Kerala Style Beef Dum Biriyani
Kerala Style Beef Dum Biriyani

Kerala Style Beef Dum Biriyani is flavourful and delicious. Unlike Chicken Biriyani this Beef Biriyani is made with fried onions instead of sauteed onions.

One day my mom’s sister sent me the picture of Beef Biriyani made by her on WhatsApp. After seeing that itself I understood it’s yummy. Next day I called up her, collected the recipe, tried my own and served to my friends :). Of course I got appreciation from them as usual ?

Best Combination

  • Raita + Lemon/ Dates pickle + Papad

Kerala Style Beef Dum Biriyani - Beef Cooked in Fried Onion Gravy Method

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Serves: 6 Prep Time: Cooking Time:

Ingredients

  • 1. Beef - 1/2 Kg
  • 2. Cardamom - 2 Nos (Elaykka)
  • 3. Cloves - 4 Nos (Grambu)
  • 4. Cinnamon stick - 1 Inch piece (Karukapatta)
  • 5. Bay leaf - 1 No
  • 6. Star Anise - 1 No (Thakkolam)
  • --------------------------------------------------------------------------------------------------
  • 7. Ginger - 2 Tablespoon - Crushed (Inji)
  • 8. Garlic - 2 Tablespoon - Crushed (Veluthulli)
  • 9. Green chilli - 8 Nos - Crushed (Pacha mulak)
  • 9. Green chilli - 8 Nos - Crushed (Pacha mulak)
  • --------------------------------------------------------------------------------------------------
  • 11. Tomato - 1/2 Cup - Chopped
  • --------------------------------------------------------------------------------------------------
  • 12. Turmeric powder - 1/2 Teaspoon (Manjal podi)
  • 13. Coriander leaves - 1/2 Cup - Chopped (Malliyila)
  • 14. Mint leaves - 1/4 Cup - Chopped
  • --------------------------------------------------------------------------------------------------
  • 15. Fennel seed - 1 Tablespoon - Crushed (Perumjeerakam)
  • 16. Pepper corns - 1/2 Teaspoon - Crushed (Kurumulak)
  • --------------------------------------------------------------------------------------------------
  • 17. Salt
  • 18. Coconut oil/ Any oil - 1 Tablespoon
  • ---------------------------------------- For Rice ----------------------------------------
  • 19. Basmati rice/ Kaima Rice - 3 Cups
  • 20. Cardamom - 9 Nos (Elaykka)
  • 21. Cloves - 9 Nos (Grambu)
  • 22. Cinnamon stick - 3 Inch piece (Karukapatta)
  • 23. Bay leaf - 3 No
  • 24. Star Anise - 3 No (Thakkolam)
  • --------------------------------------------------------------------------------------------------
  • 25. Salt
  • 26. Ghee - 2 Tablespoon
  • 27. Boiling water - 6 Cups
  • 28. Lemon juice - 1/2 Tablespoon
  • ---------------------------------------- For garnishing and Dum ----------------------------------------
  • 29. Onion - 5 Cups - Sliced (Can be used for Rice and Beef masala)
  • 30. Cashew nuts - 1/4 Cup
  • 31. Raisins - 1/2 Cup (Unakka munthiri)
  • 32. Coriander leaves - 1/2 Cup - Chopped (Malliyila)
  • 33. Mint leaves - 1/4 Cup - Chopped
  • 34. Oil/ Ghee - As required

Instructions

————————————— For garnishing —————————————-

  1. Fry onions in oil/ ghee till it become brown and crispy and keep aside. (75% of fried onion can be used for Beef masala and rest for garnishing while making ‘Dum’)
  2. In the same oil fry cashew nuts and raisins separately and keep aside.

—————————————- For Beef —————————————-

  1. Heat oil in a pressure cooker and fry ingredients 2 – 6 for a minute.
  2. Add ingredients 7 – 10 and saute until raw smell goes off.
  3. Add tomato and saute well until soft and mashed well.
  4. Add ingredients 12 – 14 and mix well.
  5. Then add beef, salt and ingredients 15 and 16.
  6. Saute for one minute and pressure cook till beef is perfectly cooked.
  7. Once cooked, add fried onion and saute till gravy become thick.
  8. Keep the beef masala ready to make ‘Dum’.

—————————————- For Rice —————————————-

  1. Heat ghee in a wide pan and fry ingredients 20 – 24 for a minute.
  2. Add washed, soaked and drained rice and fry for 4 – 5 minutes.
  3. Add boiling water, lemon juice and salt and cook the pan covered in low flame until the water is absorbed completely and the rice is cooked well.

—————————————- For ‘Dum’ —————————————-

  1. In a bottom thick pan add a layer of beef masala and a layer of cooked rice. On top of it add ingredients 30 – 33 as a layer and sprinkle some ghee.
  2. On top of it add beef masala then again rice and garnishing and repeat till all the beef masala and rice are layered.
  3. Keep the pan covered well without steam escaping from the pan and keep in a very low flame or on top of a heat Tawa at least for 15 minutes.

Notes

• Even though I refer pan to make Biriyani in this recipe, actual Kerala style Biriyani is made in wide top and botttom thick vessels/ Biriyani pots – Biriyani Chembu in malayalam. • Now a days non stick type Biriyani pot is widely available. • Use Kaima rice/ Jeera rice (small grains) for authentic Kerala style/ Malabar Beef Biriyani recipe but Basmati rice also can be used. • Clean and wash the rice well in running water till the water become clear so that all the starch content will be removed and rice won’t be sticky while cooking. • Soak the rice in water for 20 minutes and drain the water completely before frying. • Frying the rice well and adding lemon juice also prevent ghee rice sticking together. • Better to use a wide pan for frying the rice well for the Beef Biriyani. • Boiling water is the best rather than normal water while cooking Beef Biriyani. • Bit big pieces of Beef should be used for making Beef Biriyani. • Also while making Beef Biriyani, little Beef fat which is present in the beef pieces also can be added to enhance the taste but optional. • Always use a heavy bottom pan when preparing ‘Dum’ else food will be burnt easily. Else a ‘Dum’ can be prepared on a hot Tawa too instead of direct flame to the Biriyani pan when preparing small quantities. • For making ‘Dum’ in traditional cooking, burning coconut shell charcoal is layered on the top of the Biriyani lid. So heat from bottom and top of the vessel will heat up the Biriyani and ghee added while layering ‘Dum’ will melt out and reach out to every grains of the Biriyani rice. • Also, the lid is sealed tightly on the Biriyani pot/ pan using a dough of ‘All purpose flour’. So the smell and flavour of the Biriyani will remain inside and spread all over the biriyani uniquely.

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