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Quote from: vinders on October 11, 2012, 09:45 AMHi Phil, perhaps this varies from region to region, country to country. Most places I've tried in the UK (Gloucestershire, Hampshire, Sussex, South Wales) tend to serve a vegetable curry sauce to accompany the rice dish. However, I think I once ate one in Manchester (Rusholme) in 1994 which wasn't accompanied by any veg curry. In France, restaurants also tend to serve the biryani without any sauce at all.Ah yes, the vegetable side curry : very mild, and I always give mine to the wife (I like my biryani dry) so had forgotten about that. I think I was just confused -- it seemed from the original message that (in some places) there was a sauce that was an integral part of a biryani, and that was what confused me. ** Phil.
Hi Phil, perhaps this varies from region to region, country to country. Most places I've tried in the UK (Gloucestershire, Hampshire, Sussex, South Wales) tend to serve a vegetable curry sauce to accompany the rice dish. However, I think I once ate one in Manchester (Rusholme) in 1994 which wasn't accompanied by any veg curry. In France, restaurants also tend to serve the biryani without any sauce at all.
Chef Harpal Singh Sokhi's[/color] -- definitely not over-simplistic!** Phil.
Crikey! Just read the recipe Phil. Looks great. I've never actually heard of the last 4 ingredients in the Potli ka Masala, and "screwpine water"? Note the julienned ginger folks!
Quote from: beachbum on October 11, 2012, 10:21 AM I always remember BIR biryanis to be fluffy with separate long tender rice grains with chunks of the meat or veg layered through, and of course the veg curry as a side. In Cardiff they used to come piled quite high on the platter with slices of tomato and hard boiled egg on the top.Yes, that is how I think of a biryani : sadly the egg and tomato is less commonly seen these days, and as I have noted before, I have only once ever seen a traditional biryani complete with gold leaf -- that was in the Agra, Whitfield Street, in the late 60's.** Phil.
I always remember BIR biryanis to be fluffy with separate long tender rice grains with chunks of the meat or veg layered through, and of course the veg curry as a side. In Cardiff they used to come piled quite high on the platter with slices of tomato and hard boiled egg on the top.
Many BIR Biryanis these days are nothing more than fried pilau rice...blech!
Quote from: getonthegarabi on October 11, 2012, 11:09 AMCrikey! Just read the recipe Phil. Looks great. I've never actually heard of the last 4 ingredients in the Potli ka Masala, and "screwpine water"? Note the julienned ginger folks!The last three were OK (I was familiar with them : betel nuts make your teeth go bright red and fall out, betel leaf is used to wrap "pan", vetiver root is being used as an aromatic), but the "Pan ki jadi" was a real source of ambiguity and I went so far as to seek the help of the Wellcome Institute to try to be certain, but in the end had to give up, whence the note about the uncertain identification -- I used galangal in mine). As for screwpine water -- it's just another flavouring/aromatic. ** Phil.