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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Pan Seared Lamb Chop with Cumin Crusted Recipe,served with Tomato Concase and Butter Garlic Couscous ala Dentist Che

pan seared lamb chop tomato concase butteren couscous recipe

Pan Seared Lamb Chop Recipe with Tomato Concase and Butter Garlic Couscous

Resep Lamb Chop dengan Saus Tomat dan Kuskus

Lamb Chop Pan Grilled with tomato concase and buttered Couscous

Cumin Crusted Pan Seared Lamb Chop Recipe with Butterred Couscous and Tomato Concase

Lamb chop is one of my favourite meat selection, even simple pan fried or grilled with butter, salt and pepper can make me drooling. Todays menu is pan griled lamb chop with black cumi crusted marinade. The smells of  crusted black cumin is perfectly  blend with the smokey hind of the lamb chop.

lamb chop recipe black cumin crusted

Recipe Pan Seared Lamb Chop with Butter Garlic Couscous and Tomato Concase

Pan Seared Lamb Chop with Cumin Crusted Recipe:

Ingredient

  • 2 lamb chops
  • 2 tablespoons olive oil
  • 1 tablespoonblack cumin, toasted in a skillet, grond the half amount for marinade
  • 2 cloves of garlic, minced fine
  • 1 teaspoon fresh rosemary, minced or 1/2 teaspoon dried rosemary, minced
  • 1/2 teaspoon kosher salt and fresh grounded black peppercorn

Tomato concase recipe HERE

Butter Garlic Couscous Recipe :

  • 50 gr Couscous
  • 1 tsp Mc Cormic garlic powder
  • 2 tablespoon butter
  • 1/2 teaspoon kosher salt4 lamb chops
  • 75-100 ml water

Instruction:

Black Cumin Crusted Lamb Chop:

  • Trim off any excess fat from the lamb chops, and set aside as you make your marinade.
  • Mix olive oil minced garlic, rosemary, grounded black cumin, and black pepercorn, Spread the marinade all over the lamb chops, you should let the lamb chops marinade in this sauce for 30 minutes in the fridge
  • Cover the lamb chop with remaining toasted whole black cumin just before grilling,
  • Heat a pan to medium-high heat, check to make sure the pan is hot and sizzling when u put the lamb chop
  • Grill about 3 minutes per side for medium done or your desired doneness

Butter Garlic couscous:

  • Pour water, garlic powder, salt and butter in a heavy bottom sauce pan
  • boil the mixture, pour the cous cous, cover the sauce pan
  • Set your fire to the lowest flame that possible
  • when the couscous is pluff up, take it from the stove and let it rest about 2 minutes, stir soffly with a fork to make it more fluffy.

Serve the black cumin crusted lamb chop with butter garlic couscous and tomato concase

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