Chemba Puttu Biryani

Ingredients

• - 2 cups khyma or basmati rice
• - 400g red rice puttu with egg masala
• - 3 large onions
• - 2 tomatoes
• - 1/2 cup yogurt
• - 4 tbsp ghee
• - Whole spices
• - Fresh mint and coriander
• - Salt to taste

Method

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. 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. Pressure cook beef: Cook marinated beef with half cup water for 6-8 whistles until very tender. Save the stock.
4. Fry birista: Slice 2 large shallots thinly. Deep fry until very dark golden. Drain.
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. Add whole spices: Add 3 cardamoms and 3 cloves to the frying beef. Toss.
7. Combine with puttu crumbles: Add the chemba puttu crumbles to the fried beef. Toss gently.
8. Add beef stock: Pour 3-4 tbsp of the saved beef stock over the mixture. Toss.
9. Cook together: Cook on medium heat 4-5 minutes until well combined and the puttu has absorbed the beef flavours.
10. Serve: Adjust salt. Top with birista. Chemba puttu biryani is a beloved street food in Kozhikode. Serve with raita.