A fragrant and rich biryani from the Malabar coast of Kerala. Tender beef is simmered in a flavorful masala and layered with aromatic, short-grain Jeerakasala rice. Slow-cooked on 'dum' to perfection and garnished with crispy fried onions, cashews, and raisins, this dish is a true festive centerpiece.
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
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.
A fragrant and rich biryani from the Malabar coast of Kerala. Tender beef is simmered in a flavorful masala and layered with aromatic, short-grain Jeerakasala rice. Slow-cooked on 'dum' to perfection and garnished with crispy fried onions, cashews, and raisins, this dish is a true festive centerpiece.
This kerala recipe takes 135 minutes to prepare and yields 4 servings. At 1095.91 calories per serving with 44.84g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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
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
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
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.
Pro Tips
1For the most authentic flavor, use Jeerakasala or Kaima rice. Its unique aroma and small grain size are characteristic of Malabar biryani.
2Frying the onions (birista) to a perfect golden brown is crucial. Under-fried onions will be limp, while burnt ones will make the biryani bitter.
3Do not overcook the rice before layering. It should be only 90% cooked, as it will finish cooking in the steam during the 'dum' process.
4Using a heavy-bottomed pot and a tawa underneath for 'dum' ensures even heat distribution and prevents the masala from scorching.
5Resting the biryani for at least 15 minutes after cooking is non-negotiable. It allows the steam to settle and the flavors to fully develop.
6Marinating the beef overnight in the refrigerator results in exceptionally tender and flavorful meat.
Recipe Variations
Chicken Biryani
Chicken Biryani
Replace beef with bone-in chicken pieces. Reduce the marination time to 1-2 hours and the cooking time for the chicken masala to about 20-25 minutes.
Mutton Biryani
Mutton Biryani
Use mutton instead of beef. The cooking time for mutton will be longer; pressure cook for 8-10 whistles or simmer in a pot for 90-120 minutes until tender.
Vegetable Biryani
Vegetable Biryani
For a vegetarian version, use a mix of sturdy vegetables like potatoes, carrots, cauliflower, and green beans. Sauté them with the masala and cook until tender before layering.
Health Benefits
✨
Rich in Protein
Beef is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
✨
Provides Sustained Energy
The combination of carbohydrates from the rice and fats from ghee provides a significant source of energy, making this a hearty and satisfying meal.
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Source of Iron
Beef is a rich source of heme iron, which is more easily absorbed by the body than non-heme iron from plant sources. Iron is crucial for preventing anemia and maintaining healthy blood cells.
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Flavorful Spices with Benefits
Spices like turmeric, cloves, and cinnamon are not just for flavor; they contain antioxidants and compounds with anti-inflammatory properties that can contribute to overall health.
Frequently Asked Questions
Is Malabar Beef Biryani healthy?
Malabar Beef Biryani is a rich, celebratory dish. While it's high in protein from the beef, it is also high in calories and saturated fats due to the use of ghee and red meat. It's best enjoyed in moderation as part of a balanced diet.
How many calories are in one serving of Malabar Beef Biryani?
A typical serving of this Malabar Beef Biryani (around 540g) contains approximately 900-950 calories. The exact number can vary based on the cut of beef and the amount of ghee used.
What is the best rice for Malabar Biryani?
The most authentic rice is Jeerakasala or Kaima rice. It's a short-grain, aromatic rice from Kerala that doesn't clump and absorbs flavors beautifully. If unavailable, you can use a short-grain Basmati as a substitute, but the texture and aroma will be different.
Can I make this biryani without a pressure cooker?
Yes, absolutely. You can cook the beef masala in a heavy-bottomed pot with a tight lid. You will need to simmer it for a longer time (60-75 minutes or more) and may need to add a bit more water to prevent it from drying out.
How do I store and reheat leftovers?
Store leftover biryani in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle a little water over the biryani and microwave it, or gently heat it in a pan on the stovetop over low heat with a lid on to retain moisture.
Why is my biryani dry?
A dry biryani can result from a few things: the beef masala being too dry before layering, overcooking the rice initially, or not having a proper seal during the 'dum' process, which allows steam to escape. Ensure your masala has a thick, gravy-like consistency and the pot is sealed well.
