Beef Biriyani - Kerala Style

Biriyani is a flavorful rice recipe cooked along with meat, fish or often vegetables. Even though some of them cooking biriyani with the same ingredients; the taste differs a lot due to the difference in sauting time and amount of masala adding. Beef biriyani is an awesome preparation of Tender beef cubes along with the flavorful rice.

Ingredients  For marinating Beef:

1. Beef-1 kg
2. Turmeric powder-1/2 tsp
3. Chili powder-1/2 tsp
4. Pepper powder-1 tsp
5. Garam masala powder-1/2 tsp
6. lemon juice-1 tsp
7. Salt-to taste

Ingredients For Masala:

1. Onion thinly sliced-6
2. Tomato thinly sliced-2
3. Ginger, garlic, green chilly paste- 3 tbsp
4. Garam masala powder-2 tsp
5. Curd-1 tbsp
6. Mint leaves chopped-1/4 cup
7. Coriander leaves-1/4 cup
8. Salt-to taste
9. Oil-2 tbsp

Ingredients  For Rice:

1. Basmati rice -2 cups
2. Boiling water-3 ¾ cups (including the beef stock)
3. Ghee-1 tsp
4. Cinnamon stick-2(one inch size)
5. Cardamom pods-4
6. Cloves-4
7. Bay leaves-2
8. Salt-to taste

Ingredients  For garnishing:

1. Fried onions
2. Cashew nuts
3. Raisins
4. carrot grated
5. Lemon juice-2 tsp

Preparation:

•  Marinate the beef pieces with above marinate ingredients.
• Keep it aside for 20 minutes and pressure cooks it with ½ cup of water till ¾th cooked.
• In a pan heat 2 tablespoons of oil and sauté onion very well.
• Add ginger, garlic, green chilly paste in to it.
• When the raw smell goes add tomato in to it;
• When the tomatoes are mashed well add garam masala, coriander leaves, mint leaves and salt.
• The cooked beef contains water (beef stock) along with it; keep it  aside for cooking rice.
• Add cook beef pieces  in to onion masala and cook for another 15 minutes  in a low-medium flame.
• Mean while soak the rice in water for 15 minutes and drain.
• Add ghee in another pan; add cinnamon stick, cardamom, bay leaves and cloves.
• When it crackles; add drained basmati rice, sauté for 5 minutes (without breaking the rice).
• Add boiling water along with the mutton stock  and salt.
• Cover the lid for 10 minutes in a low flame.
• Open the lid and give a gentle stir; cook till all the water gets absorbed.
• In the dum pan add little ghee; spread half part of prepared beef masala.
• Add half part of rice on top of it; sprinkle mint, coriander leaves and lemon juice.
• Spread remaining masala on top of it and the remaining rice.
• Sprinkle mint leaves, coriander leaves, lemon juice and garam masala.
• Add fried onions, grated carrot, cashew nuts and raisins.
• Cover the lid tightly without escaping the steams (or put a heavy weight on top of the lid) and put it on the stove top for 15-20 minutes on low flame.
• Switch off the flame and open the lid after 10 minutes.
• Add in to serving plates along with some raitha and pickle.