Ingredients (Serves 6)
1. Jeerakashala rice / Kaima rice – 2 cups (Soaked in enough water for at least 20 – 25 minutes)
2. Green cardamom – 5, Cloves – 6, Cinnamon stick – 1 inch broken, fennel seeds – 1 pinch, bay leaf – 1, whole black pepper corns – 1/4 tsp, star anise – 1
Ghee – 2 tbsp
Salt – To taste
3. Beef – 1/2 kg, cut into medium pieces
4. Curd – 3 tbsp
Ginger-garlic paste – 1 tbsp
Green chilies – 5 – 6, ground to a paste or crushed
Onion – 1 medium(around 2 cups), thinly sliced
Fried onion – 1/4 cup (optional)
Tomato – 1 medium, chopped
Cilantro / coriander leaves – 1/4 cup, chopped
Mint leaves – 1/4 cup, chopped
Turmeric powder – 1/2 tsp
Biriyani masala / garam masala powder – 1 – 1.5 tbsp (Recipe below )
Cumin powder – 1/2 tsp (optional)
Lemon juice – 2 tsp
Salt – To taste
Oil / ghee – 2 tbsp (You can use oil that you used for frying onion)
5. Hot milk / hot water – 2 tbsp
Saffron – 1 pinch (optional)
Kewra water / rose water – 1/4 tsp (optional)
Biriyani essence / pineapple essence – Few drops
6. Ghee – 2 – 3 tsp
Garam masala powder – 1 – 2 pinches
Mint leaves – 3 tbsp, chopped
Cilantro – 3 tbsp, chopped
Fried onion – 1/2 cup
7. Eggs – 5 – 6, hard-boiled (To serve)
1. Combine the ingredients numbered 4 in a large bowl. Taste-check for salt. Add beef and mix well. Cover with a lid and set aside for 30 minutes.
2. Coat a heavy-bottomed pan with 2 – 3 tsp ghee. Add the marinated beef pieces and spread them at the bottom of the vessel.
3. Soak saffron in 2 tbsp hot water. Add rose water / kewra water, biriyani essence and mix well.
4. To cook rice – Soak kaima rice for 20 – 25 minutes and drain well. Boil water in a heavy-bottomed vessel/sauce pan adding all the ingredients numbered 2. Taste-check for salt, the water should be slightly salty. Add drained soaked rice and cook until 60 – 70 % done about 7-8 minutes depending on the type and quality of rice you use. Drain and spread on top of the beef pieces. Sprinkle saffron water, fried onion, chopped mint, cilantro, ghee and garam masala powder on top of the rice. Cover with a layer of aluminium foil and then place a tight lid on top. Put it on high flame for 4 minutes. Now place a hot tawa on the stove and place the biriyani pot on top. Reduce the heat to medium and cook for 4 minutes. Next reduce the flame to the lowest setting and cook for 40 – 45 minutes. Rotate the pot on the tawa every 10 minutes. Switch off the flame. Let the biriyani pot remain on the tawa for about 20 minutes. Yummy beef dum biriyani is ready to serve! Open the pot just before serving, mixing gently from deep inside. Serve hot Malabar style beef dum biriyani with boiled eggs, kachumber, raita, biriyani chammanthi etc.
1. Marinate meat for at least 6 hrs or preferably overnight in the refrigerator after covering with a lid. This ensures that the meat absorbs all the spices well and it also makes your job much easier the next day. Next day, bring the meat to room temperature before cooking biriyani.
2. If the meat in the biriyani is not completely cooked/tender after 40 minutes dum + 20 minutes rest time, cover with lid immediately so that the steam wont escape and set it aside for another 15 – 20 minutes. If needed cook on dum for 2 – 3 mts and then switch off. If there is excess moisture/gravy at the bottom of the vessel – cook over medium flame for 3 – 4 minutes and another 4 minutes over low heat. Switch off. Let rest for 20 minutes.
3. Adding salt is the only tricky part in a dum biriyani. While cooking rice, please taste-check and ensure that it is a little salty. That way the rice will have enough salt.
4. If the cooked biriyani doesn’t have enough salt – add enough salt to 2 – 3 tbsp hot water, mix well and sprinkle evenly on the rice. Mix gently and cover with lid immediately OR add a little extra salt to your raita .
5. In most of the dum biriyani recipes, a dough made using wheat flour and water is used to seal the biriyani pot so that the steam cannot escape out of the pot. Instead of the dough, you can use a tight-fitting lid OR press an aluminium foil over the edges of your pot and place a tight-fitting lid and something heavy over it (like a mortar and pestle or a vessel filled with hot water).
6. Keeping the biriyani pot on the dosa tawa/flat griddle avoids the meat from getting burnt at the bottom, so make sure that you do it.
7. Use a non-stick biriyani pot or a biriyani handi for this recipe.
For the biriyani masala powder
Fennel seeds – 2 tbsp
Cloves – 8
Green cardamom – 6
Whole black pepper corns – 1/2 tsp
Cinnamon stick – 1/2 inch, broken
Nutmeg – 1/8th
Mace / jathi pathri – 1/2 tsp
Star anise – 1 small
Bay leaf –1 small
Kus kus – 1/2 tsp (optional)
Grind the above ingredients in the small jar of a mixie/coffee grinder and use 1 tbsp garam masala powder in the recipe. Store the remaining in an air tight container.