Topic: Chicken tikka vs Achari gosht

[Kashmiri Bob]

Chicken tikka (biryani)





Big chunks cooked under the micro's grill. Blade's recipe. Not really scorched enough for me, but they'll do for a biryani.






Tried and trusted bung-it-all-in-the-pan method.






A light sprinkle of freshly ground black pepper to finish. Very nice.




Achari gosht (beef)





Can honestly say that after taking a break from BIR dishes (in favour of trad) for one reason or another I've managed to botch at least 10 different curries.  Out of practice.  Technique is so important.  Anyway, last night this one seemed to be behaving itself.






Was expecting for a little bit more in the way of oil separation.  Let it rest for a while with the lid on, but that didn't help.






After a quick tickle in the micro.  Looks better, I think so anyway.






Closer-up.  Interesting texture to this dish.  Very silky.  Julian's Pakistani base and bassar mix powder.  Adey's seasoned oil short-cut.  Achari flavours via Jalpur achar masala (mixed with a little mustard oil and Pataks Kashmiri paste) and a chunk of Ahmed mango (pickle).  No food colouring. The depth of flavour in the separated oil for this curry was nothing short of spectacular.  So good!  Dish itself one of my best tasting to date.  A bit too much heat perhaps.


Hoping to make a beef madras tonight, full-flock.  Proper chef tester dish!  I'll probably botch it, again. All good fun though.


Rob 
 

[Garp]

I've never made a biryani, but fancy a try at it. That looks good, Rob.

Any chance of posting the 'bung in the pan' recipe/method?

 

[LouP]

all looks delish  ;D