Teriyaki Beef Meets Biriyani

Posted by St. Fallen on January 13, 2012 · 3 Comments 

I have not eaten a proper meal in the past three days. Well that’s a lie. I have not cooked a proper meal in the past few days, and a day without food was all it took to get me back in the kitchen. All that is left in the freezer is fish and beef. Naturally, I went for the beef.

After defrosting in the microwave I fed the cat some before getting to the marinade. My brother taught me how to make a simple teriyaki marinade with brown sugar. I chopped up some red chili from the garden and added it to the teriyaki. The beef was cut into lean chunks, so I applied some salt, black pepper and put it on the pan. I use the fat free express since nothing ever sticks on to it. Peace of mind, like srsly. Just a bit of oil on the pan since I wanted it to sear just by heat. Chopped up some onions, garlic and capsicum and threw them in. By this time the teriyaki was ready, so I dipped each chunk in the hot sauce until they were glazed. After this I transferred everything onto the non-stick to let it cook with a splash of soy sauce and water to cook the meat.

I did not use the Prestige pressure cooker ’cause it kind of freaks me out. But my mom swears by it, and so does dad. When cooking beef it is all about preference. I do not mind medium-rare, but this time it went towards medium. I turned up the heat in the oven just in case, so I could cook the meat evenly as the pieces were chunky. At 240 degrees celcius I let it grill for a good fifteen minutes before taking it out and into a bowl.

Meanwhile, the rice was cooking with just a dash of Ajinomoto and some curry powder. I snuck in some biriyani mix, I use the Shan brand which has an interesting tang to it. Also added some of the Classic Indian Biriyani paste to balance out the flavours. The rice was done by the time the meat came out of the oven.

As one last addition, and a flight of fancy, I cracked open an egg and poured the white over the rice, frying it up so it was not too moist. I used the raw egg yolk to coat the beef by letting it sit on top. You have to place it carefully so it does not break. Presentation counts! Even if you are cooking for your self. I’m trying to eat as much with my eyes and nose as I do with my mouth.

So yeah, that’s it! Simple as that, you’ve got a pretty satisfying meal! The Japanese and Indian elements seem to work well with each other, though I added a splash of blackcurrant to the beef – I don’t know what influence that is. Now, stop reading about it and GET BACK TO THE KITCHEN AND MAKE ME A TERIYAKI BEEF BIRIYANI, BITCH!

Filed under Ganja Kitchen, The Abyss · Tagged with Beef, Biryani, Black pepper, Chili pepper, Food, fusion, indian, japanese, Marination, sri lanka, Teriyaki