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Malabar Beef Biriyani | Erachi Biriyani

Course Main Meals
Cuisine Malabar
Prep Time 30 minutes
Cook Time 1 hour
Servings 4
Author Rafeeda AR

Ingredients

  • FOR COOKING MEAT
  • 600 gm beef with bones washed and drained
  • 1/2 tsp turmeric powder
  • 1 tbsp ginger garlic paste
  • 1 tsp black pepper powder
  • Salt to taste
  • FOR MASALA
  • 1 inch ginger
  • 3 cloves garlic
  • 3 green chillies
  • 2 tbsp coconut oil
  • 1 tsp fennel seeds
  • 2 onions thinly sliced
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1 tomato chopped
  • 1/2 cup yogurt whisked
  • 1/2 tsp garam masala
  • 2 tbsp coriander leaves chopped
  • 2 tbsp mint leaves chopped
  • Salt and pepper to taste
  • FOR RICE
  • 2 1/2 cups jeerakashala or basmati rice refer notes
  • 1 tbsp ghee
  • 1 inch cinnamon stick
  • 3 cardamoms
  • 10 black peppercorns
  • 1 sprig curry leaves
  • Water to cook the rice refer notes
  • Salt to taste
  • FOR DUM
  • 2 tbsp ghee
  • 1 small onion sliced
  • 10 cashew nuts
  • 2 tbsp raisins
  • 1 tsp garam masala
  • 3-4 tbsp coriander leaves chopped
  • 3-4 tbsp mint leaves chopped
  • 1 tbsp rose water

Instructions

  • Combine all ingredients under "for meat" and marinate for 30 minutes, if possible. Pressure cook for three to four whistles or till done. Set aside.
  • To make the masala, first grind the green chillies, ginger and garlic into a course paste, or crush them using a mortar and pestle.
  • In a saucepan, heat the oil. Splutter the fennel seeds. Add the onion and saute till it is wilted.
  • Add the ground paste and saute till raw smell is gone.
  • Add the turmeric and red chilli powders along with the tomato and cook, stirring occassionally till nicely mashed. Add a little water if the masala sticks.
  • Add the cooked beef along with its stock and the yogurt. Give a good mix. Adjust the seasoning. Simmer for around 5 minutes or thickened.
  • Add the garam masala, the coriander and mint leaves, mix and switch off.
  • Meanwhile make the rice by heating ghee and briefly frying the whole spices. Add water and sufficient salt and bring to a rolling boil.
  • Add the rice and after boiling on high flame, keep flame to the minimum and cook till the rice absorbs the liquid and is almost cooked.
  • For making dum ingredients, heat the ghee and fry the onion till browned. Add the cashews and raisins and switch off. Toss for them to cook.
  • In a large saucepan, spread a thin layer of rice. Top with the beef masala and add the remaining rice. Sprinkle the fried onions and nuts, coriander leaves, mint leaves and rose water. Close the lid tight and cook on dum for 15-20 minutes on low flame.
  • Switch off and allow the biriyani to rest for 10 minutes. Fluff up the rice and serve hot with raita and achaar.

Notes

If using jeerakashala rice, use double the amount of water.
If using basmati rice, wash and soak the rice for 30 minutes. Drain. Use 1 1/2 cup water for every cup of rice.