Beef Biryani

Ingredients

Beef 1 Kilogram
Chilly Powder 1 Tablespoon
Turmeric Powder 2 Teaspoons
Garam Masala 1 Teaspoon
Ani seed Powder 1 Teaspoon
Salt
Ghee 2 Tablespoons
Green Chilly 12
Ginger ( Crushed ) 2 1⁄2 Tablespoons
Garlic ( Crushed ) 2 1⁄2 Tablespoons
Grated Coconut 4 Tablespoons
Cashew (Ground) 2 Tablespoons
Onion (Medium) 5
Tomato 3
Curd 2 Tablespoons
Rice
Ghee 4 Tablespoons
Biriyani Rice / Basmati Rice 3 1⁄2 Cups
Ani seed ( Perinjeerakam) 1 Tablespoon
Cinnamon 5
Star Anise ( Thakolam ) 3
Cloves 7
Cardamom Seeds 5
Bay Leaf 3
Curry Leaves
Garnish
Onion 2
Cashew Nuts 2 Tablespoons
Raisins 1 Tablespoon
Layering
Lemon 1
CorianderLeaves

Preparation

Marinate cleaned beef with 1 tsp turmeric powder, chilly powder, garam masala, aniseed powder and salt. Keep it aside for 30 minutes.

Soak rice in water for 1 hr.

Cook the beef in pressure cooker until beef is done. Usually it takes around 2-3 whistles.

Grind the green chillies, ginger and garlic.

Saute the grated coconut until golden brown. Grind the coconut and ground cashew with some water and make it a good paste.

Slice 4 onions. Heat 2 tbsp ghee in a wok. Saute these onions with salt until golden brown.

Add grounded green chilli mix and saute it well.

Add sliced tomatoes to it and saute until tomatoes are done.

Mix the curd and cook for 2 -3 minutes.

Add coconut mix and then garam masala. Saute it well.

Add cooked beef with the water (gravy) . Adjust salt. Water should be just enough to mix well with rice. Cook it for around 5 – 10 minutes.

Drain the water from the rice. Heat ghee in the pan/ cooker. Add 1 tsp turmeric powder, cinnamon, bay leaf, cardamom seeds, curry leaves, cloves and aniseeds.

Once it is sauted well, add rice. Saute it till rice is crispy.

Add 4 – 4 1/2 water to it with enough salt. Cover and cook until rice is done. Depending on the rice, you may need to add extra water as well. It would approximately take 15 minutes.

Thinly slice 2 onions and fry it in ghee. Sprinkle salt and bit sugar. Roast cashews and raisins.

** Never miss this step. Layer a pan / cooker with alternating layers of rice and the beef masala. Extract lemon juice. Add coriander leaves, lemon juice, 1 tsp ghee, fried onions, cashews and raisins at every layer.

Heat the layered biriyani for about 20 minutes. It is a good option to bake it as well. Rice and biriyani masala gets blended well with this. You need not add water since biriyani masala has good gravy content.

Serve it with raitha, pickle and papad.

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