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3.67 from 27 votes

Kerala Style Beef/Mutton Biriyani

An Indian one pot meal. Beef/Mutton cooked in spicy masala gravy and layeredwith cooked rice. A very tasty and delicious biriyani. Eventhough it takes time, definitely worth the effort!
Cook Time2 hours
Total Time2 hours
Course: Main Course
Cuisine: kerala
Servings: 3 serving
Calories: 359kcal
Author: Jane Jojo

Ingredients

  • 1 Kilogram beef/mutton

Marination

  • 1 Tablespoon Chilly Powder
  • 1 Teaspoons turmeric Powder
  • 1 Teaspoon garam masala
  • 1 Teaspoon fennel Powder
  • salt

Masala

  • 2 Tablespoons ghee
  • 12 green chilly
  • 2 ½ Tablespoons ginger ( Crushed )
  • 2 ½ Tablespoons garlic ( Crushed )
  • 4 Tablespoons grated coconut
  • 2 Tablespoons cashew (Ground)
  • 4 onion (Medium)
  • 3 tomato
  • 2 Tablespoons curd

Rice

  • 4 Tablespoons ghee
  • 3 ½ Cups Biriyani Rice / Basmati Rice
  • 1 teaspoon turmeric powder
  • 1 Tablespoon fennel seed ( Perinjeerakam)
  • 5 cinnamon
  • 3 Star Anise ( Thakolam )
  • 7 Cloves
  • 5 Cardamom Seeds
  • 3 Bay Leaf
  • curry leaves

Garnish

  • ghee
  • 2 onion (Medium)
  • 2 Tablespoons Cashew Nuts
  • 1 Tablespoon Raisins

Layering

  • 1 lime
  • coriander leaves
  • mint leaves

Instructions

  • 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.
  • Soak rice in water for 1 hr.
  • Add 2 tablespoon water and cook the meat in pressure cooker until meat is done. Usually it takes around 2-3 whistles.
  • Meanwhile, you can start masala preparation. Grind the green chillies, ginger and garlic.
  • Slice 4 onions. Heat 2 tablespoon ghee in a wok. Saute these onions with salt until golden brown.
  • Add grounded green chilli mix and saute it well.Add sliced tomatoes to it and saute until tomatoes are done.
  • Mix the curd and cook for 2 -3 minutes.
  • 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.
  • 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.
  • 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.
  • Once it is sauted well, add rice. Saute it till rice is crispy.Add 4 - 4 ½ 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.
  • For garnish - Thinly slice onions and deep fry it in ghee. Sprinkle salt and bit sugar. Roast cashews and raisins.
  • ** 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 teaspoon ghee, fried onions, cashews and raisins at every layer.
  • 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.

Notes

  1. Marinate the meat well: For beef or mutton, marinate for at least 30 minutes. Longer marination brings out deeper flavour.
  2. Fry onions with ghee: While frying onions, add a bit of ghee. It gives extra flavour and helps them crisp better. You can fry a larger batch and freeze it for later.
  3. Flavour the rice water: For extra flavour in the rice, add crushed green chilli, garlic, and ginger to the boiling water before cooking.
  4. Cook rice the right way: Cook rice only 80 to 90 percent before layering. This keeps it from turning mushy in dum.
    As soon as water disappears from the surface, turn off the heat. Keep the lid closed for 10 to 15 minutes to finish cooking in steam. Then fluff gently to avoid sticky rice at the bottom.
  5. Let the meat rest: After pressure cooking beef or mutton, let it rest for 10 minutes before opening the lid. This helps the meat settle and stay tender.

Nutrition

Serving: 657g | Calories: 359kcal | Carbohydrates: 32g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 58mg | Sodium: 50mg | Potassium: 614mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1119IU | Vitamin C: 27mg | Calcium: 118mg | Iron: 3mg