Monday, April 11, 2011
Beef Biryani/ Beef Pilau/ Yakhni Pilau
1 lb beef with bone cubed
3 cups water
1 whole bulb garlic cut in half
1 inch piece ginger
1 whole onion peeles
2 cinammon stick
2 black cardamom
6 green cardamom
2 bay leaves
1 tbsp whole cumin
2 tbsp whole coriander
2 tbsp fennel seeds
2 green chillies
1 1/2 cup basmati rice soaked for 20 minutes
3 tbsp oil
1 onion sliced
1 heaping tbsp plain yogurt
salt and pepper to taste
In large pot, or pressure cooker, place meat, water, ginger, garlic, tomato, onion. In a muslin or cheese cloth, place 1 piece cinnamon, 1 black cardamom, 4 green cardamom, 3 cloves, 1 bay leaf, the cumin and coriander seeds and the fennel seeds and tie it up to make a pouch. Place in the pot and cook covered for 2 hours on low or until meat is tender.
After meat becomes tender, drain and reserve the liquid and discard the pouch containing the spices.
In a large pot, heat the oil on high and drop in the onions and chillies and cook till golden brown.
Add the remaining whole spices and after a minute, add the soaked rice. Stir the rice around for a few minutes then measure the stock and if there is less than three cups of liquid, add water enough to bring it to that point.
Add the liquid to the pot along with the beef and bring to a boil on high. Once the liquid comes to a boil, reduce the heat to a medium low and cover with a tight fitting lid and cook for 15 minutes. After 15 minutes, turn off heat and let stand for 10 minutes before fluffling and serving.
Serve with pilau with curry or pickle of choice.