Jakarta, CNN Indonesia — Breaking the fast and sahur during fasting are often filled with typical Indonesian food menus. However, chef Yuda Bustara has other menu suggestions to make Ramadan more varied, namely by serving typical Indian food such as briyani rice. In India, briyani rice is very popular. No matter how hot the sun is, Indians still look for briyani rice which is rich in spices and sometimes spicy.
The savory taste and aroma of Biryani rice is considered appetizing. However, Yuda said that it was quite difficult to cook biryani rice.
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“You have to use basmati rice for briyani rice because India typically uses long grains of rice. You also have to be careful when cooking it because if there’s too much water it becomes porridge, if there’s too little it will be harder than regular rice,” said Yuda.
For this reason, Yuda shared the recipe and how to cook Biryani rice at a press conference in Jakarta.
Material:
– 250 grams of goat meat, cut into 3 centimeter cubes
– 1.5 tablespoons oil for frying
– 1.5 glasses of water
– 1 glass of basmati rice
– 12.5 grams of coriander leaves
– 12.5 grams of mint leaves
– 1 tomato roughly chopped
– 1 tablespoon thick yoghurt
– 25 grams of onions, thinly sliced and fried until wilted
– 2 tablespoons fried shallots
– enough oil
Spice:
– 2 grams of curly green chilies
– 3 cloves of garlic
– 1 teaspoon green cardamom
– 1 tablespoon garam masala powder
– 1 teaspoon cumin
– enough oil
How to cook:
– Puree all the spices using a blender. “The most important thing is the garam masala. This is what makes it taste distinctive,” said Yuda.
– Put a little oil in the cooking area, saute the spices.
– Add the meat that has been cut into 3 centimeter cubes.
– Add yoghurt, mint leaves, coriander leaves and onions. “One thing that must be ensured, the yoghurt should not be flavored. It must be plain,” said Yuda.
– Add basmati rice and stir briefly until smooth. Steam for about 15-30 minutes with a ratio of 1 glass of rice and 1.5 glasses of water.
– Serve with yoghurt.
(win/mer)
