386 replies to this topic

[Chetan]

Looks like this was caaused due to an update to firefox ,

http://support.mozil...68308&forumId=1

https://support.mozi...67151&forumId=1

[phodni]

Wow GD...Who knew!

Gautam, on 06 February 2010 - 09:46 AM, said:

Unlike what many believe, biriyani was not a foreign import to India. The king Nala, whose story Nalopakhyana forms a digression in the Mahabharata, was famed for his artifice with such palanna, meat+ rice dishes cooked together. At that time, there was a cultural continuity between the eastern parts of India and Iran, which is when the aromatic rices, eggplant, cucumbers, and the concept of rice ad meat cooked together moved from east to west. The Indian courts were places of some sophistication then, where our close cousins the Iranians, the Kambojas [eastern Iranians], Scythians, Parthians, and even Greek mercenaries freely mixed together and exchanged ideas, language and blood.

So polau [ palanna], along with khecaranna [ khichri], has roots in India, not Iran. The biriyani on which we are focusing today is rice & meat steamed together, NOT FRIED, i.e. no biriyan, involved. Therefore, we are cooking dishes similar in method, ingredients & spices to those described in the MAHABHARATA: the special ones patronized ONLY by the kingly classes. When exiled, King Nala utterly desperate and finding no other avenue of survival, hires himself out as a CHEF to the local satrap, and soon gains renown preparing the exquisite rice & meat dishes that had been his hobby in happier times.

In Central Asia, both those dishes, mash-khitchari, and pilaf, attest to their joint, common Indian origins interestingly enough by retaining the original legume for the khichari, mash=urad , that no longer was available in the temperate regions.

The Persian term BIRIYAN does not indicate a place of origin, merely using a Persian word to indicate a local food. For example, Bengali Muslims, to differentiate their langugefromthe common Bengal tongue, will insist on designating water “paani” instead of “jol” and meat “gosth” instead of “mangsho”. This serves, in their mind, to establish a closer propinquity to Northern India & Urdu and therefore a link to Islam that is purer, more intimate than one sullied by mere Bengali and its supposed association with Sanskrit . It is not understood that “paani” and “jol” are both tadbhava words!! Biriyani likewise has suffered a similar praxis.

[Suresh Hinduja]

"Bangalore Biryanis"

Quote

“Cubbonpet biryani has existed for over a century and it still follows the traditional method of cooking. Copper vessels are used to help retain the flavours and keep the food fresh for a longer time as compared to an aluminium vessel. Moreover, we wanted keep to the traditional way of serving food,” says Puttaraju.

The food is cooked in pots over a wooden fire in order to retain the flavours. The spices too are hand-ground and artificial flavours are avoided. Puttaraju adds, “Old Bangalore misses home-cooked food, which used ingredients that were natural and fresh and handground spices. Today, no one cooks this way as it requires attention to detail and is a cumbersome process.”

Every Bangalore biryani lover will swear by the fact that the best-tasting biryanis arethe ones that use bannur kuri ( a variety of sheep reared in Mandya) and nati koli (country chicken). Puttaraju makes sure his biryani is made only using these.

[Sekhar]

How about:

Quote

The aroma of subtle spices of Kolkata style biryani will hit your nose from a distance. Very different from the South Indian or Hyderabadi style of biryani, this not so grand looking restaurant in Koramangala has been serving Nawabi style cuisine since 2000. Lazeez, a common name among migrants from the East India, has also become very popular with Bangaloreans.

Its forte: the Kolkata style biryani that people relish because of the large pieces of potato cooked in the spice and saffron of the biryani. It is also a hit among college students because of its street style kati rolls. From mutton shami roll to kati kabab roll, there is a variety to snack on.... Enjoy the lovely aromas of Kolkata - Bangalore - City - The Times of India

?
----------------------------------

I hear that there's a 'mom and pop' style Bangali eatery in ATL off Jimmy Carter Blvd., authenticated by an authentic Bengali friend who was here for a year+.

Have to try and go there next visit, am told the portions are small, relatively expensive (compared to other Indian food), but bhvery authentic.

Edited by Sekhar, 21 March 2010 - 10:08 AM.

[phodni]

Interesting

http://1.bp.blogspot...-h/DSC_5619.JPG

[Amarnath]

SAUCY, on 11 March 2006 - 01:47 PM, said:

Prawn Briyani

Ingredients :

500 gms Prawn – cleaned & deveined
1 1/2 cup Basmati rice – cooked with 1 tsp ghee
5-6 Green Chilies slit + 1/2 bunch of fresh Cilantro leaves
1 tbsp paste Ginger + Garlic paste
1/2 tsp Cumin Seed Powder + 1 tsp Coriander Powder
1/2 tsp Turmeric powder + 1 tbsp Garam Masala Powder
2 Medium Onions + 1 Tomato - chopped
Cooking Oil + 2 tbsp Ghee + 2 tbsp Coconut Milk or dessicated coconut powder + Water for cooking

Method :

Cook rice with 1 tsp ghee.  Make a fine paste of green chili, cilantro, garlic, ginger with some water. Keep aside.  Fry prawns in 2 tbsp Ghee, keep aside. In the same pan fry the onions till light golden brown. Add the paste, and fry in medium heat for 5 minutes.  Add rest of the spices, coconut and tomatoes and fry in medium heat till oil starts leaving the side of the pan. Add the fried prawns and fry for 5 to 10 minutes till a thick consistency is reached. Add 2 cups water. Grease the serving dish with little bit of ghee and put a layer of rice then a layer of prawn and then rice and prawns. Garnish with fresh cilantro. Serve.

Enjoy !

Saucy

Prawns fried in Ghee


Masala Base


Gravy


First layer of Rice cooked with a little Ghee


First layer of Prawns Masala


Second layer of Rice


Final layer of Prawns Masala


Garnished with Fresh Coriander

lovely.
trying soon.

[Gautam]

phodni, on 04 May 2010 - 07:24 AM, said:

Interesting

http://1.bp.blogspot...-h/DSC_5619.JPG

Do you think Rs.37 for 13 grams of meetha attar too low a price? I would have suspected much higher prices for genuine high quality!! What do you think?

Edited by Gautam, 12 June 2010 - 04:01 AM.

[diva]

I love biryani! Especially the use of imli and raisins in it.......it adds amazing flavour!

I came across an e-recipe book which has about 75 recipes for biryanis and pulaos..I didn't even know there were so many variations!! Now I'm craving pulao/biryani haha

Edited by Suresh Hinduja, 08 July 2010 - 07:27 AM.
edited to remove external link

[jyotirmoy]

Hi Diva,
Welcome to gourmetindia. Here you will find a lot about pulao & biriyani and hope you will enjoy our discussions on that....

[mathumita]

What is the difference between Biryanis and pulaos?


________________________________

Edited by Chetan, 03 August 2010 - 12:39 PM.
Removed External Links

[phodni]

GD...long time no post! This forum needs you!
I know you have talked extensively about the proper method of frying onions for barishta.
Here is the question for all -

i have come across considerable debate about crushing the fried onion versus blending the fried onion when making barishta.
What is your opinion is the difference in flavor profile?
I have always blended it for simplicity and will crush it next time but would like to hear your thoughts...

[jyotirmoy]

I too prefer crushing the fried onions instead of grinding. The gravy is textureous with crushed onions.

[bague25]

Me too, I prefer crushed onions because the caramelize taste is more distinctive compared as if you grind it where it's more uniform. Besides, those who do not like the sweetish taste can always pick them out. It's just a matter of personal taste, I guess

[Sekhar]

Chennai Biryani:

Quote

..Obviously there are as many different kinds of biryani as there are communities and families. In Chennai at the moment, the biryani du jour is one that I call the Turban biryani. There are different claimants as to who first invented the name. 'Thallappakkati' and since it's now being settled in court, we shall not actually mention who takes the honours, except to say that the Tamil versions of the dish whether from Madurai, Dindigul or Thirunelveli use the small grained rice known as Jeeragasamba. This is altogether a good thing since it stands up against the dominance of basmati rice that is seen as the only rice worth using in a biryani. The Ambur biryani uses basmati. The Turban biryani places also give you a helping of gravy made from the mutton, or chicken bones, curd raita and papads. Hyderbadi biryanis usually include a side dish of brinjals, or fried chillies. An interesting side light is that the corner shops advertise their biryanis with the number 786 to distinguish Halal meat biryanis with the other kind....

Read more: Biryani central - Food Reviews - Food - Life & Style - The Times of India http://timesofindia....s#ixzz0yTpbusSy

Edited by Sekhar, 03 September 2010 - 08:51 PM.

[phodni]

Happy New Year everyone



I found this very technique from the great Imtiaz Qureshi very interesting - rice cooked separately and also dum separately and the cooked goat simply added on top (unless I interpreted this video incorrectly). Enjoy

[Paola Mannaro]

Dear All, I am struggling. There are 19 pages to this topic. Is there a way to export the contents of all 19 pages so that i may edit / read them elsewhere more easily ?

BENGALI PULAO
I am hoping that you are not all bored with this topic and that i might still get a little help.

I have recently acquired a little yellow booklet "Cooking for Gaura-Nitai" from the Bhaktivedanta Academy, Mayapur. The very first recipe is for Bengali Pulao. I have copied the entire recipe here but i would entreat anyone reading this NOT to make copies but to buy the book or donate to the Academy : http://www.vidyapitha.com/
Note that i am in no way associated with this Academy. I simply bought their cookery book as i do many others from similar sources.

The purpose of putting this recipe here, is :
a) To get help with the recipe as i'm a beginner.
To make non-Indians aware of the religious-inspired cookery resources available, for strict vegetarians or those interested in a Hindu approach to food
c) In the hope that it's a good old-fashioned recipe which others can enjoy

METHOD
( Acknowledgement and thanks to Chitrita Banerji )

Prepare Akhni Water
1. Mix jaiphol (nutmeg), jaitri (mace), saffron, sajira (white cumin), elaichi (cardamom), darucini (cinnamon), labanga (cloves), samurich (white pepper) and tie it in a clean cloth.
2. Boil water (32 parts) drop the bundle in it and keep cooking it till water evaporates to one third, and it should make 8 parts, otherwise add some more water and boil it.
3. Fry rice (4 parts) with kismis (raisins) and kaju (cashew nuts) on ghee (1-2 parts).
4. Add the Akhni Water, laban (salt) and cook till done.

MY QUESTIONS
1. I have a muslin bag. Is this a good cloth to use for preparation of Akhni water ?
2. What are the proportions of the spices for the Akhni water ?
3. Is there an error in instruction 2 ? Should i boil down to one third original volume or .. ?
4. What should be the proportions of finished Akhni Water to raw rice ( before i start cooking it or mixing it with raisin or cashew) ?
5. What do you recommend as accompanying veg or non-veg dishes. ( simple only, i'm a beginner ).

Many Thanks in advance.

[jyotirmoy]

Quote

Dear All, I am struggling. There are 19 pages to this topic. Is there a way to export the contents of all 19 pages so that i may edit / read them elsewhere more easily ?

BENGALI PULAO
I am hoping that you are not all bored with this topic and that i might still get a little help.

I have recently acquired a little yellow booklet "Cooking for Gaura-Nitai" from the Bhaktivedanta Academy, Mayapur. The very first recipe is for Bengali Pulao. I have copied the entire recipe here but i would entreat anyone reading this NOT to make copies but to buy the book or donate to the Academy : http://www.vidyapitha.com/
Note that i am in no way associated with this Academy. I simply bought their cookery book as i do many others from similar sources.

The purpose of putting this recipe here, is :
a) To get help with the recipe as i'm a beginner.
To make non-Indians aware of the religious-inspired cookery resources available, for strict vegetarians or those interested in a Hindu approach to food
c) In the hope that it's a good old-fashioned recipe which others can enjoy

METHOD
( Acknowledgement and thanks to Chitrita Banerji )

Prepare Akhni Water
1. Mix jaiphol (nutmeg), jaitri (mace), saffron, sajira (white cumin), elaichi (cardamom), darucini (cinnamon), labanga (cloves), samurich (white pepper) and tie it in a clean cloth.
2. Boil water (32 parts) drop the bundle in it and keep cooking it till water evaporates to one third, and it should make 8 parts, otherwise add some more water and boil it.
3. Fry rice (4 parts) with kismis (raisins) and kaju (cashew nuts) on ghee (1-2 parts).
4. Add the Akhni Water, laban (salt) and cook till done.

MY QUESTIONS
1. I have a muslin bag. Is this a good cloth to use for preparation of Akhni water ?
2. What are the proportions of the spices for the Akhni water ?
3. Is there an error in instruction 2 ? Should i boil down to one third original volume or .. ?
4. What should be the proportions of finished Akhni Water to raw rice ( before i start cooking it or mixing it with raisin or cashew) ?
5. What do you recommend as accompanying veg or non-veg dishes. ( simple only, i'm a beginner ).

Many Thanks in advance.

1. Yes that Muslin bag should do.
2. For cooking this for say 4 persons you may use one flowrette of mace, half a tea spoon of white cumin, 4 pieces of cardamom, 2 one inch pieces of cinnamon stick, 4 cloves, the quantity of white pepper depends on individual taste, you may try a little less than half tea spoon. Cut the nutmeg in to halves. Use a sharp knife to scrap the flat surface and use a pinch or two of the shavings.
3. No aparent error.
4. Here is the tricky thing. The quantity of water depends on the type of rice used. Do you have an electric rice cooker? If you have one and have been using it you know how much water is required for the type of rice you use. Use the rice cooker.
5. I would go for a prawn curry.....

Edited by Suresh Hinduja, 18 April 2011 - 02:26 PM.

[lady_on_recipe_hunt]

This years special Indianized Valentine Menu

Sweet pulao infused with Mango pulp and coconut milk. Spiced and flavored with cardamom,star anise, nagkesar, bay leaf, cloves. Garnished with carrots, fresh bing cherries, raisins, almonds, black currents.

For side - beetroot and orange salad with kalonji and green chili tadka.

[Paola Mannaro]

Quote

Quote
Dear All, I am struggling. There are 19 pages to this topic. Is there a way to export the contents of all 19 pages so that i may edit / read them elsewhere more easily ?

BENGALI PULAO
I am hoping that you are not all bored with this topic and that i might still get a little help.

I have recently acquired a little yellow booklet "Cooking for Gaura-Nitai" from the Bhaktivedanta Academy, Mayapur. The very first recipe is for Bengali Pulao. I have copied the entire recipe here but i would entreat anyone reading this NOT to make copies but to buy the book or donate to the Academy : http://www.vidyapitha.com/
Note that i am in no way associated with this Academy. I simply bought their cookery book as i do many others from similar sources.

The purpose of putting this recipe here, is :
a) To get help with the recipe as i'm a beginner.
To make non-Indians aware of the religious-inspired cookery resources available, for strict vegetarians or those interested in a Hindu approach to food
c) In the hope that it's a good old-fashioned recipe which others can enjoy

METHOD
( Acknowledgement and thanks to Chitrita Banerji )

Prepare Akhni Water
1. Mix jaiphol (nutmeg), jaitri (mace), saffron, sajira (white cumin), elaichi (cardamom), darucini (cinnamon), labanga (cloves), samurich (white pepper) and tie it in a clean cloth.
2. Boil water (32 parts) drop the bundle in it and keep cooking it till water evaporates to one third, and it should make 8 parts, otherwise add some more water and boil it.
3. Fry rice (4 parts) with kismis (raisins) and kaju (cashew nuts) on ghee (1-2 parts).
4. Add the Akhni Water, laban (salt) and cook till done.

MY QUESTIONS
1. I have a muslin bag. Is this a good cloth to use for preparation of Akhni water ?
2. What are the proportions of the spices for the Akhni water ?
3. Is there an error in instruction 2 ? Should i boil down to one third original volume or .. ?
4. What should be the proportions of finished Akhni Water to raw rice ( before i start cooking it or mixing it with raisin or cashew) ?
5. What do you recommend as accompanying veg or non-veg dishes. ( simple only, i'm a beginner ).

Many Thanks in advance.



1. Yes that Muslin bag should do.
2. For cooking this for say 4 persons you may use one flowrette of mace, half a tea spoon of white cumin, 4 pieces of cardamom, 2 one inch pieces of cinnamon stick, 4 cloves, the quantity of white pepper depends on individual taste, you may try a little less than half tea spoon. Cut the nutmeg in to halves. Use a sharp knife to scrap the flat surface and use a pinch or two of the shavings.
3. No aparent error.
4. Here is the tricky thing. The quantity of water depends on the type of rice used. Do you have an electric rice cooker? If you have one and have been using it you know how much water is required for the type of rice you use. Use the rice cooker.
5. I would go for a prawn curry.....

I don't know exactly to whom my thanks should go - Suresh ? Sincere thanks for taking the time to answer. Deep bow : m(_ _)m

[Suresh Hinduja]

Paola Mannaro, on 30 June 2011 - 02:26 PM, said:

I don't know exactly to whom my thanks should go - Suresh ? Sincere thanks for taking the time to answer. Deep bow : m(_ _)m

Not me, I must have edited his post for some formatting but the thanks should go to Jyotida.