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<blockquote data-quote="aroy" data-source="post: 507084" data-attributes="member: 16090"><p>Mutton Biryani</p><p></p><p><span style="color: #000000">2. Frying onions and Cooking Rice. I carry out both the steps can in Parallel. If you cannot manage that, fry the onions first and then cook the rice.</span></p><p></p><p>ONIONS</p><p>[ATTACH]186667[/ATTACH]</p><p>Around 1.5 kg Onions for 3kg Mutton. I will fry them in three batches.</p><p>[ATTACH]186668[/ATTACH]</p><p>Use just enough oil to fry 1/2 kg of onions (cut fine), as the oil will be mixed with mutton at the end. The oil can be any white oil. At times I use Ghee (clarified butter), which results in a heavenly smell but like cooking with lard quite heavy for some.</p><p>[ATTACH]186669[/ATTACH]</p><p>Onions are just browning. Be careful at this stage as they can burn fast.</p><p>[ATTACH]186670[/ATTACH]</p><p>This is how they should look. After cooling for a few minutes the onions should be crisp like potato chips</p><p></p><p>RICE</p><p>As a shortcut I boil the spices in a smaller vessel till the colour turns dark. The spices are then filtered and the broth mixed with water in which rice will be cooked</p><p></p><p>[ATTACH]186674[/ATTACH]</p><p>Spice for rice - Large Cardamon, Cinnamon, Cloves, Mace, Pepper and Salt. The quantity of salt here is just an indication. When mixed with main water the broth should be mildly salty. The more water the more salt.</p><p>[ATTACH]186675[/ATTACH]</p><p>Spices in the beginning</p><p>[ATTACH]186676[/ATTACH]</p><p>Colour at the end. 10 minutes of boiling should be enough, but you can do it longer</p><p>[ATTACH]186677[/ATTACH]</p><p>Drained spices. There is quite a lot of potency still there, so you can use the spices in cooking later.</p><p></p><p>[ATTACH]186680[/ATTACH]</p><p>Rice, washed a number of times to get rid of the accumulated dust (old rice has a lot of rice dust), Wash till the water is clear.</p><p>[ATTACH]186681[/ATTACH]</p><p>This is what the water looks like when you add the spices broth</p><p>[ATTACH]186682[/ATTACH]</p><p>Rice nearly done. Good Basmati will rise fast. Here it has grown around 30%</p><p>[ATTACH]186684[/ATTACH]</p><p>Rice cooked to 50% (approx). When pressed the rice will be hard but pliable. What is to be remembered that the rice will cook fully in the pot, so slightly underdone rice at this stage is better than over done.</p></blockquote><p></p>
[QUOTE="aroy, post: 507084, member: 16090"] Mutton Biryani [COLOR=#000000]2. Frying onions and Cooking Rice. I carry out both the steps can in Parallel. If you cannot manage that, fry the onions first and then cook the rice.[/COLOR] ONIONS [ATTACH=CONFIG]186667._xfImport[/ATTACH] Around 1.5 kg Onions for 3kg Mutton. I will fry them in three batches. [ATTACH=CONFIG]186668._xfImport[/ATTACH] Use just enough oil to fry 1/2 kg of onions (cut fine), as the oil will be mixed with mutton at the end. The oil can be any white oil. At times I use Ghee (clarified butter), which results in a heavenly smell but like cooking with lard quite heavy for some. [ATTACH=CONFIG]186669._xfImport[/ATTACH] Onions are just browning. Be careful at this stage as they can burn fast. [ATTACH=CONFIG]186670._xfImport[/ATTACH] This is how they should look. After cooling for a few minutes the onions should be crisp like potato chips RICE As a shortcut I boil the spices in a smaller vessel till the colour turns dark. The spices are then filtered and the broth mixed with water in which rice will be cooked [ATTACH=CONFIG]186674._xfImport[/ATTACH] Spice for rice - Large Cardamon, Cinnamon, Cloves, Mace, Pepper and Salt. The quantity of salt here is just an indication. When mixed with main water the broth should be mildly salty. The more water the more salt. [ATTACH=CONFIG]186675._xfImport[/ATTACH] Spices in the beginning [ATTACH=CONFIG]186676._xfImport[/ATTACH] Colour at the end. 10 minutes of boiling should be enough, but you can do it longer [ATTACH=CONFIG]186677._xfImport[/ATTACH] Drained spices. There is quite a lot of potency still there, so you can use the spices in cooking later. [ATTACH=CONFIG]186680._xfImport[/ATTACH] Rice, washed a number of times to get rid of the accumulated dust (old rice has a lot of rice dust), Wash till the water is clear. [ATTACH=CONFIG]186681._xfImport[/ATTACH] This is what the water looks like when you add the spices broth [ATTACH=CONFIG]186682._xfImport[/ATTACH] Rice nearly done. Good Basmati will rise fast. Here it has grown around 30% [ATTACH=CONFIG]186684._xfImport[/ATTACH] Rice cooked to 50% (approx). When pressed the rice will be hard but pliable. What is to be remembered that the rice will cook fully in the pot, so slightly underdone rice at this stage is better than over done. [/QUOTE]
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