Malabar Beef Biriyani is very famous for Briyani. Beef Briyani is made with beef, rice, ghee and a combination of Kerala spices.
INGREDIENTS
- Beef- 750 gms, cut into cubes
- Garlic- 2 tbsp, crushed
- Ginger- 2 tbsp, crushed
- Green chillies- 6 nos, crushed
- Lemon juice- 3 Tsp
- Tomatoes-2 medium, chopped
- Onion- 5 medium sized ,sliced
- Yoghurt- 5 tbsp
- Cashew paste- 3 tbsp
- Pepper powder- 1/2 tsp
- Garam masala powder- 1 tbsp
- Fennel powder- 1 tbsp
- Corriander leaves- 1 hand full, chopped
- pudina leaves- 1 tbsp, chopped
- Kashmiri chilly powder- 1tbsp
- Turmeric Powder-1 Tsp
- Basmati rice- 1 and 1/2 cup
- Water- 3 cup
- Ghee – 5 tbsp
- Cloves- 4
- Cinnamon stick – 2 medium pieces
- Cardamom- 4
- Fennel seeds- 1 tsp
- Star anise- 1
- Cashew nuts- 100 gms
- Raisins- 100 grams
- Onion- 4 nos, sliced
- Briyani essence- a drop( optional)
- Salt- to taste
- Saffron colour- optional
- Coriander leaves- for garnishing
Preparation
Wash and clean beef pieces. Now marinate beef pieces with ginger, garlic, chillies crushed, tomatoes, onions, salt, chilly powder, lemon juice, turmeric powder, fennel powder, garam masala, 5 cashew nuts, yoghurt, cashew paste, 2 tsp ghee, coriander leaves. Combine well and keep it rest for 2 hours. And add one cup water and cook in pressure cooker until done.
Heat ghee in a frying pan, roast cashew nut and raisins. In the remaining ghee fry onions until golden brown colour and keep it aside.
Take a heavy deep bottom sauce pan, pour ghee and saute cardamom, cloves, cinnamon, star anise, fennel seeds for 2 minutes in a medium-low flame until a nice aroma arrives.
Now add 3 cups boiling water and salt. Transfer washed and soaked rice, cook the rice in very low flame. Cover the pan with a lid and wait until the entire water absorbed. It will take about 10-15 minutes.
Now transfer the cooked beef in deep bottom pan, then add half portion of cooked rice over the beef and spread it evenly. In the top of the rice pour 2 tbsp of ghee, fried onion, cashews and raisins. Then add the remaining rice on top and add entire roasted cashews, raisins, onions, ghee and coriander leaves. If you are using colour and essence add on top of this. Now close the pan with a tight lid without any air passage. Keep this dum pan on very low flame for 10 – 20 mins.
Open the lid and combine well. Now the yummy Malabar Dum Briyani is ready to serve.
Also Read: Recipe: Kerala Style Nadan Chicken Perattu
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