Variety Malaysia Cuisine

Saturday, 22 January 2011

Beriani Kurma Daging..

4 cups basmati rice (cleaned & drained)
4 cups water
¾ canned liquid milk
600 gm of meat
1 tablespoon herb dates
1 tsp ground fennel seeds
2 tsp ground of cash-cash
100 gm cashew nuts (ground fine)
¼ can of evaporated milk (combined to make yogurt)
2 tablespoons lime juice (combined to make yogurt)
3 tablespoons cooking oil
3 tablespoons ghee / margarine
2 pandan leaves
Salt & sugar to taste

Material Blend:
6 shallots
3 cloves garlic
2 cm ginger
Stir ingredients:
5 shallots (small sliced)
3 cloves garlic (small sliced)
2 cm ginger (small sliced)
1 stalk curry leaves
3 cm cinnamon stick
5 cloves
5 star anise
½ teaspoon fennel seeds
3 cardamoms

Meat cut width 2 cm thick, cleaned & drained. Heat cooking oil & ghee & add cooking materials. When onions brown, add ingredients, meat, spices, dates, fennel seedspowder, powder-cash Cash & cashew nuts. Stir until meat is tender and let burst the oil& spices. Pour water, milk, yoghurt, pandan leaves, salt and sugar. When boiling, addrice and stir until blended. When the water dried, reduce heat & cover pot and let cookuntil rice. So that the rice turns crumbly. Before serving, sprinkle fried onions, parsley &green onion, finely cut into the rice.

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