Learn how to make Malabar style beef biriyani recipe.
Ingredients (Serves 5 – 6)
Malabar Beef Biriyani / Thalassery Beef Biriyani Recipe
1. Beef (beef with bones or boneless) – 1 kg, cubed
Turmeric powder – 1/2 tsp
Ginger-garlic paste – 2 – 3 tsp
Garam masala powder – 3/4 tsp (Recipe below)
Salt – As required
Water – 1/2 cup
2. Oil – 3 tbsp + 1 tbsp ghee
3. Ginger – 1 inch
Garlic – 7 cloves
Green chilies – 5 – 7
4. Onion – 2 cups or 1 large, thinly sliced
5. Turmeric powder – 1/2 tsp
Pepper powder – 1/4 tsp
6. Tomato – 1 medium or 2 small, thinly sliced or chopped
7. Curd – 3 – 4 tbsp
8. Garam masala powder – 1.5 tsp or to taste(Recipe below)
9. Mint leaves – 3 tbsp, chopped
Cilantro – 3 tbsp, chopped
10. Salt – To taste
For the rice
11. Jeerakashala rice / kaima rice – 3.5 cups
Ghee – 3 – 4 tbsp
Whole spices – Fennel seeds – 1 pinch, Cardamom – 5 – 6, cinnamon stick – 1 inch, cloves – 8, whole black pepper corns – 1/4 tsp, star anise – 1 small
Hot water – 7 cups (For 1 cup rice, use 2 cups of water. Some varieties of biriyani/ kaima rice may need only 1.5 cup water)
Salt – To taste
To garnish
12. Fried onion – 1/2 – 3/4 cup
Fried cashews – 1/4 cup
Fried raisins – 1/4 cup
Mint leaves – 1/4 cup, chopped
Cilantro – 1/4 cup, chopped
Ghee – 1 – 2 tbsp
For the garam masala powder
Fennel seeds – 1.5 – 2 tsp
Cloves – 5
Green Cardamom – 5
Whole black pepper corn – 1/4 tsp
Cinnamon stick – 1/2 inch
Star anise – 1 small
Kus kus – 1 tsp (optional)
Grind all the above ingredients to a fine powder.
Ingredients (Serves 5 – 6)
Malabar Beef Biriyani / Thalassery Beef Biriyani Recipe
1. Beef (beef with bones or boneless) – 1 kg, cubed
Turmeric powder – 1/2 tsp
Ginger-garlic paste – 2 – 3 tsp
Garam masala powder – 3/4 tsp (Recipe below)
Salt – As required
Water – 1/2 cup
2. Oil – 3 tbsp + 1 tbsp ghee
3. Ginger – 1 inch
Garlic – 7 cloves
Green chilies – 5 – 7
4. Onion – 2 cups or 1 large, thinly sliced
5. Turmeric powder – 1/2 tsp
Pepper powder – 1/4 tsp
6. Tomato – 1 medium or 2 small, thinly sliced or chopped
7. Curd – 3 – 4 tbsp
8. Garam masala powder – 1.5 tsp or to taste(Recipe below)
9. Mint leaves – 3 tbsp, chopped
Cilantro – 3 tbsp, chopped
10. Salt – To taste
For the rice
11. Jeerakashala rice / kaima rice – 3.5 cups
Ghee – 3 – 4 tbsp
Whole spices – Fennel seeds – 1 pinch, Cardamom – 5 – 6, cinnamon stick – 1 inch, cloves – 8, whole black pepper corns – 1/4 tsp, star anise – 1 small
Hot water – 7 cups (For 1 cup rice, use 2 cups of water. Some varieties of biriyani/ kaima rice may need only 1.5 cup water)
Salt – To taste
To garnish
12. Fried onion – 1/2 – 3/4 cup
Fried cashews – 1/4 cup
Fried raisins – 1/4 cup
Mint leaves – 1/4 cup, chopped
Cilantro – 1/4 cup, chopped
Ghee – 1 – 2 tbsp
For the garam masala powder
Fennel seeds – 1.5 – 2 tsp
Cloves – 5
Green Cardamom – 5
Whole black pepper corn – 1/4 tsp
Cinnamon stick – 1/2 inch
Star anise – 1 small
Kus kus – 1 tsp (optional)
Grind all the above ingredients to a fine powder.
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