Wednesday, April 16, 2008

Beef Biryani with Rice

This was our yesterday's lunch... Alhamdulillah.. What more can I said.. it was so delicious...
The recipe may seem long, but biryani is one of the delicious meal when you want to entertain your guest. And this recipe is easy and fast to prepare... my hubby love it very much.. Thank you my dear for helping me stirring (kacau2)..hehehe This is the recipe for you who loves to try..

Serves 4

500 gm beef - cubed
1 large onion - cut into rings / half rings
2 large onions - chopped
5-6 garlics - chopped
1 in piece of fresh root ginger- peeled and chopped
some cinnamon bark, green cardamom, star anise, cloves
small bunch of fresh coriander ( I omit this but replace it with dried coriander)
2 tbsp almonds
2 tbsp cashew nuts
2 tbsp sultanas (golden raisins)
4 1/2 tbsp biryani powder (I used Faiza Beriani from Malaysia) mix with some water to form paste
1 cup low fat fresh milk
2 tbsp tomato puree
2 tbsp tomato sauce
1 tbsp honey
1 tbsp of ghee
3 tbsp of sunflower oil
3 pots basmati rice - washed and drain
half cube Maggie chicken stock

  1. Heat half the ghee with half the oil in a pressure cooker and fried the onion rings until deep golden brown, Transfer to a plate with a slotted spoon.
  2. Fry the almonds and cashew nuts briefly until golden and set aside with the onion rings, then quickly fry the sultanas until they swell and transfer to the plate as well.
  3. Heat the remaining ghee, fry the cubed meat in batches, until evenly browned on all sides. Transfer the meat to a plate and set aside.
  4. Meanwhile put the washed rice in the rice cooker, and crushed the Maggie chicken stock and add water (1 pot rice = 21/2 pot water). Set aside (don't plug in the rice cooker yet)
  5. Heat the remaining oil and pour in the chopped onions, garlics and ginger for 2-3 minutes with some cinnamon bark, star anise, green cardamom and cloves, stirring all the time until lovely smell (naik bau).
  6. Add in the Biryani paste, fresh coriander (i used dried coriander), tomato puree and tomato sauce and stir it for a few minutes, add in some water and fry it until the mixture begins to brown lightly.
  7. Return the meat to the pressure cooker. Stir to coat.
  8. Lower the heat, then pour in the milk and stir.
  9. Season it with honey and salt. Stir well. Leave it to simmer.
  10. Meanwhile, take a spoon and scoop the top layer of oil from the biryani and pour into the rice. Pour some of the biryani into the rice too and give it a stir. Plug in the rice cooker and on.
  11. Stir the biryani and pour some more water (2 glasses). Put on the lid and pressure cook it for 15 minutes. Off the heat. Leave it for 15 minutes to let the steam / pressure came out.
  12. When the rice almost cook, you can put a little coloring (red, yellow and green) if you like. (I omit this step) and put all the fried sultanas, onion rings and nuts.
  13. After the rice cook, give it a stir
  14. To serve, spoon the warm rice on a plate with some beef biryani and garnish it with some chopped coriander or fresh celery.
  15. You can have it with some fresh salad.
Some of the Indian communities eat biryani with chapatis.

Real version of biryani:

If you have an oven, you also can try the real version of biryani, by using a heavy flameproof casserole to make the meat biryani, but omit the step 10 and so on, after step 9, you should boil the rice first with the chicken stock for 5 minutes. Drain the rice and pile it in a mound on top of 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, cashew nuts and sultanas over the top and dot with butter on top. Cover the casserole tightly with a double layer of foil and secure with a lid. Cook the biryani in the preheated oven for 30-40 minutes.

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