Kannur Biriyani Updated version

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  • 07



  • Beef with bone
    : 1 kg
  • large Onions
    : 3 + 1
  • Spicy Green Chillies
    : 12
  • pieces Ginger
    : 2” x 2
  • Cloves Garlic
    : 15
  • Chopped Mint
    : 1/3 cup
  • Chopped Coriander
    : 1 heaped cup
  • Yoghurt
    : 1/3 cup
  • Cardamoms
    : 5
  • Cloves
    : 8
  • Cinnamon pieces
    : 6 x 1”
  • White Vinegar
    : 3 tablespoon
  • Water
    : 1 cup

For the Paste :

  • Cashews
    : 15
  • White poppy seeds
    : 2 tablespoon

For the rice:

  • Khyma/Jeerakashala Rice
    : 1 kg
  • Onion
    : 1
  • Cinnamon
    : 4 x 1”
  • Cloves
    : 6
  • Water
    : 500 Ml
  • Lime juice
    : 3 tablespoon
  • Salt
    : To taste

Biriyani Masala:

  • Cumin Seeds
    : 1 teaspoon
  • Caraway seeds
    : 1 teaspoon
  • Cloves
    : 6
  • Cinnamon
    : 5 x 1”


I have been planning to do some updates in the website for quite sometime now. I got several feedback that the procedure is bit too long. Biriyani preparation in our house has been reduced to a great extent due to the diet factor. Due to some unexpected sudden turn of guests, I had to prepare this a couple of times for the last two weeks. During this time, one of them landed in a short notice and I made a quick one with some minor changes and it turned out awesome as the original one.

The cooking process of biriyani is very important especially the dum part or baking part of it. In this recipe, I have done half cooking process of rice and protein and the other half is done through dum process. What is dum cooking? “Dum” ” literally means “taking in air” in Hindi. Dum cooking entered India by way of Persia some 200 years ago, brought into the country by Muslim settlers. This culinary style allows for meat, coated with fresh spices and herbs, to slow cook in its own juices, retaining moisture and losing none of its succulent flavour and nutrients.

The story goes that dum cooking was first used in India to provide a constant supply of food for the working populace in the late 1700s, employed in building the magnificent edifice, the Bara Imambara, in Lucknow in northern India. Enormous containers were filled with rice, meat, vegetables and spices, and their lids sealed with dough. Hot charcoal was placed on top and fires lit underneath, while the slow cooking ensured that food was available at all times.

This style of preparing food immediately curried (forgive the pun!) flavour with the ruler Nawab Asaf-ud-Daulah. Enticed by its aroma and taste, he introduced dum cooking into the royal household.
And India has never looked back: from ramshackle roadside eateries to fashionable urban restaurants, the delectable art of dum cooking dominates the Indian palate.

So how is the dum cooking done? You don’t need charcoal, dough or a gourmet king to bring this cooking technique into the kitchen. Dum cooking is very adaptable – all you’ll need is your trusty hob and oven. A good Vessel or container with tight lid and a piece of aluminum foil. I haven’t even used aluminum foil for this recipe. Basically its cooking in air under very slow heat.

The different aspects cooking like cutting, chopping, cooking all when combine together makes a dish the most authentic and flavorsome. Since I’m pressure cooking the meat, all the flavors will be sealed in. So guys here goes my easy peasy Kannur biriyani.

Step 1

Wash and drain the Beef. Slice the onions. Crush the ginger and green chillies together and garlic separately.

Step 2

Chop the green finely.

Step 3

Make a paste of the ingredients given under the paste.

Step 4

Warm the spices given under masala and powder and keep aside. You can do this on the pot where you cook rice or korma.

Step 5

Marinate the beef with onions, ginger- chili, garlic, mint, coriander, yoghurt and salt. Rest for an hour.

Step 6

Heat a pressure cooker and add coconut oil and ghee, two tablespoons each, add the whole spices and allow it to splutter.

Step 7

Add one sliced onion and caramelize. Add the marinated Protein and combine. Add the vinegar and water. Mix and cook for 15-20 minutes according to the texture of your beef. It should be half done.

Step 8

Add the paste and simmer it for couple of minutes.

Step 9

Heat a pan, add ghee. Add the whole spices and then sliced onion. Saute till light golden. Add the rice and fry it till you see cracks all over the rice.

Step 10

Add water, salt and lime juice and cook till half done.

Step 11

Now remove half the rice and spread the other half in the pan. Layer it with the kurma and gravy.

Step 12

Spread the other half of rice and sprinkle with gravy and biriyani masala.

Step 13

Cover and cook on dum for another 20 minutes or until steam comes out.

Step 14

Serve with Raita, Pickle and pappad

Happy Cooking!!!!



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