Hyderabad x Korea
Bulgogi biryani
Hyderabadi dum, Seoul marinade. The pear does what the papaya usually does.
110 minTime
46 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original874kcalsame
46 gproteinsame
5 gfibresame
110minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Mix the beef with pear, soy, garlic, ginger, sesame oil, sugar and gochugaru. Rest 30 minutes, then stir in the curd and garam masala.
- 2Soak the rice 20 minutes. Fry the onions in the oil on medium heat 15 minutes until deep golden; drain on paper.
- 3Boil 3 litres of water with whole spices and 2 tbsp salt on high heat. Add the drained rice and cook 5 minutes until 70 percent done. Drain.
- 4Spread the beef in a heavy pot. Cover with half the onions, mint, coriander and spring onion, then the rice. Drizzle saffron milk and ghee and top with the rest of the onions.
- 5Knead the maida with water into a soft dough, roll a rope and seal the lid onto the pot.
- 6Cook on high heat 5 minutes, then on a tawa on the lowest heat 35 minutes. Rest 10 minutes before opening.
- 7Break the seal, scatter sesame and fold gently from the side to serve meat and rice together.
Serve it like this
Bring the sealed pot to the table and break the crust there. Serve in a wide plate with beef visible at one side, crisp onions on top and mint and sesame scattered over.
