Topic: The Tilted Pan

[Kashmiri Bob]

Not quite as obvious compared to what I have seen at the TP itself. But the technique is also in use here.

Also nice to see a single portion clay pot biryani again. This time with regular bottled rose water.

https://youtu.be/f19WnlUPp8w?si=cGWo7g_ZKCZr2fQ8

Rob

[Kashmiri Bob]

Balti chicken (ginger) and basmati rice.














Rob

[Kashmiri Bob]

Balti chicken (spinach)



Rob

[Onions]

Balti chicken (ginger) and basmati rice.



Rob

This looking particularly divine, Rob.

[Kashmiri Bob]

Balti chicken (ginger) and basmati rice.



Rob

This looking particularly divine, Rob.

Thanks. Good to see you back. Hope you are OK.

Rob

[Onions]

Thanks Bob. Is this gnger balti chicken on the site?

[Kashmiri Bob]

Thanks Bob. Is this gnger balti chicken on the site?

Have made this one before and thought had gone over how to do it; maybe not, am getting forgetful these days. So it’s Mick’s balti base, 2 tsp chilli powder option, salt to taste. For the balti, 20 g root ginger. Finely chopped/julienned, 50/50. The chopped ginger goes in at the start (with the garlic). Most of the juliennes go in half way through cooking, along with 2 tsp (or more) of ground ginger powder. A pinch of GM/ground ginger to finish. The remaining juliennes are for garnish. The amount of ginger additions (and salt) can be adjusted according to taste. That’s it. So not much to do really. If, as I have done in the past, also grated in some lime zest towards the end of cooking, it would result in a Balti chicken (ginger & lime).

Should add, I did read somewhere that the sequential addition of chopped and julienned is important, when the aim is to emphasise notes of ginger in a curry. So I am not just making it up as I go along.

Rob