Thank you Jen!

All the best

Rob

I can't comment on the Mick Crawford base as I've never made it. I use jb's base recipe (https://curry-recipes.co.uk/curry/index.php/topic,13136.0.html) but I normally do mine in a pressure cooker (https://curry-recipes.co.uk/curry/index.php/topic,13939.0.html). I find this to be so good for all the recipes I use but I have to say my curries have mostly improved mostly from technique. The biryani I made here had only g/g paste, tomato puree, mix powder, salt and later a little jaggery but that really is it. To me the Jb base works really well because of the garlic tarka added to it.

Hope this helps in some way

Rob   

Quote from: scalexkid on October 05, 2016, 06:16 PM
Oh man, oh man, in my vivid imagination I am sitting down to that right now.

(actually I am gonna have sausage casserole with champ and yorkshire pud - equally lovingly prepared - by Mrs Scalexkid -  I am sure)

I just can't seem to get my base sauce quite right when trying these out (not the biryani obviously)

Thanks scalexkid,

Which base recipe are you using?

Rob

Quote from: loveitspicy on October 05, 2016, 11:08 PM
And both look superb

best, Rich

Thanks Rich

Rob

Hi redman2121. I make jb base but I do it in a pressure cooker.
The original post is  https://curry-recipes.co.uk/curry/index.php/topic,13136.0.html
My pressure cooker version   https://curry-recipes.co.uk/curry/index.php/topic,13939.0.html
The madras recipe  https://curry-recipes.co.uk/curry/index.php/topic,14096.0.html
And the Korma which in the photo above omitted the masala sauce    https://curry-recipes.co.uk/curry/index.php/topic,14371.0.html

Hope this helps

All the best

Rob

More recent efforts. Chicken Korma and Chicken Madras.









All the best

Rob

I had a bit of an experiment on Sunday. I made some base sauce without measuring anything, all by gut feeling and eye. I used just 2 medium sized onions and didn't do any of the cooking in the pressure cooker. I also made a tikka marinade that used no yogurt, in fact I tried milk. It was marinating for only 2 hours before cooking but had a great flavour. The result was this rather tasty Chicken Tikka Biryani with Vegetable curry. Its the first time I have ever been really happy with the result of the veg curry.

 







All the best

Rob

Thanks Garp, much appreciated.

All the best

Rob

Beef stew with mash and veg. Very nice!





regards

Rob

Quote from: Stephen Lindsay on September 22, 2016, 06:03 PM

Quote from: SoberRat on September 22, 2016, 04:41 PM
Hi Stephen. I was just wondering if the butter in this recipe is salted or unsalted please?

Regards

Rob

It's unsalted Rob.

regards

Steve

Thanks Steve, I made Makhani sauce years ago from a Madhur Jaffrey book and the first time it was with 'normal' salted butter and it wasn't right. The second attempt was with unsalted and it made a world of difference. Hence my question. Once again thanks.

Quote from: Garp on January 27, 2014, 12:56 PM
Just thought I'd bump this one as made it again at the weekend and it's a cracker.

I make the sauce ingredients 1 to spec, but fiddle a little with the second part.

Well worth the effort

Garp, can I ask what you done differently with the second part please?

Best regards

Rob