Kozhikodan Beef Biryani

Instructions

1. 1

   Marinate and Cook the Beef

   • In a large bowl, combine the beef cubes, whisked curd, 1 tbsp ginger-garlic paste, red chili powder, turmeric powder, coriander powder, 1 tsp garam masala, and 1.5 tsp salt. Mix thoroughly to coat the beef. Let it marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
   • Transfer the marinated beef to a pressure cooker. Add 1/2 cup of water, secure the lid, and cook on medium-high heat for 6-7 whistles, or until the beef is tender (approximately 20-25 minutes). Set aside and allow the pressure to release naturally.
2. 2

   Prepare Garnish and Cook Rice

   • While the beef cooks, prepare the garnish. Heat 1 cup of vegetable oil in a deep pan over medium heat. Add 2 thinly sliced onions and fry, stirring occasionally, until they are deep golden brown and crispy (about 12-15 minutes). Remove with a slotted spoon and drain on a paper towel. This is your 'bista'.
   • In the same oil, fry the cashew nuts until golden, then remove. Fry the raisins until they puff up and remove. Set aside with the fried onions.
   • Wash the Jeerakasala rice until the water runs clear, then soak in fresh water for 20 minutes. Drain completely.
   • In a separate pot, bring 4 cups of water to a rolling boil. In another pot, heat 2 tbsp of ghee. Add the cinnamon stick, cloves, green cardamom, and bay leaf. Sauté for 30 seconds until fragrant.
   • Add the drained rice and gently sauté for 2 minutes. Pour in the boiling water, 1.5 tsp salt, and lemon juice. Stir once, cover, and cook on low heat for 10-12 minutes, or until the rice is 90% cooked and all water is absorbed.
3. 3

   Prepare the Biryani Masala

   • In a large, heavy-bottomed pot (the one you'll use for layering), heat 4 tbsp of coconut oil over medium heat. Add the remaining 3 sliced onions and sauté until they turn a rich golden brown, about 10-12 minutes.
   • Add the remaining 1 tbsp of ginger-garlic paste and the slit green chilies. Sauté for 2 minutes until the raw aroma disappears.
   • Add the chopped tomatoes and cook until they become soft and mushy, forming a paste-like consistency.
   • Stir in the remaining 0.5 tsp garam masala and 1 tsp fennel powder. Cook for another minute.
   • Add the pressure-cooked beef along with all its cooking liquid (stock). Mix well and simmer on medium heat for about 10 minutes, until the gravy thickens to a semi-dry consistency.
   • Stir in the chopped mint and coriander leaves. Taste and adjust salt if needed. Turn off the heat.
4. 4

   Layer and 'Dum' the Biryani

   • Spread the beef masala evenly at the bottom of the pot.
   • Layer half of the cooked rice over the masala. Sprinkle with half of the fried onions (bista), fried cashews, raisins, and a handful of fresh mint and coriander leaves.
   • Add the remaining rice as the top layer. Garnish with the rest of the fried onions, cashews, raisins, and herbs.
   • Drizzle the remaining 2 tbsp of ghee over the top. If using, pour the saffron-infused milk over the rice.
   • Seal the pot tightly with a lid. To create a perfect seal ('dum'), you can place a heavy object on the lid or seal the edges with a simple flour-water dough.
   • Place the pot on the lowest possible heat and cook for 15-20 minutes. The steam trapped inside will cook the rice completely and infuse it with the masala's aroma.
5. 5

   Rest and Serve

   • Turn off the heat and let the biryani rest, still sealed, for at least 15-20 minutes. This is a crucial step for the flavors to meld together.
   • Open the lid, and gently fluff the biryani from the sides using a fork or a flat spatula, mixing the layers slightly as you serve.
   • Serve hot with a side of cooling raita, pappadam, and a simple lime pickle.