Well I'm intrigued.... what was that small white thing dropped in at 05:04 and the white liquid which follows at 05:11?
Up to that point you had followed almost exactly what I know of as the IFFU pre-cooked chicken recipe (but without getting to the chicken part!), which I've always found gives quality BIR flavours to whatever I cook that way. It's a great way of getting good flavour into precooked potato for Bombay aloo, you just add the pots and toss in the oil, then top the pan up with water and parboil. Potato really soaks up flavours and the effort involved is rewarded when you make your Bombay aloo after.
So this must be a reasonably generic BIR method. Still interested to know what those two late additions were though
Up to that point you had followed almost exactly what I know of as the IFFU pre-cooked chicken recipe (but without getting to the chicken part!), which I've always found gives quality BIR flavours to whatever I cook that way. It's a great way of getting good flavour into precooked potato for Bombay aloo, you just add the pots and toss in the oil, then top the pan up with water and parboil. Potato really soaks up flavours and the effort involved is rewarded when you make your Bombay aloo after.
So this must be a reasonably generic BIR method. Still interested to know what those two late additions were though
