littlechilie,

many thanks for that. i've not been able to get to base and the last fiasco is still haunting me.

your comment put my mind at rest. i now feel the old oil had some kind of additional effect. time will tell as i feel i need to make what ive been calling "basic base" one last time.

Littlechilli

Looking forward to members thoughts on this.

For me it's not been cracked.

The nearest I've come across is CA's. It's quite tricky to cook out the graininess of the high powder chilli content. I had to add extra water.

Littlechilli

Much appreciated report.

I use low flame lid on for stage 1 too. It's normally 2 hrs or even 1.5.

On the basic base I've recently had nightmare - onions far too sweet (spelling remembered). This base being cooked for 5 hrs.

I've not had chance to resolve the why.

Hence the question - was sweetness ok or more than you normally get.

For info I used old fryer oil in the base and have fingers crossed this caused the step change.

Well pleased that recipe found.

Let us know how you get on.

I'm sure this paste is actually a generic paste made by quite a few suppliers - will look out for on my next shop. As for Dalpuri ages since I used it too.

Methi it is then - would not of guess it.

Yes very much agree. It's the technique and ingredients that I focus on in pretty much all posts. It's the beauty of cooking it yourself that allows that extra fine tuning to suit your own taste buds. 

That pouring of the fryer ingredients is an eye opener for sure. But I would never have believed I would do something very similar in the zaal garlic - which of course I love to bits.

My post was aimed at learning something new. I was not wanting to go back to school though.

The only part that caught my eye was the frying of whole spice.

This is something I've briefly tried but feel it's an area I've not exhausted.

Clearly no one else has either. Knowing the theory is all good and well. It's putting it into practice - hence the need for examples.

I think you should forget the recipe. You've got the ability to sort it for yourself.

This reminds me of what I call am English curry. I now see it as half way house between traditional and BIR. I would add the meat and cook all in the pot.

Any paste would do. It makes a huge difference. I don't think patak is the right brand they as you have found have sort of gone up Market to finished dishes. In the uk any Asian store have.

You can't make it yourself.

It does look like the biryani has the curry (vegetable or curry sauce) already mixed into the rice.

Anyone got idea what silver looking ingredient goes in at 20 sec.

Bit frustrating video starts part way. Looks like chicken, green chilli, garden peas, spice and water already added. Possibly even the mushroom.

Have now seen 3 methods of cooking biryani - dipuraja and h4ppy-chris being the others.

Have not tried the Glasgow or h4ppy-chris methods which are along the same lines except rice into curry c/w curry into rice.

I still feel I favour dipuraja. Has anyone compared the methods.

Has anyone got examples of where they use these 2 methods successfully.

I know the tarka for adding garlic taste. I guess the Bhuna i use for bunjarra. Some base (KD1 being earliest example) use it. I've also for balti tried frying crushed seed.

After that is there anything else. You don't really see much of this going on in a BIR

Original https://curry-recipes.co.uk/curry/index.php/topic,3128.msg27899.html#msg27899

Ashoka https://curry-recipes.co.uk/curry/index.php/topic,3921.msg35423.html#msg35423


Local restaurant use plain rapeseed. Coconut oil is worth a try - I would think similar to using coconut block