Biryani Questions

[Reha]

Re: Biryani Questions

@Khalil KhaaN FaaKhta

did you know that Biryaanii got it’s name from:

birr / barrah = baby goat
yaanii = containing

unfortunately, we’re hardly ever served goat biryaanii…i remember having it ONLY once! fed up with beef/chicken Biryaaniis.

i’ll ask my Bhaabhii to make someday, iA.

@Knight30

I love cooking Hydrabadi Biryani and Persian Pilaf. Which really is like chicken biryani with raisins and nuts, Hyderabadi Biryani is also called Kachhe gosht ki biryani, meat is tenderized in papain (Papaya) tenderizer and yogurt, you don’t need to pre cook the meat, you layer tenderized meat at the bottom of the pot, dump 3/4 cooked rice on top, seal the pot real good and bake using only bottom elements for 45 minutes at 325F. You can sprinkle warm milk on top to prevent drying of rice, I love lots of green chillis in my biryani. Goes real well with eggplant raita.

I’ve never heard of sprinkling warm milk…does it work in helping the dryness factor?