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.
- 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 :
- Heat oil into pan, stir onion, garlic, ginger, chilies and salt until fragrant.
- Add coriander, cumin, bay leaves, cinnamon, cloves and cardamoms. Stir until fragrant.
- Add chicken and stir until mix with spicecs and cook until chicken be pale or white.
- 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.
- In another pan, heat the ghee and roasted basmati rice until golden brown. Added water as needed.
- Pour dark curry into roasted rice and mix until combine evenly.
- Add 1 1/2 salt, stir until combine evenly. Cook until rice is half well done and add potato. Mix until combine evenly.
- Turn low heat and stir occasionally until rice is perfect well done.
No comments:
Post a Comment