How to Make Fantastic Biryani and Middle Eastern Beef dish

 How to Make Fantastic Biryani and Middle Eastern Beef dish

     How to Make Fantastic Biryani

When you say Biryani, it can be easily interpreted as "Indian-style fried rice."

Actually, the guy who is close to fried rice in Korea is a guy with the name "Pulao",

Biryani is similar to fried rice in appearance and taste, but it is a slightly different dish.

So, today, we're going to learn how to make "Biryani" that is different from this fried rice.

 Be sure to layout

The main difference between biryani and pulao is whether the rice and sauce are cooked together or separately.

 Biryani is cooked with a separate sauce and rice.

 After putting the sauce on the rice, you have to go through the process of baking it in the oven.

 Many people like to cook biryani or pulao all at once from the beginning.

 A proper biryani must be finished by pouring the sauce over the rice and placing it in the oven.

 This layouting of Biryani makes the taste of every spoon unique.

Remove any excess oil from the masala and spray again later.

 If you are making masala with meat, remove the oil from the masala.

 You will have to spray it again later and cook it.

 Otherwise, the meat will become too oily and greasy.

 Later, when roasting in the oven, sprinkle it again to allow it to slowly seep into the rice.

 Then the meat itself is not too greasy, and the overall juice remains and it is delicious.

Use bones.

 How to Make Fantastic Biryani and Middle Eastern Beef dish

  If you use the bones to make a broth and make masala, you can get a deep flavor.

  If you boil the bones for too long, the bones will absorb the masala sauce.

  After boiling properly, the bones should be removed.

Balance the taste.

  At the end of masala cooking, add yogurt, coconut, herbs, etc.

  It is good to soften the taste of masala, which tends to be too strong and irritating.

 How to Make Fantastic Biryani and Middle Eastern Beef dish

Middle Eastern Beef dish direction

• recipe
• material
• meat and poultry
• beef
• beef cut
• steak

Subtle saffron beef skewered with red onions and peppers. it's straightforward to organize earlier for the gang.

recipe:

Kent, England, uk

made by two individuals

Ingredients: two skewers

• 3 or four saffron
• 2 tablespoons milk
• 350 g beef cut of meat, cubes
• salt and pepper
• 1/2 onion, sliced ​​until soft
• 1/2 teaspoon ground cumin
• 1/2 tsp cayenne pepper
• 1 Spanish onion, cut in 0.5, quartered every
• 1 red chili pepper, take items
• 1 bell pepper, take chunks
• olive oil

MethodPreparation:5 minutes ›Cooking:30 minutes ›Additional time: one day marinade › Preparation time: one day thirty five minutes combine saffron and milk during a little plate. Take a chance for a number of minutes.

In a glass or plastic instrumentality with a lid, place the meat, saffron mixture, salt and pepper, onion paste, cumin, and cayenne. Stir well to coat the meat. cowl with a lid and infuse nightlong within the icebox.

Place the meat, Spanish onion and pepper equally on the skewers.

Grill on a barbecue or grill over medium to low heat for regarding half-hour or till onions square measure done. Oil it from time to time.

Serve with BBQ or grilled tomatoes, dish and fries.