10 I do not use commercial biryani spice mix but I have been told that the

10 i do not use commercial biryani spice mix but i

This preview shows page 32 - 35 out of 35 pages.

10. I do not use commercial biryani spice mix, but I have been told that the Shaan Sindhi biryani mix can be a close substitute. It is spicy so use carefully. 11. Branded biryani spice mixes may include salt and chili powder. If they are used to substitute the biryani spices in the recipe, then the salt and chili powder should be adjusted accordingly. 12. Using the optimal amount of salt and oil is very important. If everything else is right and you don’t use appropriate amount of salt, that alone can ruin the taste of the biryani. For oil I use a minimum of 2 tablespoons of oil per cup of raw rice, because that will also be needed for the chicken, onions etc. 13. Whole spices can also be cooked wrapped in a muslin cloth, like the one used for boquet garni or a metal mesh cooking infuser. If using whole spices for the marinade, just double the amount of spices in the recipe. When the spices are ground, the flavors are more intense. 14. Make Ahead : The chicken mixed with marinade can be made ahead a day before. 15. For stove top method – cook on low flame. FREQUENTLY ASKED QUESTIONS FOR BIRYANI B E S T R I C E F O R B I RYA N I : The best rice for biryani is high quality basmati rice. Most popular brands offer a variety of basmati rice, from standard to ultra special. Use the
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best variety from a popular brand. For wide selection, check out larger Indian grocery stores or online. H O W TO M A K E B I RYA N I R I C E N O T S T I C K Y: If using the traditional method, cook the rice in lots of salted water just for 4 to 6 minutes until rice is parboiled, making sure the grains don’t get overcooked. Soak rice prior to cooking, to make the grains stronger. Use optimal amount of water. And cook the biryani in a wide mouthed cooking pot . B A S M AT I R I C E T O W AT E R R AT I O F O R B I RYA N I : For the traditional method , boil the rice in lots of salted water, using a ration of 3 cups of water with 2 teaspoons of salt and 1 cup of rice. For the rice cooker method I used here, I typically use a ratio of 1¼ to 1½ cups water for 1 cup rice . And that can differ slightly with the age of the rice. R I C E TO C H I C K E N R AT I O F O R B I RYA N I : The usual rule of thumb is to use equal amounts of rice and chicken by weight, which is 1:1 (Example: one pound rice to one pound chicken). But if you want more meat or chicken you can use a ratio of 1:1.5 or 1:2. B I RYA N I I N G R E D I E N T S : Classic biryani is prepared using basmati rice, meat or chicken marinated in yogurt and spices, cilantro, mint, saffron, ginger, garlic, lemon juice, chili peppers and fried onions. B I RYA N I C O O K I N G U T E N S I L : To cook biryani, it is best to use a wide and thick bottomed cooking pot over the stove.
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F R I E D O N I O N S F O R B I RYA N I : Use thinly sliced onions and fry them in fresh oil, in batches and take them out when they are crisp, light and golden brown. They should not turn soggy or dark brown. Drain on paper towels.
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