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beef biryani

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meat biryani recipeHere’s a delightful recipe for Hamburger Biryani:

Fixings:

2 cups basmati rice
500 grams meat, cut into solid shapes
2 onions, daintily cut
4 cloves garlic, minced
1-inch piece of ginger, ground
2 tomatoes, hacked
2 green chilies, cut longwise (discretionary)
1/2 cup plain yogurt
2 teaspoons biryani masala powder
1 teaspoon turmeric powder
1 teaspoon red stew powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
4 cups water
1/4 cup new coriander leaves, hacked
1/4 cup new mint leaves, hacked
4 tablespoons ghee or vegetable oil
Salt to taste
For the Marinade:

1/2 cup plain yogurt
1 tablespoon ginger-garlic glue
1 teaspoon red stew powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
Salt to taste
Directions:

Wash the basmati rice under running water until the water runs clear. Absorb the rice water for 30 minutes, then channel and put away.
In a bowl, combine as one all the marinade fixings. Add the hamburger 3D shapes to the marinade, it are all around covered to guarantee they. Allow it to marinate for no less than 60 minutes, or short-term in the fridge for better character.
Heat ghee or vegetable oil in an enormous pot or Dutch broiler over medium intensity. Add the cut onions and cook until brilliant brown and caramelized.
Add the minced garlic and ground ginger to the pot and sauté for one more moment until fragrant.
Add the marinated meat 3D squares to the pot and cook until they are carmelized on all sides.
Mix in the hacked tomatoes and cook until they have mellowed.
Add the biryani masala powder, turmeric powder, red stew powder, cumin powder, coriander powder, and salt. Blend well to cover the meat uniformly with the flavors.
Diminish the intensity to low and add the plain yogurt. Cook for a couple of moments until the yogurt is very much integrated into the masala.
Add 2 cups of water to the pot, cover, and let the hamburger stew until delicate and cooked through. This can take around 1 to 90 minutes, contingent upon the meat’s delicacy. You can likewise utilize a strain cooker to accelerate the cooking system.
In a different pot, heat 4 cups of water to the point of boiling. Add the drenched and depleted rice alongside salt. Cook the rice until it is 70-80% cooked (it ought to in any case have a slight nibble to it). Channel the somewhat cooked rice and put away.
When the hamburger is cooked and delicate, eliminate half of the meat from the pot and put away.
Layer half of the somewhat cooked rice over the excess meat in the pot. Sprinkle half of the slashed coriander leaves and mint leaves on top.
Add the held hamburger blocks over the rice, trailed by the excess rice. Top with the excess slashed coriander leaves and mint leaves.
Sprinkle ghee or vegetable oil equitably over the rice.
Cover the pot firmly with a top or aluminum foil. Cook on low intensity for around 20-25 minutes to permit the flavors to merge and the rice to cook through and ingest the flavors completely.
Once cooked, eliminate from intensity and let the biryani rest, covered, for 10 minutes.
Tenderly cushion the rice with a fork, being mindful so as not to break the rice grains.
Serve hot with raita (yogurt sauce) and partake in the sweet-smelling and delightful Hamburger Biryani!
Note: Biryani is a flexible dish, and you can change the zest levels and fixings to your inclination. You can likewise add seared onions, saffron-mixed milk, or trimming with broiled nuts and raisins for added lavishness and flavor

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