Malai Beef Biryani

Instructions

1. Prepare the marinade: In a bowl, add yogurt, raw papaya paste, crushed ginger garlic, crushed green chilli, roasted and crushed coriander seeds, crushed red chilli, roasted and crushed cumin seeds, desiccated coconut, black pepper powder, garam masala powder, pink salt, dried fenugreek leaves, Olper’s cream, and chopped fresh coriander. Mix well.
2. Marinate the beef: Add boneless beef to the marinade, mix well, cover, and marinate for 2-3 hours.
3. Grill the beef skewers: Thread beef pieces onto metal skewers (makes 6). Reserve remaining marinade for later use. Place skewers on a burning charcoal BBQ grill and grill from all sides until cooked, basting with cooking oil.
4. Prepare the biryani base: In a wok, heat cooking oil and add cumin seeds, cinnamon sticks, cloves, green cardamom, black cardamom, star anise, and bay leaf. Mix well. Add sliced garlic and chopped green chillies, fry on medium flame until fragrant.
5. Cook onions and spices: Add sliced large onion, mix well, and fry until golden brown.
6. Add marinade and spices: Add reserved marinade, biryani masala, pink salt, lemon juice, fresh coriander, and mint leaves. Mix well and cook on medium flame until oil separates (about 2-3 minutes).
7. Add milk and finish qorma: Add milk, mix well, cover, and cook on medium flame for 2-3 minutes. Then cook on high flame until oil separates. Set aside.
8. Layer and cook the biryani: In a pot, add half the quantity of boiled rice, then the prepared qorma, sliced onion, fresh coriander, and mint leaves. Add remaining boiled rice on top, drizzle cooking oil and orange food color dissolved in water. Cover with kitchen cloth and lid, and steam cook on low flame for 10-12 minutes.
9. Serve: Serve the biryani rice with onion rings, prepared malai boti (grilled beef skewers), chopped fresh coriander, and lemon slices.