BEEF BIRYANI:
Ingredients;
12 pounds of bone-in beef chunks
1 cup flavourless oil
2 large, thinly sliced onions
ginger and garlic paste, 2 teaspoons
cut or chopped three tomatoes
One-half cup full-fat yoghurt
Coriander powder, 1 tbsp
12-tablespoons of red chilli powder
½ teaspoon turmeric
½ teaspoon paprika
1/4 teaspoon freshly ground pepper
1/4 tsp. of ground nutmeg
1/4 tsp. ground mace
to taste, salt
(4) 4 green cardamoms
4 cloves
two dark cardamoms
2 cinnamon 1-inch pieces
2 bay leaves
one star anise
Peeled and halved three medium potatoes
Chopped cilantro, half a cup
Chopped mint, half a cup
Lemon or lime juice, two tablespoons
1 serrano or jalapeño green chilli, cut in half
3 cups of parboiled or sela basmati rice
optional pinch of yellow or orange food colouring powder
Instructions;
Rice should be rinsed in cold water before soaking for at least two hours (and maybe up to four hours) in cold water.
Get Biryani Masala ready.
Oil is heated over medium-high heat in a big pot. Add the sliced onions and cook for 5 to 10 minutes, or until golden brown.
Half of the browned onions should be transferred to a plate lined with paper towels and left aside. When layering the biryani, they will be used.
Once the onions have finished cooking, add the ginger garlic paste and steak, and simmer for 3 to 5 minutes, or until the beef has a decent sear on it. Reduce heat, add tomatoes, cover, and simmer for 1 12 to 2 hours, or until the beef is fork-tender and the onions and tomatoes have broken down into a thick paste. To assist the beef become more soft and avoid scorching at the bottom of the pot, add a few splashes of water and stir as needed.
Combine the yoghurt, coriander powder, red chilli powder, turmeric, paprika, black pepper, nutmeg, mace, salt, black cardamoms, black cloves, cinnamon, bay leaf, and star anise in a bowl while the beef cooks.
Add the prepared yoghurt and spice combination once the beef is finished cooking. Cook for 10 to 15 minutes, or until the oil starts to separate from the gravy. About 10 to 15 minutes after adding the potatoes, the rice will begin to steam and the potatoes will finish cooking. Add cilantro, mint, lemon (or lime) juice, and green chilies after taking the dish off the heat. Place aside.
Make rice.
In a big pot, heat salt and water (enough to boil rice in) over medium-high heat. When it reaches a boil, add the drained rice and cook it for around seventy-five percent of the time. Drain, then set apart.
Assemble
Spread the meat and potato masala on top of the first half of the boiled rice in a sizable bowl. Add the remaining rice on top. If desired, add a tiny bit of food colouring. Add some cooked fried onions. A cotton tea towel or a sheet of aluminium foil should be used to cover and secure the vessel, then its lid. Cook the rice for 45 to 60 minutes over low heat, stirring occasionally.
Cookbook Notes
Actual measuring spoons or cups are used for the measurements rather than eating utensils.
The chillies I use have a high heat level. If your chillies are milder, feel free to add more red chilli powder or green chilies.
The biryani should be steamed in the oven as follows: As said above, layer the rice and beef mixture in a sizable oven-safe pan. Aluminium foil should be used to completely seal the pan before baking it at 350°F for 45 to 1 hour.
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