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<blockquote data-quote="aroy" data-source="post: 487296" data-attributes="member: 16090">Work in progress for Biryani. I normally take shots of all the steps, so there are at least 35 images. That way I can refer back to the steps and ingredients, when ever I make it after some time.[ATTACH]176131[/ATTACH]Dry species for marinade[ATTACH]176123[/ATTACH]Spices and salt for marinade[ATTACH]176125[/ATTACH]1 kg chicken[ATTACH]176126[/ATTACH]Spices, curd and chicken mixed[ATTACH]176127[/ATTACH]Onions fried[ATTACH]176128[/ATTACH]Onions mixed with marinated chicken[ATTACH]176133[/ATTACH]Layer the half cooked rice and herbs. Normally for small lots there are two layers. For larger batches, three to four.[ATTACH]176132[/ATTACH]Seal made of flour. This will seal the lid to the pot. In case the heat is too high, the seal will give way and steam will escape. Time to reduce the heat till the steam stops coming out.[ATTACH]176129[/ATTACH]Slow cooking. Note the &quot;tawa&quot; under the pot. That it is to reduce the heat.</blockquote>

[QUOTE="aroy, post: 487296, member: 16090"] Work in progress for Biryani. I normally take shots of all the steps, so there are at least 35 images. That way I can refer back to the steps and ingredients, when ever I make it after some time. [ATTACH=CONFIG]176131._xfImport[/ATTACH] Dry species for marinade [ATTACH=CONFIG]176123._xfImport[/ATTACH] Spices and salt for marinade [ATTACH=CONFIG]176125._xfImport[/ATTACH] 1 kg chicken [ATTACH=CONFIG]176126._xfImport[/ATTACH] Spices, curd and chicken mixed [ATTACH=CONFIG]176127._xfImport[/ATTACH] Onions fried [ATTACH=CONFIG]176128._xfImport[/ATTACH] Onions mixed with marinated chicken [ATTACH=CONFIG]176133._xfImport[/ATTACH] Layer the half cooked rice and herbs. Normally for small lots there are two layers. For larger batches, three to four. [ATTACH=CONFIG]176132._xfImport[/ATTACH] Seal made of flour. This will seal the lid to the pot. In case the heat is too high, the seal will give way and steam will escape. Time to reduce the heat till the steam stops coming out. [ATTACH=CONFIG]176129._xfImport[/ATTACH] Slow cooking. Note the "tawa" under the pot. That it is to reduce the heat. [/QUOTE]

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