Beef Biryani Skillet with Peas and Caramelized Onions
This one-pan Beef Biryani Skillet brings together tender beef, fluffy basmati rice, sweet peas, and deeply golden caramelized onions in a fragrant blend of warm spices. It delivers all the comfort of a traditional dum biryani in a fraction of the time, making it perfect for busy weeknights or a special Sunday dinner.
Equipment
- Large heavy bottomed skillet with tight fitting lid
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon
Ingredients
- 1.5 lbs beef chuck or stew meat cut into 1-inch cubes
- 1/2 cup plain yogurt
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons biryani spice blend cumin, coriander, cinnamon, cardamom
- 2 leaves bay leaves
- 3 tablespoons vegetable oil
- 2 large sweet onion thinly sliced
- 1.5 cups basmati rice rinsed until water runs clear
- 3 cups beef broth
- 1 cup frozen peas
- 1.5 teaspoons salt to taste
- 1/4 cup fresh cilantro chopped
- 2 tablespoons fresh mint chopped
- lemon wedges for serving, optional
Instructions
- In a bowl, combine the cubed beef, yogurt, half the minced garlic, half the ginger, and a pinch of the spice blend. Cover and marinate at room temperature for 20 minutes, or refrigerate up to overnight for deeper flavor.
- Heat 2 tablespoons of oil in a large, heavy bottomed skillet over medium low heat. Add the sliced sweet onion and cook, stirring occasionally, for 20 to 25 minutes until deeply golden and jammy. Remove half and set aside for garnish.
- Increase the heat to medium high, add the remaining oil if needed, and sear the marinated beef in batches for 4 to 5 minutes per side until a deep brown crust forms.
- Stir in the remaining garlic, ginger, the full spice blend, and bay leaves. Cook for 1 to 2 minutes until fragrant, scraping up any browned bits from the bottom of the pan.
- Pour in the beef broth, bring to a gentle simmer, cover, reduce the heat to medium low, and cook for 25 to 30 minutes, or until the beef is fork tender.
- Stir in the rinsed basmati rice and salt, adding a little extra water if needed so the rice is just submerged. Bring back to a gentle simmer.
- Cover tightly and cook on low heat for 15 to 18 minutes without lifting the lid, until the rice is tender and the liquid is absorbed.
- Scatter the frozen peas over the top, re-cover, and let sit off the heat for 5 minutes so they heat through with residual steam.
- Fluff the rice gently with a fork, top with the reserved caramelized onions, fresh cilantro, and mint, and serve warm with lemon wedges.
Notes
For the best texture, rinse the basmati rice thoroughly before cooking to remove excess starch. Do not rush the caramelized sweet onion step, as low and slow cooking is what develops its natural sweetness. Leftovers keep well in the refrigerator for up to 4 days or in the freezer for up to 2 months.