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Aromatic short-grain rice and tender beef cooked in a rich, spicy masala, layered and slow-cooked to perfection. This classic biryani from the Malabar coast of Kerala is a true celebration of flavors.
For 4 servings
Marinate and Cook the Beef
Prepare Garnish and Cook Rice
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Aromatic short-grain rice and tender beef cooked in a rich, spicy masala, layered and slow-cooked to perfection. This classic biryani from the Malabar coast of Kerala is a true celebration of flavors.
This kerala recipe takes 135 minutes to prepare and yields 4 servings. At 1184.31 calories per serving with 45.96g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Biryani Masala
Layer and 'Dum' the Biryani
Rest and Serve
Replace beef with mutton (increase pressure cooking time to 10-12 whistles) or chicken (no pressure cooking needed, cook directly in the masala until tender).
Increase the amount of red chili powder to 2 tsp and add 2-3 more green chilies for extra heat.
Add 1 cup of mixed vegetables like carrots, peas, and potatoes to the masala along with the tomatoes for a more wholesome meal.
Beef provides high-quality complete protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Beef is an excellent source of heme iron, a type of iron that is more easily absorbed by the body. Iron is crucial for forming red blood cells and preventing anemia.
The combination of complex carbohydrates from rice and fats from ghee and oils provides a substantial source of sustained energy, making it a very fulfilling meal.
The biryani is flavored with spices like turmeric, ginger, cloves, and cinnamon, which are known for their anti-inflammatory and antioxidant properties, contributing to overall wellness.
The most authentic choice is a short-grain, aromatic rice called Jeerakasala or Kaima. It has a unique texture and ability to absorb flavors that is distinct from Basmati rice. If you cannot find it, aged Basmati rice is the best alternative.
Kozhikodan Beef Biryani is a rich and calorie-dense celebratory dish. It is high in protein from beef and provides energy from carbohydrates and fats. Due to its richness, it's best enjoyed in moderation as part of a balanced diet.
A typical serving (around 640g) of Kozhikodan Beef Biryani can contain approximately 850-1000 calories, depending on the cut of beef and the amount of oil and ghee used.
Yes, you can. Cook the marinated beef in a heavy-bottomed pot with a lid. It will take significantly longer, about 1.5 to 2 hours on low heat, for the beef to become tender. Ensure you add enough water to prevent it from drying out.
The key is to slice the onions very thinly and evenly. Fry them in moderately hot oil in batches, without overcrowding the pan. Stir occasionally and remove them just as they turn a deep golden brown; they will continue to crisp up as they cool.
To prevent scorching, use a very heavy-bottomed pot. You can also place a flat iron tawa (griddle) below your pot to distribute the heat more evenly during the 'dum' process. Always use the lowest possible flame.