Re: Systematic approach to Biryani making

[Guest guest]

Guruji..... aap mujhe aapka shishya bana do...!!!

Ravin sir, that was just GREAT

cheers

Ameet 1993

2006/3/24, Dr Ravin N Das :

> There are three essentials forming a good biryani:

> 1. Aroma

> 2. Tasty but not spicy

> 3. The test - drop a handful of biryani on the floor - no two grains of

> rice should be stuck to each other.

>

> Essential therefore that you use long grain rice (basmati is used commonly

> - zeera samba in the south) - why?

> 1. Low amylopectin (starch) therefore less sticky

> 2. Starch gelatinizes on parboiling (less sticky)

> 3. It has a chewy texture.

>

> The difference between a pullao and a biryani is -

> " Birian " (Persian) means fried before cooking - Long grain rice is stir

> fried and then boiled in water with spices till half cooked.

>

> The second most important ingredient after the rice is condiments.

>

> This is where regional differences make a significant change in taste:

>

> Commonly used spices:

> Nutmeg, Mace, Cinnamon, Cloves, Black cardamoms, Fennel seeds, Bay leaves

> (Tej Patta), Black peppercorns. You could either roast them and add them

> whole or:

> 1. You could blend them and add

> 2. You could boil them in water or milk + water and simmer for 20 minutes

> and then use this strained solution to cook the biryani

> 3. You could place these in a separate utensil containing a burning

> charcoal ember over which the spices are thrown so that the flavor mixes

> with the biryani.

>

> The biryani must have two aromas -

> Savory & Sweet

>

> Savory - Bring water to a boil, add Nutmeg, Mace, Cinnamon, Cloves, Black

> cardamoms, Fennel seeds, Bay leaves (Tej Patta), Black peppercorns, and salt

> to taste. Turn down heat to simmer. Steep covered for 20 minutes. If you

> want, you may put all the spices in a cheese cloth folded three times. In

> western cooking, it will be called " Bouquet Gurney " . This way you can remove

> the whole spices after the savory water is ready.

>

> Sweet - In reality it is warm milk with ground Cardamom seeds, Saffron

> strands, and Kewra. If you like you may also add rose essence.

>

> Meat: Marination is essential - Classic marinate ground raw papaya and

> strained curds... marinate for 2 hours at least (I prefer overnight in the

> fridge).

>

> Type of meat - Foreleg of a medium sized lamb (comes to about 1 kg). All

> facia must be removed.

>

> Alternatives: Chicken, prawns, veggies.

>

> Color:

> You could use food grade colors and boil rice in separate units with

> different colors to make the rice look more attractive.

>

> With this introduction here is a recipe:

>

> 1. Do not wash rice or soak it in water. Heat a heavy bottom pan with ghee.

> Stir-fry the rice. It will change color to opaque to lightly brown and give

> off nutty aroma. Add savory water (2 cups to one cup rice). Bring to a boil.

> Turn down heat. Simmer covered. The rice will should be cooked a bit more

> than halfway with almost all the water absorbed.

>

> 2. Meat - grind onions, garlic, ginger together. Stir fry the mixture till

> almost all the water is gone. The paste may change color to slightly green

> to brown. Add lamb continue sautéing. Now add, tomato puree, Garam masala,

> salt pepper to taste. Continue sautéing till ghee starts to separate. Add

> little water. Simmer about 20 minutes till lamb is done. The preparation

> should be almost dry.

>

> 3. Now we need to prepare items for the condiment layer. Cut up a few

> onions as thin vertical slices. Sautee in Ghee. Keep sautéing on medium to

> hot heat till the onions start to caramelize. Lightly brown thinly sliced

> onions in ghee. Chop some fresh peppermint leaves and some fresh cilantro.

> Keep all these items in separated dishes.

>

> 4. Choose a deep pot to assemble Biryani. Remember the top and bottom

> layers are always Rice. Lay a layer of rice. Add a bit of savory water and

> sweet water in circular motion, add a layer of lamb, add a " garnish layer "

> consisting of caramelized onions, chopped fresh peppermint, chopped fresh

> cilantro, toasted slivered almonds. Now start again with the layer of rice.

> If it is the top layer of the rice, add the savory and sweet waters as

> before and the garnish layer. Seal the Biryani pot with Aluminum foil.

>

> 5. Preheat oven to 425º F. Place the Biryani pot in the oven. The time will

> depend on the amount you are preparing. After the temperature of Biryani has

> reached about 140º F, reduce the oven temperature to 275º F. You can also

> use this as a holding temperature. Remove the pot from the oven 15 minutes

> before service. At the time of service, break the seal (remove the aluminum

> foil).

>

> 6. Decoration: You could dress with some crisp fried onions, greens,

> pomegrenate seeds, dry fruits and what not!

>

>

>

> Ravin '82

>

>

>

>

>

[Guest guest]

Thanks a lot, Ameet! Do try it, you'll love it...

Ravin '82

Re: Systematic approach to Biryani making

Guruji..... aap mujhe aapka shishya bana do...!!!

Ravin sir, that was just GREAT

cheers

Ameet 1993

2006/3/24, Dr Ravin N Das :

> There are three essentials forming a good biryani:

> 1. Aroma

> 2. Tasty but not spicy

> 3. The test - drop a handful of biryani on the floor - no two grains of

> rice should be stuck to each other.

>

> Essential therefore that you use long grain rice (basmati is used

> commonly

> - zeera samba in the south) - why?

> 1. Low amylopectin (starch) therefore less sticky

> 2. Starch gelatinizes on parboiling (less sticky)

> 3. It has a chewy texture.

>

> The difference between a pullao and a biryani is -

> " Birian " (Persian) means fried before cooking - Long grain rice is stir

> fried and then boiled in water with spices till half cooked.

>

> The second most important ingredient after the rice is condiments.

>

> This is where regional differences make a significant change in taste:

>

> Commonly used spices:

> Nutmeg, Mace, Cinnamon, Cloves, Black cardamoms, Fennel seeds, Bay leaves

> (Tej Patta), Black peppercorns. You could either roast them and add them

> whole or:

> 1. You could blend them and add

> 2. You could boil them in water or milk + water and simmer for 20 minutes

> and then use this strained solution to cook the biryani

> 3. You could place these in a separate utensil containing a burning

> charcoal ember over which the spices are thrown so that the flavor mixes

> with the biryani.

>

> The biryani must have two aromas -

> Savory & Sweet

>

> Savory - Bring water to a boil, add Nutmeg, Mace, Cinnamon, Cloves, Black

> cardamoms, Fennel seeds, Bay leaves (Tej Patta), Black peppercorns, and

> salt

> to taste. Turn down heat to simmer. Steep covered for 20 minutes. If you

> want, you may put all the spices in a cheese cloth folded three times. In

> western cooking, it will be called " Bouquet Gurney " . This way you can

> remove

> the whole spices after the savory water is ready.

>

> Sweet - In reality it is warm milk with ground Cardamom seeds, Saffron

> strands, and Kewra. If you like you may also add rose essence.

>

> Meat: Marination is essential - Classic marinate ground raw papaya and

> strained curds... marinate for 2 hours at least (I prefer overnight in the

> fridge).

>

> Type of meat - Foreleg of a medium sized lamb (comes to about 1 kg). All

> facia must be removed.

>

> Alternatives: Chicken, prawns, veggies.

>

> Color:

> You could use food grade colors and boil rice in separate units with

> different colors to make the rice look more attractive.

>

> With this introduction here is a recipe:

>

> 1. Do not wash rice or soak it in water. Heat a heavy bottom pan with

> ghee.

> Stir-fry the rice. It will change color to opaque to lightly brown and

> give

> off nutty aroma. Add savory water (2 cups to one cup rice). Bring to a

> boil.

> Turn down heat. Simmer covered. The rice will should be cooked a bit more

> than halfway with almost all the water absorbed.

>

> 2. Meat - grind onions, garlic, ginger together. Stir fry the mixture

> till

> almost all the water is gone. The paste may change color to slightly green

> to brown. Add lamb continue sautéing. Now add, tomato puree, Garam masala,

> salt pepper to taste. Continue sautéing till ghee starts to separate. Add

> little water. Simmer about 20 minutes till lamb is done. The preparation

> should be almost dry.

>

> 3. Now we need to prepare items for the condiment layer. Cut up a few

> onions as thin vertical slices. Sautee in Ghee. Keep sautéing on medium to

> hot heat till the onions start to caramelize. Lightly brown thinly sliced

> onions in ghee. Chop some fresh peppermint leaves and some fresh cilantro.

> Keep all these items in separated dishes.

>

> 4. Choose a deep pot to assemble Biryani. Remember the top and bottom

> layers are always Rice. Lay a layer of rice. Add a bit of savory water and

> sweet water in circular motion, add a layer of lamb, add a " garnish layer "

> consisting of caramelized onions, chopped fresh peppermint, chopped fresh

> cilantro, toasted slivered almonds. Now start again with the layer of

> rice.

> If it is the top layer of the rice, add the savory and sweet waters as

> before and the garnish layer. Seal the Biryani pot with Aluminum foil.

>

> 5. Preheat oven to 425º F. Place the Biryani pot in the oven. The time

> will

> depend on the amount you are preparing. After the temperature of Biryani

> has

> reached about 140º F, reduce the oven temperature to 275º F. You can also

> use this as a holding temperature. Remove the pot from the oven 15 minutes

> before service. At the time of service, break the seal (remove the

> aluminum

> foil).

>

> 6. Decoration: You could dress with some crisp fried onions, greens,

> pomegrenate seeds, dry fruits and what not!

>

>

>

> Ravin '82

>

>

>

>

>

[Guest guest]

Ravin,

Amazing, you should start a side buisness as a chef. Rest assured..... you

will be one of the top ones in no time!

Renuka '84

Ameet Chimote wrote:

Guruji..... aap mujhe aapka shishya bana do...!!!

Ravin sir, that was just GREAT

cheers

Ameet 1993

2006/3/24, Dr Ravin N Das :

> There are three essentials forming a good biryani:

> 1. Aroma

> 2. Tasty but not spicy

> 3. The test - drop a handful of biryani on the floor - no two grains of

> rice should be stuck to each other.

>

> Essential therefore that you use long grain rice (basmati is used commonly

> - zeera samba in the south) - why?

> 1. Low amylopectin (starch) therefore less sticky

> 2. Starch gelatinizes on parboiling (less sticky)

> 3. It has a chewy texture.

>

> The difference between a pullao and a biryani is -

> " Birian " (Persian) means fried before cooking - Long grain rice is stir

> fried and then boiled in water with spices till half cooked.

>

> The second most important ingredient after the rice is condiments.

>

> This is where regional differences make a significant change in taste:

>

> Commonly used spices:

> Nutmeg, Mace, Cinnamon, Cloves, Black cardamoms, Fennel seeds, Bay leaves

> (Tej Patta), Black peppercorns. You could either roast them and add them

> whole or:

> 1. You could blend them and add

> 2. You could boil them in water or milk + water and simmer for 20 minutes

> and then use this strained solution to cook the biryani

> 3. You could place these in a separate utensil containing a burning

> charcoal ember over which the spices are thrown so that the flavor mixes

> with the biryani.

>

> The biryani must have two aromas -

> Savory & Sweet

>

> Savory - Bring water to a boil, add Nutmeg, Mace, Cinnamon, Cloves, Black

> cardamoms, Fennel seeds, Bay leaves (Tej Patta), Black peppercorns, and salt

> to taste. Turn down heat to simmer. Steep covered for 20 minutes. If you

> want, you may put all the spices in a cheese cloth folded three times. In

> western cooking, it will be called " Bouquet Gurney " . This way you can remove

> the whole spices after the savory water is ready.

>

> Sweet - In reality it is warm milk with ground Cardamom seeds, Saffron

> strands, and Kewra. If you like you may also add rose essence.

>

> Meat: Marination is essential - Classic marinate ground raw papaya and

> strained curds... marinate for 2 hours at least (I prefer overnight in the

> fridge).

>

> Type of meat - Foreleg of a medium sized lamb (comes to about 1 kg). All

> facia must be removed.

>

> Alternatives: Chicken, prawns, veggies.

>

> Color:

> You could use food grade colors and boil rice in separate units with

> different colors to make the rice look more attractive.

>

> With this introduction here is a recipe:

>

> 1. Do not wash rice or soak it in water. Heat a heavy bottom pan with ghee.

> Stir-fry the rice. It will change color to opaque to lightly brown and give

> off nutty aroma. Add savory water (2 cups to one cup rice). Bring to a boil.

> Turn down heat. Simmer covered. The rice will should be cooked a bit more

> than halfway with almost all the water absorbed.

>

> 2. Meat - grind onions, garlic, ginger together. Stir fry the mixture till

> almost all the water is gone. The paste may change color to slightly green

> to brown. Add lamb continue sautéing. Now add, tomato puree, Garam masala,

> salt pepper to taste. Continue sautéing till ghee starts to separate. Add

> little water. Simmer about 20 minutes till lamb is done. The preparation

> should be almost dry.

>

> 3. Now we need to prepare items for the condiment layer. Cut up a few

> onions as thin vertical slices. Sautee in Ghee. Keep sautéing on medium to

> hot heat till the onions start to caramelize. Lightly brown thinly sliced

> onions in ghee. Chop some fresh peppermint leaves and some fresh cilantro.

> Keep all these items in separated dishes.

>

> 4. Choose a deep pot to assemble Biryani. Remember the top and bottom

> layers are always Rice. Lay a layer of rice. Add a bit of savory water and

> sweet water in circular motion, add a layer of lamb, add a " garnish layer "

> consisting of caramelized onions, chopped fresh peppermint, chopped fresh

> cilantro, toasted slivered almonds. Now start again with the layer of rice.

> If it is the top layer of the rice, add the savory and sweet waters as

> before and the garnish layer. Seal the Biryani pot with Aluminum foil.

>

> 5. Preheat oven to 425º F. Place the Biryani pot in the oven. The time will

> depend on the amount you are preparing. After the temperature of Biryani has

> reached about 140º F, reduce the oven temperature to 275º F. You can also

> use this as a holding temperature. Remove the pot from the oven 15 minutes

> before service. At the time of service, break the seal (remove the aluminum

> foil).

>

> 6. Decoration: You could dress with some crisp fried onions, greens,

> pomegrenate seeds, dry fruits and what not!

>

>

>

> Ravin '82

>

>

>

>

>

[Guest guest]

Dear Renuka,

Thanks,

Ravin '82

Re: Systematic approach to Biryani making

Ravin,

Amazing, you should start a side buisness as a chef. Rest assured..... you

will be one of the top ones in no time!

Renuka '84

[Guest guest]

Ravin,

Tell me what to use instead of caramelised onions. Im a vegetarian, with no

onions and garlic.

I was thinking of frying cabbage? how will that be?

Meena (80)

Ashok Bhaskar wrote:

Ravin,

Amazing, you should start a side buisness as a chef. Rest assured..... you

will be one of the top ones in no time!

Renuka '84

Ameet Chimote wrote:

Guruji..... aap mujhe aapka shishya bana do...!!!

Ravin sir, that was just GREAT

cheers

Ameet 1993

2006/3/24, Dr Ravin N Das :

> There are three essentials forming a good biryani:

> 1. Aroma

> 2. Tasty but not spicy

> 3. The test - drop a handful of biryani on the floor - no two grains of

> rice should be stuck to each other.

>

> Essential therefore that you use long grain rice (basmati is used commonly

> - zeera samba in the south) - why?

> 1. Low amylopectin (starch) therefore less sticky

> 2. Starch gelatinizes on parboiling (less sticky)

> 3. It has a chewy texture.

>

> The difference between a pullao and a biryani is -

> " Birian " (Persian) means fried before cooking - Long grain rice is stir

> fried and then boiled in water with spices till half cooked.

>

> The second most important ingredient after the rice is condiments.

>

> This is where regional differences make a significant change in taste:

>

> Commonly used spices:

> Nutmeg, Mace, Cinnamon, Cloves, Black cardamoms, Fennel seeds, Bay leaves

> (Tej Patta), Black peppercorns. You could either roast them and add them

> whole or:

> 1. You could blend them and add

> 2. You could boil them in water or milk + water and simmer for 20 minutes

> and then use this strained solution to cook the biryani

> 3. You could place these in a separate utensil containing a burning

> charcoal ember over which the spices are thrown so that the flavor mixes

> with the biryani.

>

> The biryani must have two aromas -

> Savory & Sweet

>

> Savory - Bring water to a boil, add Nutmeg, Mace, Cinnamon, Cloves, Black

> cardamoms, Fennel seeds, Bay leaves (Tej Patta), Black peppercorns, and salt

> to taste. Turn down heat to simmer. Steep covered for 20 minutes. If you

> want, you may put all the spices in a cheese cloth folded three times. In

> western cooking, it will be called " Bouquet Gurney " . This way you can remove

> the whole spices after the savory water is ready.

>

> Sweet - In reality it is warm milk with ground Cardamom seeds, Saffron

> strands, and Kewra. If you like you may also add rose essence.

>

> Meat: Marination is essential - Classic marinate ground raw papaya and

> strained curds... marinate for 2 hours at least (I prefer overnight in the

> fridge).

>

> Type of meat - Foreleg of a medium sized lamb (comes to about 1 kg). All

> facia must be removed.

>

> Alternatives: Chicken, prawns, veggies.

>

> Color:

> You could use food grade colors and boil rice in separate units with

> different colors to make the rice look more attractive.

>

> With this introduction here is a recipe:

>

> 1. Do not wash rice or soak it in water. Heat a heavy bottom pan with ghee.

> Stir-fry the rice. It will change color to opaque to lightly brown and give

> off nutty aroma. Add savory water (2 cups to one cup rice). Bring to a boil.

> Turn down heat. Simmer covered. The rice will should be cooked a bit more

> than halfway with almost all the water absorbed.

>

> 2. Meat - grind onions, garlic, ginger together. Stir fry the mixture till

> almost all the water is gone. The paste may change color to slightly green

> to brown. Add lamb continue sautéing. Now add, tomato puree, Garam masala,

> salt pepper to taste. Continue sautéing till ghee starts to separate. Add

> little water. Simmer about 20 minutes till lamb is done. The preparation

> should be almost dry.

>

> 3. Now we need to prepare items for the condiment layer. Cut up a few

> onions as thin vertical slices. Sautee in Ghee. Keep sautéing on medium to

> hot heat till the onions start to caramelize. Lightly brown thinly sliced

> onions in ghee. Chop some fresh peppermint leaves and some fresh cilantro.

> Keep all these items in separated dishes.

>

> 4. Choose a deep pot to assemble Biryani. Remember the top and bottom

> layers are always Rice. Lay a layer of rice. Add a bit of savory water and

> sweet water in circular motion, add a layer of lamb, add a " garnish layer "

> consisting of caramelized onions, chopped fresh peppermint, chopped fresh

> cilantro, toasted slivered almonds. Now start again with the layer of rice.

> If it is the top layer of the rice, add the savory and sweet waters as

> before and the garnish layer. Seal the Biryani pot with Aluminum foil.

>

> 5. Preheat oven to 425º F. Place the Biryani pot in the oven. The time will

> depend on the amount you are preparing. After the temperature of Biryani has

> reached about 140º F, reduce the oven temperature to 275º F. You can also

> use this as a holding temperature. Remove the pot from the oven 15 minutes

> before service. At the time of service, break the seal (remove the aluminum

> foil).

>

> 6. Decoration: You could dress with some crisp fried onions, greens,

> pomegrenate seeds, dry fruits and what not!

>

>

>

> Ravin '82

>

>

>

>

>

[Guest guest]

Meena madam

cabbage is wonderful in biryani..... also if you want black beans are great

in a biryani.....

bon apetiit

Ameet 1993

2006/3/29, meena samtani :

>

> Ravin,

>

> Tell me what to use instead of caramelised onions. Im a vegetarian, with

> no onions and garlic.

> I was thinking of frying cabbage? how will that be?

>

> Meena (80)

>

> Ashok Bhaskar wrote:

> Ravin,

>

> Amazing, you should start a side buisness as a chef. Rest assured.....

> you will be one of the top ones in no time!

>

> Renuka '84

>

>

>

> Ameet Chimote wrote:

> Guruji..... aap mujhe aapka shishya bana do...!!!

>

> Ravin sir, that was just GREAT

>

> cheers

>

> Ameet 1993

>

>

> 2006/3/24, Dr Ravin N Das :

> > There are three essentials forming a good biryani:

> > 1. Aroma

> > 2. Tasty but not spicy

> > 3. The test - drop a handful of biryani on the floor - no two grains of

> > rice should be stuck to each other.

> >

> > Essential therefore that you use long grain rice (basmati is used

> commonly

> > - zeera samba in the south) - why?

> > 1. Low amylopectin (starch) therefore less sticky

> > 2. Starch gelatinizes on parboiling (less sticky)

> > 3. It has a chewy texture.

> >

> > The difference between a pullao and a biryani is -

> > " Birian " (Persian) means fried before cooking - Long grain rice is stir

> > fried and then boiled in water with spices till half cooked.

> >

> > The second most important ingredient after the rice is condiments.

> >

> > This is where regional differences make a significant change in taste:

> >

> > Commonly used spices:

> > Nutmeg, Mace, Cinnamon, Cloves, Black cardamoms, Fennel seeds, Bay

> leaves

> > (Tej Patta), Black peppercorns. You could either roast them and add them

> > whole or:

> > 1. You could blend them and add

> > 2. You could boil them in water or milk + water and simmer for 20

> minutes

> > and then use this strained solution to cook the biryani

> > 3. You could place these in a separate utensil containing a burning

> > charcoal ember over which the spices are thrown so that the flavor mixes

> > with the biryani.

> >

> > The biryani must have two aromas -

> > Savory & Sweet

> >

> > Savory - Bring water to a boil, add Nutmeg, Mace, Cinnamon, Cloves,

> Black

> > cardamoms, Fennel seeds, Bay leaves (Tej Patta), Black peppercorns, and

> salt

> > to taste. Turn down heat to simmer. Steep covered for 20 minutes. If you

> > want, you may put all the spices in a cheese cloth folded three times.

> In

> > western cooking, it will be called " Bouquet Gurney " . This way you can

> remove

> > the whole spices after the savory water is ready.

> >

> > Sweet - In reality it is warm milk with ground Cardamom seeds, Saffron

> > strands, and Kewra. If you like you may also add rose essence.

> >

> > Meat: Marination is essential - Classic marinate ground raw papaya and

> > strained curds... marinate for 2 hours at least (I prefer overnight in

> the

> > fridge).

> >

> > Type of meat - Foreleg of a medium sized lamb (comes to about 1 kg).

> All

> > facia must be removed.

> >

> > Alternatives: Chicken, prawns, veggies.

> >

> > Color:

> > You could use food grade colors and boil rice in separate units with

> > different colors to make the rice look more attractive.

> >

> > With this introduction here is a recipe:

> >

> > 1. Do not wash rice or soak it in water. Heat a heavy bottom pan with

> ghee.

> > Stir-fry the rice. It will change color to opaque to lightly brown and

> give

> > off nutty aroma. Add savory water (2 cups to one cup rice). Bring to a

> boil.

> > Turn down heat. Simmer covered. The rice will should be cooked a bit

> more

> > than halfway with almost all the water absorbed.

> >

> > 2. Meat - grind onions, garlic, ginger together. Stir fry the mixture

> till

> > almost all the water is gone. The paste may change color to slightly

> green

> > to brown. Add lamb continue sautéing. Now add, tomato puree, Garam

> masala,

> > salt pepper to taste. Continue sautéing till ghee starts to separate.

> Add

> > little water. Simmer about 20 minutes till lamb is done. The preparation

> > should be almost dry.

> >

> > 3. Now we need to prepare items for the condiment layer. Cut up a few

> > onions as thin vertical slices. Sautee in Ghee. Keep sautéing on medium

> to

> > hot heat till the onions start to caramelize. Lightly brown thinly

> sliced

> > onions in ghee. Chop some fresh peppermint leaves and some fresh

> cilantro.

> > Keep all these items in separated dishes.

> >

> > 4. Choose a deep pot to assemble Biryani. Remember the top and bottom

> > layers are always Rice. Lay a layer of rice. Add a bit of savory water

> and

> > sweet water in circular motion, add a layer of lamb, add a " garnish

> layer "

> > consisting of caramelized onions, chopped fresh peppermint, chopped

> fresh

> > cilantro, toasted slivered almonds. Now start again with the layer of

> rice.

> > If it is the top layer of the rice, add the savory and sweet waters as

> > before and the garnish layer. Seal the Biryani pot with Aluminum foil.

> >

> > 5. Preheat oven to 425º F. Place the Biryani pot in the oven. The time

> will

> > depend on the amount you are preparing. After the temperature of Biryani

> has

> > reached about 140º F, reduce the oven temperature to 275º F. You can

> also

> > use this as a holding temperature. Remove the pot from the oven 15

> minutes

> > before service. At the time of service, break the seal (remove the

> aluminum

> > foil).

> >

> > 6. Decoration: You could dress with some crisp fried onions, greens,

> > pomegrenate seeds, dry fruits and what not!

> >

> >

> >

> > Ravin '82

> >

> >

> >

> >

> >

[Guest guest]

Thanks Ameet.

what else is next?

meena(80)

Ameet Chimote wrote:

Meena madam

cabbage is wonderful in biryani..... also if you want black beans are great

in a biryani.....

bon apetiit

Ameet 1993

2006/3/29, meena samtani :

>

> Ravin,

>

> Tell me what to use instead of caramelised onions. Im a vegetarian, with

> no onions and garlic.

> I was thinking of frying cabbage? how will that be?

>

> Meena (80)

>

> Ashok Bhaskar wrote:

> Ravin,

>

> Amazing, you should start a side buisness as a chef. Rest assured.....

> you will be one of the top ones in no time!

>

> Renuka '84

>

>

>

> Ameet Chimote wrote:

> Guruji..... aap mujhe aapka shishya bana do...!!!

>

> Ravin sir, that was just GREAT

>

> cheers

>

> Ameet 1993

>

>

> 2006/3/24, Dr Ravin N Das :

> > There are three essentials forming a good biryani:

> > 1. Aroma

> > 2. Tasty but not spicy

> > 3. The test - drop a handful of biryani on the floor - no two grains of

> > rice should be stuck to each other.

> >

> > Essential therefore that you use long grain rice (basmati is used

> commonly

> > - zeera samba in the south) - why?

> > 1. Low amylopectin (starch) therefore less sticky

> > 2. Starch gelatinizes on parboiling (less sticky)

> > 3. It has a chewy texture.

> >

> > The difference between a pullao and a biryani is -

> > " Birian " (Persian) means fried before cooking - Long grain rice is stir

> > fried and then boiled in water with spices till half cooked.

> >

> > The second most important ingredient after the rice is condiments.

> >

> > This is where regional differences make a significant change in taste:

> >

> > Commonly used spices:

> > Nutmeg, Mace, Cinnamon, Cloves, Black cardamoms, Fennel seeds, Bay

> leaves

> > (Tej Patta), Black peppercorns. You could either roast them and add them

> > whole or:

> > 1. You could blend them and add

> > 2. You could boil them in water or milk + water and simmer for 20

> minutes

> > and then use this strained solution to cook the biryani

> > 3. You could place these in a separate utensil containing a burning

> > charcoal ember over which the spices are thrown so that the flavor mixes

> > with the biryani.

> >

> > The biryani must have two aromas -

> > Savory & Sweet

> >

> > Savory - Bring water to a boil, add Nutmeg, Mace, Cinnamon, Cloves,

> Black

> > cardamoms, Fennel seeds, Bay leaves (Tej Patta), Black peppercorns, and

> salt

> > to taste. Turn down heat to simmer. Steep covered for 20 minutes. If you

> > want, you may put all the spices in a cheese cloth folded three times.

> In

> > western cooking, it will be called " Bouquet Gurney " . This way you can

> remove

> > the whole spices after the savory water is ready.

> >

> > Sweet - In reality it is warm milk with ground Cardamom seeds, Saffron

> > strands, and Kewra. If you like you may also add rose essence.

> >

> > Meat: Marination is essential - Classic marinate ground raw papaya and

> > strained curds... marinate for 2 hours at least (I prefer overnight in

> the

> > fridge).

> >

> > Type of meat - Foreleg of a medium sized lamb (comes to about 1 kg).

> All

> > facia must be removed.

> >

> > Alternatives: Chicken, prawns, veggies.

> >

> > Color:

> > You could use food grade colors and boil rice in separate units with

> > different colors to make the rice look more attractive.

> >

> > With this introduction here is a recipe:

> >

> > 1. Do not wash rice or soak it in water. Heat a heavy bottom pan with

> ghee.

> > Stir-fry the rice. It will change color to opaque to lightly brown and

> give

> > off nutty aroma. Add savory water (2 cups to one cup rice). Bring to a

> boil.

> > Turn down heat. Simmer covered. The rice will should be cooked a bit

> more

> > than halfway with almost all the water absorbed.

> >

> > 2. Meat - grind onions, garlic, ginger together. Stir fry the mixture

> till

> > almost all the water is gone. The paste may change color to slightly

> green

> > to brown. Add lamb continue sautéing. Now add, tomato puree, Garam

> masala,

> > salt pepper to taste. Continue sautéing till ghee starts to separate.

> Add

> > little water. Simmer about 20 minutes till lamb is done. The preparation

> > should be almost dry.

> >

> > 3. Now we need to prepare items for the condiment layer. Cut up a few

> > onions as thin vertical slices. Sautee in Ghee. Keep sautéing on medium

> to

> > hot heat till the onions start to caramelize. Lightly brown thinly

> sliced

> > onions in ghee. Chop some fresh peppermint leaves and some fresh

> cilantro.

> > Keep all these items in separated dishes.

> >

> > 4. Choose a deep pot to assemble Biryani. Remember the top and bottom

> > layers are always Rice. Lay a layer of rice. Add a bit of savory water

> and

> > sweet water in circular motion, add a layer of lamb, add a " garnish

> layer "

> > consisting of caramelized onions, chopped fresh peppermint, chopped

> fresh

> > cilantro, toasted slivered almonds. Now start again with the layer of

> rice.

> > If it is the top layer of the rice, add the savory and sweet waters as

> > before and the garnish layer. Seal the Biryani pot with Aluminum foil.

> >

> > 5. Preheat oven to 425º F. Place the Biryani pot in the oven. The time

> will

> > depend on the amount you are preparing. After the temperature of Biryani

> has

> > reached about 140º F, reduce the oven temperature to 275º F. You can

> also

> > use this as a holding temperature. Remove the pot from the oven 15

> minutes

> > before service. At the time of service, break the seal (remove the

> aluminum

> > foil).

> >

> > 6. Decoration: You could dress with some crisp fried onions, greens,

> > pomegrenate seeds, dry fruits and what not!

> >

> >

> >

> > Ravin '82

> >

> >

> >

> >

> >

[Guest guest]

Meena,

Like Ameet says, cabbage would be good enough. In fact carrots cut thin and

fried in butter along with some peas would be interesting too...

Ravin '82

Re: Systematic approach to Biryani making

Meena madam

cabbage is wonderful in biryani..... also if you want black beans are great

in a biryani.....

bon apetiit

Ameet 1993

2006/3/29, meena samtani :

>

> Ravin,

>

> Tell me what to use instead of caramelised onions. Im a vegetarian, with

> no onions and garlic.

> I was thinking of frying cabbage? how will that be?

>

> Meena (80)

>

> Ashok Bhaskar wrote:

> Ravin,

>

> Amazing, you should start a side buisness as a chef. Rest assured.....

> you will be one of the top ones in no time!

>

> Renuka '84

>

>

>

> Ameet Chimote wrote:

> Guruji..... aap mujhe aapka shishya bana do...!!!

>

> Ravin sir, that was just GREAT

>

> cheers

>

> Ameet 1993

>

>

> 2006/3/24, Dr Ravin N Das :

> > There are three essentials forming a good biryani:

> > 1. Aroma

> > 2. Tasty but not spicy

> > 3. The test - drop a handful of biryani on the floor - no two grains of

> > rice should be stuck to each other.

> >

> > Essential therefore that you use long grain rice (basmati is used

> commonly

> > - zeera samba in the south) - why?

> > 1. Low amylopectin (starch) therefore less sticky

> > 2. Starch gelatinizes on parboiling (less sticky)

> > 3. It has a chewy texture.

> >

> > The difference between a pullao and a biryani is -

> > " Birian " (Persian) means fried before cooking - Long grain rice is stir

> > fried and then boiled in water with spices till half cooked.

> >

> > The second most important ingredient after the rice is condiments.

> >

> > This is where regional differences make a significant change in taste:

> >

> > Commonly used spices:

> > Nutmeg, Mace, Cinnamon, Cloves, Black cardamoms, Fennel seeds, Bay

> leaves

> > (Tej Patta), Black peppercorns. You could either roast them and add them

> > whole or:

> > 1. You could blend them and add

> > 2. You could boil them in water or milk + water and simmer for 20

> minutes

> > and then use this strained solution to cook the biryani

> > 3. You could place these in a separate utensil containing a burning

> > charcoal ember over which the spices are thrown so that the flavor mixes

> > with the biryani.

> >

> > The biryani must have two aromas -

> > Savory & Sweet

> >

> > Savory - Bring water to a boil, add Nutmeg, Mace, Cinnamon, Cloves,

> Black

> > cardamoms, Fennel seeds, Bay leaves (Tej Patta), Black peppercorns, and

> salt

> > to taste. Turn down heat to simmer. Steep covered for 20 minutes. If you

> > want, you may put all the spices in a cheese cloth folded three times.

> In

> > western cooking, it will be called " Bouquet Gurney " . This way you can

> remove

> > the whole spices after the savory water is ready.

> >

> > Sweet - In reality it is warm milk with ground Cardamom seeds, Saffron

> > strands, and Kewra. If you like you may also add rose essence.

> >

> > Meat: Marination is essential - Classic marinate ground raw papaya and

> > strained curds... marinate for 2 hours at least (I prefer overnight in

> the

> > fridge).

> >

> > Type of meat - Foreleg of a medium sized lamb (comes to about 1 kg).

> All

> > facia must be removed.

> >

> > Alternatives: Chicken, prawns, veggies.

> >

> > Color:

> > You could use food grade colors and boil rice in separate units with

> > different colors to make the rice look more attractive.

> >

> > With this introduction here is a recipe:

> >

> > 1. Do not wash rice or soak it in water. Heat a heavy bottom pan with

> ghee.

> > Stir-fry the rice. It will change color to opaque to lightly brown and

> give

> > off nutty aroma. Add savory water (2 cups to one cup rice). Bring to a

> boil.

> > Turn down heat. Simmer covered. The rice will should be cooked a bit

> more

> > than halfway with almost all the water absorbed.

> >

> > 2. Meat - grind onions, garlic, ginger together. Stir fry the mixture

> till

> > almost all the water is gone. The paste may change color to slightly

> green

> > to brown. Add lamb continue sautéing. Now add, tomato puree, Garam

> masala,

> > salt pepper to taste. Continue sautéing till ghee starts to separate.

> Add

> > little water. Simmer about 20 minutes till lamb is done. The preparation

> > should be almost dry.

> >

> > 3. Now we need to prepare items for the condiment layer. Cut up a few

> > onions as thin vertical slices. Sautee in Ghee. Keep sautéing on medium

> to

> > hot heat till the onions start to caramelize. Lightly brown thinly

> sliced

> > onions in ghee. Chop some fresh peppermint leaves and some fresh

> cilantro.

> > Keep all these items in separated dishes.

> >

> > 4. Choose a deep pot to assemble Biryani. Remember the top and bottom

> > layers are always Rice. Lay a layer of rice. Add a bit of savory water

> and

> > sweet water in circular motion, add a layer of lamb, add a " garnish

> layer "

> > consisting of caramelized onions, chopped fresh peppermint, chopped

> fresh

> > cilantro, toasted slivered almonds. Now start again with the layer of

> rice.

> > If it is the top layer of the rice, add the savory and sweet waters as

> > before and the garnish layer. Seal the Biryani pot with Aluminum foil.

> >

> > 5. Preheat oven to 425º F. Place the Biryani pot in the oven. The time

> will

> > depend on the amount you are preparing. After the temperature of Biryani

> has

> > reached about 140º F, reduce the oven temperature to 275º F. You can

> also

> > use this as a holding temperature. Remove the pot from the oven 15

> minutes

> > before service. At the time of service, break the seal (remove the

> aluminum

> > foil).

> >

> > 6. Decoration: You could dress with some crisp fried onions, greens,

> > pomegrenate seeds, dry fruits and what not!

> >

> >

> >

> > Ravin '82

> >

> >

> >

> >

> >