Ingredients

• 1 kg - beef
• 6 - onions (medium, sliced)
• 12-15 - green chillies, ground to a paste
• 2 big - tomatoes, sliced
• 1/2 cup - ginger and garlic, ground to a paste
• 1/2 cup - cooking oil
• salt to taste
• 1 kg - biriyani rice
• 1/2 cup - ghee
• 1 cup - dalda
• 2 sticks - cinnamon
• 5-8 - cloves
• 2 - onions, thinly sliced
• 1 cup - coriander leaves
• 1/2 cup - lemon juice
• 2 tbsp - garam masala powder
• 8 - cashews
• 1 pinch saffron
• 2 tsp - lemon juice, mixed with a pinch of biriyani colour

How to Make Thalaserry style beef biryani

• Preparation of the masala: In a pan heat oil, fry the onions, ground chillies, ginger, garlic and tomatoes one by one. Saute till soft.
• Then, add the beef pieces with enough salt. Mix and cook covered till the beef is done and the masala is not too thin.
• Add a tbsp of garam masala, some lemon juice and half of the coriander leaves.
• Remove from heat.
• Preparation of the ghee rice:
• Clean the rice and put it in a strainer to remove the excess water.
• Heat a vessel, add 1 cup of oil and 1/2 cup ghee. Fry the thinly sliced onion till it turns golden brown and keep aside.
• Roast the cashews also (optional).
• In the same oil, fry the cleaned rice for 5 mins and pour the boiling water.
• Add enough salt, cinnamon sticks and cloves.
• You can use 450 ml of water for 1 cup rice.
• Reduce flame and cook for 10-12 mins.
• Open the lid and just turn over the rice with a spoon.
• Once the rice is cooked, add the remaining lemon juice and mix well.
• For the dum:
• Heat the cooked masala once again and (in a bigger vessel) add 2/3 of the rice.
• Sprinkle the colour on it, then the roasted onion, cashews, coriander leaves and garam masala.
• Add a layer of rice once again and repeat the same to make 3 layers.
• Cover the vessel with a tight lid or keep something heavy on top.
• Cook on a very low flame for 20-30 mins.
• Open and let the steam out and your biriyani is ready.
• While serving, transfer the rice to one dish and the masala to another.
• Garnish with roasted onions, cashews and coriander leaves.