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
————————————— For garnishing —————————————-
—————————————- For Beef —————————————-
—————————————- For Rice —————————————-
—————————————- For ‘Dum’ —————————————-
• 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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