and rest for 10 minutes before opening. Mix gently from the bottom so the layers combine, and serve with raita.
   ⏱ Resting · 10 min

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