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*Originally posted by Shahreen: *
Sadzz, what sevaiyan? That was a rice pudding recipe.
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ROTFL This thread first started with a discussion on biryani recipe...changed to rice pudding and now we are talking about vermicelli !! :D
Ok my friends. Ironically I was just about to cook Biryani tonight, as it was featured in the "Cooks" magazine.
here are some questions:
First, I have been unable to find Saffron for the rice. They have plain old white rice with Saffron, but none to add to the Basmati rice. Is this important?
Second, your recipe has about twice as many chilies as the magazine recipe. How hot is this dish supposed to be?
Third, what spices are in the "bombay biryani shaan masala", which of course I have no idea where to find it. I am planning cardammom, mint, cilantro, salt pepper, and two chilis. Is this OK?
Please no laughing at a white guy trying this for the first time. Am a pretty accomplished italian cook, but am in the mood for something spicier. Next curry....
OG
what city are you in?
1)people here can direct you to the closest pakistani grocery store. or
2)PM me your address and I will mail you biryani spice mixes of various types
bombay biryani
sindhi biryani
and punjabi pulao
it would be harder for you to get all the spices that need to go in it, and the precise measurements are also going to be a problem. so the spice mix is the best thing.
for the first try, go with about 50-60% of the recommended spices.
OG saffron is used to give some orange colour to the rice and is sprinkled here and there. You should be able to find bombay biryani shaan masala and saffron at any and all southasian stores, even most afghan stores. If you can't find saffron use orange food colour mixed in 2 tbsp of melted butter and por drops all over the boiled rice. If you use the shaan masala dont use the whole box, it might be too hot for you... thats IF you don;t like it HOT. Use about 2/3 of the packet. Also make sure you prepare some yoghurt salad (raita) to subdue the hotness a bit. I love it with biryani. And bombay biryani is the best too. Mum got this other type of birynai which had peanuts in teh masala and was quite yucky.
Fraudz and FF,
Am in Newport Rhode Island, and there is NOTHING other than a lot of Irish and Portugese cooking around here. I know of a spice shop in Orlando that specializes in Indian psices, and I will be visiting in about 2 weeks. So I can stock up there, and bring it back. In the mean time, I am trying to plot tonights dinner, to get it to turn out reasonably authentic.
By the way, if I do get down to this Indian spice shop in Orlando, what at the basic spices I should stock up on, for this type of cooking? I already have "real" saffron on this list, which I understand is pound for pound more expensive than gold! But what else for really good curry, sort of "white guy" hot, which means no rescue wagon to hose me off after a good meal. Will add your three spice mixes to the list Fraudz...
and yes I am planning the cooling yoghurt...
The spice mixes Fraudz mentioned are all you need for biryani(one at a time). For regular curry and stuff, its turmeric powder, red pepper, coriander powder, cloves, cinnamon sticks, Black cardamom(esp for korma), sometimes green cardamom too, whole black pepper and some powdered garam masala.
Cumin seeds too.
I think bombay biryani contains all the spices I mentioned above. If you are following a non-desi magazine recipe, for the amount of chillies use one and a half times of it for some hotness. It is supposed to be chilly and that is why usually the yoghurt salad is served with it. I think one and a half times of what the recipe says should do fine. Or if you really want to play it safe then cook according to the recipe and taste before mixing it with the rice. If you feel its bland add some more chillies and cook a while longer.
FF,
Great, I have most of that, have never heard of garam masala though. Bought some cardamom last night, and the rest is pretty easily available.
Will have to cruise here for some basic recipes, and sneak up on the spices, to get my family used to them. Bought a huge bag of Basmati rice from the Himalya's, so am committed to a bunch of meals with it....
Have you ever made korma?
Garam masala is just a variety of these hot spices all mixed in a powder form. If you don;t want too many tidbits of whole masalas in your chicken curry for example but wnat the taste just sprinkle some powdered garam(hot) masala.
I have no idea what korma is?!!
The garam masala sounds like a good idea!
Try it out then! Basically it is mutton cooked in a spicy, thick gravy.
I'm clueless with measurements so I can't give my recipe. Maybe Lucy Liu can copy and paste the recipe for you.
Will have to go to the butcher and see if he gan get a good mutton....
femme
qorma is not only mutton, actually i ahve eaten chicken and beef qorma more often than mutton.
One time I experimented and made salmon qorma too, it rocked.
OG
U can get the lazy man's spice mixes, by pataks, they have been selling spices in the Uk for ages and keep the locals spice tolerance in mind. its almost like that "chicken tonight" stuff, cook the meet and then add the jar of spices and let it simmer.
Results are not quite authentic as you may get with shan spice packets, or more so like the real deal you would eat in pakistan's famous Burnes road. but with that much spice, you will figure out soon why desis need water to clean up after they go.
Fraudz I don't like beef so I didn't put it down here. I guess any type of meat can be used in most dishes...even biryani! Qorma to me usually implies beef, lamb or hopefully mutton. It's chicken qorma or fish qorma if either one is used. No?
Guys,
My family tends to like fish and chicken more, with very little beef. Lamb/Mutton is a real unusual dish for us, as it tends to be a little fatty.
The Salmon sounds really great though. Is it in pieces, or a whole fillet?
Will have to look around at some of the markets, and try out the commercial stuff first to see what we like. I like really hot stuff, but my family suffers, before during and after the dinner when I make it too hot....
I meant three mugs and not small cups…sorry for confusing the stuff…One whole shaan packet for three mugs of rice is normal, no? :o
ps.
PLEASE be careful with the spices…Those who can’t eat usual hot/spicey asian food should not follow the measurements in my recipe!
PLEASE be careful with the spices....Those who can't eat usual hot/spicey asian food should not follow the measurements in my recipe!
I just love food that comes with a Surgeon Generals warning, and a disclaimer from a lawyer! :)
OG
I would suggest you start with chicken then, boneless or regular, but as I suggested, if you use shan packets, use half the spice. if that seems bland slowly up it until u reach a good tolerance level.
salmon was an experiment, i doubt many ppl have had slamon qorma before. it was not cut up , because otherwise it would disintegrate..u know how slamon is. so I made the whole filet with the spices and then cut it into pieces after it was done.
people also make qorma and biryani with shrimp, which is awesome
The shrimp sounds good too, i am making myself hungry.
Chicken for the Biryani with the skin on, or off?
OG
either one, your preference. you will find people who like it with skin and those who like it without skin. I think the skinless group is in a majority :(
^ skin off.
Biryani is fairly easy to make and tastes so good. Its the best desi food. You may also add boiled egg (cut into pieces) after its done. I sometimes add tomatos, green dynia before giving it the ultimate dhum.