Kozhikodan Dum Biriyani
Ingredients Preparation
Take 2 kg of beef, cut into large pieces, and wash thoroughly . Soak 2 kg of biryani rice (like India Gate Basmati) in water for half an hour, then drain . Slice 8-10 medium-sized onions thinly . Crush 100g of ginger, 100g of garlic, and 15 small green chilies .
Chop 10 small tomatoes . Cut a small piece of pineapple into small pieces . Chop mint and coriander leaves, using more coriander than mint .
Cooking Instructions:
Cook the Beef:
In a cooker, combine the beef with half of the crushed ginger, garlic, and green chilies. Add ½ tsp of turmeric powder, 1 tsp of salt, 1 tsp of pepper powder, 2 tsp of coriander powder, and ½ tsp of garam masala .Cook for 4-5 whistles, initially on high flame until the first whistle, then on low flame .
Fry Onions:
In a pan, heat oil and ghee. Fry one-fourth of the sliced onions until golden brown . Remove the fried onions and in the same oil, fry cashews until golden and raisins until they swell .
Prepare Biryani Masala:
In the same pan, add the remaining oil and sauté the remaining onions until softened . Add the remaining crushed ginger, garlic, and green chilies, and sauté . Add ½ tsp of turmeric powder, 2 tsp of coriander powder, 1 tsp of pepper powder, and 1 tsp of garam masala. Sauté until the raw smell disappears . Add the chopped tomatoes and cook until they soften .Stir in ½ cup of curd and one-third of the fried onions .Add 2 spoons of beef masala powder and mix well .Add the cooked beef and mix well. Cook until the gravy thickens . Stir in some mint and coriander leaves .
Cook Rice:
Boil water with a large piece of cinnamon, 10-12 cardamom pods, 10 cloves, 1 black cardamom, ½ tsp of pepper, 2 tsp of salt, and the juice of one lemon . Once boiling, add the drained rice and cook on high flame until it starts to boil, then reduce heat and cover .
Cook until the rice is about ¾ done .
Layer and Dum Biryani:
In the same pot, spread some of the cooked rice . Sprinkle with mint, coriander, fried onions, and carrots . Add the beef masala evenly . Top with the remaining rice, spreading evenly . Garnish with pineapple, fried onions, cashews, raisins, mint, and coriander
Cover the pot tightly and place it on a preheated pan. Place a weight on top . Dum cook on low flame for about 15 minutes .
Turn off the heat and let it rest for another half an hour before opening .
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