Chemba Puttu Biryani

Method

1. 1

   Make chemba puttu: Prepare 2 cups chemba (red rice) puttu by moistening chemba flour with water and coconut and steaming in a puttu maker. Break into crumbles once cooled.

2. 2

   Marinate beef: Cut 500g beef into small cubes. Mix with 1.5 tbsp ginger-garlic paste, 2 tsp red chilli powder, 1 tsp turmeric, 1 tsp garam masala and salt. Marinate 1 hour.

3. 3

   Pressure cook beef: Cook marinated beef with half cup water for 6-8 whistles until very tender. Save the stock.

4. 4

   Fry birista: Slice 2 large shallots thinly. Deep fry until very dark golden. Drain.

5. 5

   Fry cooked beef: Fry the cooked beef in 3 tbsp coconut oil on high heat 6-8 minutes until dry and slightly crispy.

6. 6

   Add whole spices: Add 3 cardamoms and 3 cloves to the frying beef. Toss.

7. 7

   Combine with puttu crumbles: Add the chemba puttu crumbles to the fried beef. Toss gently.

8. 8

   Add beef stock: Pour 3-4 tbsp of the saved beef stock over the mixture. Toss.

9. 9

   Cook together: Cook on medium heat 4-5 minutes until well combined and the puttu has absorbed the beef flavours.

10. 10

    Serve: Adjust salt. Top with birista. Chemba puttu biryani is a beloved street food in Kozhikode. Serve with raita.