biryani "biriani" / "beriani" is a dish of rice cooked with spices and can be added with vegetables, or meat. this food comes from sout asia , india, pakistan,nepal, bangladesh, sri lanka. in indonesia and malaysia this dish is called by the addition of the word rice, the name of this dish comes from persian, berya wich means fried or roasted in ancient times, rice was fried in samin oil before boiling in water with half- cooked spices.
briyani is made from rice that has been boiled in a sparate pan. after the rice is cooked, the rice is mixed with spiced broth, sealed in a pan, and cooked until the broth is absorbed into the rice. biryani is different from pullao in cooking. when cooking pullao, the rice is fried together with spices in samin oil, and is cooked thoroughly.
travelers and traders from the persian peoples introduced a way of cooking biryani to indians and pakistanis, this dish is not only popular in india and pakistan, but also in iraq, iran, afganistan, bangladesh, and among the muslim population of sri lanka.
in addition to some countries mentioned above, saudi arabia is one of the country's big fans of rice briyani, this is evident from my experience stop in saudi country there are many ma'tam (restaurant) lined with rice menu briyani, kabsah and other, this cooking is usually cooked with goat meat, beef or camel meat, it greatly adds to our appetite.
talking about briyani rice we can also make his own at home, to make briyani in need of some ingredients to be processed into a delicious cuisine with spices that are in perfect flavor, under the later i will give a recipe and how to make briyani rice with goat meat, just this is her ingredients...
- 400 grams of goat meat
- 600 grams of basmati rice
- 500 ml of water
- 1 tespoon salt
- 200 ml of liquid milk
- 8 tablespoons samin oil
- 600 ml of broth
soft spices
- 8 grains of red onion
- 4 cloves garlic
- 1,5 tablespoon coriander
- 1/5 tablespoon pepper
- 1 teaspoon cumin
- 1/4 teaspoon fennel
- 2 cm ginger
- 2 cm turmeric
- 2 tomatoes
- 1 tablespoon salt
dry seasonings
- 1 cm nutmeg seed
- 4 cm cinnamon
- 4 cloves
- 2 cardamon grains
- 2 stalks lemongrass, crushed
splat material
- 150 grams of fried cashew nuts
- 100 grams raisins / sultanas
- 2 tablespoon fried onions
- 2 tablespoons boiled peas
how to make rice briyani arabic typical goat
- boil water in the cage
- cut the meat size 3 x 5 cm, set aside. steam the rice until it is half cooked
- boil water, salt, and milk, add basmati rice and 3 tablespoons of samin oil
- cook on a small fire, stirring until it is roug, lift it
- heat the remaining oil of samin, saute the spices gently until ripe, enter the meat and dry seasoning.
- pour the stock and cook until the water dries and the meat is tender.lift
- mix the meat into the rice dough, stirring. steam until all ingredients are cooked (+/- 40 minutes). lift
- serve with sprinkling of fried cashew nuts, raisins, fried onion and peas.
so an article about how to make s hort briyani rice but hopefully useful for all readers, umpteen and thank you.
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