BEEF BIRYANI RECIPE - KERALA STYLE BEEF BIRIYANI

BEEF BIRYANI RECIPE

Biryani, one of the most delicious rice recipe/rice dish which is very popular around the globe. Biriyani/biryani is a rice dish which is generally made of rice, spices, and meat. I have shared lots of biryani recipes in my blog like chicken biryani, mutton biryani, fish biryani, duck biryani, thalassery biryani, Alfredo chicken biryani, fried chicken biryani etc. Each biryani is different in tastes and flavor. The blending rice with chicken or meat masala makes this Indian dish unique. You can also see Dum chicken biryani recipe on my blog which is very popular in south India (Kerala style biryani). Here am with a special beef biryani recipe which i prepared when i was at my home in Kerala. So the dum process which i showed in pics is the common technique followed by Keralites while preparing biryani. As am a UAE resident, i used to make dum for my biryani by sealing the sides with flour mixture (maida). Hope you all will try this beef biryani recipe. 

INGREDIENTS

For cooking beef

Beef                     -  1 kg, make medium sized pieces

Turmeric powder - half tbsp

Chili powder        - 1 tsp

Salt                       - 1 tsp or as required

Pepper powder      - 1 tsp

Chicken stock cube - 1, optional (i skip this)

Water                     - 1 cup or little more

For biryani masala

Onion              -  3 cups of sliced onion

Raw spices      - crush it and add given below spices 

• Cardamom          - 4 nos
• Cloves                 - 4 nos
• Mace                    - 3 nos
• Nutmeg                - 1
• Fennel seeds         - 1 tsp
• Black cumin seeds - 1 tsp

Ginger garlic paste  -  2 tbsp

Green chilies            - 6 nos, slit

Tomatoes                  - 1 cup, sliced

Curd/yogurt              - half a cup

Pepper powder          - 1 tsp

Turmeric powder       - 1 tsp

Coriander leaves        - half a cup, chopped

Salt                             - to taste

Ghee                            - quarter a cup or more (can use veg oil)

For cooking rice

Kaima rice / jeerakashala rice / long grain basmati rice - 500 g

Cinnamon                         - 2 pieces

Cardamom                        - 3 nos

Cloves                               - 3 nos

Bay leaves                         - 1

Vinegar                              - 1 tsp

Oil                                      - 1 tsp

Salt

(i prefer using jeerakashala rice for making any biryani recipes. Especially for Malabar biryani recipes, this rice is used which gives a special flavor. )

For garnishing and seasoning

Ghee                                  - quarter a cup

Nuts and raisins                 - as required

Chopped coriander leaves  - 2 tsp

PREPARATION

• First, you have to cook the beef - Add all ingredients given under ' to cook beef ' in a pressure cooker and cook for 4 whistles (time depends upon the tenderness of meat used ). Set aside.
• Then cook the rice - Boil 3 cups of water in a vessel along with the raw spices given under ' to cook rice'. When it starts to boil, add salt and the washed rice to it. After a while, add vinegar and oil. Close it and cook until the rice is more than half done. When it is done, drain the water and set aside the rice.(do not cook the rice more )
• Now prepare the masala - Heat a big vessel with ghee. Add the crushed raw spices. Then saute onion sliced until translucent.
• Then add ginger garlic paste, green chilies. Saute for few minutes.
• To this add tomato sliced and saute until it turns very mushy.
• Then add pepper powder and curd. Mix well.
• Then turmeric powder, salt, and chopped coriander leaves. Cook well until the gravy thickens.
• Now add the cooked beef along with its water to it. (beef must be 80 % done ). If it has more water, then slightly thickens the gravy within the cooker and then add.  
• Cook very well and mix well to combine. Check for salt.
• When the gravy is slightly thick, Then add half of the cooked drained rice to it. Top it with chopped coriander leaves, sprinkle some ghee, and again top it with remaining cooked rice.
• Finally garnish with nuts, chopped coriander leaves, and sprinkle some ghee on the top. 
• Cover the vessel with a lid and keep it in dum ( in my native place that is in Kerala, we used to make dum as shown in the final pic. But as it is not possible for us in abroad, seal the vessel tightly with some maida/wheat flour or can keep some weight on the lid. Let it cook for 1 hour over a low flame. (This process is called dum).
• While serving,  top it with nuts or chopped coriander leaves. (if required you can sprinkle some saffron milk over it, optional)
• Yummy beef biryani is ready. Serve it along with papad, pickle, and raita.