Tuesday, September 19, 2017

Kerala Beef Biryani



Kerala Beef Biryani

Biryani is a glorious one pot meal,satisfying and delicious. It is an exotic dish prepared and served on all festive occasions. The rice and meat is gently spiced and flavored with earthy spices. Biryani is a one pot meal, but not easy (of course there is a quicker pressure cooker version! ), as prepping and making a good biryani is time consuming. But once in a while I do crave for Biryani  as a weekend dinner. I have already shared a lot of Biryani recipes in this blog. Here's one more to the list- it is a Kerala style beef biryani. 


Ingredients
To cook rice
Kaima Rice- 3 cups
Ghee- 1 tsp
Fried onion- 2 tbs
Salt- to taste
Water- 6 cups
Cinnamon- 2 inch
clove- 4-5
Star Aniseed - 2
Green chilly -1
Chopped pineapple- 3 tbs
Mint leaves- a few

For the masala

Beef - 1 kg
Ghee- 3-4 tbs
Shallots- 1 cup
Green Chilly- 10
Ginger- 2 inch piece
Garlic pods- 8-10
Tomato-3 small
Carrot Cubed- 3/4 cup
Chopped coriander leaves and mint- 1 tbs
Turmeric powder- 1/2 tsp
Chilly powder- 1 tsp
Coriander powder- 2 tsp
Lemon juice- 1 tbs
Garam masala powder- Roast and make a fine powder of the following
(Fennel- 1 tsp,Cinnamon- 1 inch thick,Cardamon- 3,Black pepper- 1 tbs,Black cumin/ jeera- 1/2 tsp, Curry Jeera/cumin- 1/2 tsp,Cloves- 5-6,nutmeg- a small piece,Mace- 2-3)
salt to taste
Lemon- 1
oil


To make a paste
Coconut- 1/4 cup
Cashew nuts- 1/4 cup
Fennel seeds- 1/2 tsp

To Garnish
Onion thinly sliced- 4 medium
Cashew nuts- 10
Raisins- a hand full
saffron- a pinch
Ghee- 2 tsp
mint leaves
Coriander leaves
  

 Prepping for the biryani
1)Marinate the meat with chilly powder, coriander powder, salt and juice of half lemon. Set this aside for one hour.
2)Heat ghee and oil in a pan and fry raisins and cashew nuts till golden brown,drain and set aside.
3)Fry thinly sliced onions till crispy and golden brown. Drain and set aside . You can use this onions in three stages, cooking rice,masala and final garnish. 
4)Make a fine paste of cashew nuts, coconut and fennel seeds.
5)Crush shallots,green chilly, garlic and ginger into a course paste.
6)Roast the spices listed under masala and make into a fine powder.
7)Chop mint and coriander leaves and set aside.

Cooking the rice

Wash and drain rice completely dry. Heat one tbs of ghee. Add the whole spices and saute. Next add green chilly, chopped pineapple and mint leaves and saute for a minute. Next add rice and 2 tbs of fried onion and stir fry gently for one minute. Add salt, and 6 cups of warm water and cook till the rice is 80% done.Squeeze half of a lemon over the rice and fluff the rice with fork.



To make the masala.
Heat oil in a pan and add the crushed onion, ginger,garlic and green chilly mixture. Saute for 5-6 minutes in medium flame till is golden brown. Add turmeric and tomatoes and cook till it is soft.Add the marinated meat,half of the fried onions and saute in low flame for five to six minutes.Add salt, coconut cashew paste and one cup of water. Pressure cook the meat till soft and tender ( 5-6 whistles). When it cools down remove the lid of the pressure cooker. There will be gravy at this stage. Add the powdered garam masala, some chopped coriander and mint and chopped carrot. Cook till the gravy thickens.


Layering the Biryani.
Use a heavy bottom pan. Add one tsp of ghee and spread a layer of the meat masala and then a second layer of rice. Add a portion of chopped mint and coriander, fried onion and a second layer of meat. Again add rice and spread chopped coriander leaves, fried onion and cashew nuts, raisins and pineapple. Add a pinch of cardamom powder a tsp of ghee on top. Cover and seal with a tight lid.Put it on very low flame for about 10 to 15. Serve with salad,pickle and papads.



Try this,
Hope you will all enjoy!

Saturday, September 16, 2017

Vietnamese Caramelized Fish with Basil



Vietnamese Caramelized Fish with Basil

Vietnamese Caramelized fish is very different from the fish recipes I have tried. This recipe is inspired from here and a recipe I found in a South Asian cook book. Both recipes call for fish sauce, but I am not a fan of fish sauce. So if you are like me use dark soy sauce or oyster sauce.  This is crispy fish in sticky sweet and savory sauce flavored with basil. The traditional recipe is braising the fish in clay pot.The recipe calls for catfish, but you can try with other thinly sliced fish.

Ingredients
Fish - 1 1/2 lb
Corn starch- 1 tsp
Ginger- thinly sliced- 2 tsp
Shallots sliced- 1/2 cup
Garlic- 3 pods
Green chilly-2
Basil leaves-a hand full
Dark brown sugar/palm sugar- 3 tbs
Fish sauce - 1 tsp
(I used dark soy sauce- 1 tsp)
Black pepper powder- 1 tsp
Red Curry paste- 1 tsp (optional)
Lemon grass powder- 1/4 tsp
Galangal powder- 1/4 tsp
Salt to taste
Oil as needed



Cut and clean the fish. Pat dry with a paper towel.Marinate with salt,pepper powder and corn starch.

Heat oil in a pan and fry the basil till crispy drain from the oil and set aside. In the same oil fry the fish till crispy and set aside. ( Frying the fish is an optional step).

Saute shallots, ginger, garlic and green chilly till it is golden brown. Add curry paste, sauces, pepper powder, salt to taste, brown sugar and 3/4 of stock or warm water and mix. Allow this to simmer and thicken. Slide the fish and simmer in low for about 15 to 20 minutes or till the sauce is well coated over the fish. Finally add fried basil. Serve with jasmine rice or fried rice.



Try this,
Hope you will all enjoy!


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