This comprehensive recipe details the preparation of a flavorful Fillet Steak Biryani, a dish combining tender beef fillet with aromatic spices and fluffy rice. The recipe guides cooks through each step, from preparing the base ingredients to assembling the final biryani.

Ingredients

For the biryani:

• 1 kg beef fillet steak

• 500 ml vegetable oil

• 4 large onions, sliced

• 1/2 kg potatoes, peeled and cut into halves

• 1 teaspoon minced garlic

• 1 teaspoon minced ginger

• 1 tablespoon whole pilau mix

• 2 tomatoes, cubed

• 1 green pepper, finely diced

• 250 g tomato paste

• 3 lemons, juiced

• 250 ml buttermilk (maziwa lala; yoghurt can be used as a substitute)

• Salt to taste

For the rice:

• 2 cups pishori or basmati rice

• 4 cups water

• 1/2 teaspoon yellow food color or saffron

• Salt to taste

Method

1. Fry the onions: Heat the vegetable oil in a pan and fry the sliced onions until golden brown, then set aside.

2. Fry the potatoes: Using the same oil, fry the halved potatoes until they develop a crispy, golden crust, then set aside.

3. Prepare the beef: Cut the beef fillet steak into cubes and set aside.

4. Make the biryani base:

   • Heat some of the onion oil in a separate pan.

   • Add the minced garlic and ginger, sautéing for 2 minutes until fragrant.

   • Lightly crush the whole pilau mix and add it to the pan, continuing to sauté.

   • Add the cubed beef fillet and sauté for another 2 minutes.

   • Sprinkle in 1 tablespoon of Garam Masala, stirring to coat the beef evenly.

5. Add vegetables and liquids:

   • Incorporate the cubed tomatoes, finely diced green peppers, tomato paste, and buttermilk. Stir thoroughly.

   • Reintroduce the fried potatoes into the mixture.

   • Sprinkle the previously fried onions on top and pour in the fresh lime juice.

6. Cook the biryani base:

   • Bring the mixture to a boil, then cover and cook over medium heat for 20–25 minutes, or until the sauce has reduced and thickened.

7. Prepare the rice:

   • In a separate pot, bring 4 cups of water to a boil.

   • Add the rice and salt, then cook until the rice is almost done.

   • Once nearly cooked, sprinkle the yellow food color or saffron over the rice and add 2 tablespoons of the fried onion oil.

   • Cover tightly and place over low heat, allowing the rice to steam gently until fluffy and aromatic.

Serving

Serve the Fillet Steak Biryani hot, garnished with additional fried onions if desired. Enjoy this rich, aromatic, and flavorful meal, perfect for special occasions or a lavish family dinner.