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Christmas recipe: Beef Biryani

This Christmas move out of your comfort zone and treat your family to some biryani.

The recipe below makes it easy to whip up some beef biryani like a pro.


  • 1 kg beef (I chop them into big chunks so that I serve 2 pieces per plate).
  • Ginger $ garlic
  • 8 medium size tomatoes
  • 15 medium to large size onions
  • 4 large hohos
  • 10 medium size carrots.
  • 10 large potatoes
  • Tomato paste
  • 1 packet 500ml mala. (Natural yoghurt).
  • Pilau masala
  • Salt.
  • Vegetable oil.


  • Cut beef in to big chunks such that you serve only 2 per plate. (They cook better). Boil in salt and 2 cloves crushed garlic.
  • Peel and half the potatoes. Wash them well and add a bit of yellow food colour. Put them aside.
  • Finely grate ginger and garlic, Chop all the onions.
  • Chop the tomatoes into big chunks, Chop the hohos into big chunks
  • Finely grate all the carrots.
  • In a blender add the tomatoes, hohos and some onions (equivalent to 4 chopped onions). Blend on the lowest speed provided by your blender. – this is to make sure the mixture is not too fine.
  • If you don’t have a blender then finely grate everything.


  • After the meat has boiled, take the sufuria off the heat.
  • Add the ginger $ garlic mix and hand mix it with the meat. Then pour the blended mixture in the sufuria.
  • On top of this add the grated carrots, a tablespoon of salt, 3-4 tablespoons of pilau masala and finally pour the mala. Do not stir.
  • Place this on heat and cook covered.
  • As the above mixture is cooking, deep fry the potatoes until they brown and the skin crisps. Remove them and put aside.
  • On the same hot oil, add all the chopped onions and fry them till they brown.
  • After cooking the meat mixture for 40 or so minutes you can stir and taste to check if the salt is enough.
  • If so, add the potatoes and the onions to the mixture, add the tomato paste and 3/4 or all the deep frying oil then stir well.
  • By now everything should be fragrant and the colour should have changed as a result of the tomato paste. Let this cook for a few minutes then turn off the heat.


P’S. Note that you add a lot of oil because you don’t add water to Biryani.

Follow Mamake Bobo’s page to explore other recipes here.