South Indian
Kerala Beef Biryani (Malabar-Style)
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Kerala Beef Biryani (Malabar-Style) is South Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Fry the thinly sliced onions in half the coconut oil for 15 minutes until deep brown, then lift out half for layering and fry the cashews and raisins briefly in the same oil until golden and set aside.
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Add the ginger garlic paste and beef to the pot with the remaining onions and sear 8 minutes over high heat until well browned.
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Stir in the chopped tomato, red chili powder, turmeric, coriander powder and fennel seeds, and bhunno 12 minutes until the tomato dissolves and the oil separates at the edges.
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Add a cup of water, cover, and simmer 45 minutes, or 25 minutes under pressure, until the beef is tender and the masala is thick.
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Soak the rinsed rice 30 minutes, then boil it in the salted water with the cardamom, cloves, cinnamon and bay leaves for 6 minutes until three quarters done, and drain immediately.
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Layer half the rice over the beef, then the reserved fried onion, mint, coriander leaves, slit green chilies and lemon juice, then the remaining rice, cashews and raisins. Seal, steam 20 minutes on the lowest heat, and rest 15 minutes before folding gently to serve.
Serve it with
A South Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Kerala Beef Biryani (Malabar-Style), read from the same composition Dinejot builds a real meal from.
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What it is eaten with
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The sharp little thing
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Something cool and fresh
A course labelled with another kitchen's name comes from a cuisine in the same family, which is where this plate usually borrows it from.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Kerala Beef Biryani (Malabar-Style) carries tree nuts, dairy, and coconut. It is free of the remaining 7 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | Yes | Adai (Tamil Nadu Multi-Lentil Dosa) |
| Dairy | Yes | Adai (Tamil Nadu Multi-Lentil Dosa) |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | Yes | Adai (Tamil Nadu Multi-Lentil Dosa) |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 640 kcal
- Protein
- 33 g
- Carbs
- 54 g
- Fat
- 29 g
- Fiber
- 2 g
- Sugar
- 4 g
- Sodium
- 480 mg
- Saturated fat
- 11 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Kerala Beef Biryani (Malabar-Style) takes about 100 minutes from a cold stove to the table, and the cooking itself is a proper project. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish. It also turns up at Eid.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.