- Submitted by Dahlia
(Kerala Style Beef Biryani)
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Biryani as we all know represents any special occasion in India. We Indians make all styles of Biriyani including Hyderabadi, Charminaar, Malabar, Ambur, Chettinadu, Bombay biryani etc. Biryani is made with Mutton, Chicken, Quail, Turkey or even Mixed vegetables.
Today I am sharing another non-veg biryani made with Beef. We all know that Malayalees love Beef the most and this biryani is made there. I have used Basmati Rice, but to get a more traditional taste use Kaima rice.
Recipe for Beef Biryani
Preparation time: 30 minutes
Cooking time: 1 hour
Serves: 4 - 5
Ingredients
For Marinating
- Beef – ½ kg
- Yogurt - 2 tbsp
- Turmeric Powder – ¼ tsp
- Red Chili Powder – 1 tsp
- Lemon Juice – 1 tsp
- Ginger garlic paste – 1 tsp
- Salt – 1 tsp
For Cooking Rice
- Basmati Rice – 2 cups
- Water - 8-10 cups
- Cardamom – 3
- Cloves – 5
- Cinnamon – 2” piece
- Bay Leaf – 2
- Oil – 1 tbsp
- Salt - to taste
- Fennel seeds – 1 tsp
For Masala
- Oil – 3-4 tbsp
- Ghee – 2 tbsp
- Onion – 1
- Ginger – 1” piece
- Garlic – 10 cloves
- Coconut – ¼ cup
- Green Chilies – 3-4
- Mint Leaves – few leaves
- Coriander Leaves – few leaves
- Tomato – 1
- Curd – ¼ cup
- Lemon Juice – 1 tsp
- Garam Masala (or Biryani Masala)– 1 tsp
- Red Chili Powder – ½ tsp
- Black Pepper Powder – ¼ tsp
- Turmeric Powder – ¼ tsp
For Layering
- Cashews – 10
- Mint Leaves – ¼ cup
- Coriander Leaves – ¼ cup
- Black Pepper Powder – 1 tsp
- Onion – 1 (sliced)
- Milk – 3 tbsp
- Saffron – few strands
- Garam Masala – ¼ tsp
- Ghee – 2 tbsp
- Oil – 2-3 tbsp
Method
- Wash and soak the rice for about 20-30 minutes while you prepare the other things done. Also soak the saffron strands in some warm milk.
- Wash the beef well and drain all the liquid.
- Add salt, turmeric powder, red chilli powder, ginger garlic paste, garam masala, yogurt and lemon juice to the beef pieces.
- Mix well and let it rest for about 20 minutes.
- Take the coconut, mint leaves, coriander leaves, green chilies, ginger and garlic in a mixie jar. Grind it coarsely.
- Chop the onions, tomatoes and keep it ready.
- Heat oil and ghee in a pressure cooker. Add the cashews and roast it. Remove it using a slotted spoon and keep aside.
- Add the chopped onions and fry it till it turns golden brown.
- Add the ground mixture and fry for a minute.
- Add the chopped tomatoes and saute till it gets mashed up.
- Add the yogurt and cook till everything forms a nice masala.
- Add the marinated beef and saute with the masala for about 5 minutes.
- Add about 1/2 cup water and close the lid of the pressure cooker. Cook for about 10 whistles.
- In the meantime cook the rice in another burner. For that bring a big pot of water (8-10 cups) to boil.
- Add some oil, cinnamon, cardamom, cloves, bay leaf, fennel seeds and some salt to the boiling water.
- Add the soaked rice and cook it half way through.
- Drain the excess water from the rice and keep it ready.
- In a third burner heat oil in a frying pan and add the sliced onions to it. Cook on medium heat till the onions gets fried golden brown. Switch off and keep it aside for layering.
- Now lets start layering everything. Open the pressure cooker after the pressure is released.
- Add the cooked rice on top of the cooked beef masala.
- Add finely pepper powder, chopped mint leaves, coriander leaves, fried onions and roasted cashews on top of this.
- Drizzle the saffron soaked milk over the rice.
- Cover with the lid so that steam wouldn’t escape. Place the cooker on an iron tawa and switch on the stove. Let this cook on low heat for the next 20 minutes.
- Switch off and let it rest for another 5-10 minutes before you open the cooker. This time is required for the flavours to blend together. You can smell the beautiful aroma aall over your house by now.
- Open the cooker and gently fluff up the rice before serving.
Serving Beef Biryani
- Beef biryani can be served with boiled egg, biryani chammamdhi, raita, salad, papad and jam.
More Beef Recipes