Bombay Beryani/ Bombay Style Pilaf

BOMBAY BERYANI @ BOMBAY STYLE PILAF


Resipi yang diperolehi daripada pek rempah beryani jenama SHAN yang kami beli di kedai Pakistan di sini. Kali pertama buat, saya tak berapa ikut kandungan dan sukatan bahan2nya, maka warna nasi saya tu tak berapa menarik walaupun rasanya sedap. Foto di atas ni merupakan hasil perbuatan yang kedua. Saya ikut juga cuma ada bahan2 yang saya tak masukkan sebab tiada dalam stok.

Saya letak resipi asal di sini, boleh alter sendiri ikut kesesuaian rasa. Tapi, bagi saya nasi ni agak pedas..pheewww..siapa yg tahan pedas, sedang elokla kot dengan rasa ni.

Ingredients:

500-750 g small cubes of beef/chicken/mutton with bones
500-750 g [3-4 cups] basmathi rice, washed & soaked for 30 mins
5 medium onions [300g @ 2 1/2 cups] finely sliced
4 medium tomatoes [ 300 g @ 2 1/2 cups] chopped
3 medium potatoes [250 g], peeled and halved
3 tbsp chopped ginger
1 tbsp garlic paste
1 cup plain yogurt
1 - 1 1/2 cups ghee / oil
1 packet SHAN Bombay Beryani Mix


Steps:

1. Fry the onions in hot ghee/oil until golden. Add tomatoes and fry until the oil separates.

2. Add meat, garlic, ginger, potatoes, yogurt and SHAN Bombay Beryani Mix. Fry for 15 minutes. Add 1-2 cups of water and cook on low heat until the meat is tender. Then increase heat and stir fry until oil separates from the gravy.

3. SEPARATELY: In 12 glasses of hot water add 3 tbsp of SHAN salt [yg ni saya tak pasti yg mana, saya hanya letak garam saya daa...] and the soaked rice. Boil until the rice is more than half cooked. Remove from heat and thoroughly drain the water.

4. Spread the cooked meat and curry over the rice in two layers. Cover the pot and cook on low heat until the rice is fully cooked and tender. Mix before serving.



Serve with fresh salad and raita [yogurt].


TIPS FOR BEST RESULTS:

Meat: use breast, ribs and shoulder cuts.

Serves 6-8 persons.