Johorean Biryani Blackened Beef
Ashraf Daud @mash86
Daging Masak Hitam Johor.
Daging Beriani.
Note: this dish can be kept for few days. I sometimes ate it with bread. Hehe...
Johorean Biryani Blackened Beef
Daging Masak Hitam Johor.
Daging Beriani.
Note: this dish can be kept for few days. I sometimes ate it with bread. Hehe...
Cara Memasak
- 1
Heat generous amount of ghee.
- 2
Add 4 Sekawan and let it until the aroma is in the air. Do not burn them. This usually does not take too long
- 3
Add the Blended Mixtures. Then add all The Powder Series. Cook all of them with medium heat. Make sure you keep stirring to prevent uneven paste or burning the paste. Also, keep on cooking until the paste turns dark or black or until the paste is cooked. Oil is added gradually to prevent burning on the paste to allow longer cooking time to cook the paste thoroughly without getting the burnt taste
- 4
Add the tenderloin. Then add the evaporated milk. Cooked until it becomes thick again with low to medium heat. You can start seasoning this dish with any seasonings you want
- 5
Once the beef is soft enough, add the Fried Shallots, Toasted Almonds and Cashews and the Fried Raisins.
- 6
Separate Greens in 2 batches. 2:3 will go into the dish and mixed well. While the balance 1:3 will be sprinkled over.
- 7
Voila! Ready to be served with any type of rice especially Biryani Rice
Cooksnap
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