Fillet steak biriani [Courtesy, Chef Ali Mandhry]

What you will need:

1kg beef fillet steak

500ml vegetable oil

6 large onions, sliced (fried until golden)

1/2 kg potatoes, peeled and cut into halves 

1 teaspoon garlic, minced

1 teaspoon ginger, minced 

1 tablespoon whole pilau mix

2 tomatoes, cubed 

1 green pepper, finely diced 

300g tomato paste

3 lemons, squeezed

250ml buttermilk  (maziwa Lala)

Salt to taste 

For the Rice:

2 cups basmati rice

3 cups Water

1/2 teaspoon yellow food colour or saffron 

Salt to taste


In a deep fat frying pan, pour oil and fry the onions to golden brown. 

Use the same oil fry the potatoes to get a good crust from the outside, then keep aside.

Cut the fillet steak in cubes and keep aside.

In a separate pan, pour some vegetable oil (use the same oil for onions, it is flavourful) and fry the garlic and ginger.

Saute for 2 minutes, partly crush the whole pilau mix and continue to saute. 

Add the beef fillet pieces, sauté for 2 minutes then add a tablespoon of the Garam Masala. 

Stir well for flavours to coat the beef then add the tomatoes, green peppers, tomato paste and yogurt.

Stir to coat the flavours and then add the fried potatoes and boiled eggs.

Sprinkle fried onions on top and let it cook while you add  the lime juice and bring to a boil.

Cover and let it Cook until reduced about 20-25 minutes on medium heat. 

On the other hand, Measure 3 cups of water and add the 2 cups of rice and salt.

Cover and cook until the rice is almost cooked.

Sprinkle the diluted yellow food colour on the rice and 2 tablespoons of the oil used to fry onions cover with a tight lid. 

Put on a low flame so that the rice can steam and become fluffy. 

Serve the rice with the thick stew on top.

Happy cooking.