Delicious,and flavorful Kozhikodan Beef Biriyani( North Kerala style one pot meal made with beef and rice).Beef marinated in spices then cooked and layered with cooked rice and dum cooked.
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.