Ground Beef Biryani with Cumin Raita Recipe

Introduction

Ground Beef Biryani with Cumin Raita is a flavorful and aromatic one-pot meal that combines tender spiced beef with fragrant basmati rice. This dish offers a delightful blend of spices and a cooling yogurt side, perfect for a comforting dinner.

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 rice, cardamom pods, cinnamon stick, cloves, chicken broth, and ½ teaspoon salt over medium-high heat. Cover and bring to a boil, then reduce heat to low and cook for 10 minutes.
2. Step 2: While the rice cooks, heat 2 tablespoons of ghee in a 12-inch nonstick skillet over medium heat. Add the sliced onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 2 minutes. Stir in the tomato paste and cook for another 2 minutes until fragrant and well blended.
3. Step 3: Push the onion mixture to one side of the skillet. Melt the remaining 1 tablespoon ghee in the empty side. Add garlic, ginger, garam masala, chile powder, fennel, turmeric, star anise, and ¼ teaspoon cumin seeds to the melted ghee. Stir for 30 seconds until well blended.
4. Step 4: Mix the spices into the onion mixture until combined. Add the ground beef and season with salt and pepper. Cook, stirring and breaking up the meat, until no longer pink, about 3 minutes. Remove from heat and stir in ¼ cup of the yogurt until well incorporated.
5. Step 5: Drizzle the milk evenly over the partially cooked rice. Spread the beef mixture evenly on top, then scatter half of the chopped cilantro over it. Cover and cook on low until the beef is tender and rice is fully cooked, about 8 minutes.
6. Step 6: Meanwhile, in a small bowl, combine the remaining ½ cup yogurt, ¼ teaspoon cumin seeds, 2 tablespoons water, and season with salt and pepper. Mix well to make the cumin raita.
7. Step 7: Gently fluff the cooked rice with a fork and remove the star anise and any whole spices. Divide the biryani into 4 bowls, garnish with the remaining cilantro, and serve warm with the cumin raita on the side.

Tips & Variations

• Use ghee or unsalted butter for the best flavor, but a neutral oil can be substituted if needed.
• For a vegetarian version, replace ground beef with cooked lentils or crumbled paneer and use vegetable broth.
• Adjust the spice level by varying the amount of Kashmiri chile powder or cayenne.
• Soak the basmati rice for 20-30 minutes beforehand to shorten cooking time and improve texture.

Storage

Store leftover biryani in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of water or broth to keep it moist. The cumin raita is best consumed fresh but can be refrigerated for up to 1 day; stir well before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of basmati?

Basmati rice is preferred for its fragrance and fluffy texture, but long-grain rice can be used as a substitute. Cooking times and liquid amounts may vary slightly.

Is it necessary to use whole spices?

Whole spices like cardamom, cinnamon, cloves, and star anise add depth and aroma, but if unavailable, you can use ground versions—just reduce quantities accordingly and add them earlier in the cooking process to release flavors.

Ground Beef Biryani with Cumin Raita Recipe

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★★★★★

4.6 from 85 reviews

This Ground Beef Biryani with Cumin Raita is a flavorful and aromatic one-pot Indian-inspired dish featuring basmati rice cooked with whole spices and tender ground beef, layered with fragrant spices and finished with a refreshing cumin-infused yogurt raita. Perfect for a comforting weeknight meal or special dinner, it balances rich, spicy, and cooling elements effortlessly.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Ingredients

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Rice and Broth

• 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

Beef and Spice Mixture

• 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 star anise
• ½ teaspoon cumin seeds, divided
• 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 the rinsed basmati rice, cardamom pods, cinnamon stick, cloves, low-sodium chicken broth, and ½ teaspoon of kosher salt. Cover and bring to a boil over medium-high heat. Once boiling, reduce heat to low and cook for 10 minutes until partially cooked.
2. Prepare the Aromatic Onion Base: While the rice cooks, heat 2 tablespoons of ghee in a 12-inch nonstick skillet over medium heat. Add the thinly sliced onion and season with salt and pepper. Cook, stirring occasionally, until the onion softens, about 2 minutes. Stir in tomato paste and cook for another 2 minutes until fragrant and well blended.
3. Toast the Spices: Push the onion mixture to one side of the skillet and melt the remaining 1 tablespoon of ghee in the empty space. Add minced garlic, ginger, garam masala, Kashmiri chile powder (or cayenne), fennel, turmeric, star anise, and ¼ teaspoon cumin seeds to the melted ghee. Stir constantly for about 30 seconds until the spices are aromatic and well combined.
4. Cook the Ground Beef: Mix the spices into the onion mixture thoroughly. Add the ground beef and season with salt and pepper. Cook while stirring and breaking up the meat into small pieces until it loses its pink color, approximately 3 minutes. Remove from heat and stir in ¼ cup of the yogurt until fully incorporated.
5. Layer and Finish Cooking: Drizzle the whole milk evenly over the partially cooked rice in the Dutch oven. Add the cooked beef mixture on top of the rice in an even layer. Scatter half of the chopped cilantro over the top, cover the pot, and cook over low heat for an additional 8 minutes until the beef is tender and the rice is fully cooked.
6. Prepare the Cumin Raita: In a small bowl, combine the remaining ½ cup of Greek yogurt, ¼ teaspoon cumin seeds, 2 tablespoons of water, and season with salt and pepper to taste. Mix well to create a smooth, cooling raita.
7. Serve: Gently fluff the biryani with a fork. Remove and 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 for dipping or drizzling.

Notes

• Use basmati rice for its fragrant aroma and fluffy texture, which is essential for authentic biryani.
• If Kashmiri chile powder is unavailable, substitute with mild cayenne pepper but reduce quantity to avoid excessive heat.
• Ghee is preferred for its rich, nutty flavor, but unsalted butter can be used as an alternative.
• For a vegetarian option, substitute ground beef with plant-based meat or cooked lentils.
• Adjust seasoning and spice levels to taste, especially the chili powder and salt.
• Ensure not to overcook rice during the initial boiling to avoid mushy texture.
• Cumin raita adds a cooling contrast; refrigerate it if preparing ahead.

Keywords: ground beef biryani, Indian ground beef recipe, cumin raita, basmati rice, one pot biryani, Indian comfort food, easy biryani recipe