Fed up with Christmas Food Festivities, so Chicken Biryani for me and the missus!
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Biryani for the Missus (and Me)
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Photos and discussions relating to a specific recipe to be posted in the associated recipe thread. Please start a new thread for a new (discrete) topic.
Photos and discussions relating to a specific recipe to be posted in the associated recipe thread. Please start a new thread for a new (discrete) topic.
- Cory Ander
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Biryani for the Missus (and Me)
CA (aka Admin)
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- JALAPENO
- Posts: 140
- Joined: Tue Jul 08, 2014 8:40 pm
- Favourite Curries: Tikka masala
- Location: Middlesbrough
Re: Biryani for the Missus (and Me)
Looks spot on. The Wifes favourire is Chicken Biryani. Is the recipe on the forum.
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Re: Biryani for the Missus (and Me)
Looks delicious CA, funnily enough, that's what I've got planned for Saturday.
- Cory Ander
- SENIOR MODERATOR
- Posts: 9521
- Joined: Sat Mar 02, 2013 3:52 pm
- Favourite Curries: King Prawn Phal
- Location: Perth, Western Australia
Re: Biryani for the Missus (and Me)
Thank you, gents, it was pretty tasty, even if I do say so myself....
Regarding the recipe, I just make a typical BIR-style curry (of reasonably thick consistency - not too much curry base). In this case, I used a mixture of boneless chicken breasts and skinless legs on-the-bone (pre-marinated in powdered spices and pastes, a little yoghurt, garlic and ginger pastes, etc).
I make some pilau rice by frying whole spices (and a little powdered spices) in butter ghee/oil, adding the rice and boiling it in excess salted water/milk before draining and colouring. In this case, I added some pandan leaves (because I like their flavour) and a small handful of par-cooked green lentils (because I like their texture).
You can then mix the two and eat it or, as in this case, put the curry in the bottom of a pot, cover it with pilau rice, top it with a couple of knobs of butter ghee or butter, cover it with tin foil (to stop the top layer of rice from drying out), put the lid on, then whack it in the oven (at around 160C), for around an hour, to reheat it. So, in a nutshell, use any curry recipe with any pilau rice recipe to suit your taste.....
I hope that helps? Let me know if you would like more detail on any aspect of it...............
Regarding the recipe, I just make a typical BIR-style curry (of reasonably thick consistency - not too much curry base). In this case, I used a mixture of boneless chicken breasts and skinless legs on-the-bone (pre-marinated in powdered spices and pastes, a little yoghurt, garlic and ginger pastes, etc).
I make some pilau rice by frying whole spices (and a little powdered spices) in butter ghee/oil, adding the rice and boiling it in excess salted water/milk before draining and colouring. In this case, I added some pandan leaves (because I like their flavour) and a small handful of par-cooked green lentils (because I like their texture).
You can then mix the two and eat it or, as in this case, put the curry in the bottom of a pot, cover it with pilau rice, top it with a couple of knobs of butter ghee or butter, cover it with tin foil (to stop the top layer of rice from drying out), put the lid on, then whack it in the oven (at around 160C), for around an hour, to reheat it. So, in a nutshell, use any curry recipe with any pilau rice recipe to suit your taste.....
I hope that helps? Let me know if you would like more detail on any aspect of it...............
CA (aka Admin)
- Cory Ander
- SENIOR MODERATOR
- Posts: 9521
- Joined: Sat Mar 02, 2013 3:52 pm
- Favourite Curries: King Prawn Phal
- Location: Perth, Western Australia
Re: Biryani for the Missus (and Me)
And plenty left over, to freeze, for another day.......
CA (aka Admin)
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- JALAPENO
- Posts: 140
- Joined: Tue Jul 08, 2014 8:40 pm
- Favourite Curries: Tikka masala
- Location: Middlesbrough
Re: Biryani for the Missus (and Me)
Thanks I will have to give it a go.
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