Authentic Kerala Beef Biryani

Kerala biryani — also called Thalassery biryani — is distinct from Hyderabadi or Lucknowi versions. It uses jeerakasala (short-grain) rice, fewer whole spices, and a unique technique where the meat is cooked separately before layering.

Ingredients (Serves 4)

For the meat

• 750g beef, cubed
• 3 onions, sliced
• 4 green chillies
• 1 tbsp ginger-garlic paste
• 1 tsp Anei Cardamom (5 pods)
• 1 stick Anei Cinnamon
• 4 Anei Cloves
• 1 Anei Bay Leaf
• ½ tsp Anei Black Pepper powder
• 1 tomato, chopped
• Salt, coriander leaves

For the rice

• 2 cups jeerakasala rice
• 4 cups water
• 2 Anei Cardamom pods
• 1 small piece cinnamon
• Ghee

Method

1. Sauté onions in ghee until golden brown. Reserve half for garnish.
2. Add whole spices to remaining onions. Sauté 30 seconds.
3. Add ginger-garlic paste, then beef. Brown well.
4. Add tomato + green chillies. Cook covered until beef is tender (45 min).
5. Cook rice separately with cardamom and cinnamon in salted water.
6. Layer: Spread half the rice, then meat, then remaining rice. Top with browned onions.
7. Dum-cook on low flame for 15 min, sealed.

Serving

Serve with raita, pappadam, and a wedge of lime.

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