Kerala Style Beef Biriyani

This sinfully awesome biriyani is one of the best. Unlike other biriyanis, this one has a touch of coconut which I personally love.... Although preparation is quite tedious, for sure it's worth it. Full of flavors and lovely aroma are two main reasons that you can give this recipe a shot. 

It is originally from Thalassery, Kerala but loved by everyone at large. A simple raita can be a perfect accompaniment whereas in Kerala it is served with lime/mango pickle too.

Follow the steps to achieve fluffy biriyani.

Ingredients:

Rice:
Good Quality Jeerakasala/Basmati Rice - 2 1/2 Cup
Ghee - 1 Tbsp

Whole Garam Masala (Cloves, Cinnamon, Cardamom & Bay Leaf)

Pandan Leaves & Curry Leaves

Salt to taste

Boiling Water - 4 Cups

Beef Marination:

Beef Cut into large cubes - 1/2 Kg

Yoghurt / Curd - 2 tbsp

Ginger & Garlic Paste - 2 Tsp

Chilli Powder - to taste

Sugar - 1/2 Tsp

Turmeric Powder - 1 tsp

Sweet Soy Sauce - 1 Tbsp

Tomato Paste - 2 Tsp

Lime Juice - 2 Tsp

Pepper and Salt to taste

Beef Masala:

Ghee - 1 Tbsp

Chopped Tomato - from 2 medium sized 

Diced Green Chilli - 2 or 3

White Paste - (10 Cashew nuts + 1/2 Cup freshly shredded Coconut + 1/4 Cup water ground into a fine paste)

Salt to taste

For Layering:

Fried Nuts (cashew, pistachios, almonds & raisins)

Fried Onions - 2 large onions sliced

Mint Leaves and/or Coriander leaves (Cilantro) - A Handful

Few Strands of Saffron mixed with a little bit of milk

Rose Water - few drops

Method:

1. Marinate the beef with second set of ingredients and keep refrigerated for an hour.

2. Rinse the rice and drain excess water. Heat ghee in a pot and add the whole garam masala. Then add pandan leaves and curry leaves. Next add the rinsed rice and stir well for a minute. Add the boiling water with enough salt and cook on low flame until the water is fully absorbed by the rice. Do not forget to stir in between.

3. By now the rice may have been cooked around 80%. This is the right time to remove from heat. (The remaining 20% should be cooked in the steam). You can also check the readiness by squishing a cooked pearl of rice between your thumb and index finger. It should be slightly crumbly but not fully cooked.

4. Now prepare the masala. Heat ghee in another pan. Add tomatoes and green chilli. When the tomatoes starts to soften add the beef and mix well. Add enough salt and cook for about 10 minutes. 

5. After 10 minutes, add the white paste (And 1/2 cup water if necessary) and cook until the beef is fully done.

6. Finally layer the biriyani. (I used my ordinary rice cooker's pan for this). Firstly add the cooked beef and spread well. Reserve some gravy.

7. Next add the rice and spread evenly. Add the last set of ingredients on top along with reserved gravy.

8. Put a clean, thick kitchen towel on top and cover tightly with a lid. 

9. Place it in the rice cooker and turn it on. Check in between.

10. Once the rice cooker indicates it is done, remove, mix gently and serve hot with a simple raita(curd sambol).