Posted by Fizah Onillon | May 02nd, 2020 | Food-Bloggers #Briyani #chicken #briyanilover #food #chennai #biryani #chennaifoodie #foodie #foodblogger #instafood #mutton #foodphotography #briyaniforlife #foodporn #chickenbriyani #indianfood #foodlover #briyanirice #chennaifoodblogger #foodstagram #biryanilove #yummy #love #chickenbiryani #biriyani #foodgasm #nasibriyani #muttonbriyani #dindigul #bhfyp
So, how to spell right Bri-Ya-Ni, this meals are special mostly you can get anyway from were I lived, grab and go but definitely it's your choice if I wish to hangout and having lunch with colleagues by eat - in always the best isn't?
Do you know where Briyani came from? most people's would guessing India, do you think so? Let's see which country having higher rating and that will be the most right one!
Briyani : The Origins
The earliest record of biryani in history is unknown. However, Sohail Nakhwi, a Delhi-based historian stated that the earliest population of humans in Central Asia started the method of cooking rice with meats of cows and goats for more than four thousand years ago.
Meanwhile, Kris Dhillon, an accomplished Indian restaurateur, has her own perception of how biryanis existed. According to her, the modern biryani originated in Persia and was brought to India by the Mughals. However, her theory is countered by a claim that biryani has already existed in India before the first Mughal emperor, Babur came to India.
So, which is which, really? Is Biryani originated from India or not? That is still a mystery for us but a shout out to the creator of the biryani; we, Malaysians thank you wholeheartedly for your genius and delicious creation.Â
So, Let's Started....
Ingredients:
Servings 4 - 6 persons
Marination Ingredients:
500 gm steak - preferably rump steak or fillet, cubed
1/2 cup fresh plain yogurt, whipped
1 tsp. salt
1 tbs. oil
1 tsp. garlic paste
1 tsp. ginger paste
1 tsp. tomato puree
1 tsp.cumin seed or powder
1 tsp. pinch of saffron
1 tsp chilli flakes
5 black pepper
2 cloves
2 cardamom
juice of half a lemon
2 tbsp. chopped coriander
1 green chilies, chopped
1 bay leaf
1/4 tbs. turmeric powder
Masala Ingredients :
4 tbsp. oil
4 onions, sliced and fried until golden, then crushed
3 tomatoes, cubed
1/4 tsp. garlic paste
1/4 tsp. ginger paste
1 cinnamon stick
2 green chilies chopped
1/4 cup fresh plain yogurt, whipped
1 tbsp. tomato puree
1 tsp. sugar (to cut the acidity from the tomatoes)
2 1/2 - 3 cups water
4 potatoes, peeled and quartered, then fried until tender
salt to taste
Ingredients For Rice:
2 cups rice, long grain Basmathi (wash / rinse the rice well and then soak in water for 30 minutes)
2 cardamom pods
1 cinnamon sticks
2 cloves
4 tbsp oil
A few strands of saffron and / or orange food coloring (soak the saffron in some warm water and mix the food coloring in a bit of water)
Salt as needed
Instructions:
Mix the steak cubes with the rest of the marination ingredients and allow to marinate for at least 2 hours or up to overnight.
Heat the oil in a pot, add the tomatoes and cook until they are mushy and oil begins to separate from them. Add the ginger and garlic paste, followed by the cinnamon stick and chopped green chilies and cook the mixture for a few seconds then add the marinated steak. Fry on high heat for 3 minutes.
In the meantime, in a bowl, mix the yogurt with the crushed fried onions, tomato puree, sugar and 1 tsp. salt. Pour this mixture into the pan and cook until the gravy is dry. Add the water, turn the heat down to low and cover the pot. Allow to simmer and cook gently for 15-20 minutes or until the beef is tender and the gravy is thick.
Taste and adjust salt and spice. Add the fried potatoes and give it a mix.
Rice Recipe:
Bring a big pot of water to boil, add salt, cardamom pods, cinnamon stick and cloves plus 2 tbsp of oil.
Drain the pre-soaked rice and add it to this water when it is boiling. Cook until the rice is about almost done and then strain out all the water.
Put the rice back into the empty pan and sprinkle a handful of fried onions and some chopped fresh coriander. Then drizzle about 2 tbsp. of oil and the saffron water over the rice. Add the food coloring on one side and mix it up a bit with a spoon and then cover the pot tightly. Steam this on low heat for 15 minutes or put in a 180 C preheated oven for about the same time.
Serve hot, topped with beef masala / gravy and garnished with more fried onions, chopped coriander leaves and chopped green chilies...
Be pleased by....
