Topic: Chicken Biryani & Tikka Masala

[littlechilie]

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.

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[fried]

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.

[littlechilie]

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.

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[Madrasandy]

Cheers lc, very handy to know. Not sure when my next family gathering will be, but this will be made for the occasion. 

[Onions]

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