Beef Biriyani - Kerala Style

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Biriyani is a flavorful rice recipe cooked
along with meat, fish or often vegetables. Even though some of them cooking biriyani
with the same ingredients; the taste differs a lot due to the difference in
sauting time and amount of masala adding. 
Beef biriyani is an awesome preparation of Tender beef cubes along with the flavorful rice.




Ingredients
 For marinating Beef:

  1. Beef-1 kg

  2. Turmeric
    powder-1/2 tsp

  3. Chili
    powder-1/2 tsp

  4. Pepper
    powder-1 tsp

  5. Garam
    masala powder-1/2 tsp

  6. lemon juice-1 tsp

  7. Salt-to taste

  1. Onion
    thinly sliced-6

  2. Tomato
    thinly sliced-2

  3. Ginger,
    garlic, green chilly paste- 3 tbsp

  4. Garam
    masala powder-2 tsp

  5. Curd-1 tbsp

  6. Mint
    leaves chopped-1/4 cup

  7. Coriander
    leaves-1/4 cup

  8. Salt-to
    taste

  9. Oil-2 tbsp

  1. Basmati
    rice -2 cups

  2. Boiling
    water-3 ¾ cups (including the beef stock)

  3. Ghee-1 tsp

  4. Cinnamon
    stick-2(one inch size)

  5. Cardamom
    pods-4

  6. Cloves-4

  7. Bay
    leaves-2

  8. Salt-to
    taste


Ingredients
 For garnishing:


  1. Fried
    onions

  2. Cashew
    nuts

  3. Raisins

  4. carrot
    grated

  5. Lemon
    juice-2 tsp

  •  Marinate
    the beef pieces with above marinate ingredients.

  • Keep it
    aside for 20 minutes and pressure cooks it with ½ cup of water till ¾th cooked.

  • In a
    pan heat 2 tablespoons of oil and sauté onion very well.

  • Add
    ginger, garlic, green chilly paste in to it.

  • When
    the raw smell goes add tomato in to it;

  • When
    the tomatoes are mashed well add garam masala, coriander leaves, mint leaves
    and salt.

  • The
    cooked beef contains water (beef stock) along with it; keep it
     aside for cooking rice.

  • Add cook beef pieces  in to onion masala and cook
    for another 15 minutes 
     in a low-medium flame.

  • Mean
    while soak the rice in water for 15 minutes and drain.

  • Add
    ghee in another pan; add cinnamon stick, cardamom, bay leaves and cloves.

  • When it
    crackles; add drained basmati rice, sauté for 5 minutes (without breaking the
    rice).

  • Add boiling
    water along with the mutton stock
      and salt.

  • Cover
    the lid for 10 minutes in a low flame.

  • Open
    the lid and give a gentle stir; cook till all the water gets absorbed.

  • In the
    dum pan add little ghee; spread half part of prepared beef masala.

  • Add
    half part of rice on top of it; sprinkle mint, coriander leaves and lemon
    juice.

  • Spread
    remaining masala on top of it and the remaining rice.

  • Sprinkle
    mint leaves, coriander leaves, lemon juice and garam masala.

  • Add
    fried onions, grated carrot, cashew nuts and raisins.

  • Cover
    the lid tightly without escaping the steams (or put a heavy weight on top of
    the lid) and put it on the stove top for 15-20 minutes on low flame.

  • Switch
    off the flame and open the lid after 10 minutes.

  • Add in
    to serving plates along with some raitha and pickle.


alt=biriyani









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