BEEF AND BIRIYANI'S
Here I discuss about some beef biriyani and tehari.. If you like this or have anything to say let me know in the comment box..
1.BEEF PASANDAY
Ingredients:
1 kg beef boneless
1.5 tbsp. (tablespoon) red chilli powder
1 tsp (teaspoon) black pepper powder
1 tsp turmeric powder
1 tbsp. lemon juice
2 tbsp. poppy seeds
2 tbsp. roasted chickpea flour
2 tbsp. ginger garlic paste
1 cup yoghurt, 1/2 cup oil, 2 onions
2 tbsp. whole garam masala
4 whole red chillies
1 tbsp. ginger (chopped)
2 tbsp. coriander, 5 green chillies
2 tbsp. mint
Salt to taste
Method:
Hit beef with a hammer to tenderise. In a bowl, add beef, all the powdered and spices, roasted chickpea powder, lemon juice and yoghurt and mix them well. Keep in the refrigerator for 2 hours. Heat oil in a pan and fry the onions until golden brown. Now, add whole garam masala, whole red chilli and marinated beef. Stir well and cook for 30-40 minutes on very low heat. Now add chopped ginger, green chillis and cook for 5-7 minutes. When it is done, garnish with the coriander and mint leaves. Tasty beef pasanday is ready to serve..
2.BOMBAY BIRIYANI
Ingredients:
2 kg mutton cut into pieces
1 kg basmati rice, soaked for 20 minutes
5 potatoes, lightly steamed, peeled and cut into large pieces
6 tomatoes (quartered)
5 medium onions (finely sliced)
1 bunch mint (chopped)
8 whole green chillis
2 tbsp. (tablespoon) ginger-garlic paste
1 cup dried plums, soaked in hot water
1 tbsp. red chilli powder
1 tbsp. coriander powder
10 peppercorns, 4 cloves
5 cardamoms
1/2 tsp black cumin seeds
1/4 yellow food colour (optional)
1 cup yoghurt, 1 cup hot milk
1 cup ghee
Juice from two lemons
Salt to taste
Method:
Mix mutton with yoghurt, ginger-garlic paste, red chilli powder, green chillies, coriander, mint, lemon juice, plums and salt. Mix well and set aside for half an hour. Heat some ghee in a pan and fry the onions till golden brown. Move half of it to an absorbent paper. To the remaining half in the pan, add the marinated meat. Cook on low heat, do not add water, and when the liquid dries, fry a little and remove from heat. Deep fry the potatoes separately fry the tomatoes in a little oil and add both to prepared curry. Boil the rice with cardamoms, black pepper, cloves and salt. When the rice is half done, drain it in a strainer. Put a little oil in the base of pan and make a layer of half the rice. Then put a layer of the prepared curry and cover with a second layer of rice, pour in warm milk and sprinkle food colour on top of it. Cover tightly and steam on very low heat. Rest it for 15 minutes. Serve hot with raita..
3.BEEF TEHARI
Tehari is an authentic Bangladeshi aromatic rice that packs a pleasant punch, contributed by green chillies and curried beef. There are many versions of tehari. However, Bangladeshi tehari is pre-dominantly a rich dish that is always made with beef.
Ingredients:
1.5 kg beef, small pieces
1 kg aromatic rice
1 tsp cumin
1 tsp coriander
4 sticks of cinnamon, 2 inches each
4 green cardamoms
10 black peppers
1/2 tsp nutmeg
1/2 tsp mace
3/4 cup mustered oil
1 cup sliced onion
2 tbsp. ginger paste
2 tbsp. garlic paste
1/2 cup yoghurt
3 bay leaves, 8 cup water
1 cup milk
15 green chillies
1 tbsp. ghee (for flavour)
Salt to taste
Method:
Take cumin, coriander, cinnamon, cardamom, black peppercorn, nutmeg, mace and grind. Wash the meat and drain all water. Heat oil in a large pan and fry the sliced onion till golden brown. Add meat, ginger and garlic paste, yoghurt, salt, bay leaves and the ground spices. Cook in medium heat for 25-30 minutes or until the beef is cooked and tender. Add one cup of water, bit by bit, and stir the meat occasionally. Separate the meat, keeping the gravy and spices in the pan and set aside. In a same pan, add remaining water, ghee and milk, bring to boil and add salt. Wash and drain rice and cover it. Once the water boils again, add the whole green chillies and cook on medium heat. When rice is about 50% done, add the cooked meat. Mix them carefully so that rice doesn't become mashed and cook covered, on medium-low heat. Turn off the stove but keep the lid on for 15 minutes before serving. Serve with kebab, salad and chutney..
Here I discuss about some beef biriyani and tehari.. If you like this or have anything to say let me know in the comment box..
1.BEEF PASANDAY
Ingredients:
1 kg beef boneless
1.5 tbsp. (tablespoon) red chilli powder
1 tsp (teaspoon) black pepper powder
1 tsp turmeric powder
1 tbsp. lemon juice
2 tbsp. poppy seeds
2 tbsp. roasted chickpea flour
2 tbsp. ginger garlic paste
1 cup yoghurt, 1/2 cup oil, 2 onions
2 tbsp. whole garam masala
4 whole red chillies
1 tbsp. ginger (chopped)
2 tbsp. coriander, 5 green chillies
2 tbsp. mint
Salt to taste
Method:
Hit beef with a hammer to tenderise. In a bowl, add beef, all the powdered and spices, roasted chickpea powder, lemon juice and yoghurt and mix them well. Keep in the refrigerator for 2 hours. Heat oil in a pan and fry the onions until golden brown. Now, add whole garam masala, whole red chilli and marinated beef. Stir well and cook for 30-40 minutes on very low heat. Now add chopped ginger, green chillis and cook for 5-7 minutes. When it is done, garnish with the coriander and mint leaves. Tasty beef pasanday is ready to serve..
2.BOMBAY BIRIYANI
Ingredients:
2 kg mutton cut into pieces
1 kg basmati rice, soaked for 20 minutes
5 potatoes, lightly steamed, peeled and cut into large pieces
6 tomatoes (quartered)
5 medium onions (finely sliced)
1 bunch mint (chopped)
8 whole green chillis
2 tbsp. (tablespoon) ginger-garlic paste
1 cup dried plums, soaked in hot water
1 tbsp. red chilli powder
1 tbsp. coriander powder
10 peppercorns, 4 cloves
5 cardamoms
1/2 tsp black cumin seeds
1/4 yellow food colour (optional)
1 cup yoghurt, 1 cup hot milk
1 cup ghee
Juice from two lemons
Salt to taste
Method:
Mix mutton with yoghurt, ginger-garlic paste, red chilli powder, green chillies, coriander, mint, lemon juice, plums and salt. Mix well and set aside for half an hour. Heat some ghee in a pan and fry the onions till golden brown. Move half of it to an absorbent paper. To the remaining half in the pan, add the marinated meat. Cook on low heat, do not add water, and when the liquid dries, fry a little and remove from heat. Deep fry the potatoes separately fry the tomatoes in a little oil and add both to prepared curry. Boil the rice with cardamoms, black pepper, cloves and salt. When the rice is half done, drain it in a strainer. Put a little oil in the base of pan and make a layer of half the rice. Then put a layer of the prepared curry and cover with a second layer of rice, pour in warm milk and sprinkle food colour on top of it. Cover tightly and steam on very low heat. Rest it for 15 minutes. Serve hot with raita..
3.BEEF TEHARI
Tehari is an authentic Bangladeshi aromatic rice that packs a pleasant punch, contributed by green chillies and curried beef. There are many versions of tehari. However, Bangladeshi tehari is pre-dominantly a rich dish that is always made with beef.
Ingredients:
1.5 kg beef, small pieces
1 kg aromatic rice
1 tsp cumin
1 tsp coriander
4 sticks of cinnamon, 2 inches each
4 green cardamoms
10 black peppers
1/2 tsp nutmeg
1/2 tsp mace
3/4 cup mustered oil
1 cup sliced onion
2 tbsp. ginger paste
2 tbsp. garlic paste
1/2 cup yoghurt
3 bay leaves, 8 cup water
1 cup milk
15 green chillies
1 tbsp. ghee (for flavour)
Salt to taste
Method:
Take cumin, coriander, cinnamon, cardamom, black peppercorn, nutmeg, mace and grind. Wash the meat and drain all water. Heat oil in a large pan and fry the sliced onion till golden brown. Add meat, ginger and garlic paste, yoghurt, salt, bay leaves and the ground spices. Cook in medium heat for 25-30 minutes or until the beef is cooked and tender. Add one cup of water, bit by bit, and stir the meat occasionally. Separate the meat, keeping the gravy and spices in the pan and set aside. In a same pan, add remaining water, ghee and milk, bring to boil and add salt. Wash and drain rice and cover it. Once the water boils again, add the whole green chillies and cook on medium heat. When rice is about 50% done, add the cooked meat. Mix them carefully so that rice doesn't become mashed and cook covered, on medium-low heat. Turn off the stove but keep the lid on for 15 minutes before serving. Serve with kebab, salad and chutney..
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