Dighi Style White Beef Biryani Recipe

Ingredients

 

For the Beef:

• 1 kg beef (cut into medium pieces, preferably with bone)
• 1 cup plain yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala powder
• Salt to taste
• 3 tablespoons cooking oil or ghee

For the Rice:

• 3 cups basmati rice
• 6-8 cups water
• 4-5 green cardamom pods
• 2 black cardamom pods
• 4-5 cloves
• 2 bay leaves
• 1 cinnamon stick
• 1 teaspoon cumin seeds
• Salt to taste

For Layering & Garnish:

• 2 large onions, thinly sliced and fried until golden
• 1/2 cup fresh mint leaves
• 1/2 cup fresh coriander leaves
• 4 tablespoons ghee
• 1/2 cup warm milk
• 1/4 teaspoon white pepper powder
• 1 tablespoon kewra water (screwpine essence) - optional
• Boiled eggs (optional)
• Almonds and cashews for garnish

Instructions

Step 1: Prepare the Beef

1. In a large bowl, mix beef pieces with yogurt, ginger-garlic paste, red chili powder, turmeric, coriander powder, cumin powder, garam masala, and salt.
2. Marinate for at least 2 hours or overnight in the refrigerator.
3. Heat oil or ghee in a heavy-bottomed pot (degi). Add marinated beef and cook on medium heat for 45-60 minutes until tender and cooked through.
4. The beef should be well-cooked with minimal gravy. Set aside.

Step 2: Prepare the Rice

1. Wash basmati rice until water runs clear. Soak for 30 minutes, then drain.
2. In a large pot, bring 6-8 cups of water to boil.
3. Add whole spices (cardamom, cloves, bay leaves, cinnamon, cumin seeds) and salt.
4. Add the soaked rice and cook until 70% done (rice should still have a slight bite).
5. Drain the rice and remove whole spices.

Step 3: Prepare Garnishes

1. Slice onions thinly and deep fry until golden brown and crispy. Drain on paper towels.
2. Wash and chop mint and coriander leaves.
3. Mix warm milk with white pepper powder and kewra water if using.

Step 4: Layering the Biryani

1. In the same heavy-bottomed pot used for beef, spread half of the cooked beef at the bottom.
2. Layer half of the rice over the beef.
3. Sprinkle half of the fried onions, mint, and coriander leaves.
4. Add the remaining beef as the next layer.
5. Top with remaining rice.
6. Sprinkle remaining fried onions, mint, and coriander leaves.
7. Dot with ghee and pour the milk mixture over the top.
8. Add boiled eggs if using.

Step 5: Dum Cooking (Steam Cooking)

1. Cover the pot with aluminum foil, then place the lid tightly.
2. Cook on high heat for 3-4 minutes until steam forms.
3. Reduce heat to lowest setting and cook for 45 minutes.
4. Turn off heat and let it rest for 10 minutes without opening the lid.

Step 6: Serving

1. Gently mix the biryani or serve in layers.
2. Garnish with fried almonds, cashews, and additional fried onions.
3. Serve hot with raita, pickles, and boiled eggs.

Tips for Perfect White Biryani:

• Use good quality basmati rice for the best aroma and texture
• Don't overcook the rice initially - it should be 70% done
• The key is in the marination - longer marination gives better flavor
• Keep the heat very low during dum cooking to prevent burning
• The degi (heavy-bottomed pot) helps distribute heat evenly
• Fresh mint and coriander are essential for authentic flavor

Serving Suggestions:

• Serve with cucumber raita
• Pair with pickled onions or mixed pickle
• Include boiled eggs as a side
• Garnish with fresh herbs and nuts

Prep Time: 3-4 hours (including marination)
Cook Time: 2 hours
Serves: 6-8 people

Enjoy your homemade Degi Style White Beef Biryani!