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We have gone for a vlog like style this time for the extensive process of making some amazing authentic/naadan Beef Dum Biryani, where in the meat is tender and the rice is full of flavour because of the Dum (a process by which we seal the vessel and cook the contents).
There is also a trick up the chef sleeves awaiting you... A method to add flavour with the bone stock.
Biryani is a cultural embodiment and is reminiscent of foreign influences in Malabar. It is a by product of the Mughal - Arab cultural influence in Kerala due to trade that lasted for centuries before the 1900 and the emigration to the Middle East of locals from the 1970s onwards.
Buffalo meat is often used for this recipe. It tastes much better. Another key ingredient is the basmati rice . The cooked meat and rice is layered in a sealed pot, in the Dum method of sealed cooking, which prevents any steam from escaping and enforces the flavours to mix well with each other. The Aroma gushes out when the Dum is opened.
Ingredients:
Masala preparation:
3 kg - Beef
2.5 kg - onion
100 gm - fried onion
100 gm - ginger
100 gm - garlic
10 nos - green chilli
2 bunches - coriander leaves
2 bunches - mint leaves
1 kg - tomato
300 ml - vegetable oil - for masala and fried onion
4 tablespoons - coriander powder
2 tablespoons - fennel powder
1 tablespoon - turmeric powder
2 tablespoons - black pepper powder
2 tablespoons - Kashmiri chilli powder
2 tablespoons - Garam masala
1 litre - water
Salt - to taste
Rice preparation:
2 kg - Basmati rice
4 nos - Cardamom
4 nos - cloves
2 nos - star anise
2 nos - cinnamon stick
3 nos - bay leaves
1 small piece of mace
400 gm - fried onion
100 gm - cashew nuts
50ml - vegetable oil
100ml - cow ghee
1 kg - Maida for dum
1 Handful - Coriander leaves
1 Handful - mint leaves
1 Tablespoon - Rose water
Salt - to taste
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