Thread: Biryaani

Tazeen Taqi wrote:

> Today i eat a very delicious biryaani,,,yuuuum!!!!
> made by my mom;;

Nice, what about posting the recipe, or some guidelines?
I started making chicken tandoori this winter, it's very easy and quick,
alas I miss a tandoor oven but I've found that the oven broiler makes a good
work too.
400g yoghourt, whole fat withous sugar
3 cloves garlic
2 heaping tablespoons of curry powder
2 chicken sopracoscia, maybe "upperlegs" works, it's the lower half in this
picture:

I finely mince the garlic and mix it with the yoghout and the curry powder,
then I make many cuts in the thigs to help the falvors get in the meat.
After 2-4 hours the thigs are ready to cook so I put them in the highest
rack in the oven, just close to the broiler, and let them cook for 30 to 50
minutes based on the distance from the heat, the heat itself and the mass of
the thigs.
At about half cooking time I add salt & pepper, turn the thigs and add S&P
on the other side and let it get to the cooking point. Nice and easy but...
how much "tandoori" is this recipe, apart from the oven?

On Mar 27, 2:56*pm, Tazeen Taqi <tazz.t...@gmail.com> wrote:
> Today i eat a very delicious biryaani,,,yuuuum!!!!
> made by my mom;;

hm bhi khaye ge..

Good. Which biryaani you had? The one with eggs or with vegetables. I
like egg biryaani too much.




--
RussianFoodDire

On 28/03/2012 4:34 PM, RussianFoodDire wrote:
> Good. Which biryaani you had? The one with eggs or with vegetables. I
> like egg biryaani too much.
>
I prefer Sri Lankan Biriyani. I had both chicken and lamb biriyani and
both were fantsatic. My Sri Lankan host made it plenty hot, just how I
like it!


--

Krypsis

RussianFoodDire <[email protected]> writes:

> Good. Which biryaani you had? The one with eggs or with vegetables. I
> like egg biryaani too much.

Without quoting the previous message, it's rather hard to have any idea
at all what you're responding to.
--
David Dyer-Bennet, [email protected]; http://dd-b.net/
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