Beef Kabaliyath


For Cooking Beef:

1/2 kg beef
1 1/2 tsp kabsa masala
1 tsp pepper powder
1/4 tsp turmeric powder
1/2 maggi stock cube
4 garlic cloves
small piece ginger
2 green chillies
2 tbsp coriander leaves
1 tbsp mint leaves
salt to taste

For the Masala:

2 big onions, sliced
1 tbsp ginger-garlic paste
4 green chillies, slit
1/2 tsp turmeric powder
1/2 tbsp coriander powder
1 tbsp kabsa masala
1/2 maggi stock cube
1 tbsp pepper powder
1/2 tbsp ghee
1/2 capsicum, thinly sliced
1/2 of 1 big carrot, cut into thin round slices
1 tbsp lemon juice
2 tbsp coriander leaves
1 tbsp mint leaves
salt to taste
2-3 tbsp oil

For the Rice:

2 cups sella basmati rice
3 3/4 cup hot water
2 cardamoms
3 cloves
1 piece cinnamon
1 dry lemon
1/2 tsp kabsa masala
1/2 maggi stock cube
1/2 tbsp ghee
salt to taste
2 tbsp + 1 tbsp oil


  1. Cut the beef into big pieces, clean it and keep it aside.
  2. Soak the rice in water for 1 hour.
  3. Crush together 4 garlic cloves, small piece ginger, 2 green chillies, mint leaves and coriander leaves and keep it aside.
  4. In a pressure cooker, add the cleaned beef, 1 1/2 tsp kabsa masala, pepper powder, turmeric powder, 1/2 stock cube, crushed ingredients and salt and mix well with hand and cook for 6-7 whistles.
  5. Heat 2-3 tbsp oil in a pan and add sliced onions and salt and saute well.
  6. Add 1 tbsp ginger-garlic paste and 4 slit green chillies and saute well.
  7. Add 1/2 tsp turmeric powder, coriander powder and 1 tbsp kabsa masala and mix well. Add 1/2 stock cube and mix well.
  8. Then add cooked beef with gravy and 1 tbsp pepper powder and cook covered at low flame for 10 minutes.
  9. Add 1/2 tbsp ghee and mix well. Add thinly sliced capsicum, carrot , lemon juice, mix well and cook covered for 2 minutes.
  10. Add chopped coriander leaves and mint leaves and mix well. Switch off the flame.
  11. Heat 2 tbsp oil in a pan and add cardamom, cinnamon and cloves.
  12. Add 3 3/4 cups of hot water, dry lemon, 1/2 tsp kabsa masala, 1/2 stock cube, salt and 1/2 tbsp ghee. When it boils, add 1 tbsp oil and mix.
  13. Add rice and when it starts to boil, reduce the flame and cook it covered at low flame.
  14. When 3/4 done, add 1 tbsp onion masala ( from the prepared masala) , mix well and cook covered till done.
  15. Open the lid and mix well. Cover it with an aluminium foil and keep it at low flame for 2 minutes.
  16. Switch off the flame and keep it covered for 10-15 minutes.
  17. In a serving plate, add the cooked rice and place the beef masala on top…Serve with garlic sauce/ chutney etc…
  • I didn’t get sella basmati rice , so I used normal basmati rice for this recipe…

Recipe Source: Fadwa’s Kitchen

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