Beef Biryani Dish

Rinse the rice in cold water and soak it in cold water for at least 2 hours, or up to 4 hours.

To make the biryani masala, heat oil in a large pot over medium-high heat. Add the sliced onions and sauté until they turn golden brown, about 5 to 10 minutes. Move half of the browned onions to a paper towel-lined plate and set them aside for layering the biryani later.

With the remaining onions in the pot, add ginger garlic paste and beef, and sauté until the beef is well-seared, about 3 to 5 minutes.

Lower the heat and add tomatoes, cover, and cook until the beef is tender and the onions and tomatoes form a thick paste, about 1½ to 2 hours. Add water as needed to keep the meat tender and prevent burning.

While the beef cooks, mix yogurt, coriander powder, red chili powder, turmeric, paprika, black pepper, nutmeg, mace, salt, green cardamoms, cloves, black cardamoms, cinnamon, bay leaf, and star anise in a bowl.

Once the beef is ready, add the yogurt and spice mixture. Cook until the oil separates from the gravy, about 10 to 15 minutes.

Add potatoes and cook until they are partially cooked, about 10 to 15 minutes. Remove from heat and mix in cilantro, mint, lemon or lime juice, and green chili. Set aside.

To prepare the rice, heat water and salt in a large pot over medium-high heat. Once boiling, add the soaked rice (drain it first) and cook until about 75% done. Drain and set aside.

In a large pot, layer half of the boiled rice, then add the beef and potato mixture. Cover with the remaining rice.

Sprinkle a pinch of food color if desired, and add the prepared fried onions.

Cover and seal the pot with a cotton tea towel or aluminum foil, then place the lid on top. Cook over low heat until the rice is fully cooked, about 45 to 60 minutes.

Serve with chilled Nestle Sparkling Water.