Thalassery beef biriyani | Kukskitchen

North Kerala is famous for its most gorgeous recipes and Thalassery is the heart of it.  
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.

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Thalassery Beef Biriyani

തലശ്ശേരി പശുവിറച്ചി ബിരിയാണി 

Serves: 6-8

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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 ( home made biryani masala)
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.

Cheers
Sherin