Briyani Rice with Beef & Potato curry recipe

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Recently DH & I started using Trello to keep track of our busy life. One of the many items, which is listed in my weekly-to-do-Trello board, is to make a weekly meal plan. When DH saw this action item, he quickly updated MY list with a list of food HE loves. Haha… that glutton. Anyway, without any surprise, Briyani rice is on this list. Since I haven’t cook this for a long time, I decided to be good to him and
cook this with Beef & potato curry (Southeast Asian style) for dinner tonight.

This easy spice rice recipe is adapted from the Joy of Cooking series. I modified a little according to my family’s taste bud.

Briyani Rice Recipe:
3 cups rice (i used Jasmine, though Basmati is recommended)
Water per rice cooker recommendation

1″ cinnamon stick
4 cloves
4 cardamoms
1 tsp tumeric powder
A few cloves of garlic (optional, according to your preference)
A TSP of fried shallots
1 cup cashew nuts (optional)
pinch of salt (according to your preference)

* I omitted the raisins because my family doesn’t really like them in cooked rice.

Method:
~ Heat up 2-3 tbsp butter in a pan, stir fry cinnamon stick, cloves & cardamon & garlic until fragrant.
~ Add in rice and stir fry until the rice is coated evenly in spices & butter.
~ Add in water & TSP of fried shallots and cook for a min before putting it into rice cooker to finish up the cooking process.
Once the rice is done, you may sprinkle more fried garlic and shallots and cashew nuts before serving.

Beef & Potato Curry recipe

2lbs of beef chunks, cut into cube size

2 onions – diced finely
1″ ginger – peeled & grated
2TSP – minced garlic

3 lemongrass
1 star anise
4 cloves
handful of curry leaves
4TSP – curry powder (or more if u like)
1TSP – chilli (more if you like it spicy)

2 potatoes – cut into 1″ cube size

1 can of Coconut milk
salt – to taste

Method:
1. Fry curry leaves, lemongrass, star anise and cloves in heated pot (with oil) until fragrant.
2. Add curry and chilli powder and stir fry until the color changed to dark shade.
3. Add onions, ginger & minced garlic until onions turn translucent.
4. Add meat and stir fry until the spices are well coated on the meat.
5. Add coconut milk to the meat in high heat for a few mins and reduce to simmer when curry sauce boils. Add potatoes, and continue simmer. If the coconut milk is not enough to coat the meat & potatoes, you may add some water at this point.
6. Continue cooking until meat becomes tender and curry sauce thickens.
7. Add salt to taste when curry is done.

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