Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Simplysandy on June 01, 2014, 11:10 AM
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Has anyone got a really good biryani recipe? Together with one for the vegetable curry that comes with it please 😀. I have been looking through the site for over an hour, many thanks 😃
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I claim (whether or not this claim is justified is another matter entirely) that my lamb/mutton/goat biryanies are equal to or better than anything you will find in most restaurants today. But before you read on, they come with no accompanying vegetable curry -- I detest the stuff, and have never even wanted to try to re-create it. But if you are interested in a good lamb curry, and willing to seek elsewhere for the accompanying vegetable curry, then start here.
First, I keep a pot of lamb curry sauce; it gets recycled every time I make a lamb biryani. Then, I saut
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Sounds lovely Phil. Apart from the boiled egg and the seemingly obligatory 'My Pickle is Better than your Pickle' comments that seem to be dominating the debates these days.
Got any pics? :)
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("Got any pics ?") -- No, always in too much of a hurry to eat it. Tonight was no exception. But if I re-heat the remainders tomorrow (which I almost certainly will), I will endeavour to control my carnal lusts long enough to take a photograph or two ...
** Phil.
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I will endeavour to control my carnal lusts long enough to take a photograph or two ...
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Intriguing, Phil. Not sure if you should post pics of your carnal lust though (should it last long enough)
8)
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(Ex. OED) :
Carnal, adj :
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As Phil points out a traditional style Biryani is well worth the effort and I assume that the first few on here will be top notch.
http://www.youtube.com/results?search_query=chiccken+byriani (http://www.youtube.com/results?search_query=chiccken+byriani)
For the Vegatable sauce just follow either a Bombay Aloo recipe adding veg of your choice or do a half portion of plain curry adding the veg of your choice. (madras hot for me please)
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i use Dipuraja's method and recipe. for the rice i add coconut flour at the end along with marrow fat peas. the options are endless though and you can add or take out what ever ingredient you take a fancy too. i used dry apricots for a while as an example but now ditched them. chopped almonds are a must for me.
http://www.curry-recipes.co.uk/curry/index.php?topic=4518.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4518.0)
i'm not sure if Dipuraja uses a veg sauce. i no likey and use a plain curry sauce.
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chopped almonds are a must for me.
It has to be cashews for me mixed into the rice because that's how it was done when I first started to eat Biryani several decades ago now. I've never heard of marrowfat peas being used before though - is that your own thing or some Northern slant on it?
i'm not sure if Dipuraja uses a veg sauce. i no likey and use a plain curry sauce.
Honestly, that you and Phil both dislike the veg curry that accompanies the Biryani amazes me. I have to say I haven't had one for a very long time but when I did it was a sublime experience and easily one of the defining fllavours of the BIR trade. So simple but oh so tasty and I'm no keen vegetarian. The marriage of a decent Biryani along with the veg curry was a sublime experience, so much so that I used to eat biryani for lunch daily for a good year or more.
I'm almost scared to buy one now lest it ruins those good memories.
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The obligatory photograph, as requested. I'm afraid there wasn't much lamb left, mainly rice, but it nonetheless gives a reasonably accurate impression of the appearance of the finished dish.
** Phil.
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Secret Santa,
the marrow fat is picked up from the local restaurant. i can't recall seeing same in midlands so must be a northern thing.
they too do the sliced almond. the combination is key they have small pieces of well fried onion and some fresh coriander in there too.
with off the bone tandoori meat you don't need anything else other than the plain sauce (madras).
i have tried the veg sauce but guess that it was never cooked that well which put me off.
never go back - so do keep the memories.
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First, I keep a pot of lamb curry sauce; it gets recycled every time I make a lamb biryani.
Phill, firstly, thanks for this- always looking for a new Biryani recipe. But wondered what you meant by 'lamb curry sauce' exactly? Leftover base from (say-?) a lamb madras or something? Or have do you precook lamb in base for a lamb curry,and then use that leftover base in the birayni?
If you see wot I mean!!! Cheers :)
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Dipuraja1 gets another vote from me, deelish and very easy. I use CBM's pilau recipe and use this for the biryani rice element.
Ed
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Veg or prawn biryani is my fave curry. It is the first thing that I always ask for so to compare restaurants by their biryanis.
After many years of trying, I managed to get it right and then go one better:
See here including photos:http://www.curry-recipes.co.uk/curry/index.php/topic,8980.msg80523.html#msg80523 (http://www.curry-recipes.co.uk/curry/index.php/topic,8980.msg80523.html#msg80523)
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First, I keep a pot of lamb curry sauce; it gets recycled every time I make a lamb biryani.
Phil, firstly, thanks for this- always looking for a new Biryani recipe. But wondered what you meant by 'lamb curry sauce' exactly? Leftover base from (say-?) a lamb madras or something? Or have do you precook lamb in base for a lamb curry,and then use that leftover base in the birayni?
No, it's the sauce that remains from this part of cooking the previous biryani :
First, I keep a pot of lamb curry sauce; it gets recycled every time I make a lamb biryani. Then, I saut
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http://www.curry-recipes.co.uk/curry/index.php/topic,13982.0.html
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All sounds tasty to me ! I'll give it a go but still looking for the fried one.
Bipman