Beef biryani.

Everything from small bites to low and slow stewed, beef for every taste.
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Pieter
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Lid geworden op: 15 sep 2012, 21:44
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Beef biryani.

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Beef biryani.

Ingredients for 2 à 3 persons:


50 ml full fat milk.
0.05 grams saffron.
500 grams lean beef steak.
2 large onions.
3 cloves of garlic.
20 grams fresh ginger root.
1 ½ fresh red chillies.
1 tsp ground cloves.
1 tsp ground cumin.
1 tsp ground coriander.
1 tsp ground cinnamon.
2 tsp ground cardamom.
2 tsp sea salt.
2 tsp ground nutmeg.
100 ml full fat yoghurt.
2 bay leaves.
1 tsp brown sugar.
150 gr basmati rice.
2 tbsp chopped fresh coriander.
Freshly ground black pepper.

Method:

Pour the milk in a cup, heat it up in the microwave, but do not boil.
Add the saffron and leave to soak for a minimum of 3 hours, preferably over night in the fridge once cold.
Chop the beef in 2,5 cm cubes, sprinkle with a little salt and plenty freshly ground black pepper.
Rub the beef with some oil, sunflower oil is oké, but olive oil is also fine.
Peel one of the onions and chop in eights.
Remove the seeds and membranes from the chillies, chop coursely.
Peel the ginger and chop in thin disks.
Peel the garlic and chop coursely.
Put the chopped onion, the chillies, the ginger and the garlic in a blender.
Add 25 ml of water to the blender and puree until smooth.
Add all the dry spices together with 1 tsp of salt and plenty of freshly ground black pepper in the blender.
Mix all the spices with the blender through the paste.
Heat a frying pan over high heat and fry the beef in batches until nicely browned all over.
Put the beef in a large casserole.
Add 2 tbsp of oil to the frying pan on a medium heat and fry the spice paste until fragrant and slightly browned, this takes about 10 minutes.
Stir regularly to avoid burning the spices.
Add the spices to the beef in the casserole, add 220 ml of water, the yoghurt and the bay leaves and bring to the boil.
Leave to simmer until the meat falls apart and the sauce has thickened. Tink of saté sauce.
Peel the second onion, cut in half lengthwise and chop in thin slices.
Fry the onions in a little oil until soft and lightly browned.
Add the onions to the beef and stir until combined.
Cook the rice according the instruction, replacing some of the water with the saffron infused milk and add a pinch of salt.
Chop the coriander and stir through the cooked and strained rice.
Leave the rice to steam in the pan.
Enjoy.
Don't put your mouth into motion, before your brain is in gear.
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