Ground Beef Kinnapathiri - Steamed Rice Batter and Beef Layered Pathiri
Cook time
Total time
Recipe type: Appetiser
Cuisine: Indian
For making rice batter
  • Rice, par-boiled or raw rice- 1 cup ( I used Sona Massori)
  • Thick coconut milk- ¾ cup
  • Garam masala- ½ tsp
  • Ground pepper- ¼ tsp
  • Salt- a few pinches
For making ground beef filling
  • Oil- 1 tbsp
  • Ground beef- ½ lb or ¼ Kg
  • Onion, chopped small- 2
  • Ginger-garlic paste- ½ tbsp
  • Chili powder- 1 tsp
  • Turmeric powder- ⅛ tsp
  • Coriander powder- 1½ tsp
  • Fennel powder- 1 tsp
  • Ground cumin- ½ tsp
  • Garam masala- ½ tsp
  • Ground pepper- ¼ tsp
  • Salt- to taste
  • Curry leaves- 1 sprig
  • Cilantro, chopped- 2 handful
Other ingredients
  • Ghee- 2 tbsp
  1. Soak rice in water for 4 hours or overnight.
  2. Drain the water completely.
  3. In a blender, grind the drained rice with coconut milk to a smooth paste.
  4. The batter shouldn't be too watery, it should be thick.
  5. To the rice batter, add garam masala, ground pepper and salt, combine well. Keep aside.
  6. You should make the meat filling first so that we can start making this dish when the rice batter is ready.
  7. I used ground beef, you could use ground chicken instead.
  8. Place a wok or pan over medium heat, add oil.
  9. Add onion, season with little salt and saute till translucent.
  10. Add ginger-garlic paste and curry leaves, combine well and cook till onions turn golden in color.
  11. Add the ground beef, combine well without any lumps and cook covered for 5 minutes.
  12. After the beef has cooked well, add chili powder, turmeric powder, coriander powder, fennel powder, ground cumin, garam masala and salt; combine well and stir fry for a few minutes.
  13. Taste and add more salt if needed.
  14. Cook till the beef mixture gets dry, add ground pepper if more spice needed.
  15. Finally, add cilantro, give it a stir and remove the pan from the heat. Let cool down.
Making the Kinnapathiri
  1. I used a round cake pan to make this dish, you could use stainless steel plate that comes with the steamer.
  2. Fill ¼ th of a large wide pan (which has a lid) with water. Or use a pressure cooker.
  3. Place the pan over medium heat and let the water come to a slight boil.
  4. Grease the bottom and the sides of the pan with 1 tbsp ghee.
  5. Pour 3 large spoonful of rice batter on the pan. Cover the pan with aluminum foil.
  6. Place the pan over the water in the large pan, cover the large pan with its lid and steam cook for 3 to 4 minutes or until the rice batter layer has cooked well.
  7. Open the lid (it's very hot so be careful) and remove the pan from the water.
  8. Spread half of the prepared beef filling over the rice layer.
  9. Evenly pour the rest of the rice batter over the beef filling. Drizzle 1 tbsp ghee over it.
  10. To make more layers double the rice batter recipe.
  11. Cover the pan with an aluminum foil and steam cook for 12 to 15 minutes or until the rice batter on top has cooked well.
  12. Remove the pan from the steamer, let cool down.
  13. Run a knife through the sides of the pan.
  14. Cover the pan with a plate and flip it over, the beef kinnapathiri will fall onto the plate.
  15. Cut into wedges and serve.
You could even use chicken or shrimp filling- Marinate the chicken or shrimp with chili powder/turmeric powder/coriander powder/fennel/ground cumin and salt. Cook covered in a pan. Shred the cooked chicken or cut the shrimp into small pieces. For making the filling: cook the onion with ginger-garlic paste and add the cooked chicken or shrimp to it and stir fry.

Double the recipe for making rice batter to make more layers.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at