fbpx
CURRENTLY ON AIR ⇒
  • Ulama Profiles, Ml Obaidullah Bhoja
    Thu, 9:05 pm - 10:00 pm
    [ - ]

feedback@radioislam.org.za

Radio Islam Logo


((( Listen Live )))))
Radio Islam Logo


Do’s and dont’s while making Biryani (10.08.17)

Aug 17, 2017

I tried to copy a lot of biryani recipes that are on the internet and in that process I wasted a lot of meat and rice.

It’s all about the proportions ultimately so don’t take that casually.

It took a lot of perseverance in getting the recipe just right. So here are some DOs and DON’Ts for making mutton dum biryani (same applies for chicken biryani). These points are an extension of the Hyderabadi style biryani which is cooked in layers of meat and rice.

DOs
1. Make sure you use a thick base vessel for cooking, so that the heat gets evenly distributed.
2. Best practice is to marinate the meat for 2-3 hours so that all the juices get inside the meat.
3. Use lots of fried onions in the marinade.
4. Add good amount of salt. Generally the salt concentration reduces after you add the meat so make sure you have incorporated that in your calculation.
5. Add good amount of spices, it is possible that the marinade seems spicy at first but trust me on this, after you add the meat the spiciness will decrease considerably.
6. Cook the meat at the lowest flame that is possible in your kitchen. Low heat helps in uniform cooking.
7. Add good amounts of GHEE (clarified butter) in the marinade.
8. The rice used should be of high quality basmati.
9. Seal the vessel so that the heat doesn’t escape.
10. Add good amounts of fried onions.


DON’Ts
1. Don’t use too much of curd, it makes the meat bland and tasteless. Curd only helps in cooking, it does’t add any taste to the biryani.
2. Don’t give direct heat to the meat, put the vessel over a pan or some other metal layer. It takes time to cook, mutton might take up to 1:45 hrs to cook and chicken can take up to 1:15 hrs. So have patience.
3. Don’t add raw onions in the marinade, it will not taste good.

COURTESY http://tusharm.com/articles/DOs-and-DONTs-while-making-biryani/ 

ADVERTISE HERE

Prime Spot!!!

Contact:
advertisingadmin@radioislam.co.za 

Related Articles

Steak Rice 

Steak Rice 

2 cups rice.. USE BASMATI.. ½ kg steak 3 carrots and 3 color peppers 4 baby marrows 4 tblsp sour cream 1 tsp red masala 1 tsp dhana jeero 4 tsp vinegar 1 tsp steak and chops spice 1 tblsp ghee 2 grated tomatoes 2 tblsp tomato sauce 2 tblsp olive oil Method Boil rice...

read more
Spice rice 

Spice rice 

1 Cup Rice boiled with salt and a pinch of Turmeric. Make vagaar with 1 onion till pink add 2/3 tblsp garlic and braise for a while. In a separate dish, cube 1 green pepper, 1 carrot, mushrooms, corn, peas etc. Add veggies to vagaar with 3 tsps spice for rice, and...

read more
The Cheat Biryani Recipe

The Cheat Biryani Recipe

COURTESY AND CREDIT: Original recipe of @CUCINA PICCANTE* Saajida Laher Mayet 1 Chicken, cut, cleaned & washed Marinade: 1 tsp rough salt 1/2 tsp Arad - turmeric 3 Peppercorn - Black Maree 3 Cloves - Lavang 3 Cinnamon Sticks - Taj 3 Cardomom Pods - Elachi 1 tsp...

read more
MEMON AKNIE RECIPE

MEMON AKNIE RECIPE

Boil the following in 2 cups water & keep covered: 2 tsp whole jeeru, 5 cardamom pods 3 to 4 cloves, 3 cinnamon sticks, 12 black peppercorns. THEN…. Soak 2 cups rice in hot water and leave aside. 1 chicken cut into pieces 2 large onions finely chopped, 1 cup oil...

read more
Bombay Biryani recipe

Bombay Biryani recipe

Par boil 2 ½ cups rice.. Marinate 1 chicken in the following: 2 tsp fine red chillies 1 tsp whole jeero 3 tsp red masala 2 tblsp lemon juice 1 tsp salt 2 tblsp Shan Bombay biryani spice..which can be purchased from your local spice store 5 tblsp ghee 2 chopped...

read more
Memon aknie recipe (07.03.19)

Memon aknie recipe (07.03.19)

Boil the following in 2 cups water & keep covered: 2 tsp whole jeeru, 5 cardamom pods 3 to 4 cloves, 3 cinnamon sticks, 12 black peppercorns. THEN…. • Soak 2 cups rice in hot water and leave aside. • 1 chicken cut into pieces • 2 large onions finely chopped, • 1...

read more

Subscribe to our Newsletter

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *