Biryani Gam Daging (Malaysian Spiced Rice with Braised Beef)
⏱ 220 min
A famous traditional dish from Johor, Malaysia, traditionally served during Hari Raya celebrations. Spice-marinated beef is slow-cooked with basmati rice in a sealed pot, allowing the braising liquid to infuse the grains. F&N evaporated creamer adds richness and aroma, resulting in tender juicy beef and soft, fluffy, fragrant rice.
four spices (cinnamon, cloves, cardamom, bay leaves)~1 tspest.
bay leaves2
pandan leaf1
red onion (large)thinly sliced1
garlic clovesthinly sliced2
gingerfinely julienned1 inch
tomatodiced1
raisins½ cup
tomato puree2 tbsp
coriander leavesroughly chopped for garnish~¼ cupsest.
mint leavesroughly chopped for garnish~¼ cupsest.
green chilies (large)optional, thinly sliced2
almond powderoptional, adds body to the sauce2 tbsp
rock sugarsmall piece, optional, for sweetness1 piece
F&N Evaporated Creameradds richness and creaminess to the sauce, cholesterol-free½ can
saltto taste
seasoning powderoptional, if desired~1 tspest.
basmati rice3 cups
water (for boiling rice)3 liters
bay leavesfor boiling rice2
clovesfor boiling rice3
pandan leaffor boiling rice1
saltfor boiling rice, adjust to taste1 tbsp
briyani gravy (from the beef)ladle-full2 tbsp
orange food coloring or saffron essencefor coloring the rice~¼ tspest.
F&N Evaporated Creamerdrizzle over rice for extra creaminess½ cup
coriander leavesfor garnish~¼ cupsest.
mint leavesfor garnish~¼ cupsest.
fried onionshomemade or store-bought~½ cupest.
melted ghee2 tbsp
raisinsscattered over rice½ cup
cashewsroasted and scattered over rice½ cup
Steps
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1
Prepare the beef: cut 1.2–1.5 kg of mixed lean beef and bones into 2–3 inch chunks.
2
Marinate the beef: combine the beef with 4 tbsp biryani spice, 1/2 tbsp coriander powder, 1/2 tbsp fennel powder, 1/4 tbsp cumin powder, and 1/2 cup yogurt, mixing thoroughly.
3
Let the beef marinate for at least 1 hour, or preferably overnight in an airtight container in the refrigerator to allow the spices to fully permeate the meat.
4
Prepare the ground paste: roughly chop 4 small shallots, 3 garlic cloves, and 1 inch of ginger, then grind to a fine paste with a splash of water.
5
Prepare the aromatics: thinly slice 1 large onion and 2 garlic cloves, finely julienne 1 inch of ginger, dice 1 tomato, and roughly chop coriander and mint leaves.
6
Fry the onions: thinly slice 1 large onion and deep-fry in hot oil until golden brown and crispy, then set aside to drain. (This step is optional; store-bought fried onions can be used instead.)
7
Roast the cashews: fry the cashews in oil until golden, then drain and set aside.
8
Build the base: retain 1/2 cup oil in the pan and add 2 tbsp ghee. Sauté the four spices, 2 bay leaves, and 1 pandan leaf until fragrant.
9
Add the sliced onion, garlic, and ginger, and stir-fry until soft and beginning to brown.
10
Stir in the ground paste and continue cooking until thickened and golden.
11
Stir in the diced tomato, 1/2 cup raisins, 2 tbsp tomato puree, coriander and mint leaves, and if desired, 2 finely sliced green chilies for heat.
12
Cook until the tomato breaks down and dries out, then add the marinated beef and stir to coat evenly.
13
If desired, add 2 tbsp almond powder for extra body. Pour in a little water to prevent the beef from drying out and ensure tenderness. Add a small piece of rock sugar if desired for sweetness.
14
Pour in 1/2 can of F&N Evaporated Creamer for richness and aroma. Season with salt and seasoning powder to taste. Ensure the sauce is not too dry, as it will be used to infuse the rice.
15
Braise the beef over low heat until completely tender. (A pressure cooker can be used for faster cooking.)
16
Prepare the rice: measure 3 cups of basmati rice using a coffee cup and soak in water for 30 minutes.
17
Bring 3 liters of water to a boil, add 2 bay leaves, 3 cloves, 1 pandan leaf, and 1 tbsp salt.
18
Add the drained rice to the boiling water and cook until 70–80% done. The rice should be tender but still have a slight bite.
19
Drain the rice and set aside.
20
Prepare the cooking vessel: if using a steamer rack with legs, place it at the bottom to separate the rice from the meat juices. Otherwise, a pressure cooker works well. Pour the cooked beef and its sauce into the bottom of the pot.
21
Spread the drained rice evenly on top and lightly sprinkle with orange food coloring or saffron essence for color.
22
Ladle 2 tbsp of the beef cooking liquid over the rice in several additions.
23
Drizzle 1/2 cup of F&N Evaporated Creamer, then scatter coriander leaves, mint leaves, fried onions, 2 tbsp melted ghee, 1/2 cup raisins, and 1/2 cup fried cashews on top.
24
Cover the rice with a clean cloth, then place the lid on the pot. Seal the edges with a damp cloth or wet paper towel (or aluminum foil) to trap the steam completely, essential for the gam (steam-braise) technique.
25
Cook over low heat for 25–30 minutes until steam rises from the edges of the pot. The beef essence will fully infuse the rice.
26
Turn off the heat and remove the lid. The rice should be fluffy and tender, infused with the aromatic beef essence. Serve with side dishes such as vegetable curry or pickled cucumber.
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