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[Intro music]
[Intro music]
[Intro music]
[Intro music]
Assalaamu Alaikum and welcome, once again, to Titli's Busy Kitchen with me Titli Nihaan.
If you're gonna cook a Biryani from the very beginning, it can be a long and time-consuming
process
but the taste is very good!
I work on the principle of 80/20. I can get 80% of the taste for 20% of the effort,
using ingredients that you probably already have in your spice cupboard.
Let me show you how.
This is gonna be a Beef Biryani. I've got 1 kg of stewing beef. This is shin beef.
400 g of plain yoghurt. 400g of onions that I've thinly sliced.
400 g of potatoes. These are new potatoes. You can use any potato but whatever you use,
make sure it's a potato that holds its shape when it's cooked.
4 tomatoes. 4 tablespoons of garlic and ginger paste.
You can get this from most Asian supermarkets
and my spice mix which I have already prepared.
The details will appear now.
The details will appear now.
The details will appear now.
I'm gonna let you into a little secret because although I've mixed these spices myself,
when I cook Biryani, I tend to use Shan Masala. This isn't an advertisement for Shan Masala
but these make lives so much easier and the taste is superb.
Thoroughly recommend them if you can find them in your local Asian supermarket.
In the pan I've got 6 tablespoons of ghee which is nicely up to temperature
and I'm just gonna add the onions and fry them till they're golden.
and I'm just gonna add the onions and fry them till they're golden.
They're looking nicely golden. I°m gonna add the tomatoes which I've chopped
and fry these for a few minutes.
and fry these for a few minutes.
This has been cooking on quite a high heat for about 10 minutes.
Now I'll add in the beef,
Now I'll add in the beef,
Now I'll add in the beef,
the yoghurt,
the yoghurt,
garlic and ginger paste
garlic and ginger paste
and the spice mix.
and the spice mix.
If I was cooking the chicken or lamb biryani, I would add the potatoes at this stage.
But because the cooking time for the beef is that much longer,
I'll add the potatoes after about an hour.
I'm just gonna let this simmer gently
for an hour.
This has actually been cooking for 2 hours
because I wasn't happy with the way the beef was cooking after the first hour.
The beef is now becoming much more tender.
I'll add in the potatoes. Stir those in.
I'll also add in half a pint of water to make sure there's enough liquid
to cook the potatoes in.
I'll mix this together and leave it for about another hour.
This has been cooking for about 3 hours in total
and you can see the oil has just started to seperate out of the mixture.
That means it's ready.
First thing I'm goning to do is I'm gonna pour this out
into this plastic bowl.
into this plastic bowl.
I'll turn the heat off.
I've got my rice which is half-cooked and if you want to know how to cook it,
see the "Titli Tip #1 - Cooking the Perfect Pilau Rice".
I haven't let it stand because that's what I'm gonna do now.
I pour about half the rice into the pan.
It's very hot.
It's very hot.
Spread it down
with a spoon.
I'll add back in my biryani mixture.
I'll add back in my biryani mixture.
I'm making layers of rice, biryani and rice.
Then, put the remainder of the rice on the top. Cover it.
Then, put the remainder of the rice on the top. Cover it.
Then, put the remainder of the rice on the top. Cover it.
I'll leave that for about 15 minutes to ensure that the rice is cooked.
Hmm.. Hmm.. The rice is fully cooked.
Hmm.. Hmm.. The rice is fully cooked.
All we have to do is mix it all together without...
throwing it all over the worktop if we POSSIBLY CAN, PLEASE!
OK. That's nicely mixed and ready to serve!
Many people think that biryani is a mild dish but in fact it's a very versatile dish
because you can make it as hot or as mild as you like.
I hope you try this at home, but anyway,
join me next time in Titli's Busy Kitchen with me Titli Nihaan.
Until then... Khuda hafiz.