Right. First - you can just use a regular pressure cooker instead of
sealing the dum - works more or less as fine, though doesnt give you the
slow cooked taste.
If you want an alternate + reasonable pakki biryani recipe -
http://worldwidecurries.com/?p=115
The rest of the recipes (indian and other south/south east asian) on that
blog are quite good indeed.
srs
Suresh Ramasubramanian [06/02/11 15:24 +0000]:
Oh yes. Fresh black pepper.
The true biryani recipe is one of those exercises in balancing the bodily
humors - heat, bile, cold etc
--
srs (blackberry)
-----Original Message-----
From: "Suresh Ramasubramanian" <[email protected]>
Date: Sun, 6 Feb 2011 15:21:50
To: <[email protected]>
Reply-To: [email protected]
Subject: Re: [silk] Biryani Recipes
This is a pretty standard dum biryani recipe
Some turmeric powder in the yogurt you use for the chicken marinade maybe
And freshly ground ginger / garlic paste rather than store bought
You cover and SEAL the dum dish (eg by sticking it shut with dough)
Then you leave it on a low flame for several hours. Preferably a wood or
charcoal fire if you have it available (like say a bbq pit in your yard). A
tava is a griddle where you fry dosas / pancakes etc. Probably wouldn't put
your dum on a tava
Other biryanis are pakki biryani - a sort of fried rice, dry heat not steam
cooked. These normally use smaller chunks of meat, whereas dum works best with
large and tender cuts like chicken breasts and thighs
Other variants on your dum recipe use alternatives to lime juice. Tamarind
juice (put tamarind pulp in warm water till the water turns dark, remove the
pulp) - in tamil nadu. And I think the recipe in calcutta uses vinegar (royal
biryani right, ig or jap?)
--
srs (blackberry)
-----Original Message-----
From: Julian Philips <[email protected]>
Sender: [email protected]
Date: Sun, 6 Feb 2011 20:18:30
To: <[email protected]>
Reply-To: [email protected]
Subject: Re: [silk] Biryani Recipes
Wait, but aren't you supposed to begin by sharing your 3-year favorite
recipe before requesting others to follow up with their own?
Given that I want to move on from this recipe I was in two minds to share,
but since you insist ...
Some of the quantities of the ingredients used are left up
to individual taste. My friend Eric who lives in Cox Town and my source
for this recipe recites this recipe from memory. So its safe to assume over
time he has modified it from his source. So for the lack of any certified
lineage lets call this Chicken Biryani - Cox Town .
Ingredients
· 1 kg chicken
· 4 tbsp Ginger garlic paste
· 1 cup Curd
· 7 onions
· 7 kashmiri chilies
· Handful of cashew nuts
· Whole spices (cloves, cinnamon, bay leaf, cardamom)
· Green chilies
· 1 bunch Coriander Leaves
· 1 bunch mint leaves
· Lemon juice
· Ghee
Preparation
1. Marinate chicken with curd and ginger garlic paste – At least 3 to
4 hours
2. Slice onions and fry till brown
3. Powder Kashmiri chilies and cashew nuts
The chicken
4. Heat ghee in a pan, add the kashmiri chilly and cashew nut powder
and fry till oil separates,
5. Add 1/4th of the fried onions and mix well.
6. Add the marinated chicken and cook till the meat is tender
The Rice
7. Heat ghee in a vessel, add chopped chilies, whole spices and fry
for a couple of minutes.
8. Add the rice and par-boil it.
The Dum
9. Finely chop coriander and mint leaves and keep aside.
10. In a heavy bottom vessel, put some ghee, then put a layer of rice,
followed by a layer of chicken, sprinkle some coriander leaves, mint leaves
, lemon juice and fried onions.
11. Repeat layers starting with ghee till the vessel is full.
12. Cover the dish and place it on a tava on very low flame and dum cook
till done ( 25-30 mins) .
My next biryani project will be to try out an "authentic royal" biryani from
the book Cooking Delights Of The Maharajas by Digvijaya Singh, the Maharaja
of Sailana. http://www.virsanghvi.com/vir-world-ArticleDetail.aspx?ID=598
i'll provide an update when that is consumed.
Cheers
Julian
