Topic: ?The BIR style wagon?

[abdulmohed2002]

Hi everyone,

I hope you will enjoy the journey, I would appreciate it if you could provide feedback and bare in mind that this is my style of cooking as different chefs add their own signature mark, but at the beginning we all follow the same basic steps as follows.

I have started with the preparation; 8 spice; gravy; pre cooking the chickens; and basic tarka. Once the preparation has been completed, you can start with cooking the different styles of chicken.

Then in my future posts (if this does help our members I will continue) I will move onto lamb, veg, prawns and king prawns recipes.
You can use these guidelines to help you cook your favourite BIR style recipes, however please do not change any of the measurements as it will change the taste. Also please print a copy for future reference as I will be using the same preparations for different recipes.

Anyone who follows these guidelines will definitely be able to achieve the BIR style of cooking in the comfort of their own home.

1.   ?8 Spice?

Ingredients

100g Mild Madras
100g Paprika
200g Haldi Ground Turmeric
100g Dhaniya Ground Coriander
100g Chilli Powder
50g Jeera Ground Cumin
50g Garam Masala
25g Tandoori Powder
(These ingredients can be found in your superstores)

Method

2.   Pour all the seasonings into a mixing bowl
3.   Mix thoroughly until it forms into one powder.


4.   Gravy

Ingredients

4 Large onions  finely sliced
4 Small Potatoes  sliced
1 Capsicum  sliced
Fresh Coriander with stalks & leaves  1 handful
6 Green Chillies  sliced
1 Carrot  chopped
1 Tin of Peeled Tomatoes (400g)
Salt  1 and half tbsp
Turmeric Powder  half a tbsp
?8 Spice?  2 and half tbsp
Oil (of your choice or preferably sunflower) 6 tbsp

Method

In a large bowl, add oil, onions, salt, turmeric powder, ?8 Spice?, potatoes, capsicum, green chillies & carrot. Then add the tin of Peeled Tomatoes & the coriander.

Pour everything into a cooking pot & add 3 pints of water; the water level should be above the ingredients that have been placed into the cooking pot.
Boil until the vegetables are cooked (estimated time 30 minutes)

Finally, take the cooking pot off the cooker, allow it to cool down completely & use a blender to mix all the ingredients together.

For storage ? keep refrigerated at the temperature of 0-5 ˚C & no longer than 2 days

5.   Pre cooked chicken for curries (BIR style)

Ingredients

1.5kg of chicken breast cut into medium portions
Oil  2 ladle spoons
Onion  3 ladle spoons, chopped
Salt 1 tsp
Capsicum  quarter, chopped
Garlic ginger mix  1 tbsp
8 spice  2 tsp (heaps)
Tomato puree  1 tbsp
Gravy  half pint

Method

1.   In a cooking pot add oil, salt and cook for 1 to 2 minutes.
2.   Add the garlic ginger, onions and cook until golden.
3.   Then add 8 spice, tomato puree and cook for 2 to 3 minutes.
4.   Add the gravy and cook again for 2 to 3 minutes.
5.   Finally add the chicken portions, stir well and cook for 10 minutes and then simmer for 5 minutes (at this point the chicken should be dry). Check to ensure that the chicken is cooked.
6.   Take the pot off the cooker and allow it to cool down within 90 minutes.
7.   Store the chicken in the fridge (0 to 5 Celsius preferably no more than two days).
8.   If you are preparing your dish at the same time then you do not have to store or cool down.




9.   Basic tarka

Ingredients

Oil  1 tbsp
Garlic  1 tsp
Onions  2 tbsp
Green capsicum  quarter chopped (optional)
Touch of salt (according to taste)
This is a guideline as to how you should prepare a basic tarka for any dish

Method

10.   In a frying pan add oil, garlic, onions, salt and cook until golden. Then you can start adding different ingredients to change the dish to one you would like to prepare.


Now you should be ready to cook the dishes. (You should have your 8 spice; gravy; chicken; and tarka prepared)

As a first dish we will cook a chicken curry

11.   Chicken curry

Ingredients

Basic tarka
Pre cooked chicken  13 pieces
8 spice  1 tsp
Gravy
Tomato puree  1 tsp

Garnish
Coriander

Method

12.   In a frying pan, make a basic tarka and add the chicken portions; stir well for 2 to 3 minutes.
13.   Add 8 spice, tomato puree and 1 ladlespoon of gravy; stir well for 2 to 3 minutes to ensure the masala is well cooked.
14.   Then add 1 pint of gravy and cook for 5 to 6 minutes stirring occasionally.
15.   Garnish with coriander

Next week I will post a recipe for chicken madras
Ingredients; the preparation above; chilli powder; and quarter of a lemon.

[bamble1976]

top man, This is great!!!!

Barry

[moonster]

concured ;D

Dont forget the ceylon recipe ;D

Alan

[peterandjen]

Thanks Abdul

[Ramirez]

Great post! Looking forward to people feeding back with this (I don't have the time at the moment to try it). 

[solarsplace]

Thank you for this Abdul - following avidly! 

Really appreciate your efforts.

[Unclefrank]

Thanks very much for posting the recipes Abdul.
Cheers.

[Cory Ander]

Thanks for posting your recipes Abdul, and very clearly presented 

1.   In a cooking pot add oil, salt and cook for 1 to 2 minutes

This intrigues me.  I know other (BIR) recipes include adding salt (usually with the spices) at the frying stage.  But, for the life of me, I can't understand why? 

Could you (or anyone else) please explain the rationale for this?

Thanks

[coogan]

Its obvious once you think about it the salt quickly caramelises and creates that missing BIR ingredient taste that we have all been looking for - No no! I cannot see any rationale there either.

bon point

[PaulP]

Maybe the salt decreases the cooking time of the onions by helping to draw out water.

It seems a common technique when cooking onions to add salt early rather than later on "to taste".

Paul