Beryani (بریانی) — Isfahan Minced Meat Skillet Specialty

• 900 gBeef chuck, boneless, cut into 4 cm cubes (well-marbled for tenderness)
• 300 gYellow onions (thinly sliced)
• 1200 mlWater (plus more if needed to keep meat barely covered)
• 12 gFine salt (about 2 tsp, divided)
• 1.5 tspBlack pepper, freshly ground (divided)
• 2 tspBiryani spice mix (a warm Persian-style blend; adjust to taste)
• 45 gBeef tallow or ghee (3 tbsp, for searing and richness)
• 4 sliceWhite bread (soft rolls or thick slices; warmed)

Instructions

1. 1

   Place the beef and sliced onions in a heavy pot. Add 1200 ml water, 1 tsp (6 g) salt, and 1 tsp black pepper. Bring to a boil over medium-high heat, then reduce to a gentle simmer, cover, and cook 120 minutes, stirring every 25 minutes and skimming foam as needed.

2. 2

   Uncover and continue simmering 25–35 minutes, until the beef is very tender and the liquid is reduced to about 350–450 ml. The onions should be fully softened. If the pot dries before the meat is tender, add 60–120 ml water and keep simmering gently.

3. 3

   Transfer the beef and onions to a bowl with a slotted spoon, reserving all cooking liquid. While still warm, mince the meat mixture very finely using a meat grinder (fine plate) or a food processor pulsed in short bursts, scraping down often, until it becomes a cohesive paste.

4. 4

   Return the minced meat paste to a bowl. Stir in the remaining 1 tsp (6 g) salt, remaining 0.5 tsp black pepper, and 2 tsp biryani spice mix. Mix for 60–90 seconds until tacky and uniform, which helps it hold together when seared.

5. 5

   Heat a large cast-iron or heavy skillet over medium-high for 3 minutes. Add 30 g tallow/ghee. Divide the meat paste into 4 portions and press each into a 10–12 cm patty, about 1.5 cm thick. Sear 2–3 minutes per side until deeply browned.

6. 6

   Lower heat to medium. Add the remaining 15 g tallow/ghee to the pan and spoon 2–4 tbsp reserved cooking liquid around the patties. Cook 2 minutes more, basting so the surface stays glossy and the center stays tender. Warm the white bread for 2 minutes, then serve immediately.