Ingredients:
Ingredients (for rice)
1. * 5 cups basmathi rice (or rice Princess)
2. 1 cup ghee (ghee)
3. 1 teaspoon cardamom
4. 1 inch cinnamon stick
5. 5 star anise
6. 1 teaspoon aniseed
7. half a teaspoon comma comma (saffron)
8. 6 cloves garlic, finely chopped
9. 10 shallots - finely chopped
10. 1 inch ginger - finely sliced
11. 5 tablespoons spice beriyani (paste)
12. A handful of nuts
13. A handful of raisins
14. 5 cups water
15. Salt to taste
(* Cup = cup of coffee)
Ingredients for curry:
1. 1 pound of meat rod nut, cut the budget 6x6x5 cm
2. 5 potato (side two)
3. 8 hard-boiled eggs
4. Half cup ghee (ghee)
5. 1 teaspoon cardamom
6. 1 inch cinnamon stick
7. 5 star anise
8. 1 teaspoon aniseed
9. 2 large onion (yellow), sliced
10. 5 cloves garlic - minced
11. 10 shallots - minced
12. 1 inch ginger - grated
13. 6 tablespoons spice beriyani (paste)
14. A handful of nuts
15. A handful of raisins
16. Water - cover meat + 1-2 extra cups
17. Yogurt (perahkan 2 oranges juice into a glass of milk and allow 15 minutes) / 1 cup yogurt
18. Salt to taste
19. 1 or 2 tablespoons tomato puree
Method:
How to cook rice:
1. Incandescent ghee
2. Sauté chopped ingredients along with cardamom, cinnamon, star anise and anise until fragrant
3. Enter beriyani and let spices until fragrant
4. Next add the rice and stir
5. Add water to cover rice and stir level
6. Enter the saffron, sugar and salt, stir well
7. Reduce heat. Cook rice until half cooked
How to cook meat:
1. Enter ghee, fry the onion, ground items, and all the spices measles (cinnamon etc) until fragrant
2. Enter beriyani paste and let the rising oil
3. Insert the meat and potatoes and water (1 inch above the meat and potatoes). Bring to the boil.
4. Reduce heat and cook until meat is tender
5. Enter other materials, and 3-4 cups of water again. Stir well.
Now this is where the name "glue" comes in
Equipment:
1. Tools steamer
2. Muslin, to lay a steamer
3. Cotton relatively long (3 meters)
4. Starch / gluten (cooked starch)
Method:
1. Enter a semi-cooked dish into a steamer pot (where we often put the water). Add one cup of water budget if necessary and mix well.
2. serve steaming pot with muslin (for 3 layers)
3. Add the rice is partially cooked in the container steamer
4. Cover the steamer, Put on a pot steamer steaming pot containing meat
5. Dip a cotton cloth with a starch
6. coil around the cloth on the area between the pot with a steamer. Make sure iktannya quite a while. No Steam Should be Able to escape.
7. Put on a slow fire
8. Cook for approximately 1 hour
9. Open turns and open the steamer close
10. Using a fork, loosen the rice should be ripe by now.
11. If rice is still not ripe, repeat the process kukusan.add water to dish if necessary.
Serving Suggestions:
1. Serve 4 scoops of rice into a large serving plate, align
2. Place 4 pieces of meat, four pieces of potatoes and four eggs on the rice
3. Serve 4 scoops of rice dish again to close the
4. Sprinkle with fried onions, celery, green onions and chicken liver fried crisp and chopped.
5. Serve sauce in a separate earlier beriyani
6. Addition of dill can also be a side dish
Extension:
Biryani rice cooked glue should be tried several times to get the right concentration of gravy. If the first time, need to check regularly recipes early, if a bit dry, add water, mix well and continue steaming process.
Ingredients (for rice)
1. * 5 cups basmathi rice (or rice Princess)
2. 1 cup ghee (ghee)
3. 1 teaspoon cardamom
4. 1 inch cinnamon stick
5. 5 star anise
6. 1 teaspoon aniseed
7. half a teaspoon comma comma (saffron)
8. 6 cloves garlic, finely chopped
9. 10 shallots - finely chopped
10. 1 inch ginger - finely sliced
11. 5 tablespoons spice beriyani (paste)
12. A handful of nuts
13. A handful of raisins
14. 5 cups water
15. Salt to taste
(* Cup = cup of coffee)
Ingredients for curry:
1. 1 pound of meat rod nut, cut the budget 6x6x5 cm
2. 5 potato (side two)
3. 8 hard-boiled eggs
4. Half cup ghee (ghee)
5. 1 teaspoon cardamom
6. 1 inch cinnamon stick
7. 5 star anise
8. 1 teaspoon aniseed
9. 2 large onion (yellow), sliced
10. 5 cloves garlic - minced
11. 10 shallots - minced
12. 1 inch ginger - grated
13. 6 tablespoons spice beriyani (paste)
14. A handful of nuts
15. A handful of raisins
16. Water - cover meat + 1-2 extra cups
17. Yogurt (perahkan 2 oranges juice into a glass of milk and allow 15 minutes) / 1 cup yogurt
18. Salt to taste
19. 1 or 2 tablespoons tomato puree
Method:
How to cook rice:
1. Incandescent ghee
2. Sauté chopped ingredients along with cardamom, cinnamon, star anise and anise until fragrant
3. Enter beriyani and let spices until fragrant
4. Next add the rice and stir
5. Add water to cover rice and stir level
6. Enter the saffron, sugar and salt, stir well
7. Reduce heat. Cook rice until half cooked
How to cook meat:
1. Enter ghee, fry the onion, ground items, and all the spices measles (cinnamon etc) until fragrant
2. Enter beriyani paste and let the rising oil
3. Insert the meat and potatoes and water (1 inch above the meat and potatoes). Bring to the boil.
4. Reduce heat and cook until meat is tender
5. Enter other materials, and 3-4 cups of water again. Stir well.
Now this is where the name "glue" comes in
Equipment:
1. Tools steamer
2. Muslin, to lay a steamer
3. Cotton relatively long (3 meters)
4. Starch / gluten (cooked starch)
Method:
1. Enter a semi-cooked dish into a steamer pot (where we often put the water). Add one cup of water budget if necessary and mix well.
2. serve steaming pot with muslin (for 3 layers)
3. Add the rice is partially cooked in the container steamer
4. Cover the steamer, Put on a pot steamer steaming pot containing meat
5. Dip a cotton cloth with a starch
6. coil around the cloth on the area between the pot with a steamer. Make sure iktannya quite a while. No Steam Should be Able to escape.
7. Put on a slow fire
8. Cook for approximately 1 hour
9. Open turns and open the steamer close
10. Using a fork, loosen the rice should be ripe by now.
11. If rice is still not ripe, repeat the process kukusan.add water to dish if necessary.
Serving Suggestions:
1. Serve 4 scoops of rice into a large serving plate, align
2. Place 4 pieces of meat, four pieces of potatoes and four eggs on the rice
3. Serve 4 scoops of rice dish again to close the
4. Sprinkle with fried onions, celery, green onions and chicken liver fried crisp and chopped.
5. Serve sauce in a separate earlier beriyani
6. Addition of dill can also be a side dish
Extension:
Biryani rice cooked glue should be tried several times to get the right concentration of gravy. If the first time, need to check regularly recipes early, if a bit dry, add water, mix well and continue steaming process.
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