недеља, 22. мај 2016.

Kozji Byriani sa bamijom *Goats Byriani with Okra




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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
  1. Wash rice and soak for 20 minutes. Drain it completely to a colander and set aside
  2. Wash goats meat and drain water thoroughly and marinate with marination ingredients and set aside for at least an hour.
  3. Heat a wide pressure pan or non-stick with oil, add the dry spices, sauté till they begin to sizzle.
  4. 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.
  5. Add half of the coriander and mint leaves, sauté for a min.
  6. Add the marinated goats pieces, mix well and saute for 2 to 3 minutes
  7. Add  all other ingredients including rice. Put a lid on and seal it with simple dough made of flour and water
  8. Cover, seal and cook till the rice is fully done. 150 Degrees C for 2 1/2 hours 

  Serve with chapata or other Indian bread



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