Marinate the beef

• In a large bowl, combine the beef shoulder with the garlic, ginger, fried onions, sliced tomatoes, chopped coriander, bullet chillies, yogurt, salt, biryani masala, vinegar, tamarind, bay leaves and mustard oil.
• Mix everything really well so the meat is fully coated.
• Cover and let marinate for at least 1 hour, or overnight.

Sear the meat on high heat

• Transfer the marinated beef to a heavy pot and turn the burner on high.
• Cook on high heat for 5 minutes until the meat releases its liquid.

Cook on low then high flame

• Lower the heat and cook for 15 minutes on a low flame.
• Turn the burner to full and cook for another 15 minutes on a very high flame, stirring occasionally.

Add water and simmer the beef

• Pour in the boiling water and give a quick stir, cleaning the sides of the pot.
• Cover with a lid and simmer on medium-low heat for 50 to 60 minutes until the beef is tender and juicy.

Boil the rice water

• Bring a large pot of water to a boil and season generously with salt.
• Add the star anise, cinnamon, cloves and green cardamom and stir.

Cook the rice

• Add the soaked, drained basmati rice to the boiling water and stir.
• Boil until the rice is just done, then drain in a colander.

Layer the biryani

• Spread the beef curry in the bottom of the pot.
• Top with the sliced onion, tomatoes, green bell pepper, coriander and fried onions.
• Add the cooked rice on top, then dot with the butter cubes and sprinkle with a little water for colour.

Steam on dum

• Cover with a lid and cook on high heat for 5 minutes.
• Lower the heat and steam for another 15 minutes.

Rest before mixing

• Switch off the heat and leave the biryani covered for 5 to 7 minutes so the steam settles.
• Gently fluff and mix the rice from the bottom and serve hot.