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Rice Buryan with Meat (video)
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Banu Atabay

Joined: 26 May 2005
Posts: 1479
Location: Beþevler ÇANKAYA

PostPosted: Fri Dec 17, 2010 5:06 pm    Post subject: Buryan with Meat (video) Reply with quote

Buryan with Meat (video)

Buryan Pilavi
This recipe has subtitles in both Turkish and English.

Welcome to Mutevazi Lezzetler Cuisine!
at this episode, we are sharing a recipe from Rumelia
"Buryan with Meat"
let’s see the short ingredients list, then we will see how to cook it
1.10 pounds lamb cubes
3 cups of rice
3 onions
2 tbsp butter
1 cup of grated tomato
3 tbsp vegetable oil
3 cups of water
1 + 1/2 tsp salt
and black pepper
as I mentioned this recipe is from Rumelia
"there is another meal called as ""Buryan Kebap"" also in our cuisine…"
but it is particular to Siirt region, it is delicious also
after sharing this little detail, let’s see how to prepare “Buryan Pilaf with Meat”
I have 3 cups of rice
I will rest it in too much warm water
after adding some salt…
I’ll rest it in that warm water for half an hour at least
while resting the rice in warm water…
let’s prepare the meat mixture…
I’m pouring 3 tbsp of vegetable oil
into the pot
I’ll wait for a while to heat it
because, I have to put the meat into hot pot
to keep its broth
I think that it is hot enough now
I’m adding the lamb cubes
and I’ll roast them, until their surfaces turn into brown
after roasting the cubes for about 15 minutes…
I’m adding finely cut onion
I’m keeping on frying until the onion pieces lose their shape
"at it is mentioned in our ""Pilaf"" book…"
the golden rule of cooking a good pilaf, is being successful while adjusting the water
so I’m using the same cup for measuring the other ingredients...
I’ve grated the tomato, 1 cup of grated tomato
and I’m adding it over the frying mixture of onion and meat
I’ll be cooking it until the grated tomato reaches a thicker consistency, for a short time
yes grated tomato has reached the consistency that I desire...
so, I’m measuring the hot water by the same cup and adding 3 cups of hot water into the mixture
why am I adding hot water?
because, if I add cold water it hardens the meat
I may add some salt now
I’m covering the lid and keeping on cooking, until the meat softens
yes, the meat is about to cooked
meanwhile, I’m putting 2 tbsp of butter…
into the pot
actually I do not use too much butter or margarine in my recipes…
but this an regional recipe, so I have to keep its original taste…
so now I’m using butter more than usual
I’ve rested the rice in 3 cups of water and washed it a few times…
until its starch goes away. Now .I’m adding the rice
I’ll roast it for about 5 minutes...
the rice will turn into transparent during the roasting
roasting process the rice stay in pieces
while keeping on cooking Buryan Pilaf…
I want to remind the processes that I’ve done
I’ve rested the rice, then washed it with too much water
until its starch goes away
after frying the meat with 3 tbsp of vegetable oil…
I’ve added 3finely cut onions in it
I’ve fried until the onion pieces turn into transparent
I’ve added 1 cup of grated tomato
and about 1 tsp of salt
after cooking it for a while more…
I’ve added 3 cups of warm water
and kept on cooking until the meat pieces soften
then, I’ve roasted the rice
3 cups of rice that I’ve prepared and washed before…
for 5 minutes in with 2 tbsp of butter
now I’ll place the roasted rice into a heat-resistant tray...
which has a proper size
I’m placing the meat over the rice layer…
with its broth, because as you know…
I’ve measured all the ingredients carefully
I’ve added the meat with its broth gently over the rice layer
finally, I’ll cover it by an aluminum foil…
or grease-proof paper or the lid of the tray
and I’ll cook it in the oven that I’ve preheated to 374 F…
for about 20 or 25 minutes
Buryan Pilaf is cooked, I’m removing the foil
I’m grinding some black pepper all over
to have fresh pepper smell
I’ll rest it for half an hour more, then I’ll mix and serve it
at this episode, we’ve shared a delicious pilaf recipe
"Buryan with Meat"
as you know the local recipes are also traditional ones
those handed down for centuries, so their tastes are inarguable
I’m sure that you will like it, if you try
Bon Appetite! Afiyet Olsun!

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Yemek Tarifleri
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Joined: 18 Jun 2006
Posts: Auto Post
Location: Turkey

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