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Porterhouse Biryani Recipe
by Home Foodie

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



kusina ingredients 
  • 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)
kusina instructions
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.


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