Nalli Beef Biryani Recipe
Nalli Beef Biryani is a luxurious and aromatic dish mainly popular in South Asia, rich flavors of tender beef and aromatic spices. This exquisite biryani features pieces of beef nalli (bone marrow) and fragrant sella rice (parboiled basmati rice), creating a delightful balance of textures and flavors. The slow-cooked beef becomes melt-in-your-mouth tender, while the spices infuse the rice with a deep, savory aroma. Perfect for special occasions or family gatherings, this dish is a true crowd-pleaser
Choosing the Right Beef
For the best results, use boneless beef shank or beef neck for this recipe. These cuts contain both meat and bone marrow, providing the richness needed for a flavorful biryani. The marrow adds an extra layer of depth to the dish, ensuring that each bite is succulent and satisfying.
Which Rice is Good for Biryani
Sella rice, or parboiled basmati rice, is ideal for biryani because of its unique texture and ability to absorb flavors without becoming mushy. It retains its shape well during cooking, making it perfect for layering in biryani. The rice’s nutty flavor complements the aromatic spices, enhancing the overall experience.
Nalli Beef Biryani is a culinary delight that showcases the best of rich beef flavors and fragrant spices, making it an unforgettable dish for any occasion. Serve it hot with raita or salad for a complete meal experience. Enjoy!
Nalli Biryani
Ingredients
- ½ kg Beef mix boti
- ½ kg Nalli(Bone marrow)
- ¾ cup Oil
- 3 medium Onion sliced
- 1 tbsp Garlic paste
- 1 tbsp Ginger paste
- 2 Bay leaves
- ½ tbsp Cumin
- 5-6 Cloves
- 2-3 Cinnamon sticks
- 2 Black cardamom
- 5-6 Green cardamon
- 3-4 Star anise
- 2 Nutmeg small pieces
- 2 Mace
- 1 tbsp Red chilli powder
- 1 tsp Turmeric powder
- ½ tsp Crushed chilli
- ½ tbsp Coriander powder
- 1 tbsp Salt
- 3 large Tomatoes peeled &cubes
- 1 tbsp Green chilli crushed
- 1 cup Yogurt whisked
- 1 tsp Garam Masala Powder
- 10-12 Dried Plums
- ½ cup Mint leaves (Pudina)
- ½ cup Cilantro(dhana) chopped
- ¼ tsp Biryani essence (optional)
- ¼ cup Milk
- ½ tsp Yellow food colour
- 2 tbsp Ghee
For Rice
- 1½ tbsp Salt
- 2 Bay leaves
- 1 tsp Cumin
- 2 Star anise
- 2 Cinnamon stick
- ½ tsp Black peppercorns
- ½ tsp Oil
- 2 tbs Vinegar
- 700gr Sella Rice (soaked)
- Water as required
Instructions
Sauté Onions
- In a pot, heat cooking oil over medium heat. Add sliced onions and fry until they turn light golden. Take out half onion for layering.Stir in ginger garlic paste and mix well. Next, add bay leaves, cumin seeds, cloves, cinnamon sticks, black cardamom, green cardamom, star anise, nutmeg, and mace. Mix well to combine the spices.
Cook the Beef
- Add the beef mix boti to the pot and stir until the meat changes color.Add bone marrow and mix well.
Spice It Up
- Add red chili powder, turmeric powder, crushed red chili, coriander powder, and salt. Mix well and cook for 3-4 minutes.Add the chopped tomatoes and mix well. Cover the pot and cook on low flame until the tomatoes are soft.Add the slit green chilies and mix well.Pour in water and mix well. Cover the pot and cook until the meat is tender, approximately 1 hour.
Remove Bone Marrow
- Once the meat is tender, carefully remove the cooked bone marrow and set it aside.Cover the pot again and cook until the gravy reduces to half its original quantity.
final Spices
- Stir in the yogurt and cook until the oil separates, about 4-5 minutesAdd half tsp garam masala powder and mix well. Then, add the dried plums and stir to combine.
Prepare the Rice
- In a large pot, bring water to a boil. Add soaked basmati rice and salt. Cook until the rice is about 70% cooked (it should still have a bite to it). Drain and set aside.
Layering the Biryani
- Pour the entire meat and gravy mixture into a heavy-bottomed pot and add bone marrow (Nalli). This will be the base layer.Add chopped cilantro, mint leaves and fried onions evenly over the meat and gravy. These herbs add freshness and enhance the aroma of the biryani.Sprinkle yellow food colour and remaining garam masalaCarefully spoon all the partially cooked rice over the meat and gravy mixture. Spread it out evenly but gently to avoid breaking the rice grains.
Steam Cook
- Drizzle a little ghee over the rice and cover the pot with a tight-fitting lid. You can seal the edges with dough or a kitchen towel to trap the steam.Cook on low heat for 20-25 minutes, allowing the flavors to meld and the rice to finish cooking.
Serve
- Once done, gently fluff the biryani with a fork to mix the layers without breaking the rice grains.Serve hot with raita (yogurt sauce) or a side salad.