Wednesday, 1 April 2015

Beef Dark Curry Biryani

Commonly, biryani is cooked with beef curry, chicken curry or lamb curry. But today I prepared fusion food is combining between biryani (Bangladesh) and dark curry (Indonesia semur). Because Semur is added soy sauce, but main ingredients are curry spices. 

Ingredients :
  • 500 gr beef boneless, thinly sliced, washed and drained.
  • 1 medium size red onion, thinly sliced.
  • 3 cloves garlic, finely chopped.
  • 2 cm ginger, shredded.
  • 2 green cayenne chilies, halved. (Optional).
  • 1 tsp ground coriander.
  • 1 tsp ground cumin.
  • 4 cm cinnamon.
  • 2 bay leaves.
  • 4 cloves.
  • 3 cardamoms, take only seeds.
  • Soy Sauce (choice : thick or thin),
  • Salt to taste.
  • 2 tbsp oil to sautè.
  • 200 gr basmati rice, washed and drained.
  • 1 medium potato, diced.
  • Water is required.
  • 2 tbsp ghee.
Instruction :
  1. Heat oil into pan, stir onion, garlic, ginger, chilies and salt until fragrant.
  2. Add coriander, cumin, bay leaves, cinnamon, cloves and cardamoms. Stir until fragrant.
  3. Add chicken and stir until mix with spicecs and cook until chicken be pale or white.
  4. Pour soy sauce as needed and stir until combine evenly. Cooked until runs out water from chicken then turn low heat until chicken is mature. Turn off heat.
  5. In another pan, heat the ghee and roasted basmati rice until golden brown. Added water as needed.
  6. Pour dark curry into roasted rice and mix until combine evenly.
  7. Add 1 1/2 salt, stir until combine evenly. Cook until rice is half well done and add potato. Mix until combine evenly.
  8. Turn low heat and stir occasionally until rice is perfect well done.

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