You Need This Coconut Beef Biriyani Recipe For Your Next Dinner Party: Aromatic, Flavorful & Easy to Make
Coconut Beef biriyani
A fragrant, creamy, and delicious dish that combines tender beef with coconut-infused spices for the perfect comfort meal.
Equipment
- 1 pot to cook beef
- 1 pan for coconut beef biriyani
Ingredients
For coconut beef gravy
- 1 kg beef curry cuts/shoulder cut mutton/goat works just fine
- 1 cup sliced onion
- 2 potatoes cut in half you can either cook it in the beef curry or pulao.
- 2 tsp ginger garlic paste
- 1 cup mustard oil
- 2 cups coconut milk
- 1 tsp gorom moshla
- 1 tbsp biriyani moshla powder
- 4-5 green chiles
- 2 tsp milk powder
- 1/3 tsp coarse black pepper
- 3 bayleaves
- 6-7 cardamom
- 1/2 tsp shahi jeera
- 3 Cinnamon
- 1 black cardamom
- 1 tbsp salt or to taste
- 1 tsp sugar
To make a nut and chilli paste
- 5-6 soaked almonds
- 5-6 soaked pistachos
- 1 cup fried onion
- 1/2 tsp poppy seed
- 5-6 green chili
- 2 tbsp raisins
To make the coconut pulao
- 4 cups kalijeera/chinigura rice any aromatic small-grain rice. Basmati works too.
- 2 cups coconut milk
- 1 tbsp ginger
- 1/2 cup sliced onion
- 2-3 kaffir lime leaves highly recommended.
- 1 tbsp powdered milk
- 1 tsp raisins
- 3-4 green chillies
- 2 tbsp raisins
- 1 tbsp fried onion
- 1 tomato cut in 4 optional
- 1 tbsp salt or according to your taste.
Instructions
Beef coconut gravy
- In a pot add mustard oil and temper the whole spices listed above.
- add in your sliced onion and cook until golden brown.
- add in your diced beef, ginger garlic paste, salt and mix well
- once the beef starts to get some color, add gorom moshla, biriyani moshla, chillies, powdered milk and give it a good mix.
- cook for 5-10 minutes in high heat while stirring often.
- Add in the coconut milk and some water and let it cook in medium heat for 30 minutes covering with a lid.
- then cook again for an hour on low heat.
- once the beef is almost tender, add the nut and chili paste.You can also add potatoes here at this point.
- now cook for another 10-15 minutes in medium high flame. Then simmer until gravy thickens and oil separates.
- Check salt and sugar and adjust accordingly .
For coconut pulao
- Add the extra beef oil to the pan, add the sliced onion, and fry until brown. Add the ginger paste.
- Cook for a few minutes then add washed rice.
- Fry the rice for a good 5 minutes for and then add 2 cups coconut milk, 3 cups hot water.
- mix well, cover and cook until water evaporates.
- Add lime leaves, chili, raisins and put it on dum.
- Once rice is 95% done it's time to assemble.
Assembling the coconut beef biriyani
- In the pulao add coconut beef and it's creamy thick gravy.
- Add fried onion and chillies and mix
- put it on a final dum to let all the flavours come together.
- Lastly plate it up, enjoy with some coconut raita or salad.
Notes
Tips:
- Add extra water to the pulao later if needed.
- Use a tawa to dum cook the biriyani.
- Cook the beef in low heat at the end so it doesn’t burn the gravy.
- You can add chili according to your spice tolerances
- Use good quality coconut milk. Even better if it’s fresh.
Coconut Beef Biryani Recipe: A Fragrant and Flavorful Delight
When it comes to rich, aromatic, and comforting dishes, Coconut Beef Biryani stands out as a true celebration of flavors. This biryani is a fusion of tender beef, creamy coconut milk, and a blend of spices, making it an irresistible choice for any festive meal or a special weekend indulgence. Whether you’re familiar with traditional biryani or you’re a newcomer to this beloved dish, this step-by-step guide will walk you through making an unforgettable Coconut Beef Biryani at home.
The Key to a Perfect Coconut Beef Biryani
Making biryani might seem daunting due to its layered process, but with the right ingredients and some patience, you can achieve restaurant-quality results right in your kitchen. Here’s everything you need to know, from selecting the best cuts of beef to perfecting the aromatic rice.
Equipment Needed
• 1 large pot for cooking the beef curry
• 1 pan for layering and cooking the biryani
Ingredients Breakdown
For the Beef Gravy
• 1 kg beef curry cuts (shoulder cut or mutton/goat can also be used)
• 1 cup sliced onion
• 2 potatoes (halved; optional)
• 2 tsp ginger garlic paste
• 1 cup mustard oil
• 2 cups coconut milk
• 1 tsp garam masala
• 1 tbsp biryani masala powder
• 4-5 green chilies
• 2 tsp milk powder
• ½ tsp coarse black pepper
• 3 bay leaves
• 6-7 cardamoms
• ½ tsp shah jeera (black cumin seeds)
• 3 cinnamon sticks
• 1 black cardamom
• Salt and sugar to taste
For Nut and Chili Paste
• 5-6 soaked almonds
• 5-6 soaked pistachios
• 1 cup fried onion
• ½ tsp poppy seeds
• 6-8 green chilies
• 2 tbsp raisins
For the Coconut Pulao
• 4 cups Kalijeera or Basmati rice (washed and soaked)
• 2 cups coconut milk
• 1 tbsp ginger paste
• ½ cup sliced onion
• 2-3 kaffir lime leaves (highly recommended)
• 1 tbsp powdered milk
• 1 tsp raisins
• 3-4 green chilies
• 2 tbsp fried onions
• 1 tomato (optional)
• Salt to taste
Step-by-Step Instructions
Preparing the Beef Coconut Gravy
1. Tempering Spices: In a large pot, heat 1 cup mustard oil. Add shah jeera, black cardamom, cinnamon sticks, bay leaves, and cardamoms. Sauté until the spices release their aroma.
2. Caramelizing Onions: Add the sliced onions and cook until they turn golden brown.
3. Cooking the Beef: Add beef pieces along with ginger garlic paste, salt, and milk powder. Cook on medium heat until the beef starts to brown.
4. Spicing It Up: Add garam masala, biryani masala, chopped green chilies, and a bit of water. Let it simmer until the oil separates.
5. Adding Coconut Milk: Pour in the coconut milk and some water. Cover and cook on medium heat for 30 minutes, then reduce to a low simmer for another hour.
6. Adding the Nut Paste: Blend the nut and chili paste and add it to the pot. Let the curry thicken for an additional 15 minutes.
7. Optional Potatoes: Add halved potatoes if desired, and cook until soft. Adjust salt and sugar to taste.
Preparing the Coconut Pulao
1. Frying Spices: In a pan, add oil, fry sliced onions until golden, and add ginger paste.
2. Cooking the Rice: Add the soaked rice and fry for 5 minutes. Add 2 cups coconut milk, 3 cups water, and salt.
3. Flavor Enhancers: Add kaffir lime leaves, raisins, and green chilies. Cover and cook until the rice is almost done.
4. Finishing Touches: Add fried onions, mix well, and let steam on low heat until fully cooked.
Assembling the Coconut Beef Biryani
1. Layering: In a large pan, layer the coconut pulao at the bottom. Add a generous layer of beef gravy on top.
2. Topping: Garnish with fried onions, green chilies, and a sprinkle of biryani masala.
3. Steaming: Cover and steam on low heat for 15 minutes.
4. Serving: Fluff up the biryani with a fork and serve hot with raita or cucumber salad.
Expert Tips for Perfect Coconut Beef Biryani
• Use fresh, high-quality coconut milk for the best results.
• Cook the beef slowly to make it tender and flavorful.
• Adjust the chilies based on your spice preference.
• Leftover biryani tastes better the next day as the flavors meld together.
Frequently Asked Questions
What type of beef cut is best for biryani?
Tender cuts like shoulder or ribs work best as they become soft after slow cooking.
Can I use chicken instead of beef?
Yes, but reduce the cooking time as chicken cooks faster.
Is coconut milk necessary for this biryani?
Coconut milk adds creaminess but can be replaced with regular milk if preferred.
Can I make this dish in advance?
Absolutely! The flavors develop more when it rests for a few hours.
What sides go best with this biryani?
Serve with cucumber raita, mint chutney, or a simple salad.
Can I adjust the spice level?
Yes, increase or decrease the chilies to suit your spice tolerance.
Conclusion
This Coconut Beef Biryani recipe offers a delightful twist on traditional biryani, bringing together the creaminess of coconut milk with rich spices and tender beef. Perfect for festive occasions or a special family dinner, this dish will surely impress your guests. Enjoy it with a side of raita and savor the rich, aromatic flavors!
Enjoy!
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