Quote from: loveitspicy on February 21, 2012, 01:15 PM

Mick has some good stuff on his site!!

best, Rich

Indeed

He has a vid of the Vegetable curry accompaniment too

http://cbm-mick.blogspot.com/2010/05/restaurant-vegetable-curry.html

Gary

Quote from: loveitspicy on February 21, 2012, 12:34 PM
Is take away or restaurant biryani just a version of fried rice with Indian spice?

Yes it is really.

Here's a good demo, shouldn't be too hard to follow

http://cbm-mick.blogspot.com/2010/05/restaurant-chicken-biryani.html

There's a definite ring of authernticity to this method.

Boiling the meat in turmeric first is designed to kill off any surface bacteria before the meat is cooked on.

The water would aways be discarded as tainted, it definately wouldn't be used as stock in further cooking.

I've read that it's common practice on the Sub-Continent, where meat perhaps isn't processed and handled as hygenically as in the UK

Gary

Quote from: noble ox on February 20, 2012, 07:32 PM
It is part of a neglected cooking process already mentioned on this forum, but quickly forgotten

Personally I kind of subconsciously ignored it as another 'this is the secret' thing.

It's Curryhell and the other's almost evangelical enthusiasm following their visit to Zaal that has gotten me back into the kitchen to give this BIR thing another go.

Thanks a lot fellas!

Gary

Quote from: JerryM on February 20, 2012, 06:06 PM
curryhell,
hopefully we can all now concentrate on that last 3%.

Personally I feel that we really have everything now and that any gaps are now down to the skills and the knowledge of ingredients of each particular cook.

I really hope we don't all get fixated on missing percentages once again.

Gary

Quote from: dirtycombats on December 07, 2011, 07:00 PM
sorry guys  what does bir stand for?
sorry

'BIRning' the spices (just a wee bit) sorry

Gary

Quote from: haldi on February 18, 2012, 10:49 PM
Are you frying with ghee,though?

No, it was Veg oil this time.

Gary

Quote from: haldi on February 18, 2012, 08:25 PM
I've been watching the videos
I don't think a conventional cooker can get the required heat
In the video, the introduction of anything to the pan, is greeted with a burst of flames
That is really hot
Mega hot

Next time I cook, I shall use my big burner
Perhaps this will make the difference

Haldi, I'm cooking on an ageing Philips Whirlpool gas hob, just a domestic thing nothing special.

Believe me it was plenty hot enough, I've made two curries tonight (three if you count the one blackened effort that had to be binned - again!)

I had two foot high flames with one while adding just the G&G paste to the pan

Gary

Quote from: Whandsy on February 18, 2012, 09:49 AM
Hi Jeera (or anybody succeesfully singeing) glad to hear your success stories with this method

What do you feel is best practice for the "singeing", as a lot of us have found out, if the oil is too hot the garlic/ginger blackens almost instantly, are you cranking the heat up after the G/G's in and then adding spices and tom puree or are you melting the pan from the start and then deftly adding the other ingredients??

W

What I did:

Heat oil in small alu fry pan

In with G&G paste

Quick stir

Pan so hot it starts to brown in a few secs

Pan off heat, add mix powder and stir

Offer pan back up to flame, keep stirring

Couple of stirs and mix powder starts catching on bottom of pan and browning

Pan off heat and in with watered down tomato puree, offer pan back upto flame and deglaze 'singed' bits off bottom of pan.

Stir, oil starts to separate, masala (i.e. everything you've added to pan so far) starts to catch.

In with spoonful of gravy/base.

..proceed with rest of recipe

Gary

Quote from: mr.mojorisin on February 17, 2012, 10:36 PM
if your "secret" means that much then you can keep it....
in fact ...I'll tell you exactly where the "secret" goes......it is inserted through the anus
in other words... "stick it right up yer arse "
cheers

Mate, I think the "secret" Curryhell is  talking about is the anonymity of the garlic chopper

Gary