Tuesday, 18 February 2014

Meat Biriyani/ Beef/ Mutton biriyani/ Thalassery biriyani - with stepwise picture

This is the third day I am posting rice recipes continuously, because I just want to finish all my pending post from draft. For this biriyani you can either use mutton or beef. Method is same for mutton and beef. Here I prepared beef biriyani because my hubby not prefer mutton so have to try only beef. 


Ingredients
500g beef (mine was around 450g)
¾ tsp ginger garlic paste
½ tsp cumin powder
1 tsp pepper powder
½ tsp turmeric powder
2 thinly sliced onions or 3 medium size onions (big size)
12 green chili (blended)
1 tbsp ginger garlic paste
3 small tomatoes
Coriander leaves
2 tbsp oil
Salt to taste
3 cup biriyani rice
5 cloves
½ tsp cardamom powder
Small cinnamon stick
Salt to taste
2 tsp lemon juice
4 tbsp oil
2 tbsp ghee
Some brown onion and fried cashews
Preparation
1)    Marinate the beef with cumin powder (or garam masala), turmeric powder, pepper powder, ginger garlic paste and salt
2)   Add little bit of water and cook up to 50%
3)   In a pan add 1 tbsp oil fry onion then add cooked beef with gravy
4)   Stir well after 3 minute add green chili and ginger garlic paste
5)   Saute tomatoes with it. Add salt once the tomato mashed well close the lid and cook at medium flame
6)   In a pressure cooker add oil and ghee
7)   Then fry cloves, cardamom and cinnamon
8)   Once nice aroma spread drop washed and drained rice into this. fry the rice for 5 minute
9)   Add 4 ¾  cup boiled water into rice (if you are using kaima or jeerakashala rice add only 4 ½  cup of water)
10) Add salt, lemon juice and close the lid. Cook at low flame till first whistle come. Switch off the flame. Open the lid after 15- 20 minute
11)  Transfer the rice on fully dried beef masala. Spread nicely and sprinkle some yellow color (permitted food color dissolved in water)
12) Sprinkle brown onion and cashews
13) Close the lid and keep this in very low flame for 15 minute













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