Kozhikodan Beef Biryani

1. 1
   prep · ~30 min

   Marinate the beef.

   1.In a bowl, combine the beef cubes with 1 tbsp curd, 1 tsp turmeric powder, 0.5 tbsp red chili powder, 0.5 tsp salt, and 1 tsp ginger paste.

   2.Mix well to coat every piece and set aside for at least 30 minutes at room temperature.

   TIPOvernight marination in the fridge deepens the flavor massively.
2. 2
   fry · ~20 min

   Fry the onions, cashews, and raisins.

   1.Heat 0.75 cup of oil in a large skillet over medium heat.

   2.Add the sliced onions in batches and fry, stirring often, until deep golden brown and crisp (15-18 min).

   3.Remove onions with a slotted spoon and drain on paper towels.

   4.In the same oil, quickly fry the cashew nuts until golden, then the raisins until plump. Set aside.

   TIPDon't crowd the pan while frying onions — they steam instead of crisp.
3. 3
   pressure cook · ~40 min

   Cook the beef masala.

   1.Remove all but 3 tbsp of the onion-frying oil from the skillet.

   2.Add the cinnamon stick, cardamom pods, cloves, bay leaves, star anise, mace, and fennel seeds. Sauté until fragrant (30 sec).

   3.Add the remaining crushed ginger and garlic paste, and slit green chilies. Sauté for 1 minute.

   4.Tip in the marinated beef. Sear on high heat for 3-4 minutes until browned.

   5.Add the chopped tomatoes, remaining 0.5 tbsp red chili powder, 2 tbsp coriander powder, and the remaining whisked curd. Stir well.

   6.Pour in 2.5 cups of water, add 0.5 tsp salt, and stir. Close the pressure cooker and cook on medium heat for 4-5 whistles (about 25-30 min).

   7.Let the pressure release naturally. The beef should be fork-tender. Check the consistency — the gravy should be thick and clinging to the meat. If it's watery, simmer open for 5 minutes to reduce.

   TIPNatural pressure release stops the meat from becoming tough and stringy.
4. 4
   boil · ~10 min

   Parboil the rice.

   1.In a large pot, bring 4 cups of water to a rolling boil with the remaining 0.5 tsp salt, 1 tsp oil, and the juice of half a lemon.

   2.Add the soaked and drained Kaima rice.

   3.Cook until the rice is about 70% done — the grains should be slightly firm when pressed but not raw (roughly 5-6 min). Drain immediately in a colander.

   TIPKaima rice cooks fast — start checking the grain at 4 minutes. Overcooked rice makes a mushy biryani.
5. 5
   assemble · ~10 min

   Layer the biryani.

   1.Grease the bottom of the heavy-bottomed pot with a little ghee.

   2.Spread a thin layer of the beef masala at the bottom.

   3.Add one-third of the drained rice in an even layer over the beef.

   4.Sprinkle one-third of the fried onions, chopped coriander leaves, mint leaves, a pinch of garam masala, and a few drops of saffron water.

   5.Repeat the layers twice more — beef masala (if any left — most will be in the first two layers), rice, herbs, fried onions, garam masala, and saffron.

   6.Drizzle the remaining ghee, lemon juice, and rose water over the top. Arrange the fried cashews and raisins on the final layer.

   TIPKeep the layers light and airy — don't press the rice down.
6. 6
   steam · ~40 min

   Seal and cook on dum.

   1.Seal the rim of the pot with a thick strip of atta dough to trap the steam. Press the lid firmly on top.

   2.Place the pot on the lowest possible flame and cook for 25-30 minutes.

   3.You'll smell the biryani when it's ready. Turn off the heat and let it rest, still sealed, for another 10 minutes.

   TIPPlace a tava (flat griddle) under the pot if your stove's lowest flame is still too high — this prevents the bottom from scorching.
7. 7
   garnish · ~2 min

   Break the seal and serve.

   1.Crack open the atta seal. The aroma that bursts out is unforgettable.

   2.Gently fluff the biryani with a fork, scooping all the way to the bottom to bring up the beef masala, and mix lightly.

   3.Serve steaming hot on a platter.

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