Juicy – Food Blog by Richard Harris Soans https://thelittlechefinme.com Fri, 23 Apr 2021 16:36:55 +0000 en-US hourly 1 https://wordpress.org/?v=6.4.3 https://i0.wp.com/thelittlechefinme.com/wp-content/uploads/2021/03/favicon.png?fit=32%2C32&ssl=1 Juicy – Food Blog by Richard Harris Soans https://thelittlechefinme.com 32 32 190301631 Kerala Beef https://thelittlechefinme.com/myrecipe/kerala-beef/ https://thelittlechefinme.com/myrecipe/kerala-beef/#respond Sat, 03 Apr 2021 11:48:16 +0000 https://becipe.frenify.net/1/?post_type=becipe-recipe&p=50

Main Description.

Kerala beef fry is a dish made of beef, slow-roasted in a mixture of spices, onions, curry leaves, fried in coconut oil. The dish is also popularly known in Kerala as “Beef Ullarthiyathu”.

This Flavorful recipe was introduced to me first here in Abu Dhabi by my friends and colleagues, as it is a second home to millions of Keralites.

First bite and I was amazed with the prominent dark color and bursts of flavours which I couldn’t relate initially much, but wanted to desperately get this recipe right as I wanted this regularly on our Family home menu and now I’m Happy I could….😊

Ingredients

  • 500 GMs beef cut into thin slices

    2 to 3 Tablespoons Coconut oil

    10 No’s Kerala onions (small shallots)

    3 Tablespoon Ginger/Garlic chopped

    1 Large tomato chopped

    5 to 7 Curry leaves Sprigs

    3 to 4 sliced chilies

    1.5 Teaspoon Chili powder

    1.5 Teaspoon Coriander powder

  • 1 Teaspoon Garam masala

    1.25 Teaspoon Turmeric powder

    3 Teaspoons Crushed Black pepper

    1.25 Teaspoon Turmeric Powder

    1/2Teaspoon Fennel seeds powder

    1 Large Sliced onions

    1/4th Cumin powder

    Salt to taste

    Please Note: Some ingredients above mentioned, need to be divided in two portions, in order to use it in different stages of the recipe….

Serves
People

Instructions

  • 01

    In a pressure cooker, add half quantity (of the above mentioned coconut oil) for enhancing the flavours, as soon it’s hot, add the cut beef and open fry for two mins, add Kerala onions(small shallots), add half of the portion of chopped ginger and garlic, Half portion of chopped tomato evenly chopped, (Half portion) sprigs of curry leaves the more the better, chili powder, teaspoon coriander powder, half portion of Garam masala, turmeric powder, half portion of black pepper, salt to taste, Mix well and pressure cook, do not add any water, as the beef will release its own stock, up to 6 to 8 whistles depending on the kind of beef you have purchased, off the flame and make sure you remove the beef (dry) and keep the stock or water which is released aside.

  • 02

    In a Cooking vessel, add the remaining coconut oil, add large sliced onions, cook it for 5 to 6 mins until golden brown, add remaining finely chopped ginger and garlic, add remaining chopped tomatoes, cook for few mins, add sliced chilies, add the remaining curry leaves (the more the better)

  • 03

    Add the dry beef and mix well, and open fry and keep stirring occasionally for 5 mins, now you may add the stock or the soup which was released in the cooker, and mix well.

     

    Now add remaining Garam masala

     

    Add Cumin seeds powder

     

    Add salt to taste, Mix well.

  • 04

    Close the lid and cook for 15 mins in between keep stirring, after 15 mins add Fennel seeds powder, remaining half of black pepper crushed powder, one sprig of fresh Curry leaves, mix well and keep stirring till you get the consistency of semi dry or dry the way you like your Kerala beef, both ways it is delicious.

Tips
  • You may refer to my picture for consistency.
  • Dry version can be excellent for your starters, your guests will drool.
  • Semi dry will go very well with Kerala parathas or chapatti roti or rice.

  • Make sure you cook the beef well while it’s pressure cooked and it’s not rubbery.
  • In case the beef gets dry while pressure cooking doesn’t hesitate to put in a little hot water.
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Hyderabadi Mutton Biryani https://thelittlechefinme.com/myrecipe/hyderabadi-mutton-biryani/ https://thelittlechefinme.com/myrecipe/hyderabadi-mutton-biryani/#respond Fri, 02 Apr 2021 12:00:33 +0000 https://becipe.frenify.net/1/?post_type=becipe-recipe&p=75

Main Description.

Hyderabadi biryani, also known as Hyderabadi dum biryani. It is a style of biryani from Hyderabad, made with basmati rice and goat meat and cooked with the dum pukht method. Originating in the kitchens of the Nizam of Hyderabad. It combines elements of Hyderabadi and Mughlai cuisines.

Ingredients

  • 1 kg mutton with bones preferably

    1.5 Cup basmati rice

    2  Large onions barista (brown deep Fried)

    2 Teaspoons Cummin Seeds (Shahi Jeera)

    3 Tablespoon milk with Saffron Strands

    5 to 6 Elaichi (cardamoms)

    1.5 Teaspoon Red chili powder

  • 1/2 Teaspoon Turmeric

    100 gms mint leaves chopped

    3 Tablespoon milk with Saffron Strands

    1 Teaspoon fresh Ginger paste

    1.5 Teaspoon fresh Garlic paste

    4 Tablespoon Hung Curd

    4 Small Cinnamon sticks

    2 large bay leaf

Serves
People

Instructions

  • 01

    Marination of Mutton :

    Add salt first to the mutton, ginger and garlic paste, add turmeric powder, red chili powder, half of the portion above mentioned in the ingredients section of Cardamom  & Cinnamon stick, & Cumin seeds, up to half of the total onion barista, add Yoghurt and mix well and try keeping it for a minimum of 2 hours or overnight preferably.

  • 02

    Cooking the Basmati Rice:

    In a Hot boiling water add lots of salt, add large bay leaf, Cardamom, cinnamon sticks, lime juice, and cook rice up to 80 percent, drain the water.

  • 03

    Cooking the Mutton:

    Before cooking the mutton add little oil which was used for deep frying the onions, as it gives an amazing flavor, add all the mint leaves, and cook on medium flame up to 35 mins, check for salt if required, after cooking add little more onion barista, and put the flame on low and start layering the rice, after first layer add onion barista and saffron with milk, finally add the second layer and add the remaining onion barista and saffron milk.

     

    Seal the lid with silver foil and keep the Flame on high for 5 mins and then further cook it on a slow flame for 10 mins on Dum.

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