Biriyanis & Pulaos

brishti · Mar 27th, 2008, 13:56

silence khak!
sheesh.

:brishti

Khak · Mar 27th, 2008, 13:57

Quote:

Originally Posted by xiaojie

[

xiaojie [how do you pronounce that? serious.]

well o well u pronounce it the same way as u write it xiao..jie..

wondering if any one give some veg biriyaani recipes...moi not a meat eater..

oh dear you are herbivorous

........ then forget biryani.........

asking for veg biryani is like asking for 'sonar pathorbati' ( well a bengali word meaning "stone-bowl made of gold")

Cosmic Sprite · Apr 26th, 2008, 17:17

Hello to the Kolkata crowd; years back I had mutton biryani from Sabir's (not sure if I've got the spelling right) near Chandni Chowk and liked it very much - I hear tell that the quality has gone down since; but does anyone know the name of this particular variety of biryani? Some of the rice was coloured yellow and some red, it had a delicious piece of potato in it as well. Would love to be able to search for the recipe, if only I knew which biryani this is. Thanks much!

jyotirmoy · Apr 26th, 2008, 17:26

Sabeer was known more for its Rezala. The biriyani you ate there was that typical Kolkata adaptation. Instead of adding saffron to the whole biriyani many prefer to add saffron to a part of the biriyani and this saffron flavoured and coloured portion would then be mixed with the rest.
The potato is cooked along with the rice in meat stock which makes it tasty.

Cosmic Sprite · Apr 30th, 2008, 00:37

Thanks for that bit of info, Jyotirda. There go my hopes of getting a recipe for that particular biryani now. Ah me!

jyotirmoy · Apr 30th, 2008, 14:16

Cosmic Sprite you may refer a recipe posted by me Biriyanis & Pulaos in this recipe forum

Cosmic Sprite · May 1st, 2008, 00:09

Thanks Jyotirda - found it under "This is another type of biryani". The potatoes in that biryani I was talking about seemed to have been really very lightly fried but yet they were cooked to the middle. The pieces of potato were halves about two inches high and about one and a half inches thick. Any idea how I can get the same result? Would be glad for any advice/suggestion.

Hyderabadi · May 1st, 2008, 00:23

Quote:

Originally Posted by Cosmic Sprite

Thanks Jyotirda - found it under "This is another type of biryani". The potatoes in that biryani I was talking about seemed to have been really very lightly fried but yet they were cooked to the middle. The pieces of potato were halves about two inches high and about one and a half inches thick. Any idea how I can get the same result? Would be glad for any advice/suggestion.

That is definitely Jyotida territory.

The potatoes in Biryani kind.

Besides this, Jyoti da contributes here, very valuable:
Cracking da Biryani Code.

jyotirmoy · May 7th, 2008, 14:23

Lighly fry the potatoes in hot oil, this will seal the moisture. When the Biriyani is cooked in "dum" the potatoes will be cooked to the core.

snonymous · May 8th, 2008, 12:09

Quote:

Originally Posted by jyotirmoy

Lighly fry the potatoes in hot oil, this will seal the moisture. When the Biriyani is cooked in "dum" the potatoes will be cooked to the core.

My mouth waters!!!

Cosmic Sprite · May 11th, 2008, 20:59

Thanks again Jyotirda; so the potatoes are to be fried lightly before they're put in the dum?

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Mar 27th, 2008, 13:56	#31
brishti Maha Guru Member Join Date: Jan 2008 Location: india Posts: 1,240	silence khak! sheesh. :brishti

Apr 26th, 2008, 17:17	#33
Cosmic Sprite Member Join Date: Apr 2008 Location: India Posts: 19	Hello to the Kolkata crowd; years back I had mutton biryani from Sabir's (not sure if I've got the spelling right) near Chandni Chowk and liked it very much - I hear tell that the quality has gone down since; but does anyone know the name of this particular variety of biryani? Some of the rice was coloured yellow and some red, it had a delicious piece of potato in it as well. Would love to be able to search for the recipe, if only I knew which biryani this is. Thanks much!

Apr 26th, 2008, 17:26	#34
jyotirmoy Maha Guru Member Join Date: Sep 2005 Location: India Posts: 4,045	Sabeer was known more for its Rezala. The biriyani you ate there was that typical Kolkata adaptation. Instead of adding saffron to the whole biriyani many prefer to add saffron to a part of the biriyani and this saffron flavoured and coloured portion would then be mixed with the rest. The potato is cooked along with the rice in meat stock which makes it tasty.

Apr 30th, 2008, 00:37	#35
Cosmic Sprite Member Join Date: Apr 2008 Location: India Posts: 19	Thanks for that bit of info, Jyotirda. There go my hopes of getting a recipe for that particular biryani now. Ah me!

Apr 30th, 2008, 14:16	#36
jyotirmoy Maha Guru Member Join Date: Sep 2005 Location: India Posts: 4,045	Cosmic Sprite you may refer a recipe posted by me Biriyanis & Pulaos in this recipe forum

May 1st, 2008, 00:09	#37
Cosmic Sprite Member Join Date: Apr 2008 Location: India Posts: 19	Thanks Jyotirda - found it under "This is another type of biryani". The potatoes in that biryani I was talking about seemed to have been really very lightly fried but yet they were cooked to the middle. The pieces of potato were halves about two inches high and about one and a half inches thick. Any idea how I can get the same result? Would be glad for any advice/suggestion.

May 7th, 2008, 14:23	#39
jyotirmoy Maha Guru Member Join Date: Sep 2005 Location: India Posts: 4,045	Lighly fry the potatoes in hot oil, this will seal the moisture. When the Biriyani is cooked in "dum" the potatoes will be cooked to the core.

May 11th, 2008, 20:59	#41
Cosmic Sprite Member Join Date: Apr 2008 Location: India Posts: 19	Thanks again Jyotirda; so the potatoes are to be fried lightly before they're put in the dum?

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