Authentic Keralan Thalassery Beef Biryani with Crisp Onion Raita
Experience the aromatic brilliance of Malabar cuisine featuring tender beef and fragrant Kaima rice. Layered with caramelized onions, cashews, and delicate spices, it offers an unforgettable feast.
75min
Total Time
4
Servings
Kerala
Cuisine
Recipe
1
Wash and soak the Kaima rice for 20 minutes, then drain completely.
2
Marinate the beef with yogurt, half of the ginger-garlic paste, turmeric, chili powder, and salt for at least 30 minutes.
3
Pressure cook the marinated beef with minimal water until tender.
4
In a heavy-bottomed pot, heat ghee and coconut oil, fry whole spices, and half of the sliced onions until golden brown.
5
Add the remaining ginger-garlic paste, tomatoes, mint, and coriander leaves, cooking until the oil separates.
6
In a separate pot, boil water with whole spices and salt, add the soaked rice, cook until 70% done, and drain.
7
Layer the cooked beef masala and par-boiled rice in the heavy-bottomed pot, topping with fried onions, cashews, and a drizzle of ghee.
8
Cover tightly and dum cook on very low heat for 20 minutes before serving hot with onion raita.
Ingredients
500g beef, cut into bite-sized pieces
2 cups Kaima rice (Jeerakasala rice)
3 large onions, thinly sliced
2 tomatoes, chopped
1 tbsp ginger-garlic paste
1/4 cup plain yogurt
1/2 cup fresh mint leaves
1/2 cup fresh coriander leaves
1 tsp turmeric powder
2 tsp Kashmiri red chili powder
1 tsp garam masala
3 tbsp ghee
2 tbsp coconut oil
Whole spices (cardamom, cloves, cinnamon, bay leaves)
Salt to taste
*This AI-generated recipe may contain inaccuracies.