Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Biriani Dishes => Topic started by: JerryM on March 07, 2010, 10:53 AM
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this started out with the expert village video (some of the links don't work anymore on the expert village site so only give part of the picture - real pity). http://www.curry-recipes.co.uk/curry/index.php?topic=2688.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=2688.0)
i thought this recipe sounded pretty much as i could imagine it being done in a BIR ie the chef is giving pretty much the full story.
Gordon Ramsey's TV show convinced me that i needed to give it a go http://www.curry-recipes.co.uk/curry/index.php?topic=4367.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4367.0)
this recipe is a bit of a combination of the 2 off recipes.
i made this once and was such a hit with the family that in offering a night out to try out the mogul in whitefield they've plumbed for the home biryani again.
i'll add refinements to this post over time but this is the recipe at the mo.
the only thing to add is if using cucumber - u need to remove the soft centre as u don't want to add that part (cut the cucumber along the length in qtrs and then top slice the soft centre bit off).
in simple terms u make some rice, some posh bhuna and then combine them in a pot to finish cook. biryani on it's own is quite a dry dish so u need to serve with plenty of curry sauce and for me a side of banana fritters.
serves 3, to convert to 4 just make more rice
Marinade Chicken (up to u, at least 3 hrs)
1) 500g breast cubed in large bowl
2) add yogurt 3 tbsp, turmeric 1 tsp, chilli powder 0.5 tsp, garam masala 1 tsp, salt 0.5 tsp, white pepper 0.25 tsp
3) add garlic: ginger, 1 tsp: 1 tbsp, either individually or from paste
Rice
1) soak 300g basmati in water for 30 mins
2) bring pan of water to boil
3) decant water off rice
4) add rice to boiling water, cook for 6 mins (test while cooking - needs to be almost cooked but still hard)
5) drain
Fry Chicken ("bhuna")
1) gather whole spice in bowl
cinnamon - 1 off stick broken in half
cumin seed - 3 finger & thumb pinch
bay leaf - 3 off
black pepper - 8 off
star anis - 1 off
cardamom - 6 off
2) fine chop 2 off medium onion
3) heat 5 tbsp oil in wok till hot
4) add whole spice until aroma given off (15 secs max)
5) add onion and fry till starting to brown
6) add 2 off toms cubed and cook 2 to 3 mins
7) add chicken marinade and fry to dry out slightly "bhuna" consistency
8 ) add fresh coriander
Assemble Dish
1) add pinch saffron to 6 tbsp warm milk or use turmeric
2) in clean pot spread out half the chicken mixture and cover with half the rice
3) repeat layering with rest of chicken and rice
4) optional - mix into the rice some chopped blanched almond
5) pour over the milk
6) use damp tea towel to seal lid onto pot
7) cook on hob (low) or in oven (180C) until warmed through ~ typ 40 mins
8 ) optional - mix into the rice some coconut flour and cucumber just before serving
Banana Fritter
1) make thick batter (slow dropping consistency)
2) typ 150g plain flour, 0.25 tsp salt, 75-100ml water adding gradually
3) peel & slice banana's lengthways
4) coat with batter and shallow fry in hot oil
Serve with plain curry sauce
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This biryani is very much along traditional lines Jerry and definitely not BIR style. And those banana fritters, where on earth did they come from? They're definitely not BIR and would never be served with biryani.
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This biryani is very much along traditional lines Jerry and definitely not BIR style. And those banana fritters, where on earth did they come from? They're definitely not BIR and would never be served with biryani.
I agree. I shall definitely be trying the Ramsay original recipe and maybe Jerry's version in due course but these are all traditional recipes and most certainly under the wrong section of the forum. I'm interested to hear that banana fritters are served in Jerry's neck of the woodsl. I've enjoyed BIR biryani's in many parts of the UK and have never ever had a biryani served with any kind of banana!
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The very first Indian I had was a biriani back in about '73/'74 at the Asha in Bold Street in Liverpool, it was served garnished with an omelette and a banana fritter. Went back for the first time in over 30 years just a couple of years ago and ordered a biriani, for old times sake, it was still served with the omelette but sadly no fritter.
(http://www.curry-recipes.co.uk/imagehost/pics/42c33f52d323a84b1952d624e982d565.jpg) (http://www.curry-recipes.co.uk/imagehost/#42c33f52d323a84b1952d624e982d565.jpg)
Sadly, it seems that shortly after my last visit, it wasn't just the fritter that disappeared but the Asha went the same way. CLICK HERE. (http://www.liverpooldailypost.co.uk/liverpool-news/regional-news/2007/05/01/farewell-to-spice-of-life-for-doyen-of-restaurants-50061-19025079/)
Regards
CoR
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CoR,
it's amazing - i too used to know bold street quite well - went to a club regular at the top which had a real sticky carpet. the amazing thing being that i missed out on the Asha - the nearest i got was a greek place.
of course it's all very different their now.
not just a brummi thing then the banana fritter.
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Secret Santa,
i'm not stuck in rut on this recipe - please tell more - how could i make it more BIR - i'm real eager.
i'm making again tomorrow so no pressure.
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i made this for a 2nd time this week. couple of observations:
1) Batter recipe - naff. i ended up using 50g of flour to 100ml of water which produced a normal batter consistency - the idea of a, "slow dropping consistency" just does not work. i shallow fried but feel deep fry is the only way to go.
2) Timing for Removal of Whole Spice - last time i took the whole spice out of the fried chicken as i assembled the dish. this is the best time to do it. i left it in on the 2nd go and the customers did not like having to fish them out during eating.
3) Chicken Marinade - i tried some mustard oil, deggi mirch and lemon dressing and halved the salt. the salt was much better. the rest made no difference but the marinade probably needs more than the 3hrs that i used.
4) Whole spice - i added in some fennel (same amount as the cumin) and felt this added a nice touch (better depth of flavour).
5) Rice Cooking - i only boiled for for 3 mins c/w 6 mins last time - u need to keep a check on the rice as the time seems to vary considerably with different rice and probably how much it's boiling when u set the timer.
other than that everthing was as the 1st go spec - result on the 2nd go was just as impressive.
ps i've now got some whole almond nut which i intend to rough grind and add at assembly on the next go. they taste brill on their own.
(http://www.curry-recipes.co.uk/imagehost/pics/9d319c09a73f71cd50973969991df256.jpg) (http://www.curry-recipes.co.uk/imagehost/#9d319c09a73f71cd50973969991df256.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/ee910f90c0b94db68ecb00986ce1e619.jpg) (http://www.curry-recipes.co.uk/imagehost/#ee910f90c0b94db68ecb00986ce1e619.jpg)
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Although not a BIR style biryani, the end result of preparing this biryani is fantastic. Depth of flavour, heat, tender rice and falling off the bone chicken. No bananas in sight fortunately! And the chef is great too.
Follow the video for the method and correct ingredients, not the written instructions.
http://vahrehvah.com/popvideo.php?recipe_id=3144 (http://vahrehvah.com/popvideo.php?recipe_id=3144)
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millsoni,
this video is real good and gels very well with my experience so far.
i could not pick out when the lime juice is added but will give it a try adding to the chicken marinade.
the idea of adding mint into the marinade sounds good too and will try out. i already add coriander but at the end of cooking the marinade but before assembly. will try adding it earlier.
i'm not sold on the pre fried onion and effectively not pre frying the chicken mixture (the bhuna).
the bit on the rice is spot on too (30 min soak & drain). i'd not thought of adding some salt to the water and will try out.
the video is a real good starting point and better in many ways than the expert village equivalent although i do feel u need to watch both before making this dish.
many thanks millsoni for posting - it's essential we get a broader understanding to enable fine tuning.
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Jerry
I will take a look at the other video, thanks for the suggestion.
I added the lime juice with the marinade, and the mint really makes a difference and was commented on by my guniea pig tasters as adding something special. The fried onions do work well, if not expected, bringing sweetness to the bhuna.
If you try this and can suggest improvements I would be very interested.
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millsoni,
i can see i'm going to have to make biryani again this week. i'll try the lime juice and the mint/coriander in the marinade and the salt in the rice boiling.
on the onions i need to be clearer - the fried onion is as u say an essential part. as long as u pre fry them to caramelise yourself then either way is fine (in the rice or on the top - for me i just prefer it to be in the rice). the comment related to bought "fried onion" that i tried sometime ago - it would be rubbish in this dish. the onion in the video rightly or wrongly reminded me of the bought fried onion.
on the whole spices i've tried mace just recently and decided i don't like. black cardamom has left the store cupboard too. the rest of the spices sit well.
the black salt is something i'm struggling with at the mo - whether it adds anything or not - what's u're feeling.
best wishes,
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I also thought the fried onions looked dried and bought but fried my own which I think is essential. I didn't use black cardamoms as I don't have any and prefer green ones anyway, so in they went. Black salt is not in my cupboard and being in Spain sourcing ingredients can be very difficult so left that out too. Whether it is distinctive and adds something I couldn't say.
Looking forward to your thoughts on the finished dish.
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millsoni,
i made the biryani again this week (3 weeks in a row). i added the lime juice, mint (dried 1 tsp) into the chicken marinade. it worked for me and is incorporated as std going fwd.
i also tried adding salt to the rice boiling water - added 3 off 3 finger & thumb pinches - tasted a bit like sea water. i thought made no difference.
i also added 12 off chopped whole almonds into the rice at the assembly. the almonds need chopping manually - i tried using the coffee grinder and disaster. i did not feel they worked that well as the cooking softened them too much - i will add as a garnish on serving in future.
my interest now is in converting the same taste into a "BIR" or quicker method of preparing. the rice and marinade are fine but i can't see BIR making the "bhuna" and then putting in a pot for 50 mins.
ps on the banana i've settled on slice, quick squirt lemon dressing and 2 mins microwave as a compromise.
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ps on the banana i've settled on slice, quick squirt lemon dressing and 2 mins microwave as a compromise.
Microwaved banana, I shudder to think LOL! Further thoughts on this banana business, all the BIRs, back in the day, used to do Chicken Maryland (fried chicken like KFC) for the girlie wimps who wouldn't tackle a curry and this had a banana fritter with it, plus there was another Indian dish that had it as well, Ceylon I think but could have been something else, I'm going back 35+ years here!
P.S. JerryM, that club, the Mardi Gras by any chance?
Regards
CoR
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CoR,
appreciate info on the banana - the flour batter was just not cutting it for me. rather than nothing i reluctantly went easy way out. i make my own LFC (posted) and now that u say this i think would be a much better fit.
ps had to ask my good lady - not the Mardi but the cabin on wood street (parallel to bold).
all the best
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Ah yes, the Cabin, remember it well! Used to start off with 'a few scoops' in the Swan just down the road and head up to the Cabin for a few more after chucking out time, was the only club in Liverpool that sold beer in pints at that time, classy!
Regards
CoR
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CoR,
can see u had a real good time as we did. we often nip back for a day out - would love the M62 to extend further into the centre though as the last stretch is a bit of drag.
all the best,
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Here's a sample of the real thing - a BIR chicken biriani as sold in my neck of the woods. They always come with an accompanying vegetable sauce.
(http://i19.photobucket.com/albums/b191/tx55j67a/chickenbiriani.jpg)
(http://i19.photobucket.com/albums/b191/tx55j67a/Birianisauce.jpg)
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George,
looks real good to me (the rice bit) - my preference is to ask for plain curry sauce (madras hot) instead of the veg u get as standard.
interesting that the oil is yellow in the veg version.
i've now settled on Dipuraja's method of making.
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i've now settled on Dipuraja's method of making.
Before I search for his recipe/video, is that the biriani (rice) part you mean, or does Dipuraja show how to make the accompanying curry?
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George,
it's a bit of a mix and match. Dipuraja shows how to make the rice part and the curry part. However there is no pillau rice recipe so i've been using KD1's. Also i already have the plain sauce sorted re Secret Santa's post on chilli sauce. Dipuraja's sauce is for vegetable which may be what u prefer (instead of the plain curry sauce version).
http://www.curry-recipes.co.uk/curry/index.php?topic=4518.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4518.0)
http://www.curry-recipes.co.uk/curry/index.php?topic=4076.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4076.0)
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There's a couple of new videos up on this site for biryani fans:
Biryani: http://www.kitchenstreaming.com/play.php?vid=141 (http://www.kitchenstreaming.com/play.php?vid=141)
Veg Sauce: http://www.kitchenstreaming.com/play.php?vid=142 (http://www.kitchenstreaming.com/play.php?vid=142)
This style of biryani is closer to how I make it as it adds a ladle of base sauce. I think the other biryani recipes we've seen only use mix powder and no base sauce and this doesn't produce the style of biryani I prefer.
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They used microwaved pillau rice, which is going to end up a soggy mess and it didn't look like they tempered the spices anything like enough, for my taste, in the veg curry. Pretty low end T/A stuff, if you ask me.
Regards
CoR
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They used microwaved pillau rice, which is going to end up a soggy mess
Not at all CoR, microwaved (precooked) rice turns out with very nicely separated grains, no question about it.
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Hi Guys
Not at all CoR, microwaved (precooked) rice turns out with very nicely separated grains, no question about it.
I have to agree, and I think it's a method that the BIR's seem to be using these day's.
Two good uses for a microwave, reheating rice and warming up ya brew :)
Ray :)
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They used microwaved pillau rice, which is going to end up a soggy mess and it didn't look like they tempered the spices anything like enough, for my taste, in the veg curry. Pretty low end T/A stuff, if you ask me.
Regards
CoR
As always , quick to knock other people's efforts, based on your limited knowledge,
Mick
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As always , quick to knock other people's efforts, based on your limited knowledge,
Mick
Mick am I right in saying that it's your camera work on that site?
If so do you know what they put in the onion paste. I see it added to the vindaloo and no other spicing goes in, apart from what's in the base and the obvious chilli powder, so I assume they have mix powder in the onion paste?
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Hello SS,
Those particular videos that you linked are mine but the others you refer to are from a member on another curry site,
Cheers,
Mick
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i've only viewed the biryani video.
the main difference for me is the chef spoon of base. i can't really understand what the addition is doing - other than to add a tad more flavour.
i'm used to quite a light dry fluffy rice in biryani and i feel the quicker less frying approach of Dipuraja seem to suit our needs.
all interesting stuff and ea to their own. i'd not thought to add coriander but will do in future thanks to the prompt of the video.
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the main difference for me is the chef spoon of base. i can't really understand what the addition is doing - other than to add a tad more flavour.
Hi Jerry,
I did ask about this and Shah told me that the reduction time also allows for extra cooking time to reheat the chicken correctly rather than just frying in oil for the time needed which may burn the spices,
Mick
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Hi SS,
There's a couple of new videos up on this site for biryani fans:
I can't get them to play. I get about a seconds worth then it just stops and starts. Any suggestions?
Ray :(
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i'm used to quite a light dry fluffy rice in biryani and i feel the quicker less frying approach of Dipuraja seem to suit our needs.
Ah well that's where we differ Jerry! I like a slight moistness to my biryani and that's what that spoon of base adds. The way you prefer it isn't a biryani in my opinion, it's just a fried rice, and the photo you posted of the biryani you recently made certainly looks like a fried rice.
The biryani in this video looks the way I would expect a BIR biryani to look. The only thing missing for me would be a bit of coconut powder, but that's probably a regional thing.
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I did ask about this and Shah told me that the reduction time also allows for extra cooking time to reheat the chicken correctly rather than just frying in oil for the time needed which may burn the spices,
Mick
Achmal,
appreciate the extra understanding - makes sense now. i tend only to use pre cooked meat.
Secret Santa,
my up bringing on the biryani was in the midlands - Dipuraja's method has got me closest to it and i'm completely happy with the product.
i've sort of tried the spoon of base method in trying the more traditional approach. i get the balance through the addition of plain curry sauce so that dryness is not a problem.
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I'm sorry if I didn't make myself clear enough, this also was pre cooked chicken,
Mick
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Achmal,
sorry - u were clear enough - i'd not really been clear enough myself. i do use pre cooked meat (like all BIR) and don't find the reheat a problem relying on the whole of the cooking cycle - that's what i was trying to say.
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Ah well that's where we differ Jerry! I like a slight moistness to my biryani and that's what that spoon of base adds. The way you prefer it isn't a biryani in my opinion, it's just a fried rice, and the photo you posted of the biryani you recently made certainly looks like a fried rice.
I'm sure you're right. I prefer the almost risotto type creaminess you get with some BIR birianis. My guess is that they add a bit of base sauce to achieve the moist texture.