Hyderabadi Byriani
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Hyderabadi Byriani
As I spend a lot of time working with the indians/Pakistanis over here I asked them for their "authentic" recipe and thought I give it try.
I'm still yet to master how they manage to get there try colour saffron rice, or avoid a stodgy rice mess.
Ive got the flavour and seasoning spot on. But I just cant seem to get the right presentation.
I even bought a descent pressure cooker instead of trying to layer it and seal it in the oven.
According to the chief I got the recipe from its all about letting the meat marinade long enough in the spice mix. Ohh and the rose water !!! must have the rose water...
Anyone else cook biriani from scratch?
I'm still yet to master how they manage to get there try colour saffron rice, or avoid a stodgy rice mess.
Ive got the flavour and seasoning spot on. But I just cant seem to get the right presentation.
I even bought a descent pressure cooker instead of trying to layer it and seal it in the oven.
According to the chief I got the recipe from its all about letting the meat marinade long enough in the spice mix. Ohh and the rose water !!! must have the rose water...
Anyone else cook biriani from scratch?
- Mike J
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Re: Hyderabadi Byriani
I cook indian dishes 2-3times a week but Im not a lover of Byriani dishes so dont cook them.
Monday it was Rogan Josh with the mid section of a leg of lamb (on offer Sainsburys) with enough for two days and a Saag Bhaji (Sainsburys frozen spinich) enough for 10 servings as it freezes perfectly.
I roast and grind all my spices and my ingredients cupboard has two doors, double shelves and is double stacked!
Monday it was Rogan Josh with the mid section of a leg of lamb (on offer Sainsburys) with enough for two days and a Saag Bhaji (Sainsburys frozen spinich) enough for 10 servings as it freezes perfectly.
I roast and grind all my spices and my ingredients cupboard has two doors, double shelves and is double stacked!
'No Man Ever Fishes The Same River Twice, .... For It Is Not The Same River, .... And He Is Not The Same Man' Heraclitus of Ephesus
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Re: Hyderabadi Byriani
I like Indian food but I’m not keen on the house stinking for days afterwards
Had a Biriyani once at my local Indian restaurant and whilst it was nice I wouldn’t get another, so like Mike I’d stick to other dishes
Had a Biriyani once at my local Indian restaurant and whilst it was nice I wouldn’t get another, so like Mike I’d stick to other dishes
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Re: Hyderabadi Byriani
There’s a massive difference with what you get from an Indian restaurant in the UK and a real Byriani.
I’ve never had one, from any Indian, in the UK that tastes, or even smells like the ones I cook from the recipe I was given by Indian cook over here.
I won’t eat a restaurant Byriani back home.
I’ve never had one, from any Indian, in the UK that tastes, or even smells like the ones I cook from the recipe I was given by Indian cook over here.
I won’t eat a restaurant Byriani back home.
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Re: Hyderabadi Byriani
Mike J wrote: ↑Wed Jan 30 2019 11:25 -Spicy/aromatic food is my thing.I cook indian dishes 2-3times a week but Im not a lover of Byriani dishes so dont cook them.
Monday it was Rogan Josh with the mid section of a leg of lamb (on offer Sainsburys) with enough for two days and a Saag Bhaji (Sainsburys frozen spinich) enough for 10 servings as it freezes perfectly.
I roast and grind all my spices and my ingredients cupboard has two doors, double shelves and is double stacked!
I’m the same Mike. I don’t have shelves full of spices, I have a complete cupboard, plus a door section in the freezer for chilllies and spices etc....
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Re: Hyderabadi Byriani
I had a massala omelette this morning!
I only buy spices when I need them, throw the excess away unless I know how old they are in the first place.
Biryani on site is a far different thing to whatever passes for it over here.
Unless you have the real deal recipe.
.
I only buy spices when I need them, throw the excess away unless I know how old they are in the first place.
Biryani on site is a far different thing to whatever passes for it over here.
Unless you have the real deal recipe.
.
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Re: Hyderabadi Byriani
Edward.P.A.C wrote: ↑Tue Jan 29 2019 14:36 -I’d be really interested in any authentic recipes you can post up for us to tryAs I spend a lot of time working with the indians/Pakistanis over here I asked them for their "authentic" recipe and thought I give it try.
I'm still yet to master how they manage to get there try colour saffron rice, or avoid a stodgy rice mess.
Ive got the flavour and seasoning spot on. But I just cant seem to get the right presentation.
I even bought a descent pressure cooker instead of trying to layer it and seal it in the oven.
According to the chief I got the recipe from its all about letting the meat marinade long enough in the spice mix. Ohh and the rose water !!! must have the rose water...
Anyone else cook biriani from scratch?
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Re: Hyderabadi Byriani
Nige Johns wrote: ↑Wed Jan 30 2019 17:12 -I'm still in Saudi, but when I get back Ill root out the recipe and stick it up...Edward.P.A.C wrote: ↑Tue Jan 29 2019 14:36 -I’d be really interested in any authentic recipes you can post up for us to tryAs I spend a lot of time working with the indians/Pakistanis over here I asked them for their "authentic" recipe and thought I give it try.
I'm still yet to master how they manage to get there try colour saffron rice, or avoid a stodgy rice mess.
Ive got the flavour and seasoning spot on. But I just cant seem to get the right presentation.
I even bought a descent pressure cooker instead of trying to layer it and seal it in the oven.
According to the chief I got the recipe from its all about letting the meat marinade long enough in the spice mix. Ohh and the rose water !!! must have the rose water...
Anyone else cook biriani from scratch?
- Ben
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Re: Hyderabadi Byriani
Nobby C wrote: ↑Wed Jan 30 2019 17:09 -Throw excess spices away? Are you mental? They last for yearsI had a massala omelette this morning!
I only buy spices when I need them, throw the excess away unless I know how old they are in the first place.
Biryani on site is a far different thing to whatever passes for it over here.
Unless you have the real deal recipe.
.
- Mike J
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Re: Hyderabadi Byriani
Ben wrote: ↑Wed Jan 30 2019 17:26 -Nobby C wrote: ↑Wed Jan 30 2019 17:09 -Throw excess spices away? Are you mental? They last for yearsI had a massala omelette this morning!
I only buy spices when I need them, throw the excess away unless I know how old they are in the first place.
Biryani on site is a far different thing to whatever passes for it over here.
Unless you have the real deal recipe.
.
It depends on the spice Ben, some do, some doesn't.
Coriander will retain its smell as a whole seed for years but warm it up and grind it and there isn't any taste of coriander at all.
Green Cardamoms will dry out until they are almost bullets but when used they are almost as good as the day they were bought.
Most ground spice is best dumped after 12 months of opening, mixed spices in oil are good for a little longer.
I have the authentic recipe for Channa and Makhani Dal/Dahl if anyones interested, from the Head Chef at my fav Punjabi restaurant where the food is so good its rare to see an non-asian eating there.
'No Man Ever Fishes The Same River Twice, .... For It Is Not The Same River, .... And He Is Not The Same Man' Heraclitus of Ephesus
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Re: Hyderabadi Byriani
Yeah that’s a fair point Mike, I was exaggerating saying years, but what Nobby suggested is still mental!
- Nobby C
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Re: Hyderabadi Byriani
They cost nothing relatively speaking and powders may have been in a sealed packet for who knows how long. Once you break the seal they deteriorate rapidly on contact with air. Oxidisation I think its called.
Edit: I don't buy the pricey glass jars, I get the packets that contain much much more for about a pound a pop.
It's hardly profligate.
Edit: I don't buy the pricey glass jars, I get the packets that contain much much more for about a pound a pop.
It's hardly profligate.
Last edited by Nobby C on Wed Jan 30 2019 20:37, edited 1 time in total.
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Re: Hyderabadi Byriani
Edward.P.A.C wrote: ↑Wed Jan 30 2019 17:24 -That’ll be ace,maybe you could do a vid for us,I always find it’s good to see how the pro’s version looksNige Johns wrote: ↑Wed Jan 30 2019 17:12 -I'm still in Saudi, but when I get back Ill root out the recipe and stick it up...Edward.P.A.C wrote: ↑Tue Jan 29 2019 14:36 -I’d be really interested in any authentic recipes you can post up for us to tryAs I spend a lot of time working with the indians/Pakistanis over here I asked them for their "authentic" recipe and thought I give it try.
I'm still yet to master how they manage to get there try colour saffron rice, or avoid a stodgy rice mess.
Ive got the flavour and seasoning spot on. But I just cant seem to get the right presentation.
I even bought a descent pressure cooker instead of trying to layer it and seal it in the oven.
According to the chief I got the recipe from its all about letting the meat marinade long enough in the spice mix. Ohh and the rose water !!! must have the rose water...
Anyone else cook biriani from scratch?
- Crispy
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Re: Hyderabadi Byriani
My Take on Biryani
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- Ben
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Re: Hyderabadi Byriani
Nige Johns wrote: ↑Wed Jan 30 2019 20:02 -No videos of Ming thank you very muchEdward.P.A.C wrote: ↑Wed Jan 30 2019 17:24 -That’ll be ace,maybe you could do a vid for us,I always find it’s good to see how the pro’s version looksNige Johns wrote: ↑Wed Jan 30 2019 17:12 -I'm still in Saudi, but when I get back Ill root out the recipe and stick it up...Edward.P.A.C wrote: ↑Tue Jan 29 2019 14:36 -I’d be really interested in any authentic recipes you can post up for us to tryAs I spend a lot of time working with the indians/Pakistanis over here I asked them for their "authentic" recipe and thought I give it try.
I'm still yet to master how they manage to get there try colour saffron rice, or avoid a stodgy rice mess.
Ive got the flavour and seasoning spot on. But I just cant seem to get the right presentation.
I even bought a descent pressure cooker instead of trying to layer it and seal it in the oven.
According to the chief I got the recipe from its all about letting the meat marinade long enough in the spice mix. Ohh and the rose water !!! must have the rose water...
Anyone else cook biriani from scratch?
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Re: Hyderabadi Byriani
Ben wrote: ↑Wed Jan 30 2019 23:27 -Nige Johns wrote: ↑Wed Jan 30 2019 20:02 -No videos of Ming thank you very muchEdward.P.A.C wrote: ↑Wed Jan 30 2019 17:24 -That’ll be ace,maybe you could do a vid for us,I always find it’s good to see how the pro’s version looksNige Johns wrote: ↑Wed Jan 30 2019 17:12 -I'm still in Saudi, but when I get back Ill root out the recipe and stick it up...Edward.P.A.C wrote: ↑Tue Jan 29 2019 14:36 -I’d be really interested in any authentic recipes you can post up for us to tryAs I spend a lot of time working with the indians/Pakistanis over here I asked them for their "authentic" recipe and thought I give it try.
I'm still yet to master how they manage to get there try colour saffron rice, or avoid a stodgy rice mess.
Ive got the flavour and seasoning spot on. But I just cant seem to get the right presentation.
I even bought a descent pressure cooker instead of trying to layer it and seal it in the oven.
According to the chief I got the recipe from its all about letting the meat marinade long enough in the spice mix. Ohh and the rose water !!! must have the rose water...
Anyone else cook biriani from scratch?
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Re: Hyderabadi Byriani
Nige Johns wrote: ↑Wed Jan 30 2019 20:02 -I seem to have "misplaced" my recipe... as its been a while since I last made a batch I cant seem to find it..Edward.P.A.C wrote: ↑Wed Jan 30 2019 17:24 -That’ll be ace,maybe you could do a vid for us,I always find it’s good to see how the pro’s version looksNige Johns wrote: ↑Wed Jan 30 2019 17:12 -I'm still in Saudi, but when I get back Ill root out the recipe and stick it up...Edward.P.A.C wrote: ↑Tue Jan 29 2019 14:36 -I’d be really interested in any authentic recipes you can post up for us to tryAs I spend a lot of time working with the indians/Pakistanis over here I asked them for their "authentic" recipe and thought I give it try.
I'm still yet to master how they manage to get there try colour saffron rice, or avoid a stodgy rice mess.
Ive got the flavour and seasoning spot on. But I just cant seem to get the right presentation.
I even bought a descent pressure cooker instead of trying to layer it and seal it in the oven.
According to the chief I got the recipe from its all about letting the meat marinade long enough in the spice mix. Ohh and the rose water !!! must have the rose water...
Anyone else cook biriani from scratch?
Ive sent a Watsap off to the Indian camp boss I got the recipe from, with a bit of luck he'll send it back to me again. One thing I do remember him stressing though is make sure you use rose water, he was very insistent on that...
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Re: Hyderabadi Byriani
Edward.P.A.C wrote: ↑Thu Feb 14 2019 10:35 -Never had rose water before isn’t it quite a strong flavour ?Nige Johns wrote: ↑Wed Jan 30 2019 20:02 -I seem to have "misplaced" my recipe... as its been a while since I last made a batch I cant seem to find it..Edward.P.A.C wrote: ↑Wed Jan 30 2019 17:24 -That’ll be ace,maybe you could do a vid for us,I always find it’s good to see how the pro’s version looksNige Johns wrote: ↑Wed Jan 30 2019 17:12 -I'm still in Saudi, but when I get back Ill root out the recipe and stick it up...Edward.P.A.C wrote: ↑Tue Jan 29 2019 14:36 -I’d be really interested in any authentic recipes you can post up for us to tryAs I spend a lot of time working with the indians/Pakistanis over here I asked them for their "authentic" recipe and thought I give it try.
I'm still yet to master how they manage to get there try colour saffron rice, or avoid a stodgy rice mess.
Ive got the flavour and seasoning spot on. But I just cant seem to get the right presentation.
I even bought a descent pressure cooker instead of trying to layer it and seal it in the oven.
According to the chief I got the recipe from its all about letting the meat marinade long enough in the spice mix. Ohh and the rose water !!! must have the rose water...
Anyone else cook biriani from scratch?
Ive sent a Watsap off to the Indian camp boss I got the recipe from, with a bit of luck he'll send it back to me again. One thing I do remember him stressing though is make sure you use rose water, he was very insistent on that...
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Re: Hyderabadi Byriani
Nige Johns wrote: ↑Thu Feb 14 2019 16:29 -It certainly gives it that little bit extra...Edward.P.A.C wrote: ↑Thu Feb 14 2019 10:35 -Never had rose water before isn’t it quite a strong flavour ?Nige Johns wrote: ↑Wed Jan 30 2019 20:02 -I seem to have "misplaced" my recipe... as its been a while since I last made a batch I cant seem to find it..Edward.P.A.C wrote: ↑Wed Jan 30 2019 17:24 -That’ll be ace,maybe you could do a vid for us,I always find it’s good to see how the pro’s version looksNige Johns wrote: ↑Wed Jan 30 2019 17:12 -I'm still in Saudi, but when I get back Ill root out the recipe and stick it up...Edward.P.A.C wrote: ↑Tue Jan 29 2019 14:36 -I’d be really interested in any authentic recipes you can post up for us to tryAs I spend a lot of time working with the indians/Pakistanis over here I asked them for their "authentic" recipe and thought I give it try.
I'm still yet to master how they manage to get there try colour saffron rice, or avoid a stodgy rice mess.
Ive got the flavour and seasoning spot on. But I just cant seem to get the right presentation.
I even bought a descent pressure cooker instead of trying to layer it and seal it in the oven.
According to the chief I got the recipe from its all about letting the meat marinade long enough in the spice mix. Ohh and the rose water !!! must have the rose water...
Anyone else cook biriani from scratch?
Ive sent a Watsap off to the Indian camp boss I got the recipe from, with a bit of luck he'll send it back to me again. One thing I do remember him stressing though is make sure you use rose water, he was very insistent on that...
Im going to have to make a batch up now......best get pushing for the recipe back
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Re: Hyderabadi Byriani
Years ago when i was on long term sickie from work (diabetes) i delivered for local takeaway,, i never ever had what they sold n opted for staff curry,, difference is night and day,,,and anyone wanting to know,,,public curry is just one biiig pot of curry,,,anything different is just biig pot plus extras, easy peasy,add tomatoes for bhuna etc
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Re: Hyderabadi Byriani
These measurements should be enough for about 4. The ones he gave me are for a bigger batch, Ive just "extrapolated" back for a smaller yield....
chicken thigh fillets, (his recipe just says chicken or mutton, but they chop the meat and leave the bone in as the meat doesn't dry out)
160ml milk
1 tbsp rosewater
1 pinch saffron threads
10 cloves
1 cinnamon stick
5 green cardamom pods
2 tsp cumin seeds
2 fresh bay leaves
200ml vegetable oil
3 red onions, finely sliced
3 tomatoes, diced
500g basmati rice, soaked in cold water for 30 minutes and drained
30g Ghee, melted for browning the onions.
1/2 cup blanched toasted almonds
Marinade for the chicken.
300g natural yoghurt
6 garlic cloves, finely grated
10cm ginger, peeled and finely grated
8cm fresh turmeric, peeled and finely grated
2 green chillies, finely chopped
2 tsp salt flakes
1 tsp hot curry powder
1 tbsp ground coriander seeds
I always marinade the chicken overnight in the fridge......
Combine the marinade ingredients in a large bowl. Add the chicken and give a good stir to coat all the pieces.
Heat the milk, rosewater and saffron in a small saucepan and leave to cool.
Add the cloves, cinnamon, cardamom, cumin and bay leaves to a small bowl.
Heat the oil in a large frying pan over medium heat and fry the onions in the ghee until golden then set aside.
Add the spices and gently fry. Add the chicken with any marinade left and cook for five minutes, stirring frequently. Add the tomato and cook for about 20 minutes until the sauce is clinging to the chicken with a little extra still in the pan. Set aside and keep warm.
Boil the rice in salted water for about five minutes. Drain, stir with a fork to separate the grains but don't rinse.
Line the base of a large saucepan or oven dish with a third of the rice and a splash of melted butter. Top with half the chicken and sauce. Layer on another third of the rice, half the onions and half the saffron milk. Finish with the remaining chicken, followed by the remaining rice, butter, saffron milk and two tablespoons of boiling water, reserving the remaining onions to finish the biryani. (I've tried using a pressure cooker but have always end up over cooking and turning the rice into much and not nice and fluffy single grains) Cover tightly and cook for 30 minutes.
After 30 minutes, remove the lid from the pan and cook for 10 more minutes.
chicken thigh fillets, (his recipe just says chicken or mutton, but they chop the meat and leave the bone in as the meat doesn't dry out)
160ml milk
1 tbsp rosewater
1 pinch saffron threads
10 cloves
1 cinnamon stick
5 green cardamom pods
2 tsp cumin seeds
2 fresh bay leaves
200ml vegetable oil
3 red onions, finely sliced
3 tomatoes, diced
500g basmati rice, soaked in cold water for 30 minutes and drained
30g Ghee, melted for browning the onions.
1/2 cup blanched toasted almonds
Marinade for the chicken.
300g natural yoghurt
6 garlic cloves, finely grated
10cm ginger, peeled and finely grated
8cm fresh turmeric, peeled and finely grated
2 green chillies, finely chopped
2 tsp salt flakes
1 tsp hot curry powder
1 tbsp ground coriander seeds
I always marinade the chicken overnight in the fridge......
Combine the marinade ingredients in a large bowl. Add the chicken and give a good stir to coat all the pieces.
Heat the milk, rosewater and saffron in a small saucepan and leave to cool.
Add the cloves, cinnamon, cardamom, cumin and bay leaves to a small bowl.
Heat the oil in a large frying pan over medium heat and fry the onions in the ghee until golden then set aside.
Add the spices and gently fry. Add the chicken with any marinade left and cook for five minutes, stirring frequently. Add the tomato and cook for about 20 minutes until the sauce is clinging to the chicken with a little extra still in the pan. Set aside and keep warm.
Boil the rice in salted water for about five minutes. Drain, stir with a fork to separate the grains but don't rinse.
Line the base of a large saucepan or oven dish with a third of the rice and a splash of melted butter. Top with half the chicken and sauce. Layer on another third of the rice, half the onions and half the saffron milk. Finish with the remaining chicken, followed by the remaining rice, butter, saffron milk and two tablespoons of boiling water, reserving the remaining onions to finish the biryani. (I've tried using a pressure cooker but have always end up over cooking and turning the rice into much and not nice and fluffy single grains) Cover tightly and cook for 30 minutes.
After 30 minutes, remove the lid from the pan and cook for 10 more minutes.
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Re: Hyderabadi Byriani
Crispy PAC wrote: ↑Wed Jan 30 2019 22:50 -How organised are you Pete!?My Take on Biryani9F962543-66AB-4F10-AE32-3982CF489C91.png
- Ben
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Re: Hyderabadi Byriani
Thanks for sharing Karl, looks quite straightforward
Can the fresh turmeric be subbed for powdered?
Can the fresh turmeric be subbed for powdered?
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