Biryani is a rice-based dish made with spices, rice and beef/ mutton/ fish/ eggs, or vegetables. The name is derived from the Persian word berya(n), which means"fried" or "roasted". ... Biryani was believed to have been invented in the kitchen of the Muslim Mughal Emperors.
- 250g of rice of your choice.. i used joga rice. Washed, soaked for 30 minutes
- 1/2 cup of vegetable oil
- 1/2 tbsp of ghee or as required
- 4 cinnamon stick
- 10 cloves
- 2 black cardamom pods
- 7-8 green cardamom pods
- 4 bay leaf
- 3 red onions, sliced
- 1 tsp ginger paste
- 1 tsp garlic paste
- 2 tomatoes, roughly chopped
- 1 tsp turmeric
- 1 tsp red chilli powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp biriyani masala
- 400g of braising beef, or beef chuck pieces
- 200g of Greek yoghurt
- 1/2 tsp saffron, steeped in 2 tbsp boiling water for 15 minutes
- 10 mint leaves
- 1/2 tsp lemon juice
- 2 tsp rose water, or kewra essence
- 1/2 tbsp of ghee, melted
- 6 green chillies
- Some yellow & orange food colour
1. Begin by par-boiling the soaked rice along with 2 bay leaf, some cloves, some cardamom pods, 1 cinnamon stick, black paper corn, 1 tsp oil, 1 tsp salt and 3 slitted green chillies. It should be firm but not entirely raw. Drain and set aside
2. Place a heavy-based saucepan over a medium-low heat and add the oil and ghee. Golden brown the sliced onions & keep aside.
3. Then add all the whole spices and cook for 30 seconds, or until you can smell the oil being aromatized by the spices.
4.. Increase to a medium heat, add half fried onions.
5.Then add the ginger and garlic and cook for 30 second, until the garlic no longer smells raw. And add the beef pieces. Saute for somtimes.
5. Add the tomatoes and cook until the moisture has evaporated. Add the turmeric, red chilli powder, cumin powder, coriander powder & biriyani masala. Stir well.
6. Add the Greek yoghurt and continue to stir-fry until the moisture of the yoghurt evaporates and you are left with a sauce consistency. Cover the pan and turn the heat to low.
7. Allow to cook until the sauce is thick and reddish brown, and the oil rises to the top; this will take around 1 hour of cooking. After this time if the meat isn’t cook through, you may need to add a little water and cook covered for a few more minutes until the sauce is thick again.
8. Once the meat is cooked through, make 2 layers the rice evenly on top of the meat. Add the lemon, fried onion, ghee, food coloures, mint and green chilli into the rice, pour over the saffron and rose water or kewra and then using a piece of foil, cover the entire surface of the saucepan and place the lid firmly over to create a seal, so the steam does not escape the pan.
9. Turn the heat to it’s lowest setting and steam cook for 10 minutes. Once done, remove the foil and let the steam escape.
10. Mix the rice, meat and sauce gently using a spoon so as to not break the rice. Serve hot.
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