Lamb Biryani Rice Recipe(Middle East Style) / Resep Nasi Biryani Arab ala Dentist Chef

Resep Nasi Biryani Arab & India
biryani lamb rice recipe resep nasi biryani arab enak
Biryani, biriani, buriyani, beryani or beriani (Urdu: بریانی, Hindi: बिरयानी, Punjabi: ਬਿਰਯਾਨੀ, Malayalam: ബിരിയാണി, Tamil: பிரியாணி, Bengali: বিরিয়ানি, Telugu: బిర్యాని, Sinhala: බුරියානි) is a set of rice-based foods made with spices, rice (usually basmati) and Chicken, mutton, fish, eggs or vegetables. The name is derived from the Persian word beryā(n) (بریان) which means “fried” or “roasted”.Biryani was invented in the kitchen of Mughal Emperors. Lahore, Kashmir, Kolkata, Lucknow, Hyderabad and Delhi/Agra are the main centres of biryani cuisine.

The spices and condiments used in biryani may include, but are not limited to, ghee, nutmeg, mace, pepper, cloves,cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, and garlic. The premium varieties include saffron.For a non-vegetarian biryani, the main ingredient that accompanies the spices is the meat—beef, chicken, goat, lamb, fish or shrimp. The dish may be served with dahi chutney or Raita, korma, curry, a sour dish of eggplant (brinjal), boiled egg and salad.

resep nasi biryani kambing enak mudah masakan arab india

Smells the fragrant spice on the rice !

The difference between biryani and pullao is that while pullao may be made by cooking the items together, biryani is used to denote a dish where the rice (plain or fried) is cooked separately from the thick sauce (a greatly reduced curry of meat or vegetables). The curry and the rice are then brought together and layered, resulting in a dish of the contrasting flavors of flavored rice (which is cooked separate with spices) and intensely flavored sauce and meat or vegetables. This separation is partly of necessity: the proportion of meat/vegetables to the rice is high enough to make biryani a one-dish meal, and the cooking time of each of the main ingredients is significantly different from each other. In a properly made biryani, the final dish is dry or minimally moist, with the individual rice grains separate, as opposed to a risotto, where the rice is of a creamy consistency. However, many biryani recipes call for the rice to be cooked for three-quarters of the usual time, followed by layering with the meat/vegetable base, and then a final.slow steaming until fully done: this approach allows the flavors to blend somewhat.

biryani rice recipe lam mutton vegetable arabian recipe indian recipe rice dish

Ingredient:

  • 300 gr lamb meat, cut into bite size, you can use chicken, pork or seafood  instead
  • 2 cups long grain rice like basmati, i use thai long grain rice, soaked 30 minutes, drained
  • 1 bell pepper, cubed
  • 1 broccoli, cut into florset
  • 1/4 cup pistachio nuts
  • 1/4 cup raisin
  • 1 spring curry leaves
  • 4 tablespoons  oil
  • 1 medium onions, finely chopped
  • 1 pinch of saffron
  • 2 tsp garam masala, half for marinade and the rest for saute yhe rice
  • 6 garlic, finely chopped
  • 2 (14 1/2 ounce) cans diced tomatoes
  • 1 tsp chili/cayenne pepper powder
  • 4 whole cloves
  • 4 green cardamom pods
  • 1/2 tsp black peppercorns
  • 1/2 teaspoons coriander powder
  • 1 cinnamon stick
  • 2 bay leaves
  • 1/4 cup yogurt
  • 1/4 cup milk
  • 3 cups stock
Instruction :
  • Preheat large batch of steamer,cover the top with a cloth to prevent the water steam dropped out and ruined the briyani rice.
  • Marinate lamb with 1 tsp garam masala, salt and pepper for about 2 hours
  • Heat up the oil, fry the onion and garlic until slightly browned, add the lamb meat, stir until the meat changing the colour.
  • Add yoghurt, milk, saffron and stock, bring to boil, set aside
  • Heat up  2 tbsp oil in another wokpan, stir cloves, cardamon, cinnamon, bay leaves and curry leaves until fragrant and crisp
  • Add rice, saute another 2 minutes.
  • Add bell pepper, broccoly, the rest of garam masala, corriander, cayenne pepper, pistachio and raisin, stir occasionally
  • Pour the lamb mixture and stir with the rice mixture, bring to boil
  • Do not stir it ! wait until liquid content evaporates,
  • Put the briyani mixture in a heatproof pyrex casserol, stir it occationally
  • Steam until the biryani rice done
  • Serve with springkled deep fried shallot over it

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Chicken Kebab with Tomato Mint Salsa and Thai Dipping Sauce: IT’S FUSION TIMES !

Resep Sate/ Kebab Ayam dengan Salsa Tomat dan Daun Mint serta Saus Thailand

chicken kebab recipe tomato mint salsa thai dipping sauce recipe

Recipe Chicken Kebab with Tomato Mint Salsa and Thai Dipping Sauce

Kebab is a wide variety of skewered meals originating in the Middle East and later on adopted in Balkans, the Caucasus other parts of Europe, as well as Central and South Asia, that are now found worldwide. In English, kebab with no qualification generally refers more specifically to shish kebab (Turkish: “şiş kebap“) served on the skewer. In the Middle East, however, kebab refers to meat that is cooked over or next to flames; large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and religious prohibitions, it may now be beef, goat, chicken or fish. Like other ethnic foods brought by travellers, the kebab has become part of everyday cuisine in many countries around the globe.

Chicken skewer kebab recipe spicy tomato salsa chilli sauce

Chicken Kebab with Tomato Mint Salsa and Thai Dipping Sauce Recipe

Mix and match or fusion is one of my concern in the kitchen. I find so many of there unique and plateable dish through your preference licking. Keep experiment and find your own suites ! I find that Middle East Chicken kebab with a touch of Indian Garam Masala is perfect with tomato and mint salsa derived from western kitchen. Accompenied of thai dipping sauce bring the dish hint into your taste buds even more.

resep sate ayam kebab ayam

Recipe Barbeque Chicken Kebab with Tomato Mint Salsa and Thai Dipping Sauce

chicken kebab on grill, smells the goodness!

Ingredient :

Chicken kebab :

  • 1 chicken breast fillet, cubed 2 cm
  • 1 tsp garam masala
  • 1 tsp salt
  • 1 tbsp olive oil

Tomato Mint Salsa :

  • 4 cerry tomatoes, sliced thinly
  • 1 tbsp chopped fesh mint leaves
  • 1 tbsp sliced shallot
  • 1/2 tbsp chopped bird eye chillies
  • 1 tsp lime juice or rice vinegar
  • 1 tsp olive oil
  • 1/4 tbsp salt

Thai dipping Sauce :

  • 1 tsp thai chilli paste or dried chiili flakes
  • 1/2 tsp thai fish sauce
  • 1 tbsp indonesian sweet soy sauce
  • 1 tsp tamarin juice from 1 tamarin fruit  dissolved with 2 tbsp hot water

Instruction :

How to make grilled chicken kebab:

  • Mixed chicken, garam masala, salt and olive oil, set aside and marinated about 1 hour.
  • Put the cubed chicken breast in bamboo or metal skewers.
  • Grilled until done within about 2 minutes each side, dipending on your cubed chicken breast thickness. make sure it’s well done to prevent salmonellosis

How to make Tomato Mint Salsa :

  • Mixed all ingredient in a glass bowl, squased a little bit with spoon to let the tomato, shallot and mint juices driven out.
  • Keep it refrigerates before serving.

How to make Thai Dipping Sauce :

  • Mixed all ingredient in a sauce pan, bring to boil.
  • Served in room temperature.

Tips:

  1. When you use bamboo skewer, soaked it first in water about 15 minutes to prevent it’s burned up when grilling.
  2. Keep the cooked chicken kebab on warmer or wrap in alumunium foil to keep it warm, you don’t wanna eat it cold.
  3. Add oil in the chicken mixture instead on the grilling pan or grilling net.
  4. Don’t flip the chicken kebab when it uncooked or evenly, it will stick on the grilling net. The cooked meat won’t stick on grilling net

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