Beef Biryani
Ingredients:
Onions – 2 (large)
Garlic (chopped) – 2 cloves
Ginger, peeled and roughly chopped – 1 inch pieces
Green chilly, seeded and chopped – 1
Coriander (chopped) – 2 tbsp
Almonds flaked (sliced) – 4 tbsp
Water – 2 to 3 tbsp
Ghee – 1 tbsp
Butter for the rice – 2 tbsp
Vegetable oil – 3 tbsp
Sultanas (golden raisins) – 2 tbsp
Ground coriander – 1 tsp
Braising or stewing stake, cubed – 500 gms
Ground cumin – 1 tbsp
Ground fenugreek – ½ tsp
A good pinch of ground cardamom
Whisked yoghurt – ¾ cup
Basmati rice – 1 ½ cups
Hot chicken stock or water – 5 cups
Salt and black pepper – to taste
Hard boiled eggs, quartered – 2 to garnish
*Roughly chop I onion and place it in a food processor or blender. Add the garlic, ginger, chilly, fresh coriander and half the flaked almonds. Pour in the water and process to a smooth paste. Transfer the
 |
Onions – 2 (large)
Garlic (chopped) – 2 cloves
Ginger, peeled and roughly chopped – 1 inch pieces
Green chilly, seeded and chopped – 1
Coriander (chopped) – 2 tbsp
Almonds flaked (sliced) – 4 tbsp
Water – 2 to 3 tbsp
Ghee – 1 tbsp
Butter for the rice – 2 tbsp
Vegetable oil – 3 tbsp
Sultanas (golden raisins) – 2 tbsp
Ground coriander – 1 tsp
Braising or stewing stake, cubed – 500 gms
Ground cumin – 1 tbsp
Ground fenugreek – ½ tsp
A good pinch of ground cardamom
Whisked yoghurt – ¾ cup
Basmati rice – 1 ½ cups
Hot chicken stock or water – 5 cups
Salt and black pepper – to taste
Hard boiled eggs, quartered – 2 to garnish
Method:
*Roughly chop I onion and place it in a food processor or blender. Add the garlic, ginger, chilly, fresh coriander and half the flaked almonds. Pour in the water and process to a smooth paste. Transfer the
paste to a small bowl and set aside.
*Finely slice the remaining onion into rings or half rings. Heat half the ghee or butter with half the oil in a heavy flame proof casserole and fry the onion rings for 10-15 minutes till they are deep golden brown. Transfer to a plate with a slotted spoon.
* Fry the remaining flaked almonds briefly until golden and set aside with onion rings, then quickly fry the sultanas until they smell. Transfer to the plate.
*Heat the remaining ghee in the casserole with a further 1 tbsp of oil. Fry the cubed meat, in batches, until evenly browned on all sides. Transfer the meat to a plate and set aside.
*Wipe the casserole clean with kitchen paper, heat the remaining oil and pour in the onion, spice and coriander paste made earlier.
*Cook over medium heat for 2-3 minutes, stirring all the time, until the mixture begins to brown lightly. Stir in all the additional spices, season with salt and ground black pepper and cook for 1 minute more.
*Lower the heat and stir in the yoghurt, a little at a time. When all of it has been incorporated into the spice mixture, return the meat to the casserole. Stir to coat, cover tightly and simmer over a gentle heat for 40-45 minutes until the meat is tender. Meanwhile soak the rice in a bowl of cold water for 15-20 minutes.
*Preheat the oven to 160 degree Celsius/325 degree Fahrenheit/Gas 3. Drain the rice, place in a pan and add the hot chicken stock or water together with a little salt. Bring back to boil, cover and cook for 5 minutes.
*Drain the rice and pile it in a mound on top of the meat in the casserole.
Rice Using the handle of a spoon make a hole through the rice and meat mixture, to the bottom of the pan. Place the fried onions, almonds and sultanas over the top and dot with butter. Cover the casserole tightly with a double layer of foil and secure with lid.
*Cook the biryani the preheated oven for 30-40 minutes. To serve, spoon the mixture onto a warmed serving platter and garnish with the quartered hard boiled eggs.
source:www.indian-cooking.info
Tweet
*Finely slice the remaining onion into rings or half rings. Heat half the ghee or butter with half the oil in a heavy flame proof casserole and fry the onion rings for 10-15 minutes till they are deep golden brown. Transfer to a plate with a slotted spoon.
* Fry the remaining flaked almonds briefly until golden and set aside with onion rings, then quickly fry the sultanas until they smell. Transfer to the plate.
*Heat the remaining ghee in the casserole with a further 1 tbsp of oil. Fry the cubed meat, in batches, until evenly browned on all sides. Transfer the meat to a plate and set aside.
*Wipe the casserole clean with kitchen paper, heat the remaining oil and pour in the onion, spice and coriander paste made earlier.
*Cook over medium heat for 2-3 minutes, stirring all the time, until the mixture begins to brown lightly. Stir in all the additional spices, season with salt and ground black pepper and cook for 1 minute more.
*Lower the heat and stir in the yoghurt, a little at a time. When all of it has been incorporated into the spice mixture, return the meat to the casserole. Stir to coat, cover tightly and simmer over a gentle heat for 40-45 minutes until the meat is tender. Meanwhile soak the rice in a bowl of cold water for 15-20 minutes.
*Preheat the oven to 160 degree Celsius/325 degree Fahrenheit/Gas 3. Drain the rice, place in a pan and add the hot chicken stock or water together with a little salt. Bring back to boil, cover and cook for 5 minutes.
*Drain the rice and pile it in a mound on top of the meat in the casserole.
Rice Using the handle of a spoon make a hole through the rice and meat mixture, to the bottom of the pan. Place the fried onions, almonds and sultanas over the top and dot with butter. Cover the casserole tightly with a double layer of foil and secure with lid.
*Cook the biryani the preheated oven for 30-40 minutes. To serve, spoon the mixture onto a warmed serving platter and garnish with the quartered hard boiled eggs.
source:www.indian-cooking.info
Tweet
No comments:
Post a Comment