Thai Beef Biriyani ข้าวหมกเนื้อ.
Biriyani is popular among Thailand's halal restaurants, especially in the south of the country where there's a sizeable Muslim population. Thought to have been brought to our shores by traders from the West, namely Persia and the Indian subcontinent. The most popular biriyanis in Thailand are mutton (goat) and chicken. I am using stewing beef as it copes well with a long slow cooking process. If you like lamb, a tougher cut, such as lamb shoulder would be a great alternative to mutton. Thai biriyanis often come with a spicy, sweet and sour sauce and fresh herbs and vegetables to cut through the richness. The boiled eggs are there to act as a relief agent from all the heat and spice.
Serves 6.
The beef.
In a bowl, put in
-1kg stewing beef, cut into 10cm strips, 2cm in thickness, with
-1tsp salt,
-1tbsp chopped garlic,
-1tbsp chopped ginger.
Mix well and leave to marinate for at least an hour.
The spices.
In frying pan, dry roast,
-2tbsp cumin seeds.
-2tbsp coriander seeds.
-2tsp peppercorns.
-5 cloves.
-4 cardamom pods.
Finely grind using a spice grinder or pestle and mortar.
In a casserole dish with 2tbsp of vegetable oil , fry
-2 chopped onions,
-1tbsp chopped garlic,
-2tbsp chopped ginger,
-2 star anise,
-1 stick cinnamon,
-1tsp sea salt.
Cook, stirring occasionally until the vegetables have caramelised, add
-the beef.
-roasted ground spices,
-1tsp turmeric powder,
-1tbsp paprika,
-pinch of saffron.
Cook, stirring occasionally to coat the beef in the spices, add
-2tbsp tomato purée,
-2tbsp soy sauce,
-1litre water.
Leave to simmer gently for 1 hour.
Stirring occasionally.
After an hour, use some of the cooking liquor to cook the rice.
(If you feel there's not enough liquid to continue to cook the beef and the rice, top up with more water).
Continue to cook the beef until tender and melting, around 30 minutes.
For the rice.
In a large saucepan, put in
-500g rice.
Wash a couple of times, add
-200ml water,
-450ml beef cooking liquor (or around 2cm above the rice).
Cover with a lid.
Bring up to the boil.
Cook for around 15-20 minutes (When you see holes start to appear on the surface of the rice, turn off the heat and leave to cook in the residual heat for 15-20 minutes)
For the sauce.
In a small saucepan, put in
-2tsp sugar,
-50ml water,
-50ml vinegar,
-1tsp sea salt.
Bring up to the simmer.
Leave to cook until the sugar and salt has dissolved.
Leave aside until needed.
Use a pestle and mortar to pound,
-5 chillies,
-3 cloves of garlic.
Pound until a rough paste is formed.
Spoon into a bowl, add
-the sweet vinegar mixture.
Serve alongside the beef biriyani.
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