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14 December 2012,21:27 by
J.Sujatha

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BEEF BIRYANI

Serves :
4

Preparation Time :
45 minutes

Cooking Time :
2 hours

Preparation Method :

  • Add in the garlic, ginger, chilli, fresh coriander and half the flaked almonds with roughly chopped onion into the food processor.
  • Process to a smooth paste by adding little water . Transfer the paste to a bowl and set aside.
  • Heat half the butter with oil in a heavy flameproof casserole and fry the onion rings for 10 minutes until they are a deep golden brown. Transfer to a plate with a slotted spoon.
  • Fry the remaining flaked almonds briefly until golden and set aside with the onion rings, then quickly fry the sultanas until they swell. Transfer to the plate.
  • Heat the remaining ghee or butter in the casserole with 1 tablespoon of the oil. Fry the cubed meat, in batches, until evenly browned on all sides. Transfer the meat to a plate and set aside.
  • Heat the remaining oil and pour in the onion, spice and coriander paste.
  • Cook over a medium heat for 2 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 then stir in the yogurt, a little at a time when it incorporates with the spice mixture, return the meat to the casserole.
  • Stir to coat, cover tightly and simmer over a gentle heat until the meat is tender.
  • Soak the rice in a bowl of cold water for about 20 minutes.
  • Preheat the oven to 160°C/325°F/ 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 the boil, cover and cook for 5 minutes.
  • Drain the rice, and pile it in a mound on top of the meat in the casserole.
  • 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 a lid.
  • Cook the biryani in the preheated oven for at least 40 minutes.
  • Spoon the mixture on to a warmed serving platter and garnish with the quartered hard-boiled eggs. 

INGREDIENTS

  • 2 large onions
  • 2 garlic cloves, chopped
  • 1 in piece fresh root ginger, peeled and roughly chopped
  • 1 fresh green chilli, seeded and chopped
  • Small bunch of fresh coriander (cilantro)
  • 60 grams sliced flaked almonds
  • 3 tablespoon water
  • 1 tablespoon ghee or butter, plus
  • 2 tablespoon butter for the rice
  • 50 ml Cooking oil
  • 2 tablespoon sultanas (golden raisins)
  • 500 grams braising or stewing steak, cubed
  • 1 teaspoon ground coriander
  • 1 tablespoon ground cumin
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon ground fenugreek
  • Good pinch of ground cinnamon
  • 200 grams natural (plain) yogurt, whisked
  • 250 grams basmati rice
  • About 1 liter hot chicken stock
  • Salt and black pepper
  • 2 hard-boiled eggs, quartered, to garnish

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