Porterhouse Biryani Recipe

Porterhouse Biryani Recipe

by Home Foodie

To cook long grain rice, use a ration of 1½ cups water for every cup of rice.

 

• 4 pc MONTEREY PORTERHOUSE STEAKS (200 grms each)
• 2 tbsp MAGNOLIA NUTRI-OIL
• ¼ cup MAGNOLIA GOLD BUTTER UNSALTED  

For Marinade:

• 2 pack plain yogurt (100 grms each)
• 1 head garlic, minced
• 1 tsp ground cloves
• 1 tsp cumin
• ½ cup chopped cilantro
• 1 tsp iodized fine salt
• 1 tsp pepper

For Biryani:

• ½ cup MAGNOLIA GOLD BUTTER UNSALTED
• 150 grams tomatoes, sliced in half
• 3 cupsbasmati or long grain rice, cooked
• 1  pack plain yogurt (100 grms)
• 1 tsp iodized fine salt
• 1 tsp ground pepper
• chopped cilantro for garnish (optional)
• red and green chili for garnish (optional)

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.



Cost per recipe: P382.70
Cost per serving: P63.80


Home Foodie is all about inspiring home cooks to reinvent favorites and recreate dishes from food discoveries using San Miguel Pure Foods products.