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Volim bamiju.Kad pravim neka jela sa pirinčem , ona mi je kao šlag na tortu. Iako ima svoj ukus, (nemojte me pitati da ga opišem) upija lako i ostale začine. I najvažnije kako obično ovakva jela dugo i polako kuvam ne rastopi se u procesu kuvanja.
Volim i kozje meso. Kupujem ga najčešće u Halal mesari, zato što je popularno meso u takvim mesarama i znam da je sveže.
Ponekad se može naći i u običnim mesarama ali retko .
Sastojci
2 šolje basmati pirinča
3 šolje bistre supe
3/4 šolje seckanog crnog luka
2 do 4 zelene čili
1/2 šolje sečenog paradajza
1 kašičica garam masala
1/4 šolje sveže nane
1/4 šolje svežeg korijandera
3 Kašike ulja
Suvi začini
1 do 2 lista lorbera
1/2 rendanog oraščića
3/4 kašičice crnog kima
6 zelenih semenki kardamoma
1 crni kardamom
1 do dve anis zvezde
Nekoliko zrna crnog bibera
1 štapić cimeta
6 do 8 karanfilića
Marinada
1 kg kozjeg mesa u komadima
1 do 2 1/2 kašičice garam masala
1 kašičica čilija u prahu
1 1/2 Kašika djumbira
1/4 kašičice kurkume
1 Kašika ulja
Prstohvat soli
Priprema
Dobro operemo pirinač i ostavimo da stoji 20 minuta
Operemo meso i napravimo marinadu od gornjih sastojaka pa ga stavimo u nju, najmanje 1 sat
Zagrejemo ulje u dubljem tiganju dodamo suve začine i propržimo malo
Dodamo seckani luk,zeleni čili i dinstamo dok se skoro karamelizuje. Ovo je važno za dalji ukus jela.
Dodamo marinirano meso i sve ostale sastojke i dinstamo kratko.
Nalijemo bistru supu. Dosolimo ako je potrebno i dodamo vodu toliko da sve prekrije
Zatim posudu hermetički zatvorimo s atestom koje napravimo od brašna i vode . Obložimo ivice oko poklopca.
Stavimo u rernu na 150 stepeni C, 2 sata.
Služimo uz chapata ili neki drugi Indijski hleb.
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Goats Byriani with okra.
I love okra. Anytime I cook dishes with rice I add it. I love the taste, but do not ask me to describe it :)
I love the texture and how well it holds shape in dishes that are slow cooked like this.
I love goats meat too. I mostly buy it from Halal butcher, as it is firstly not often available with regular butcher and secondly I know it is fresh as it is very popular in Halal butchery.
- Ingredients
- 2 cup of basmati rice (soaked for 20 mins)
- 3 cups clear stock
- ¾ cup onions sliced thinly
- 2 to 4 green chilies
- ½ cup of tomatoes (adjust as per your desire)
- 1 tsp. garam masala powder
- ¼ cup of mint leaves
- ¼ cup of coriander leaves
- 3 tbsp. Oil (do not reduce)
Dry spices (for seasoning)
- 1 large or 2 small bay leaves
- ¾ tsp shahi jeera / black cumin
- 6 green cardamoms
- 1 black cardamom
- 1 star anise
- Few pepper corn
- 3 inch cinnamon stick
- 6 to 8 cloves
Marinade
1kg of tender goats meat
- ¾ tsp red chili powder
- 1 ½ to 2 tsp. garam masala powder
- 1 ½ tbsp. ginger garlic paste
- ¼ tsp turmeric powder
- 1 cup fresh yogurt (do not use a sour one, can make your rice very sour as we are using tomatoes too)
- 1 tbsp.oil (oil helps to make the goats meat soft)
- Salt little
Instructions
- Wash rice and soak for 20 minutes. Drain it completely to a colander and set aside
- Wash goats meat and drain water thoroughly and marinate with marination ingredients and set aside for at least an hour.
- Heat a wide pressure pan or non-stick with oil, add the dry spices, sauté till they begin to sizzle.
- Add onions, green chilies and fry till they turn brown almost about to caramelize. This is crucial to get a good aroma and taste. There must be enough oil too, for the onions to fry.
- Add half of the coriander and mint leaves, sauté for a min.
- Add the marinated goats pieces, mix well and saute for 2 to 3 minutes
- Add all other ingredients including rice. Put a lid on and seal it with simple dough made of flour and water
- Cover, seal and cook till the rice is fully done. 150 Degrees C for 2 1/2 hours
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