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An Indian one pot meal. Beef/Mutton cooked in spicy masala gravy and layered with cooked rice. A very tasty and delicious biriyani. Eventhough it takes time, definitely worth the effort!

Check out other Kerala beef recipes:

Beef curry with potato and coconut milk
Beef Fry
Beef Biriyani
Beef and Tapioca Biriyani
Instant Pot Beef Fry
Instant Pot Beef Curry


1 Star2 Stars3 Stars4 Stars5 Stars (131 votes, average: 4.45 out of 5)
  • Course Main Course
  • Cuisine kerala
  • Yield 5 serving
  • Cooking Time 2 hours
  • Total Time 2 hours


1 Kilogram
Chilly Powder
1 Tablespoon
turmeric Powder
1 Teaspoons
garam masala
1 Teaspoon
fennel Powder
1 Teaspoon
2 Tablespoons
green chilly
ginger ( Crushed )
2 1/2 Tablespoons
garlic ( Crushed )
2 1/2 Tablespoons
grated coconut
4 Tablespoons
cashew (Ground)
2 Tablespoons
onion (Medium)
2 Tablespoons
4 Tablespoons
Biriyani Rice / Basmati Rice
3 1/2 Cups
turmeric powder
1 tsp
fennel seed ( Perinjeerakam)
1 Tablespoon
Star Anise ( Thakolam )
Cardamom Seeds
Bay Leaf
curry leaves
onion (Medium)
Cashew Nuts
2 Tablespoons
1 Tablespoon
coriander leaves
mint leaves


  1. Marinate cleaned beef/mutton with ingredients listed under marination - chilly powder, turmeric powder, garam masala, aniseed powder and salt. Keep it aside for 30 minutes.

  2. Soak rice in water for 1 hr.
  3. Add 2 tbsp water and cook the meat in pressure cooker until meat is done. Usually it takes around 2-3 whistles.

  4. Meanwhile, you can start masala preparation. Grind the green chillies, ginger and garlic.
  5. Slice 4 onions. Heat 2 tbsp ghee in a wok. Saute these onions with salt until golden brown.
  6. Add grounded green chilli mix and saute it well.
  7. Add sliced tomatoes to it and saute until tomatoes are done.
  8. Mix the curd and cook for 2 -3 minutes.
  9. Saute the grated coconut until golden brown. Grind the coconut and ground cashew with some water and make it a good paste. Alternatively, I sometimes ground the cashew and fried coconut into fine powder, mix it with  water and make it a good paste. Add coconut cashew mix and then garam masala. Saute it well.
  10. Add cooked beef/mutton with the water (gravy) . Adjust salt. Water should be just enough to mix well with rice. Cook it for around 5 - 10 minutes.

  11. For rice preparation - Drain the water from the rice. Heat ghee in the pan/ cooker. Add turmeric powder, cinnamon, bay leaf, cardamom seeds, curry leaves, cloves, star anise and aniseeds.
  12. Once it is sauted well, add rice. Saute it till rice is crispy.
  13. Add 4 - 4 1/2 water to it with enough salt. Cover and cook until rice is done. Depending on the rice, you may need to add extra water as well. It would approximately take 15 minutes. Refer notes on tips to cook rice.
  14. For garnish - Thinly slice onions and deep fry it in ghee. Sprinkle salt and bit sugar. Roast cashews and raisins.
  15. ** Never miss this step. Layer a pan / cooker with alternating layers of rice and the beef /mutton masala. Extract lemon juice. Add coriander leaves, mint leaves, lemon juice, 1 tsp ghee, fried onions, cashews and raisins at every layer.

  16. Heat the layered biriyani for about 20 minutes. It is a good option to bake it as well. Rice and biriyani masala gets blended well with this. You need not add water since biriyani masala has good gravy content.
  17. Serve it with raitha, pickle and papad.


Cook Rice - While cooking rice, the moment you don't find any water at the top, switch off the pan. But keep it closed for another 10 - 15 minutes. By this time, water would be completely absorbed, and rice would be cooked. Open the pan and fluff the rice otherwise, rice will get sticky towards down the pan.
Beef/Mutton Biriyani (Kerala Style)

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