Authentic Biryani for 300
I thought this would be a helpful recipe, for the those members who cater for large groups and garden parties etc..
cheers Chewy ;D

 

Ray

Haha....nice find.

40kg of rice! 

  Just look at the size of those flipping pots 

You could boil whole witches in those 

Very good chewy would love to see it in action live.

Also did you notice the proportions of garlic and ginger are opposite to what we use, they are using 65% Ginger and 35% garlic.

Alan

Hi
One page cook books, has some interesting stuff on his site.
Regards

Quote from: moonster on July 06, 2011, 04:47 PM
Very good chewy would love to see it in action live.

Also did you notice the proportions of garlic and ginger are opposite to what we use, they are using 65% Ginger and 35% garlic.

Alan

Hi moonster
I think this shows, there's no hard and fast rules to Indian cooking.

I've always used 50/50/oil/salt and never given a thought to changing the ratios.

Apparently cooking for weddings, social gatherings etc... this is how its done all over India.

Hi commis
Yes, he's the man, fascinating insight into India and its flavours.

cheers Chewy

By strange coincidence, on the good food channel tonight, was the last in the series of Rick Steins Eastern Odyssey, location Bangladesh.

At the very top of the show was guys cooking biryani in massive pots, most of which were heated by coals but for faster cooking, by gas flame.

An observation from both this post and Ricks show, the rice goes in already cooked. It's in there for quite a while and yet looks perfect every time.  I guarantee you, if I was to cook my rice for only 1 minute more than it needed, I'd have a big pan of rice pudding

How do they do it?  Unbelievable skill.

Ray

Now that is what i call a curry party ;D.  Those pots are just awesome.  Can you imagine working with those compared to our pidly little stock pots .  The chefs have my utmost respect

 
Bugger peeling 1.5kg of garlic...

But a great insight how they made their biryani.