Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: littlechilie on June 23, 2015, 09:11 PM
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(http://www.curry-recipes.co.uk/imagehost/pics/241d9628ffcd7108d3b71217c87b34dd.jpg) (http://www.curry-recipes.co.uk/imagehost/#241d9628ffcd7108d3b71217c87b34dd.jpg)}
VahChef Chicken Biryani, I fully recommend this recipie it was wonderful aromatic and delicious.
http://youtu.be/iJUdcbCoIcA (http://youtu.be/iJUdcbCoIcA)
(http://www.curry-recipes.co.uk/imagehost/pics/034aa5aae5a2dce412efaf8d6a146aff.jpg) (http://www.curry-recipes.co.uk/imagehost/#034aa5aae5a2dce412efaf8d6a146aff.jpg)}
CBM bulk masala Sauce
Love this recipie and have made it a number of times, it freezes well and holds it's aromatic flavour.
Here's the link.
http://youtu.be/ANPIostEHKw (http://youtu.be/ANPIostEHKw)
(http://www.curry-recipes.co.uk/imagehost/pics/a35bd26fa1bfba3aebeefa33baafa9f0.jpg) (http://www.curry-recipes.co.uk/imagehost/#a35bd26fa1bfba3aebeefa33baafa9f0.jpg)}
Unlike one of the forum members who has openly declared his lack of respect for all but 2 named contributors, I fully endorse CBM's Mick And thank all his hard working recipies.
Thanks Mick.
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Looks fantastic lc, great effort and great looking food.
Thanks for sharing, what is the Vanchef recipe please?
That masala sauce is getting made , my step daughter and boyfriend will love that. :)
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Vahchef's stuff is generally decent, LC, so I'll take your recommendation and give the biryani a go. I *do* like a biryani, but its not a dish I make at all. Time to change that! :)
As for Mick, his recipes are tried, tested and trusted by me and many others. Nothing to prove on that score.
PS. I still haven't got any Mace! Its on the list now (again!).
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Couldn't Agree more Naga ;D Hi Andy just follow the link I posted his youtube recipe.
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Ha ha cheers mate, didnt see that ! been blinded my curry porn tonight
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I think this is the direct link to the particular recipe on Sanjay Thumma's site (there's quite a few):
http://www.vahrehvah.com/chicken-biryani-restaurant-style (http://www.vahrehvah.com/chicken-biryani-restaurant-style)
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Cheers naga ;)
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This makes my Biryani life easy ;)
(http://www.curry-recipes.co.uk/imagehost/pics/737f234dcd89549074765cffa2a18b80.jpg) (http://www.curry-recipes.co.uk/imagehost/#737f234dcd89549074765cffa2a18b80.jpg)}
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Cant say Ive ever had a bad product from them, not tried this though
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The biryani looks very nice indeed, and most authentic. Are the spices in the Laziza pack whole or ground (or a mixture) ?
** Phil.
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It's a fine ground mix Phil.
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And yet the rice, in parts at least, remains pure white. When I have tried pulao or biryani mixes in the past, they have always had a disastrous effect on the rice colouration; is it clear to you, LC, why the Laziza mix does not seem to have this deleterious effect ?
** Phil.
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Hey Phil, the rice should stay pretty much white throughout the whole process, it not down to the mix powder, but more the cooking style that will mess up your rice.
I coloured the rice yellow with milk infused saffron to keep it traditional, but if your rice is picking up colour from the sauce then it's to thin. The only way to cook a traditional biryani without burning the thick sauce and chicken on the bone is to use a very thick based pot and a low heat.
Hope this helps.
LC.
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Nice effort on the Biriyani, it's not the easiest dish to get spot on at home. I've used one of Vahchef's traditional one-pot recipes and found I first undercooked the chicken, then overcooked the rice. The rice I use almost needs no pre-cooking.
Have you had a look at this version? I've been meaning to have a go for ages.
http://www.curry-recipes.co.uk/curry/index.php/topic,5185.msg50835.html#msg50835 (http://www.curry-recipes.co.uk/curry/index.php/topic,5185.msg50835.html#msg50835)
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Thanks for the link Fried, trouble is with mutton the cooking time is unpredictable so I'm not sure I would be happy following the recipe to spec but it looks interesting.
Been making Biryani for a few years and have to admit I had some disasters in my early attempts ;D
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Precooked meat must surely be the way forward
Regards
Mick
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Keys to a perfect biryani.
High flame to start things off then very low throughout.
A completely sealed lid.
A thick bottom pot or sit it inside a large frying pan.
Meat tenderiser for mutton.
Assemble in layers (rice on top) and Never stir in the pot.
Take out portions as you would a shepherds pie, lasagne etc. (Use a long spatula)
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Great explanation DalPuri I start my meat off on a high heat to get it started or browned.
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Hey Phil, the rice should stay pretty much white throughout the whole process, it not down to the mix powder, but more the cooking style that will mess up your rice.
So your Laziza spice mix is intended to be added to the meat, not the rice ? That would indeed make a considerable difference. The biryani/pulao mixes which I have used were intended to be added to the rice, which is the difference and the cause of the discolouration in my case. My rice technique is failsafe !
** Phil.
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Another good tip I read for when to turn the heat down (instead of relying on a clock) is to put your ear close to the pot and listen. The sound will change from a frying sizzle to a hissing steam.
Careful though if you're on gas. This ain't a singe and burn dish! :D
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Here is an image of a My Biryani just after it's finished steaming, it didn't need the coriander but I had some chopped on the side, the crisp fried brown onions on top are essential to my taste.
There is enough for 10 portions here.
(http://www.curry-recipes.co.uk/imagehost/pics/5794757e1915c57e944b186c132cba0e.jpg) (http://www.curry-recipes.co.uk/imagehost/#5794757e1915c57e944b186c132cba0e.jpg)}
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Fried onions are a definite must!
I think I'll go back and try Biryani again, I cook on induction and I just need to sort out the timings. Thanks Dalpuri for the comments, I now remember that I should try putting a frying pan under the saucepan.
Cooking the meat seperately works fine but I'd like to master the one-pot style.
Apparently a good chef can tell when it's ready by hitting the outside of the pot and listening to the sound it makes.
*If anyone's interested in trying it there's a very good 'sour berry pulao' recipe in Rick Stein's India book, which while not a biryani is a very dish cooking the meat first.
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Looks fantastic lc, great effort and great looking food.
Thanks for sharing, what is the Vanchef recipe please?
That masala sauce is getting made , my step daughter and boyfriend will love that. :)
Hi Andy just for your interest I defrosted a portion of Mick's Masala sauce for the wife tonight ::) anyhow this is the sauce after 1 month in the freezer with nothing added apart form the chicken! It's colour is still perfect on the flavour spot on, I freeze in portions so I just added a little water and reduced for 5 mins.
Perfect.
(http://www.curry-recipes.co.uk/imagehost/pics/c4df186270b4cd633f1e1158c9e12f78.jpg) (http://www.curry-recipes.co.uk/imagehost/#c4df186270b4cd633f1e1158c9e12f78.jpg)}
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Cheers lc, very handy to know. Not sure when my next family gathering will be, but this will be made for the occasion. :)
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Fried onions are a definite must!
I think I'll go back and try Biryani again, I cook on induction and I just need to sort out the timings. Thanks Dalpuri for the comments, I now remember that I should try putting a frying pan under the saucepan.
Cooking the meat seperately works fine but I'd like to master the one-pot style.
Apparently a good chef can tell when it's ready by hitting the outside of the pot and listening to the sound it makes.
*If anyone's interested in trying it there's a very good 'sour berry pulao' recipe in Rick Stein's India book, which while not a biryani is a very dish cooking the meat first.
Yep dum style only way to go