Thank you for such scientific and amazing tips.. cooking biryani is an art as well as science at the same time.. :).. Other Biryani are named after techniques used to make like Dum Biryani (steaming), Potli biryani (spice bag). Good luck! Another useful and general tip for frying crispy onions is onion slices should be very thin. Just remove spice bag before serving. Add all the dry whole spices, ghee and salt in the boiling water. 2. Or you can fry small potatoes chunk separately. And 500 grams rice biryani is enough for 8 people, if it’s a three course meal, 1 dessert, 1 savory dish with roti and 1 rice main course. Do not crowd them, spread a thin layer of onion slices and let it get cool and crispy. Place the aluminum tray containing the assembled Biryani in the middle rack and bale for 30-35 minutes. What we do if biryani spices are high in prepared biryani. The oil, I use in my recipes is least possible with authentic flavors but real biryani calls for even more oil or ghee. Some Biryani call for making a rich korma gravy. (**Read NOTES below to get the stove top & regular pressure cooker chicken gravy cooking instructions). So that’s how dear Biryani is for Karachiites and me. This is ‘degi’ or ‘Dhaba’ Biryani secret tip. Enjoy with some raita or some crunchy sliced onions. Some Biryani are named after region in which it is developed like Sindhi Biryani, Bombay Biryani or Hyderabadi Biryani. Bring enough water to a rolling boil in a pot on the stove top. Bhonofying means cooking on high flame till most water dries and oil clearly separate on sides of pot. That means 1 kg meat (chicken, lamb or beef) for 1 Kg rice. Although, some spices like black cumin and saffron really change the aroma and taste of biryani. Keep the griddle/tawa under the skillet for re-heating biryani too. In a large pan, bring about 10 cups or surplus amount water to a boil over high heat. But there should be enough gravy left to layer the Biryani. The biggest secret is dum right before serving. *Add a little biryani masala (readymade spice mix or any curry masala like Nihari, korma that you have in hand) *few green chilli slices *little fried onion *and mint leaves in Biryani. But here I have shown you a very simple method of how to make it easier on stovetop by using a Tawa. 1 and half fist of raw rice for people with large appetite and ½ fist for children. Make sure rice are semi cooked about 70% cooked. Biryani is a feast and making it perfect is all about practice. Or wastage of food which is so difficult to distribute or dump in the worst case. You can add up to ½ cup water in Biryani pot when placing for dum for a moist biryani. Biryani is served here in almost every occasion. Type of rice is also significant, use basmati rice or sella basmati rice. I really value your comment and will use the accurate terms along with bhunofy in bracket. Actually, basmati rice absord a lot of water. If you are pressed for time allow the chicken to rest in the marinade for atleast 2 hours. So people of non desi origin also have clear instructions. Layer the chicken gravy on an aluminum tray deep enough (refer the photos & the Video). If rice are over-cooked then avoid it. Wrap the tray tightly with aluminum foil. The gravy should not be runny or soupy. Ratio of rice to meat is 1:1 So for 1 kg chicken it should be 1 kg cooked rice or raw rice ? Transfer slices over kitchen towels to cool completely. Add more cooked rice to reduce masala. If your biryani is dry and rice are slightly hard. Is there anyway i can make it spicy now as it is already cooked?? Lastly, if it still isn’t perfect. Always re-heat biryani on medium or low flame. Rest of rice cooking happens in Biryani pot where rice absorb flavours of meat and spices. Share your tips in comment and help others. Your email address will not be published. You can store these in an air tight container for later use. (you may use thick yogurt but it’s not mandatory). Add extra oil in Biryani. That is called ‘2 Kani chawal’, and considered ideal for biryani. Biryani made with 500 grams raw rice is enough for 6 average person, if it’s a single course meal. If onion slices are under cooked and not golden, they will not be delicious. Add the marinated chicken along with the marinade into the steel insert of the Instant Pot. I try all above methods as per my convenience. One very old and traditional method of measuring rice for serving is a fist raw rice for each person. And PRESSURE COOK on HIGH for just 5 minutes. A little effort will show high rewards in term of praises like ‘wah’ , ‘maza agaya’. Whole spices like pepper, bay leaves, cardamom are for aroma only, they release their juices and flavors in rice.
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