Spicy Steak and Vegetable Biryani for 4

Spicy Steak and Vegetable Biryani for 4
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What Started it all:
Steak, Onion, canned vegetables, rice cooker

A flavorful and aromatic Indian-inspired dish that combines the tender steak with the vibrant colors of canned vegetables, all wrapped up in a fluffy bed of basmati rice. This recipe is perfect for a quick and delicious weeknight dinner.


  • 1 lb Steak (sirloin or ribeye work well)
  • 1 large Onion, chopped
  • 1 can of mixed vegetables (e.g., peas, carrots, corn)
  • 1 cup of uncooked Basmati rice
  • Salt and pepper to taste
  • Cooking oil or ghee for frying
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cayenne pepper (optional)
  • 1/2 tsp garam masala powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp red chili powder
  • 1/4 cup water


  1. Preheat the rice cooker and cook the Basmati rice according to the manufacturer's instructions.
  2. Heat 2 tablespoons of oil or ghee in a large skillet over medium-high heat. Add the chopped onion and cook until it's translucent.
  3. Add the steak to the skillet and cook for 3-4 minutes per side, or until it reaches your desired level of doneness. Transfer the steak to a plate and let it rest for a few minutes.
  4. Add the canned mixed vegetables, cumin, coriander, cayenne pepper (if using), garam masala, turmeric, and red chili powder to the skillet. Stir well to combine.
  5. Add 1/4 cup of water to the skillet and stir to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes.
  6. Slice the rested steak into thin strips.
  7. To assemble the biryani, place a portion of cooked rice on a plate, followed by a few slices of the steak, and then spoon the vegetable mixture over the top.

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