Slow-Cooked Beef and Vegetable Biryani (Goosht Biryani ba Sabzijat)

Arrange the quartered potatoes and halved carrots evenly across the bottom of a ceramic or slow-cooker pot to form a sturdy vegetable base.

Pour the diluted beef broth over the vegetables, making sure they are lightly submerged to encourage gentle braising.

Layer the sliced beef evenly on top of the vegetables so the juices drip down as it cooks.

Add the bay leaves and whole garlic cloves, then season generously with salt and black pepper.

Cover the pot with a tight-fitting lid to trap moisture and flavor.

Cook on HIGH for 3–4 hours until the beef is fork-tender and the vegetables are fully cooked.

For deeper flavor and softer texture, cook on LOW for 8–10 hours instead.

Once finished, gently stir to distribute the vegetables, beef, and broth evenly before serving.