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Monday, 12 September 2016

Beef Biriyani



Eid Mubarak to all my readers.....

Ingredients:

750 gms / 3/4 kg beef, cut into pieces

For cooking beef :

2 tsp ginger-garlic paste
2 tsp coriander powder
1 tsp chilli powder
1/2 tsp turmeric powder
1 tsp pepper powder
1 tsp garam masala
1/2 tsp fennel powder
1 tsp lemon juice
salt to taste

For Beef Masala:

6 medium onions, thinly sliced
4 medium tomatoes, chopped
4-5 green chillies or as per taste, crushed
1 tbsp ginger paste
1 tbsp garlic paste
1/2 cup coriander leaves, chopped
1/4 cup mint leaves, chopped
1 1/2- 2 tsp garam masala
2 tbsp yoghurt / curd
2 tsp lemon juice
salt to taste
2 tbsp oil

For Rice:

2 cups basmati rice
4 cloves
4 cardamoms
2 cinnamon sticks
2 bay leaves
1 onion, sliced
3 3/4 - 4 cups of boiling water (including the beef stock)
salt to taste
4 tbsp ghee

For Garnishing:

1/2 cup fried onions
2 tbsp fried cashews
2 tbsp fried raisins
few chopped coriander leaves and mint leaves

Preparation:
  1. In a pressure cooker, add the cleaned beef and cook it adding coriander powder, chilli powder, ginger-garlic paste, pepper powder, turmeric powder, garam masala, lemon juice and salt adding 1/2 cup of water till done.
  2. When cooked, remove the beef stock from the cooked beef and keep it aside for cooking rice. ( This step is optional, it gives more taste to the rice).
For Rice:
  1. Wash and drain the rice. Heat ghee in a wide thick bottomed pan, add cardamom, cinnamon, cloves,bay leaves and sliced onion and saute till transparent.
  2. Add drained rice and saute for 2-3 minutes in low-medium flame. To this add boiling water along with the beef stock and salt and cook till the rice is done.
For Beef Masala:
  1. Heat oil in a large pan, add sliced onions and saute till transparent.
  2. Add crushed ginger-garlic paste and crushed green chillies and saute well.
  3. When the raw smell goes add chopped tomatoes and mix well.
  4. Add garam masala, chopped coriander leaves, mint leaves, yoghurt, lemon juice and salt and mix well.
  5. Add cooked beef pieces, mix well and cook for another 10-15 minutes in a low-medium flame. 
For Layering:
  1. In a wide thick bottomed pan, add little ghee and spread the prepared beef masala.
  2. Then add half of the cooked rice on top of it and sprinkle some garam masala, chopped coriander leaves, mint leaves, fried onions, cashews and raisins.
  3. Add the remaining rice and sprinkle remaining fried onions, raisins, cashew nuts, 1/2 tsp garam masala and chopped coriander leaves on top.
  4. Cover the pan with an aluminium foil and close with a tight lid and cook on low flame for 15-20 minutes.
  5. Switch off the flame and serve hot with raita and pickle....

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