The unique cuisine of Idukki is known for its spicy and delicious meat dishes like ellum kappayum or kappa biryani (tapioca cooked with spicy beef ribs). The Bharat hotel at the More junction in Thodupuzha which is known as the gateway to the high ranges serves a special biryani that draws foodies to this quaint eatery. The beef ribs dum biryani is an innovative and delicious dish that has become popular in a very short time. This biryani cooked in the traditional way is aromatic; however, it doesn’t have the overpowering smell of the spices or the masala. If booked in advanced, the cooks at the hotel would prepare special dum biryani using an entire rib. Interestingly, turmeric powder is the only spice that is added in this mouthwatering biryani. Strong spices like garam masala or pepper powder aren’t used in this dish at all. The leftover meat and marrow from the perfectly cooked ribs creates an explosion of flavours on your taste buds. Meanwhile, the hotel’s owner Rasheed is happy that the recently introduced dish has become their flagship item.

The owner shares the recipe of beef rib dum biryani for the readers of Onmanorama Food.

Ingredients
Beef ribs (cleaned and cut into pieces)
Turmeric powder
Mint leaves
Coriander leaves
Curry leaves
Ginger
Garlic
Green chillies
Onions
Tomato
1 kg Kaima rice
150 ml ghee
Whole spices
Juice of 1 lemon
Cashews and raisins

Preparation
Prepare the marinade paste by grinding mint leaves, coriander leaves, turmeric powder, curry leaves, ginger, garlic and green chillies
Marinate the beef ribs with this marinade paste
Keep it aside for at least 2 -3 hours
Heat oil and sauté onions
Into it add ginger, green chillies and garlic paste
Sauté well
Pressure cook the marinated ribs
Add the cooked ribs into the sautéed mixture
Add salt as required
Mix well and keep it aside to be used later
Cook the kaima rice in 2 litres water
Add ghee, salt and whole spices
Add lemon juice as well
Prepare the dum after the water has reduced and the rice cooked
After some time, place the cooked ribs along with the masala above the rice
Garnish with fried cashews and raisins
Cook on dum again
Open and serve the biryani after half an hour.  

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