The preparation & cooking time have been calculated considering a slow cook like me (especially beginners). If you are quick, this biryani does not take as much time as mentioned below. I have given elaborate instructions which experts may not really need. Feel free to dabble with the method of preparing the rice depending on the luxury of time you have and also alter the ingredients as per taste.
Meat Biryani - Beary (Mangalorean Muslim) Style
- 1 kg beef or mutton on the bone
- juice of 1/2 lime (optional - use while cooking the meat)
- 1/2 tsp turmeric powder (haldi) (optional - use while cooking the meat)
- fistful of chopped coriander leaves (optional - use while cooking the meat)
- 5 big onions sliced
- 6 juicy tomatoes thinly sliced
- 1/2 cup of coriander leaves chopped
- 1 inch cinnamon
- 3 cardamoms
- 3 cloves
- salt to taste
- ghee for frying
- 600gm / 3 cups basmati rice * see notes
- 2 inch cinnamon
- 3 cloves
- 2 cardamoms
- salt to taste
- 8-10 green chilies *see notes
- 1 tbsp fennel seeds (badashep/saunf) * see notes
- 2 tbsp coriander seeds
- 2 whole pods garlic peeled (Indian variety)
- 2 inch piece of ginger
- 1 tsp mace (javithri) flakes
- 3-4 star anise (chakri phool)
- 1/2 nutmeg (zaiphal)
- 1 packed cup of mint leaves
To be ground separately
- 2 tsp poppy seeds (khus khus) (substitute with 1 tsp grated coconut if khus khus is not available)
- 5 almonds (badam) soaked in hot water and skinned
- 3 onions finely sliced
- 1/2 cup of mint leaves roughly chopped
- 1-1/2 packed cups of coriander leaves roughly chopped
- 2 pinches saffron strands soaked in 3 tsp rose water or milk
- 2 tsp Garam masala (optional)
- 15-20 whole cashewnuts
- 20-25 raisins/kishmish
- 2 tsp ghee (to grease the pan)
5. Allow the pressure cooker to cool down completely before removing the weight (whistle). Mix contents once and keep aside.
You can prepare the rice using the absorption technique (where rice is fully cooked and then layered along with meat)
1. Wash & soak the basmati rice in water for 15mins
2. For 600gms (3 cups) rice use a little less than double the quantity of water. ie 3x2 = 6 cups of water minus 1/2 cup = total of 5-1/2 cups of boiling water.
4. Make a few holes through the biryani and drizzle some ghee through them.
Rice: The original recipe asks for a 1:1 ration between the meat & the rice. However I have scaled it down to 600gm of rice to a kilogram of meat since I have a small family.
Chillies: The original recipe calls for 20 green chillies since there is no other source of basic spice (peppercorns or such), however, I used 10 medium sized green chillies as I was using just 600gm rice. This resulted in a moderately spicy biryani. Adjust the quantity of chillies according to your taste and as per the quantity of rice used.
Fennel seeds: Reduce the quantity by half only if you don't like the intense fragrance of fennel seeds, however, the aroma does get masked by other ingredients when the gravy is done.
Although this is a dum style biryani, you may choose to hasten the process by cooking the rice fully, layering it & then serving it immediately. However, the dum technique increases the flavour quotient of this biryani.