When it comes to food biryani culture in India, Kerala beef biryani stands out with its rich, spicy layers and a touch of tropical comfort, thanks to coconut milk. This version brings together tender beef, aromatic biryani rice, and fragrant rice spices slow-cooked to perfection. What makes it truly special is the mellow creaminess of coconut milk balancing the heat of traditional Malabar spices. If you’ve ever wondered how to make biryani with bold flavors yet soul-soothing depth, this is your sign to try this dish. Perfect for easy dinner recipes or festive gatherings, it’s the kind of meal that warms your heart and fills your home with irresistible aromas.
Kerala Beef Biryani with Coconut Milk
Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Main Course
Cuisine Indian
Heavy-bottomed pot or Dutch oven Ideal for even cooking and layering.
Pressure cooker or Instant Pot Speeds up cooking the beef if you're short on time.
Frying pan For sautéing onions and spices.
Rice cooker or separate pot To par-cook the biryani rice.
Tongs or a large spoon For gentle mixing without breaking the rice.
- Beef boneless chuck or stewing cuts – 500g, cut into bite-sized pieces
- Basmati rice – 2 cups washed and soaked for 30 minutes
- Thick coconut milk – 1 cup fresh or canned
- Onions – 3 large thinly sliced
- Tomatoes – 2 medium chopped
- Ginger-garlic paste – 2 tablespoons
- Green chilies – 4 slit
- Yogurt – 1/4 cup
- Mint leaves – 1/2 cup chopped
- Coriander leaves – 1/2 cup chopped
- Whole spices – 2 bay leaves 4 cloves, 3 cardamom pods, 1 small cinnamon stick, 1 star anise
- Turmeric powder – 1/2 teaspoon
- Red chili powder – 1 teaspoon
- Coriander powder – 1 tablespoon
- Garam masala – 1 teaspoon
- Salt – to taste
- Ghee – 2 tablespoons
- Oil – 2 tablespoons
- Lime juice – from half a lime
- Fried onions cashews, and raisins – for garnish (optional but recommended)
Cook the beef
In a pressure cooker or deep pot, heat 1 tbsp oil and add whole spices. Once aromatic, toss in ginger-garlic paste, followed by onions and green chilies. Sauté until golden. Add tomatoes, turmeric, chili, coriander powders, and salt. Cook till tomatoes soften. Stir in yogurt, beef pieces, and a splash of water. Pressure cook for 3 whistles or slow-cook until beef is tender.
Prepare the rice
In another pot, boil water with salt and a few whole rice spices (cloves, cardamom, bay leaf). Add soaked basmati rice and cook until it's 80% done. Drain and set aside.
Build the biryani
In a heavy pot, heat ghee and layer half the cooked beef masala, followed by half of the rice. Sprinkle chopped mint, coriander, lime juice, and a drizzle of coconut milk. Repeat layers. Seal the pot with a tight lid or foil.
Dum cooking
Cook on low heat for 20 minutes, either on a tawa (griddle) or directly on the flame. Let it rest for 10 minutes before gently fluffing.
Garnish
Top with fried onions, cashews, and raisins just before serving.
What Pairs Well with Kerala Beef Biryani?
This hearty biriyani is best enjoyed with a cooling cucumber raita or onion salad. A side of lime pickle or coconut chutney adds a tangy contrast. If you're planning a full meal, serve it with a boiled egg or Kerala-style papadam. For something refreshing afterward, a glass of spiced buttermilk (moru) hits the spot.
FAQs
1. Can I use beef with bone?
Absolutely! Bone-in cuts like short ribs or shank deepen the flavor, but boneless is easier to serve and equally delicious.
2. Is coconut milk traditional in biryani?
In Malabar-style biriyani cooking, yes. It adds richness and a slightly sweet balance to the spice-heavy base.
3. Can I substitute chicken instead of beef?
Yes, if you're after a chicken biryani recipe Indian style, use chicken thighs or drumsticks and reduce the cooking time accordingly.
4. Is this similar to Hyderabadi biryani?
While both are layered, Hyderabadi biryani recipes typically don’t include coconut milk and use a different spice profile. This Kerala version is unique to the southern coast.
5. Can I make a vegetarian version?
Definitely! Use vegetables like carrots, beans, and potatoes along with soya chunks for a satisfying alternative—just like a soya biryani recipe or a hearty vegetable biryani recipe.
6. What type of rice should I use?
Long-grain basmati rice is ideal. It’s fragrant, doesn’t stick, and is perfect for an easy biryani recipe that still feels authentic.
