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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!
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.
If you make this Malabar Beef Biryani recipe, please drop a comment below! I’d LOVE to know what you think! Or take a picture and share it on Instagram by tagging @dwellbymichelle so I can repost it on my stories!
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!
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.
Nutrition
Calories: 415kcal
Keyword Biryani, dinner, dinner ideas, indian cuisine, indian food
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the whole family loved this recipe! A bit more difficult to make than the usual recipes I’m used to making but I’m glad I tried it and will make again.
loved this meal!
A very delicious dinner recipe. We enjoyed trying this recipe out!
the whole family loved this recipe! A bit more difficult to make than the usual recipes I’m used to making but I’m glad I tried it and will make again.
yum!!! this was SOOOOOO good!!
great recipe! My mom just bought a pressure cooker and this was the first recipe she tried. It was very good!
Delicious recipe! Worked well.