Biriyani needs no introduction,A classic meal and very popular among all over India.Biriyani is a very tasty and aromatic meal, perfect for any occasion.Today I am posting a typical Malabar style beef biriyani recipe here . Beef Biriyani(Kerala style) is a preparation of Aromatic jeera rice with succulent pieces of beef perfectly wrapped in aromatic herbs and spices .
Biriyani is basically a rice based dish,rice blended with meat or poultry.Biriyani is first introduced by Mughals in North India,Where as south Indian biriyani is highly influenced by the Arabs.
Ingredients of biriyani may vary according to the type of meat used and the region biriyani is from.But mostly the rice is basmathi and meat is mutton or chicken.But in Kerala we are using a special rice called khyma or jeerakasala,its a special small grained fragrant rice.
Malabar biriyani preparation is dum method, the cooking vessel is sealing with dough and placing hot charcoal on top of the lid,then cooking in slow fire. But here i used pressure cooker for making the biriyani.
Biriyani is a labor oriented dish but its worth.This is a very easy methode of preparing biriyani at home.here is my malabar style beef biriyani recipe try it and let me know how it turns out for you
check the video recipe here:-Beef Biriyani
check my other biriyani recipes also:-
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Passive Time | 10 minutes |
| Servings |
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Ingredients
- 2-3 cinnamon stick small
- 2 cardamom
- 3 cloves
- 1/4 teaspoon caraway seeds Sa jeerakam
- 1/4 teaspoon cumin seed
- 1/4 teaspoon fennel seeds
- 2 star anise
- 1-2 mace
- 1/2 piece nutmeg
Main Ingredients
- 750 g Beef (preferably with bone) cut in to medium pieces
- 750 g jeerakasala rice (3 cup)
- 12 green chili crushed
- 10 cloves garlic crushed
- 1 medium size piece ginger crushed
- RKG ghee as needed
- coconut oil as needed
- salt as needed
- water as needed
Marination
- 3 tbsp yogurt
- 1/2 tbsp Biriyani masala
- 1/2-1 tsp black pepper powder
- 1/2 tsp turmeric powder
- 1 tbsp lemon juice
- half of the crushed garlic,chili and ginger
- 3/4 tsp coriander powder
- salt as needed
For preparing Masala
- 3 onion thinly sliced
- 2 tomatoes sliced
- 1 tbsp ghee
- 2 pinch turmeric powder
- 1/2 tsp Biriyani masala
- 1 tbsp coconut oil
- 1 small piece cinnammon
- 2 cardamom
- 2 cloves
- 1 small piece javitri
- 1 star anise
- mint leaves chopped a handful
- coriander leaves chopped a handful
for Preparing rice
- 750 g kaima rice
- 2 tsp lemon juice
- 2-3 tbsp RKG ghee
- cloves
- cinnamon
- bayleaves
- 1/2 onion thinly sliced
- 4 1/2 cup water (four and half cup)
- salt as needed
for garnishing
- 15 g cashew nut
- 15 g raisins
- 1 onion thinly sliced
- chopped coriander leaves a handful
- chopped mint leaves a handful
- Biriyani masala 2-3 pinch
- 1 tbsp ghee
- oil to fry the onion
Ingredients
Main Ingredients
Marination
For preparing Masala
for Preparing rice
for garnishing
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Instructions
- For making Biriyani Masala,roast the ingredients lister under biriyani masala and make fine powder.keep it in an air tight container
- then Marinate cleaned,washed and drained beef with ingredients listed under Marination,cover and keep aside for 20 minutes.
- Mean time Wash rice well and drain water completely,no need to soak
- boil water (use 1.1/2 (one and half cup water for 1 cup rice ),add salt ,cinnamon,bay leaves,cloves and cardamom.keep aside
- heat ghee in a deep,wide and thick bottom vessel. add rice and fry for 3-4 minutes.Then add boiled water,1 teaspoon lemon juice and one teaspoon coconut oil.Stir well and add thinly sliced onion, cover with a lid.check salt consistency.
- cook till the rice is soft and completely absorbed water.switch of fire and keep aside.Dum is the final stage of biriyani making,
- For preparing beef, heat 1 tbsp ghee and 1 tbsp oil in a pressure cooker over medium heat.once the oil become hot add thinly sliced onion and saute until onion become translucent.
- then add the whole spices listed under preparing masala, then saute well.then add remaining crushed ginger,garlic and green chili. saute until you get a pleasant aroma then add sliced tomato.saute for a while.
- then add half teaspoon bitiyani masala and two pinch turmeric powder,saute then add marinated beef and saute well .check salt consistency add if needed .cover the cooker and cook till beef become soft.I usually do not add any water but if you are not enough confident add half cup water and cook.approximately 5-6 six whistles but its completely depends the quality of beef.
- once the beef cooked well switch off the stove and let the pessure goes naturally.then open the pressure cooker and if there is excess water cook the beef untill the gravy become thick or transfer the excess gravy in to a bowl and use it while layering
- for preparing the garnish ,heat a pan over medium heat add ghee and fry the onion listed under garnishing until it become golden color.remove from pan and transfer to a kitchen towel to drain excess oil.in the same ghee roast cashew and raisins then transfer to a kitchen towel.
- in a bowl mix fried onion,cashews,raisins,coriander leaves,mint leaves and biriyani masala keep aside.
- for layering and dum:-take the pressure cooker containing cooked beef.spread one layer of cooked rice on top of the beef masala.sprinkle the garnishing item and one teaspoon excess gravy(you can use saffron milk instead of gravy,).
- again do layering till the rice finish(2-3 layers). and add left over ghee(melted)around the rim of the vessel and little on rice.cover with the lid with out weight.
- switch on the stove, place a nonstick or cast iron pan on the stove in a lower flame and place biriyani vessel on top of it .cook in low flame for 10 minutes.
- then switch off the stove and keep it aside for ten more minutes.then open the lid and transfer the rice to another vessel.Serve hot with raita and pickle.
