Re: Aaj kya pakaaya/khaaya
Same, what do you mean by recipe? Do you want exact ingredients or just the way i make it? I cant help you with ingredients, since i eyeball everything and after several times of ruining it, i know what i need to do more or less of.
Some tips:
1) Make sure there is enough masala of tomato and onion (gravy) in the salan. This is very crucial in my opinion.
2)This time i used Banne Nawab's masala and just a bit of Shaan's. I think that made a huge difference.
3) I also add lemon juice to the salan.
4) make sure you dum enough the rice. I usually just bake mine. In the begining my dam wasnt too good and the biryani wouldnt turn out good. Then my Ammi gave me a tip. Preheat the oven to 500 degrees. Layer the biryani in a foil tray and cover tightly with foil. Make sure there is no way for the steam to escape. Now turn the oven down to 350 and cook/dum for 45-60+ mins, whatever is required in your case. This time around i baked for 1 hour and 15 mins but i think it depends on how liquidy your salan is and how much more time the rice needed to cook.
5) Biryani is done when there is no water in the salan/rice, the rice is well cooked but not mushy and the masala is dryish.
Edit: 6) I also like to add lots of fresh chopped pudina to the layers.
Hope this helps.