Biryani ( Rice )

1:13 PM Sarah Hamid 0 Comments


Week 3

Biryani (Iraqi Recipe)

Ingredients:
- 2 cups rice
-  1/4 kg Beef ( or as desired )
- 4 small potatoes 
- 2 eggs (optional)
-  1 small chopped onion
-  1 single chopped garlic clove
- Salt on taste
- 1/4 tsp Powder Clove or 3 pieces of cloves (optional)
- 2 tsp Biryani spices ( you can find at Arabic shops or *you can do your own )
-  Black Pepper & Cardamom on taste
- dried lime ( also known as black lime, Noomi Basra "in Iraqi" ) on taste (optional)
- 1/2 cup Small Vermicelli (optional)
- **2 tbsp Chopped almond
- 1/2 cup raisin ( without seeds)

- Oil

Process :

1- Wash rice few times, add salt and few drops of oil and cook . (as you usually cook rice)
2- Boil eggs and potatoes ( you can fry potatoes if you don't care much about fat )

3- Chop beef into pieces and fry it, then add the chopped onion and garlic, stir until turned red. add few of water, 1/2 tsp salt, and cloves, leave on low heat until water dry.
4- Meanwhile, add few drops of oil in a pan and add Vermicelli keep stirring until it turned brown, add about 1/2 cup of water, leave on low heat and keep eye on it.
5- After Vermicelli water dried out, add boiled eggs and potatoes, raisin, almond, and few spices ( 1 tsp Biryani spices, 1/2 tsp black pepper, 1 tsp dried lime)

6- Add beef and vermicelli mixture to the rice and stir, add a pinch of cardamom and Biryani spices on top, cover and leave on low heat for few minutes.
7- turn off heat, and stir a bit. Now it's ready to serve immediately.

* To make your own Biryani spices in a very simple way by mix together the following ground spices;
( ginger, curry, black pepper, clove, cinnamon, cardamom, cumin ) it gives you a similar flavor.

** (optional ) you can fry almond with oil a bit. then add to Vermicelli.

*** (optional) take about 1 cup or less of the beef water and add on the rice water to be cooked with, to get extra beef flavor,

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P.s/
1- Recipe followed by an old Arabic (Iraqi) cooking book.
2-Unfortunately I was lazy so I didn't take a nice professional shot for the dish. 
 


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