Empty My Fridge
Beef Biriyani - Nanaaba’s beef recipe ideas
Ingredients
- Beef rib · crushed8
- Red onion · thinly sliced3
- Onion2–3 cups + 3–4 tbsp
- Stock cube1
- Serrano pepper · minced3
- Curry · powder½ tsp
- Nutmeg · grated
- Black pepper · crushed¼ tsp
- Ginger paste1 tbsp
- Paprika or chili powder1 tbsp
- Tomato · chopped2 cups
- Lemon
- Cilantro · chopped1 tbsp
- Cinnamon stick1
- Bay leaf2
- Star anise2
- Cardamom8
- Yoghurt½ cups
- Rice4 cups
- Water brought to a boil and generously seasoned with salt12 cups
- Saffron
Instructions
- Season the beef short ribs with salt and crushed black pepper, then sear them in a shallow film of fried-onion oil for 2 to 4 minutes on all sides.
- Make the sauce: fry the sliced red onion, then add the Serrano chilies, garlic and ginger paste, spices, paprika, tomatoes, lime juice, cilantro, whole spices, yogurt and water as the recipe directs (the bouillon cube is optional).
- Braise the beef for 40 to 45 minutes, until fork tender, then remove the star anise and cinnamon stick.
- Parboil the washed rice in boiling salted water for 10 to 12 minutes, then drain.
- Add the rice to the beef sauce. Drizzle the saffron water over part of the rice, scatter over fried onions, cover with a clean towel and lid, and cook on low heat for 20 minutes, then serve.
Summarized from Nanaaba's Kitchen's video. Watch it for the details.
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OnionTomatoLemonRiceYoghurtRed onionBeef rib
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