CHICKEN IS STATED, try and keep up...

Welcome to the forum littlechili your Biryani looks good.
What brand  of rice are you using at the moment and how
long was the cook on this?

cheers Chewy

Thanks Guys,  ;D
Mmmm Masala Roasties, bit of side story with those beauties.
Supermarket King Edwards, on a Whoopsi yellow label, 2.5kg bag for 11p, use by 25th Jan. More or less a free/gift IMO. ;D

O.K. Peel, size, wash, into a pan of hot salted water, bring to the boil, continue a rolling boil for 6mins.
Drain and set aside.

Oven preheat, and set to 210c. Baking tray with 75g Beef Dripping heated.

Dust the potatoes with a light coating of mixed spice/chilli or chicken spicy fry powder (KTC/TRS do good ones).
Arrange the potatoes on the baking tray, making sure you coat the potatoes all over in the hot dripping.
Back in the oven and Roast for 45mins at 220c. - Gas mark 7 in old money.

Thats it. Perfect Masala Roasties, crispy outside, fluffy soft inside. - with the restaurant twist.

cheers Chewy

As for Pete/Haldi, his secret has always been Manky Oil.
Zaphod Beeblebrox, might say something different,  ;D
But nobody should really care if their Bipolar Base Gravy turns out edible.
Probably by tomorrow they will have made the holy grail of all Base Gravies....or maybe not 

Nice spicy supper tonight.

Balti Uri Murgh or Balti Chicken with green beans

I go through phases of adding veg to curries
or simply eating veggie curries.
Its green beans at the moment, love them in hot curries
aka this Balti dish.



cheers Chewy

When I get off the train at Kings Cross, I go around the corner
to the old warehouse sheds and find Dishoom a modern themed BIR
apparently harking back to old Irani Cafes and food of Bombay.
Very different in flavours of the usual BIR, but good all the same.

Brick lane is a bit of a joke, with touts trying to grab the tourists
into their curry houses, really off putting and relentless. Worse than Chuggers.

London is such a huge area, spoilt for choice on eating out. every cuisine you can think of, and some.

Love it.

Quote from: fitdog on January 21, 2019, 05:00 PM
So new member here and have been using BIR methods for a while, but my question, sometimes i cook large quantities of curry say 20 portions for friends and family, can the BIR base sauce be used in a massive Karahi or stock pot to cook big quantities? Obviously im not going to get the heat and caramalisation or am i better just reverting back to traditional methods.  This week i am making a pot of a chicken curry all done in one pot  a basic dish but will be for 20 people, i am considering using a base sauce as my stock what do you think?

Obviously you can, but it can never be quite the same as a single portion BIR curry.

But serving 20 people isn

Welcome fitdog
Kriss Dhillon and Dan Toombs are not BIR, so you can learn a lot here
Read on and enjoy.

When you can sell it, with repeat and regular customers. 

Tried various savoury snacks from Haldirams, all been very good.
According to media, the Naan are traditionally made (Not Machined)

https://youtu.be/aTvXr1SOE08

Now thats a hard Naanwala job, wouldnt fancy an 8 hour shift
cheers Chewy

Quote from: livo on January 21, 2019, 10:46 AM
it made a pretty good curry.

Oh dear. Get a grip man Its a BIR forum.