Delicious Malabar Beef Biryani with Pressure Cooker

How To Make Malabar Beef Biryani

For the Meat

1. In a large bowl, marinate the beef with turmeric powder, garam masala, garlic, ginger, salt and pepper for at least 30 minutes or overnight. Add 1⁄2 cup water into a pressure cooker and cook until meat is tender, or about around 3-4 whistles.
2. Meanwhile, prepare the masala. Grind the green chilies, garlic and ginger. Heat 2 tablespoon ghee in a large pan. Add in onions and salt and saute until golden brown. Add the ground green chilli mix and saute for another 1 minute, until fragrant.
3. Add the chopped tomatoes and saute until soft.
4. When your beef is done, transfer the beef and the liquids from the pressure cooker to the pan. Cook for 5 – 10 minutes, then taste and adjust the spices as needed. Add the lemon juice and curd. Mix with the masala and remove from the heat. Finally, add some chopped parsley and set aside.

For the Rice

1. In a large pot, heat ghee on medium heat. Once hot, add in cinnamon, turmeric, bay leaf, cardamom seeds, cloves and star anise. Saute until fragrant.
2. Add in the rice, water, and salt. Bring water to a boil, then cover and cook until all of the water is absorbed and the rice is soft, about 15-20 minutes. Depending on the rice you use, you may need to add extra water as well.
3. In a nonstick pan, heat ghee on medium-high heat. Add in the thinly sliced onions, then fry until crisp and golden. When the rice is done, remove the pot from heat, then fluff up the rice with a fork. Mix in the fried onions, along with cashews, raisins, lemon juice and fresh parsley.

To Assemble

1. Option 1: In a large pan, mix the beef masala with the biryani rice together, along with lemon juice, fried onions, cashews, raisins, and fresh parsley. Serve with pickle and papad.
2. Option 2: Layer a pan with alternating layers of rice and the prepared beef masala. Add lemon juice, chopped parsley, fried onions, cashews, and raisins at every layer. Heat the layered biryani for about 10-15 additional minutes. Serve with pickle and papad.

Malabar Beef Biryani Nutrition Facts

• Calories: 415 kcal
• Carbohydrates: 40g
• Fat: 20g
• Saturated Fat: 8g
• Sodium: 310mg
• Protein: 21g
• Fiber: 2g

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Malabar Beef Biryani Recipe

DWELL by Michelle

Craving a comforting Indian meal? This Malabar Beef Biryani recipe is a staple at our house – it's easy, filling, and delicious! Each recipe makes 6 servings, and is gluten-free!

5 from 2 votes

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Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Main Course

Cuisine Asian, Indian

Servings 6 people

Calories 415 kcal

Ingredients

  

For The Meat

• ¾ pound beef/mutton
• 2 tbsp ghee
• 3 tomatoes , chopped
• 8 green chilli
• 10 clove garlic
• 1 inch ginger
• 1 tbsp chilli powder
• ½ tsp turmeric powder
• 1 tsp garam masala
• salt and pepper
• 3 tbsp curd
• 1 tbsp lemon juice
• water , as needed

Ingredients For the Rice

• 4 tbsp ghee
• 3 cups basmati rice , rinsed and drained
• 6 cups water , or as needed
• 4 onion , thinly sliced
• ⅓ tsp turmeric powder
• Whole spices: 3 cinnamon sticks, 2 star anise, 5 cloves, 5 cardamom, 2 bay leaves

To Garnish:

• onions
• cashews
• raisins
• fresh parsley
• lemon juice

Instructions

 

For the Meat

• In a large bowl, marinate the beef with turmeric powder, garam masala, garlic, ginger, salt and pepper for at least 30 minutes or overnight. Add 1⁄2 cup water into a pressure cooker and cook until meat is tender, or about around 3-4 whistles.
• Meanwhile, prepare the masala. Grind the green chilies, garlic and ginger. Heat 2 tablespoon ghee in a large pan.
• Add in onions and salt and saute until golden brown. Add the ground green chilli mix and saute for another 1 minute, until fragrant.Add the chopped tomatoes and saute until soft.
• When your beef is done, transfer the beef and the liquids from the pressure cooker to the pan. Cook for 5 – 10 minutes, then taste and adjust the spices as needed. Add the lemon juice and curd. Mix with the masala and remove from the heat. Finally, add some chopped parsley and set aside.

For the Rice

• In a large pot, heat ghee on medium heat. Once hot, add in cinnamon, turmeric, bay leaf, cardamom seeds, cloves and star anise. Saute until fragrant.
• Add in the rice, water, and salt. Bring water to a boil, then cover and cook until all of the water is absorbed and the rice is soft, about 15-20 minutes. Depending on the rice you use, you may need to add extra water as well.
• In a nonstick pan, heat ghee on medium-high heat. Add in the thinly sliced onions, then fry until crisp and golden. When the rice is done, remove the pot from heat, then fluff up the rice with a fork. Mix in the fried onions, along with cashews, raisins, lemon juice and fresh parsley.

To Assemble

• Option 1: In a large pan, mix the beef masala with the biryani rice together, along with lemon juice, fried onions, cashews, raisins, and fresh parsley. Serve with pickle and papad.
• Option 2: Layer a pan with alternating layers of rice and the prepared beef masala. Add lemon juice, chopped parsley, fried onions, cashews, and raisins at every layer. Heat the layered biryani for about 10-15 additional minutes. Serve with pickle and papad.

Keyword Biryani, dinner, dinner ideas, indian cuisine, indian food

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