Beef Biryani

Beef Biryani

Discover the Perfect Blend of Spices in Our Authentic Beef Biryani Recipe


For 1 bag of ribs or 2kg beef chuck


Marinate for beef:
1cup greek yogurt
1 pack mak nonya beef rendang paste
1 pack mak nonya chicken curry paste
1 bulb of garlic (grated)
2 inch of ginger (grated)
1 red onion (sliced thinly)
4 tbsp baby's nasi briyani powder
*Marinate overnight or for at least 4hrs

For cooking beef curry:
20 curry leaves
1 red onion thinly sliced
1 bulb garlic grated
4 tomatoes de-seed and chopped

Pressure cook beef:
1) Stir fry the aromatics till fragrant then add in the chopped tomatoes and cook till soft.

2) Add beef ribs or chuck 3 x 20min (on Philips Pressure cooker)

When ready, scoop out the meat for layering on rice, keep curry to pair with cooked briyani.

For Briyani rice
1kg Daawat Briyani basmati rice (use basmati rice of your choice)
4 tbsp Ghee or butter
40 curry leaves
4 Bay leaves
4 cinnamon sticks
1 tbsp cloves
8 star anise
8 cardamom
1 bulb of garlic grated
1 inch ginger grated
1 red onion thinly sliced
1 liter chicken stock
4 tbsp baba's nasi briyani powder

Fry butter, bay leaves, star anise, cinnamon, green cardamom, cloves, curry leaves till fragrant.
Then throw in garlic n small onion till they are golden then add chicken stock.

(You will be using this water to cook basmati rice so you need to measure how much broth to put in. I use 1:1 ratio)

Taste to see if it’s ok. Make sure it’s salty enough. Let it boil n simmer till fragrant. Once the smell is out, off the fire.

Preperation for rice:
Please wash basmati rice 4-5 times to get rid of the smell. Use both hands to rub.

Soak basmati rice for 1-2 hours.

Layering the briyani:
Fried shallots

Layer the base of rice cooker with rice, some fried shallots and beef. Repeat 3 times and make sure to pack the meat and rice down.

Pour the spice broth over the rice and press the cook button.

Garnish the dish with parsley, fried small onion and Cashew nut on top. Serve.


Cucumber raita

1 cup greek yogurt
6 Japanese Cucumbers de-seed and skin off
Green chilli de-seed and sliced
1 small red onion sliced thinly
1 hand full of chopped mint leaves
1 hand full of chopped coriander leaves
Salt to taste
Mix well. And serve



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