Faiza Rehman | Chef
Faiza Rehman
Reviews
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10.01.2022 So honoured to be a part of this wonderful cause there is still time to get tickets, so if you are in Melbourne, join us and be a part of history. Lots of love, Faiza
08.01.2022 Biryani I don’t know about you, but Biryani is one of my favourite meals. It’s got it all, bit of veg, meat, spices and best of all, basmati rice (the king of rice, in my opinion). I was lucky enough to be sent a bag of basmati rice from Hunza Foods Australia and created this beef biryani recipe just for you! I was really impressed with quality of the basmati rice, it’s fluffy, maintains its form during the cooking process and best of all, taste delicious with a beautifu...l aroma (and it’s a local small business). A little birdie tells me they are having a sale on amazon, so check them out https://pixelfy.me/yHwGoV and show your support. The biryani recipe is a labour of love but the end result is divine - you can omit the meat with mix vegetables to make it vegetarian and the chilli, to make it mild. Give it a go and I promise you, it will be worth the effort. If you have any questions, please feel free to ask Faiza’s Beef Biryani Serves 6 Ingredients: 1 cup vegetable oil 2 large onions, thinly sliced 500 grams diced beef 2 tbsp garlic/ginger paste 2 large tomatoes, diced 3 cups water (for curry) 2 tbsp chilli powder 1 tsp ground turmeric 1/4 tsp ground mace 1/4 tsp ground nutmeg Salt to taste 6 black peppercorns 1 star anise 2 black cardamom 4 green cardamom 6 cloves 1 cinnamon stick 1 large bay leaf (or 2 small) 1/2 cup yogurt 2 tbsp lemon juice 1 bunch chopped coriander 1 small dry red chilli 1 finely sliced green chilli 1 tomato, thinly sliced 1 lemon, thinly sliced 1 tsp Kewara mixed with a splash of water and orange food colouring. Aromats for rice: bay leaf, star anise, cloves, peppercorns, salt. 3 cups basmati rice Method: 1. Heat oil in large saucepan and fry sliced onions till golden brown (tip: sprinkle with salt, helps draw out moisture and get that nice golden colour). Scoop out half of fried onion and set aside for later. 2. Add meat to fried onions and mix well till meat changes colour. 3. Add garlic/ ginger paste and cook till fragrant. 4. Add chopped tomatoes and mix to combine. 5. Add water and bring to boil. Lower the flame (to low) and simmer till meat is tender (approx. 1 hour). 6. Add spices and stir to combine. Simmer for 1 min. 7. Add potatoes and combine, secure lid and cook till potatoes are almost tender. 8. Add yogurt, lemon juice, 1/2 bunch coriander and cook until the oil separates from the curry mixture. 9. Parboil rice with spices (cloves, cinnamon stick, bay leaf, star anise and salt). 10. In a large pot, spread a thin layer of rice, curry, rice, and sprinkle with sliced tomato, lemon, coriander, and repeat process. Drizzle kewara and food colour. Secure lid (covered with a damp tea towel) and cook on medium for 5 mins, then lower flame and cook for 5 mins or until rice is cooked. 11. Serve biryani with Raita and salad Gastronomically yours, Faiza
07.01.2022 Please vote for my incredibly talented sister https://www.gormanshop.com.au/artcontest?letter=a
04.01.2022 Eid Mubarak, everyone!!
02.01.2022 Happy Birthday to the absolute love of my life, Mahvash Rehman at the risk of sounding like an absolute cliche, not only are you my baby sister, you are my best friend. You have taught me the true meaning of absolute selfless love and I am forever grateful that Allah swt blessed me with a sister as wonderful as you - you deserve the best in this dunya and the hereafter Dream big, baby girl - love you, Api
