Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Biriani Dishes => Topic started by: Cory Ander on April 09, 2010, 04:44 AM
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From: dipuraja1
To make biryani first you will need a wok,1cheff spoon vag oil warm the oil on wok,add half chopped onion gently fry,pinch of salt,half teaspoon of methi leaves,pinch flake almond,small handful of sultana,portion small chopped tikka pieces,now mix all together and fry for 2mins,now add 1tablespoon of mixed powder,cook for about 2mins,now add a portion of pilau rice(basmati rice)then mix well cook for another 2mins then garnish with corriander ...To make sauce you will need,1 cheff spoon of vag oil,pinch of salt,half teaspoon of blended garlic&ginger,pinch of methi leaves,half tablespoon of mixed powder,1tablespoon tomato puree,1cheff spoon of pre-cooked mix vagetable,3cheff spoon of base gravy,mix well cook for 4-5mins then garnish with corriander.
Dipuraja's Tikka Marinade here: http://www.curry-recipes.co.uk/curry/index.php?topic=4432.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4432.0)
Dipuraja's Mixed Powder here: http://www.curry-recipes.co.uk/curry/index.php?topic=4354.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4354.0)
Dipuraja's Base Gravy here: http://www.curry-recipes.co.uk/curry/index.php?topic=4375.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4375.0)
How to make biryani and sauce (http://www.youtube.com/watch?v=WZkV1fp4MgA#normal)
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Interesting to note that he's now pre-heating the oil before cooking his dishes :P
Interesting, too, that he says to "burn the spices when making the biriani"
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CA,
Now this looks more like it to me method wise and I'd be happy to give this one a go.
I noticed the 'make sure that you burn the spices' comment. I'm sure we are all experienced enough to know the you never, ever let the spices burn. I think or at least hope, he meant let the spices 'cook'
Ray
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CA,
It looks as though he has taken heed to your questions. A good thing indeed as we get a better insight into how he is cooking. The one thing I do like about the way he works, he's always wiping down and cleaning as he goes.
I'd go along with you Ray on the cooking of the spices, they certainly wern't in the pan long enough to burn.
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Hi
Starting to perform I see, this will give people more confidence in his work. Also his action to camera is becoming more relaxed, note the time as well, cooked are wrapped in less than six Min's. Me thinks he has a plan!
Regards
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did u catch Dipuraja struggling for words on the coconut powder. i'm sure we've got him not knowing his powder from his fffflour.
i'm well up on biryani at the mo and this is just what i needed - the BIR version.
going to make this 1st (before the rest of Dipuraja's recipes).
the "burning" of the spice is very interesting. for me i could "would" easily burn it under such conditions (dry & hot). i also don't associate any special spice taste associated with biryani. looking fwd to this part of it in particular.
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Hes certainly more relaxed on camera now, far more reassuring.
Does anyone know what his pre-cooked vegetables consist of ? Im tempted to give this one a go.
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Dear me!
Have a go! Put yourself in front of a camera and have a go. Seriously try it, you'll be surprised how peed off your guests are when you serve them rubbish. Please also don't get to thinking that he's just being watched by CRO. I'm sure there are many Curry places and people in far off places that have no access to even the essential spices, let alone cook one.
Just because he heated the oil huh?
WOW!
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Mikka,
What's the point you're making mate ???
Ray :)
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I might give this one a go soon, it looks pretty good and I have most of the ingredients.
Saying that, it takes an awful long time to collect a whole chef spoonful of vag oil!
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Saying that, it takes an awful long time to collect a whole chef spoonful of vag oil!
Aye but I'll bet you'll enjoy the harvesting, Chris ;D
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Does anyone want to hazard a guess as to what is already prepared on the chopping board that he adds the chopped onion too?
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hi axe it will probably be green pepper finely chopped mate.
regards
gary :)
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i could not resist knocking the rice bit up. i cooked it in a pan on the kitchen hob.
i used KD1 recipe for the pillau (no Dipuraja version currently available).
the whole thing was done in about 15mins tops. i should point out that i had leftover lasan tikka.
i'm sold on Dipuraja's biryani. i've made it the traditional way for a while now and this well and truly beats it particularly given the speed that u can knock it up. i'll be sticking to the plain curry sauce ie not the veg version per the recipe (simply down to what i'm used to).
i'll try it in a wok and on my stove next time to see if there is any difference (i don't expect there to be).
a key part of the taste of this method is the tikka.
ps i had to add coconut flour into the rice as this is what i'm used to (Dipuraja adds a minute amount to the top of the dish).
the only problem i had was i got sticking to the bottom of the pan - i think this was down to poor equipment (ie pan) and not enough oil
many thanks to our superstar Dipuraja.
(http://www.curry-recipes.co.uk/imagehost/pics/65737b04b6d7f0e2ca41280008648f92.jpg) (http://www.curry-recipes.co.uk/imagehost/#65737b04b6d7f0e2ca41280008648f92.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/46cd68e10535335c69c494f07c22c9bc.jpg) (http://www.curry-recipes.co.uk/imagehost/#46cd68e10535335c69c494f07c22c9bc.jpg)
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i've made this now for a second & third time and well sold on it. the family love it too.
the pillau is currently KD1 (no Dippies version). the madras sauce was the Secret Santa Chilli sauce version (i made 3 off, 1 per person).
the method for making the biryani is exactly to Dipuraja's spec. i had 1 off complaint that the almond was not chopped fine enough (i will buy flakes next time in stead of whole).
i also used CA's tikka as the family had rebelled against Dippies (they are real heathen's).
going fwd i need to work on the pillau or get inspiration from Dipuraja. i've tried 2 methods. first: rinse rice in 3 changes of water, fry whole spice quickly then add water and rice, boil for 3 mins then drain - this seems to produce the best overall. second: the covered method - this produces greater whole spice flavour but sticky rice.
on next go i'm going to add a 1tsp of my Tgad2007 roasted whole spice when adding the mix powder when assembling the biryani as this would simplify the pillau rice making.
ps the methi really works well in this dish - i found myself x2 the spec on my 3rd go.
i've had the best curry week possible this week having cooked 9 off curries and 2 off biryani. many thanks to Dipuraja who for me remains real star. u have to watch what he does in terms of what we already know as he is clearly taking a commercial safeguard in many areas.
(http://www.curry-recipes.co.uk/imagehost/pics/8fc25c11a347f840aa060ff55410a11d.jpg) (http://www.curry-recipes.co.uk/imagehost/#8fc25c11a347f840aa060ff55410a11d.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/c8e195e1a4dd0fb81db82194f963f608.jpg) (http://www.curry-recipes.co.uk/imagehost/#c8e195e1a4dd0fb81db82194f963f608.jpg)
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i've had the best curry week possible this week having cooked 9 off curries and 2 off biryani.
Good god Jerry that deserves some serious respect, just for effort if nothing else! ;)
I'm lucky if I get to cook two a week just now. :'(
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Secret Santa,
i find that most of the effort is in the prep (base, g/g etc). when u have all this to hand (as in the case of the BIR) the last bit of frying the dish is a real joy.
i've also got back into pillau rice which i've not made for ages - making a real nice change from naan.
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i'm finding that i'm making this a lot mainly down to the ease & speed (and healthiness if u keep the oil low - been using 1 tsp which i accept won't give u BIR but the result ain't bad).
main thing is that i'm going to have to eat humble pie (again following the methi conversion) - i'm loving adding the dried fruit (using raisins as these are to hand but the sultana in the pukka recipe would be even better).
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Hi,
After my success with Dip's Balti I am going to have a go at this soon, looks good.
Will
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Will,
looking fwd to how u get on and comparing notes. the Dipuraja burn point is something i think i now understand - i stop frying the effectively dry spice when i can smell the aroma. i'm sort very gun ho with this stage now and feel pushing the fry a little helps develop the taste better in the rice. i still keep in the back of my head though that u got to be careful not to burn it for real.
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This I like and will definitely give it a go
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Where's the omelette on the top? The sauce ingredients seem too chunky as well, it should be using pre frozen veg to my mind...
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A word of CAUTION when making this - don't use mix powder with chilli in - it causes choking whilst frying the rice. i had jb mix powder to hand and used it without realising this very important fact.
pic of ingredients
(http://www.curry-recipes.co.uk/imagehost/pics/1984cdc1ca51a354350075d25500db7d.jpg) (http://www.curry-recipes.co.uk/imagehost/#1984cdc1ca51a354350075d25500db7d.jpg)
pic of sauce
(http://www.curry-recipes.co.uk/imagehost/pics/efb017db52698639ff609fcc16867938.jpg) (http://www.curry-recipes.co.uk/imagehost/#efb017db52698639ff609fcc16867938.jpg)
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a real big thanks to Dipuraja for making this dish possible to me.
i love naan bread with curry but now and again rice is a very nice change.
i really like this recipe as i can prep it all in advance (even make the curry sauce) and the final frying of the rice and microwave pinging of the sauce makes for a very simple and quick top notch tea.
i'm now completely sorted on the recipe. after much in and out i've ditched the sultana (hated vesta). i now add coconut flour (1 htbsp per portion) just at the end and fry till i get the coconut aroma.
it's just pure pleasure and most certainly BIR standard.
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Cooked this tonight for my boys and I think I must have doen something wrong as I still feel it was missing something! I will try again and see if the result differs. I just found the rice lacking that je ne sais quoi :(
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benbob,
only a thought but the cold rice used for the recipe needs to be pilau ie spiced with whole spices.
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It was pilau rice I made it on Thursday. I think I either caught the spices or my mix is a touch over Garam'd, lol. Deffo gonna make it again can't expect to hit the nail first time.
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benbob,
you're very right - most of us can't expect to nail 1st time.
i for sure don't overdo the spices and certainly keep the garam low.
i'd also have a go at splitting the batches into small amounts. the well cooking of the onion and the methi (which i'm not normally keen on) seems to do it for me.
i must admit though that i'd like to pin down any other ingredients that could turn this into a gem of a dish - re link http://www.curry-recipes.co.uk/curry/index.php?topic=7894.msg69605#msg69605 (http://www.curry-recipes.co.uk/curry/index.php?topic=7894.msg69605#msg69605)
best wishes
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Jerry,
Splitting into smaller batches could help, I did have my 30cm deep pan full of pilau rice. I guess its just s process of elimination until I get it right. Either way the kids loved it and that was the main thing. The Biryani coupled with a Bhuna and a Tarka Dal worked very well indeed just seamed to be missing something, weather thats my techinque or the recipe only time will tell.
Thanks for the feedback Jerry its much appreciated, I've been cooking curies without having others to bounce ideas off for far to long!
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I've just made this. I added a tbsp of coconut milk powder towards the end.
For the sauce I didn't add any vegetables at all. I just made a curry sauce with a pinch of chilli.
It was beautiful. :)
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may be of interest - had biryani in restaurant this week that was more along lines of persian. the key difference being the addition of small chopped pieces of fresh cucumber and tomato.
on the face of it does not sound brill - it worked a treat.
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Wow .. thanks Dipuraja !!
My wife and I have just made this and ate the lot ... it was delicious. Everything together was fantastic .. I was dubious about the almonds and sultanas but they made the dish. I had to make the tikka and pilau rice since the freezer was empty but if these were available frozen and defrosted during the day I reckon I could knock this up as Dip did in about 5 minutes .. great for during the week !!
Thanks again .. one to have again and again :)
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Just about to try Dipuraja's base gravy. Could someone confirm the onions are not fried but cooked as below:
Put all ingredients (apart from mix powder/spice mix and plum tomatoes) into saucepan, add water. Bring to the boil and simmer for 30-35 minutes.
Cheers.
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Just about to try Dipuraja's base gravy. Could someone confirm the onions are not fried but cooked as below:
Put all ingredients (apart from mix powder/spice mix and plum tomatoes) into saucepan, add water. Bring to the boil and simmer for 30-35 minutes.
Cheers.
Exactly as the man himself says ;D. As with many of the base gravies on here the onions are boiled in water, sometimes with a small quantity of oil.
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Just made this. Took photos. Dipuraja is da man. ROCK ON SON.
Quality result. Cheers!