Uaʻikeʻia he nui nā koho no ka hanaʻana i ka pilaf , aʻo kēlāʻano kēiaʻano o kona mau meaʻala a me nā meaʻai a me konaʻano kikola. Ma kēiaʻatikala, makemake mākou e kaʻana aku iāʻoe i ka hoʻomaopopo o ka pila o India o Biriani,ʻaʻoleʻoi aku ka maʻalahi o ka hoʻomākaukau ma mua o kaʻano o Uzbek maʻamau i kēiaʻano.
ʻO ka pilafiani Biriani
No ka lawe houʻana i ka meaʻai mua o ka meaʻai Iniaʻaʻole maʻalahi i ko mākou mauʻano, akā, hiki ke kohoʻia ka mea kokoke a hiki i ke kūʻaiʻana no kahi kokoke i nā mea hale.
Ua hoʻomākaukauʻiaʻo biriani kahiko me kahi'āpana'oramana Indian, a mākou e aʻo ai e hana me ko mākou mau lima pono'ī.
Mea Kai:
No ka pilaf:
- Pākī Basmati - 1 mea;
- kaʻiʻo moa (ula) - 400 g;
- aniana - 1 pc.;
- kaʻiʻo - 75 ml;
- ka pipi - 2 tbsp. koko;
- ke kumu o ka'ōmaʻomaʻo (kahi hou, ka'ōpala) - 1/2 tsp;
- Ka lepo turmeric - 1/2 tsp;
- nā pepa chili - 1/2 tsp;
- zir - 1/2 tsp;
- nā'ōpū - 2 mau'ōpuʻu;
- ka paʻakai, ka pepa - eʻono;
- Maki Maki - 3-4 lā;
- lemona wai - eʻono;
- kekala - 2 cloves;
- ka coriander hou.
No ka hula-masala:
- nā'ōpili coriander - 2 tbsp. koko;
- nāʻanoʻano o cumin - 1/2 st. koko;
- pepaʻeleʻele i loko o nā pīni - 1/2 tbsp. koko;
- Pāʻani palaoa - 1/2 tbsp. koko;
- Kāleka - 1/2 st. koko;
- nā'ōpū - 2 mau'ōpuʻu;
- mea'alamona - pinch;
- Waiwai Bay - 3-4 pcs.
Hoʻomākaukau
E hoʻomaka mākou e kuke me ka meaʻala o nā meaʻala o ka garam-masala, no ka mea, ponoʻoe e puhi i nā meaʻala a pau i loko o ka pā palai, koe wale nō ka hānaiʻana, e hoʻomaʻemaʻe i nāʻano o ka cardamom mai nā kiʻiʻoniʻoni a me ka'ōniuʻana i ka meaʻala me ka mea holoi, a i loko o ka mīkini.
I kēia manawa, hiki iāʻoe ke hele i ka hapani nui loa. ʻAiʻia nāʻoki i kekahi mau apo, ua hoʻomaʻemaʻeʻia kaʻiʻo moa i nā momona a me nā kiʻiʻoniʻoni aʻokiʻia i loko o nā'āpana nui. E hoʻomoʻa i ka puʻu moa a me ke kāleka i ka moa, i kahi liʻiliʻi lepo, mīni maloʻo, ka hapalua o ka masala a me ka cilantro eʻono ai. Pono nā'ōpala e uhi i kēlā me kēia'āpana iʻa, a laila e hiki ke nininiʻia me ka yoghurt. ʻO ka hope i loko o ka marinade he wai lemon a me ka turmeric. E hoʻoulu ka hen ma kahi o ka hapalua hora.
Ma hope o ka pauʻana o ka manawa, e'eliʻokiʻia nā'aleʻoki i ka wai pulu a hiki i ka'ōʻana.
Hoʻokomo mākou i ka pā ma ke ahi me nā anianiʻelua o ka wai, ka paʻakai a lawe mai i kahiʻeha. I loko o ka pāpale gauhe waiho mākou i nā lālā laurel, ka pepa, ke kau a me kaʻulaʻula. E kīʻaha i ka raiki me nā meaʻala no kahi o 4-5 mau minuke.
Holo i ka moa i ka wai paila, e hoʻokuʻu i luna o ka laiki me nā'ōmaʻomaʻo o ka baʻa. Ke moe nei mākou i ka laiki e koe ka garam-masala a ninini i ka wai e like me ka hapalua. E uhi i ka pahu me ka laiki a me ka moa me ka lole, a laila e uhi. Ke hoʻomaloʻo ka wai i loko o ka paila (ma hope o 7-10 mau minuke), e hoʻokuʻuʻia ke ahi a waiho i ka pilaf eʻaila no kekahi 20-25 mau minuke.
Hāʻawi i ka biriani me ka waikiki anu a me nā huaʻai hou.
ʻO ka biriani me ka moa
Inā ua makaukauʻoe e haʻalele i nā kuʻuna o ka kuke kukeʻana i ka pilaf, e ho'āʻo e kuke i ka biani ma kēiaʻano maʻalahi no kaʻahaʻaina o kēia lā.
Mea Kai:
- Pākuʻi Basmati - 300 g;
- beka - 25 g;
- aniana - 1 pc.;
- Waiwai Bay - 1 piece;
- kaomi - 3 maukani;
- ka turmeric - 1 tbsp. koko;
- ka waihona moa - 2-3 mau'āpana;
- ʻeleʻele curry - 4 tbsp. koko;
- hua waina - 85 g;
- kahe moa - 850 ml;
- ka coriander a me nā'alemona almond no ka lawelaweʻana.
Hoʻomākaukau
E kulu i ke kinai ma kahi wai mahana, a laila holoi me ka hauʻoli. Hoʻoheheʻe mākou i ka waipū a hoʻomoʻi ma luna o ia mau'āpana o nā'aleka me kahi lau laʻau a me nā meaʻala'ē aʻe no ka hola 10. E kāpīpī i nāʻaila me ka turmeric a hoʻoulu i ka moa a me ka pā. Hoʻomaʻa mākou i nā mea a pau ke ahi a hiki i kaʻikeʻana o ke ala.
ʻO ka'elike i loko o ka pāpaʻi i hui pūʻia me ka mau hua waina a ninini i ka moa moa. E uhi i ka mea pale me ke poʻi, e lawe mai i ka wai i loko o kahiʻeha ikaika, a laila e ho'ēmi i ka wela i ka liʻiliʻi aeʻaila no 5 mau minuke'ē aʻe. Hāʻawi mākou i ka raiki i lalo o ke poʻi no 10 mau minuke, e hoʻokuʻu me ka paʻi paʻipaʻi a lawelawe me ka moa a me nā alamona.