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Ingredients

4 (200 g each) pc MONTEREY PORTERHOUSE STEAK
2 tbsp MAGNOLIA NUTRI-OIL
1/4 cup MAGNOLIA GOLD BUTTER UNSALTED
MARINADE:
2 (100 g each) pack plain yogurt
1 head garlic, minced
1 tsp ground cloves
1 tsp cumin
1/2 cup chopped cilantro
1 tsp iodized fine salt
1 tsp pepper
BIRYANI:
1/2 cup MAGNOLIA GOLD BUTTER UNSALTED
150 grams tomatoes, sliced in half
3 cups basmati or long grain rice, cooked
1 (100 g) pack plain yogurt
1 tsp iodized fine salt
1 tsp ground pepper
chopped cilantro for garnish (optional)
red and green chili for garnish (optional)

Procedure

  1. Combine marinade ingredients in a bowl. Soak beef in marinade for 1 hour then blot out excess liquid off meat. Reserve marinade.
  2. In a medium size pan over high heat, add oil and butter. Brown beef for 1 minute on each side. Set aside. In the same pan, add marinade. Simmer for 30 seconds. Set aside.
  3. For the biryani rice, in a non stick pan over medium heat, melt butter. Add tomatoes and cook for 3 minutes. Add rice and yogurt. Season with salt and pepper. Mix well.
  4. Transfer to a platter then top with cooked beef. Drizzle with sauce then garnish with cilantro and chilies. Serve hot.

Makes 5-6 servings


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