Malabar Beef Biryani

Instructions

1. 1

   Marinate the Beef

   • In a large bowl, combine the beef cubes, curd, turmeric powder, Kashmiri red chili powder, 1 tsp of garam masala, and 1 tsp of salt.
   • Mix thoroughly to ensure each piece of beef is well-coated.
   • Cover the bowl and let it marinate for at least 2 hours at room temperature, or preferably overnight in the refrigerator for maximum tenderness and flavor.
2. 2

   Prepare the Birista and Garnish

   • Thinly slice the large onion. Heat about 4-5 tbsp of ghee from the total amount in a wide pan over medium heat.
   • Add the sliced onions and fry, stirring frequently, for 12-15 minutes until they are uniformly golden brown and crisp. Be careful not to burn them.
   • Using a slotted spoon, remove the fried onions (birista) and spread them on a paper towel to drain excess ghee. Set aside.
   • In the same ghee, fry the cashew nuts until golden, then remove. Next, fry the raisins until they puff up. Set the cashews and raisins aside with the birista. Reserve the flavorful ghee.
3. 3

   Cook the Beef Masala

   • In a heavy-bottomed pot or pressure cooker, heat 2 tbsp of ghee. Add the 3 medium sliced onions and sauté for 8-10 minutes until they turn soft and golden.
   • Add the ginger-garlic paste and slit green chilies. Sauté for 2 minutes until the raw smell disappears.
   • Add the chopped tomatoes and cook for 5-7 minutes until they break down and become mushy.
   • Stir in the coriander powder and fennel powder. Cook for 1 minute, stirring continuously.
   • Add the marinated beef and mix well. Increase the heat to high and sear the beef for 5-7 minutes until it's browned on all sides.
   • Add the chopped mint, coriander leaves, and 0.5 cup of water. If using a pressure cooker, lock the lid and cook for 6-7 whistles (about 25 minutes). If using a pot, cover and simmer on low heat for 60-75 minutes, or until the beef is tender. Add more hot water if the masala becomes too dry.
   • Once the beef is cooked, check the consistency. The masala should be thick, not watery. Stir in the lemon juice and set aside.
4. 4

   Cook the Rice

   • Gently wash the Jeerakasala rice in a few changes of water until the water runs clear. Soak for 20-30 minutes, then drain completely.
   • In a separate pot, heat the remaining 2 tbsp of ghee. Add the whole spices: cinnamon stick, cloves, green cardamoms, and bay leaf. Sauté for 30 seconds until fragrant.
   • Add the drained rice and gently toast for 2 minutes, being careful not to break the grains.
   • Pour in 4 cups of hot water and add the remaining 1.5 tsp of salt. Stir gently once.
   • Bring to a vigorous boil, then immediately reduce the heat to the lowest setting. Cover with a tight-fitting lid and cook for 10-12 minutes until the rice is 90% cooked and all the water has been absorbed.
5. 5

   Layer and Cook on 'Dum'

   • Select a heavy-bottomed pot for the final assembly. Spread the entire cooked beef masala in an even layer at the bottom.
   • Gently spoon all the cooked rice over the beef masala, spreading it evenly.
   • Sprinkle the remaining 0.5 tsp of garam masala over the rice. Drizzle the saffron-infused milk and rose water (if using).
   • Top with half of the birista, fried cashews, and raisins.
   • Seal the pot tightly with a lid. For a perfect seal, you can place a clean kitchen towel under the lid or use dough to seal the edges.
   • Place the pot on a tawa (flat griddle) over low heat. This prevents the bottom from burning. Cook on 'dum' for 15-20 minutes.
   • Turn off the heat and let the biryani rest, sealed, for another 15 minutes. This allows the flavors to meld beautifully.
6. 6

   Serve

   • Open the pot and enjoy the aroma. Gently fluff the biryani from the sides using a large fork or spatula, mixing the layers slightly as you serve.
   • Garnish with the remaining birista, cashews, and raisins.
   • Serve hot with traditional accompaniments like raita, pappadam, and a lime pickle.