North Kerala is famous for its most gorgeous recipes and Thalassery is the heart of it. I was lucky to get exposed to them. This biriyani they make with chicken and is the best'est' biriyani recipes I've even known.
It is perfect for festive occasions like Christmas or Eid.
A few things before we start:
- I cooked beef in pressure cooker. After beef pieces are well coated in the masala, I closed the lid and let the pressure build up. After the first whistle I turn the heat down to minimum and cook for 20 minutes. I let the pressure release by itself with time during which time I cooked the rice.
Ingredients:
1- Beef - 700 g
2- Onions (medium, sliced) - 4
3- Green chillies - 10
Ginger - One thick one inch piece
Garlic - one whole bunch
4- Tomatoes, sliced - 2
5- Biriyani masala -1 tbsp
6- Biriyani rice - 5 cups
7- Cinnamon sticks - 2
Cloves - 5-6
8- Onion, thinly sliced - 2
9- Raisins - 1/4 cup
Cashews- 1/4 cup
10- Coriander leaves - 1 cup
11- Lemon juice - 2 tbsp
12- Ghee - 1 tbsp +1 tbsp
13- Oil - 3 tbsp + 3 tbsp
14- Salt to taste
Method:
Masala:
- Wash and drain rice and keep aside.
- Grind (3) to a coarse paste.
- In a wide based pan heat oil, add onions, ground paste and tomatoes one after the other and saute till cooked.
- Now add beef pieces sprinkle some salt mix well and cook covered till the beef is cooked.
- Add a tbsp of biriyani masala, lemon juice and half of the coriander leaves.
- Keep aside.
Rice:
- Heat a vessel, add 1 cup of oil and 1/2 cup ghee and fry the thinly sliced onion till it turns golden brown; keep aside.
- Roast cashews in oil or in oven.
- In the same oil, fry the drained rice for 5-6 mts till the rice grains start to splutter even so slightly.
- Add 10 cups of boiling water.
- Add enough salt and (7).
- Reduce flame and cook for 10-12 mins or till the rice gets just cooked whilst still retaining some bite.
- Add the remaining lemon juice and mix well.
Layering:
- Layer half of the beef masala at the bottom of a heavy bottomed oven proof dish.
- Top with half of the rice.
- Sprinkle the roasted onion, cashews, coriander leaves and biriyani masala.
- Add a layer of rice once again and repeat the same. Rice makes the top most layer.
- Cover the vessel with a tight lid and seal with dough .
- Keep in a preheated oven at about 100 degree C for 20-30 mins.
Serve garnished with more roasted onions, cashews and coriander leaves.
