Quarantine & Cook Beef Biryani with the Club Secretary, Nujhat.
INGREDIENTS:
Beef: 1kg
Polao: 0.5 kg
Garlic paste: 3 tbsp
Ginger paste: 2 tbsp
Peanut paste: 1tbsp
Sour curd: 3 tbsp
Coriander powder: 1tsp
Cumin powder: 1tsp
Salt: Based on taste
Cinnamons: 2 piece
Cloves: 2 piece
Black cardamom: 1 piece
Black cumin: 0.25 tsp
Star masala: 0.25 tsp
Mace spice: 0.25 tsp
Oil: 0.5 cup
Bay leaves: 2 piece
Onion paste: 2 cup
Chilli powder: 1 tsp
Black pepper: 0.25 tsp
Water: 4 cup
Green chillies: 3 piece
Salt: Based on taste
PROCESS:
Marinate the beef with 3 tbsp garlic paste, 2tbsp ginger paste, 1 tbsp peanut paste, 3 tbsp sour curd, 1 tsp coriander powder, 1 tsp cumin powder and salt based on taste. Keep it in the refrigerator for 2-3 hours. Then, blend 2 piece cinnamons, 2 piece cloves, 1 piece black cardamom, 0.25 tsp black cumin, 0.25 tsp star masala and 0.25 tsp mace spice to prepare the biryani masala. Now, take ½ cup oil in the pot. Add 1 tsp chilli powder, 2 bay leaves and 2 cup onion paste. Cook the spices on low flame. Add 0.25 tsp black pepper and the biryani masala now. Half cook the polao rice with 2tbsp ghee and add it to the pot. Make sure to mix the spices, beef and polao rice well together. Add 4 cups of boiled water now. Lastly, add 3 green chillies, some salt and the beef biryani is ready.
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Chef credits: Nujhat Nawar, Secretary, AUW Culinary Chef Club (2020)
Author: Nujhat Nawar, Secretary, AUW Culinary Chef Club (2020)
Editor: Farishta Murad, Founder and President, AUW Culinary Chef Club (2018-20)
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