Kerala style Beef/ Mutton Biriyani

Biriyani is love for us. An Indian one pot meal cooked in spicy masala gravy and layered with cooked rice, some nuts, and ghee/clarified butter. Occasion or no occasion, this is one such dish we are always ready to relish biriyani. There are many different kinds of biriyani, and I personally have tried many different styles. But somehow I always love the way Kerala Biriyani is packed with flavours, yet it is subtle. This recipe is actually a mix of how my mom makes & also few tips taken from Veena's Curry world recipe. Do try this for Easter and have a relishing and joyous Easter celebrations with you friends and family. Let's see how it's made. 

I have made this with beef, but the same recipe is perfect with mutton as well. The cooking time for beef/mutton would be different for everyone, so make sure you cook it through. 

I have divided the ingredients list into 4 and have added 5 steps for easy understanding

Do check out the Prawns Biriyani up on the blog 

Ingredients for Beef/ Mutton Marination & cooking:

1 kg Beef/Mutton

1 tsp ginger finely chopped 

1 tsp garlic finely chopped

4-5 shallots chopped 

1/4 tsp turmeric powder 

1/2 tsp chilli powder

1/2 tsp Garam Masala/ biriyani masala (I use Biriyani Masala)

1/4 tsp pepper powder (optional)

Little salt for taste 

1/4 cup water or lil more for cooking

 For Masala 

• 3 onions finely chopped 
• About 20 Shallots/ Small/Sambhar Onions 
• 1 inch ginger finely chopped
• 10 garlic pods finely chopped 
• 7-10 green chillies finely chopped (as per taste) 
• 1/2 tsp turmeric powder
• 1/2 tsp Garam Masala or biriyani masala powder
• 1 tsp Chilli powder 
• 1-2 Tomatoes chopped
• 1 fist bunch coriander leaves chopped 
• 1/2 fist mint leaves chopped
• 2 Tbsp Curd (well beaten)
• Salt to Taste 
• Ghee or oil 3 tbsp or as per need 

Condiments and layering ingredients: 

• 2 Onion thinly sliced 
• Handful of cashews (optional)
• Handful of raisins (optional)
• Oil/ghee for frying & layer
• Coriander leaves a bit
• Saffron mixed in 1 tsp milk (optional)

For rice : 

• 3.5 glass Jeerakashala Rice** or Basmati rice 
• Water about 15-20 glasses
• 2 inch Cinnamon
• 4 cloves
• 2 Cardamom pods
• 1 pinch fennel seeds
• Juice of 1/2 lemon
• 1 tsp ghee 

Fresh Biriyani Masala :

(Recipe Credits) : Veena's Curry world

 Recipe Video

• 2 tbsp Fennel seeds
• 1/4tsp Sahi Jeera 
• 12 pods cardamom 
• 1 tsp Clove
• 2-3 pieces Cinnamon 
• 1/4 tsp mace
• 10 pepper 

Method: 

Step 1: Cooking Beef/Mutton

1. Clean the beef/mutton nicely. Wash it well & drain the water
2. Marinate the beef/mutton with all the ingredients (spices) mentioned under Marination/cooking 
3. Mix well with hands & add in the water mentioned. 
4. Keep it for cooking in a pressure cooker for about 3 whistles. (Please take note that each meat will be different, and cooking time will vary)

While the meat is getting cooked, lets go on to the next step

Step 2: Cooking Rice

1. Wash the rice well & soak for atleast 20 mins. 
2. Then boil enough water and add all the spices mentioned along with enough salt
3. Add the soaked rice to this boing water and cook until its 3/4th done (remember we are going to cook it further after layering)
4. Add lemon juice and ghee to this just before draining the rice.**
5. Drain the rice and keep aside for later use. (See Notes for tips)

Step 3: Frying onions/cashews/raisins

1. While the rice is cooking you can fry the thin onion slices, raisins and cashews (mentioned under condiments). 
2. First fry the onions till its golden brown & keep aside
3. Take cashews and fry them till golden brown & keep aside
4. Take raisins and fry them till they swell. Keep aside

Step 4: Making Masala 

1. Chop the onions, shallots, ginger garlic mentioned under (Masala) and keep aside
2. Take a non stick kadai/pan & add 3 tbsp oil or ghee(clarified butter)
3. Add in the chopped shallots first and saute for 5 mins
4. Then to this add in the finely chopped ginger - garlic & saute for another 5 mins 
5. Now add in the chopped onions and saute until the mix becomes light brown in colour (takes about 10 mins on medium- high heat) Make sure to stir in between to avoid burning
6. Add in some salt at this stage along with turmeric & chilli powder (mentioned under masala)
7. Now add in chopped tomatoes and cook these well
8. Once tomato is well cooked, add in chopped coriander & mint leaves. Mix well
9. Add in little of the deep fried onions, cashew and raisins (which was kept aside) rest of it keep aside for later use
10. Now add in the beaten curd. (Some do add cashew paste as well) See notes 
11. Once the curd is mixed well, check for seasoning at this stage & add salt if needed
12. Add the cooked beef/mutton (along with the water if any) into this masala mix
13. On a medium flame cook this for about 5-10 mins or till it becomes a thick consistency & all masala is well coated on the beef/mutton pieces

Step 5:  

1. Now let's layer the biriyani. 
2. Take a deep bottom non stick kadai/pot & brush/spread little bit ghee 
3. Layer a bit of the prepared beef masala, then spread a layer of rice on top if it
4. On top of this add coriander leaves, fried onions, cashews, raisins
5. Add another layer of beef masala, and on top the leftover rice 
6. Continue this layering till all the beef masala & rice is used up
7. On top of this sprinkle a bit of ghee, add in saffron (if using)
8. Add in rest of the cashews, raisins & fried onions
9. Cover this pot with a tight lid
10. Once its all layered, heat a dosa tava & place the layered biriyani pot on top of it. 
11. On the lowest heat let the biriyani cook for 15 - 20 mins. 
12. Once done, carefully open and garnish with more coriander if desired & serve hot with raita/salad, pappad and pickle of your choice. 

Achari Tomato Raita/salad is perfect with this biriyani. 

Notes: 

• I have used jeerakashala rice for this biriyani. You can use basmati rice as well. (Jeerakashala is a popular small grain aromatic rice, mainly used in biriyani)

• I have made the biriyani masala using Veena's curry world recipe.(Have added recipe link above) You can use store bought or Garam Masala

• Some use cashew paste as well to make the masala gravy thick. I avoid it. But if you plan to make, just add soaked cashews in a blender along with water & grind well

• I remove the whole spices from rice after its drained since we don't like to bite into it while eating. You can keep it as it is if you desire. 

• Adding lemon juice & ghee just before draining makes sure the rice doesn't stick to each other

• Make sure rice is just 70% cooked. because during dum process it will cook further.

Tried this? Like it? Do share please. 

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