posted
I am copying over from that other thread kaketel*khokh"'s ideas/recipes, so that they won't be lost. ------------------ First posted for Exiled:
To make any curry you have to have these.
Ghee nothing else will give the authentic flavour.
Very very thinly sliced onions. Not diced but sliced.
You have to fry the onions in the ghee till they are soft and transparent. THEN you add the crushed garlic.
Then you collect all the spices in a bowl.
Cummin/jeera seeds NOT powders. Coriander/Dhania seeds. Cardamom pods crushed and only use 4 per curry 4 cloves whole or powder mustard seeds whole Turmeric powder Kalwangee/nigella seeds Chilli powder or fresh chilli
Now you have to lightly grind them. Not pulsed or powder them!! Adjust to your taste. This is the masala.
To make a perfect curry you have to put them all in once you add the garlic after the onions are transparent and stir to release the flavour of the spices. Just keep stirring for about 2-3 mins. It should not burn and if it does you dont have enough ghee.
Then you add a large tablespoon tomato paste and stir this too for another 2 mins till it almost fries.
You now have the base for many curries.
Yoghourt and fresh chopped coriander should always be added just before serving.
Your curry will ONLY be ready perfectly when on a low heat once the meat is cooked you see pools of red oil rise to the top of the sauce. If you dont have this you have not added enough ghee or you have not cooked it long enough.
Curry will always taste better the second day so prepare in advance.
If you follow this to the letter you will have an authentic tasting sauce developed for western palates served in Indian restaurants.
It will not however taste like authentic Kerala, Madras, Bombay local curries. The ones the Indians eat. Theirs is much less spicy. They add coconut to some, fruit to others, coconut milk...........
Same spices but different combo's
Posts: 895 | From: NorthTexas, USA | Registered: Mar 2004
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Then add 1 chicken portioned with bones on. Fillet wont give such a good flavour and stir in with the spices. Stir for a few mins to partially brown, but dont let burn.
Then cover the chicken with boiling water and put lid on and lower heat to simmer gently. Dont stir after lid is on as the meat will break up. Remove lid after 20 mins simmering and simmer on for another 20 mins until the red oil rises to the top. If your heat is too fierce you wont see the oil on top. Just do it gently.
Once oil is on top, stop heat and put lid back on and leave for a day if you can. Once it is cooled I put mine pot and all into the fridge till next day.
Next day all the flavours will have developed.
Reheat gently and when thoroughly heated take off heat and put in about a tablespoon chopped coriander and stir in a little pot of thick yoghourt just before serving.
Let me know how you get on.
-------------------- I fell in to a burning ring of fire . . . Posts: 895 | From: NorthTexas, USA | Registered: Mar 2004
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posted
I Just found a really interesting website while looking for a biryani recipe . . . ShowMeTheCurry!!! . . . they even have a video to watch on making the biryani . . . I am sure there is more and I think I'll spend some time looking around! So many things to inspire me and expand my spice shelf, lol!!!
For Rice: Basmati Rice - 2 cups - washed, soaked for 1 hr and drained Water - 8 cups Bay Leaf - 1 Cloves - 5 Green Cardamom - 1 Cinnamon Stick - 1 inch piece Salt - to taste Oil - 1 tsp Mint Leaves - few Clarified Butter (Ghee) - 1 Tbsp Saffron - 1/4 tsp soaked in 2 Tbsp water
For Biryani Masala: Whole Dried Red Chilies - 6 Whole Cloves - 6 Whole Coriander Seeds - 2 Tbsp
For Vegetable Mixture: Ginger/Garlic Paste - 2 Tbsp Coriander Powder - 2 tsp Turmeric Powder - 1/4 tsp Salt - to taste Potatoes - 3 medium, peeled and cut into large pieces Cauliflower - 1/2 medium, cut into big florets Frozen Green Peas - 1 cup Green Beans - 1 cup, cut into long pieces Carrots - 1/2 cup, cut into big pieces Green Chilies - 3 to 4 (or to taste), slit Mint Leaves - handful Dried Fenugreek Leaves - 2 Tbsp Cilantro (Coriander Leaves) - small bunch, finely chopped Tomato - 1 large, cut into big pieces Yogurt - 1 cup, lightly beaten Oil - 3 Tbsp Whole Cashews - 1/4 cup Walnuts - 1/4 cup Paneer - 1 cup, cubed Black Cumin Seeds (Shahi Jeera) - 1/2 tsp Cinnamon Stick - 1 inch piece Cloves - 4 Black Cardamom - 1 Bay Leaf - 1 Onion - 1 large, sliced Turmeric Powder - 1/4 tsp
For Garnishing: Store bought Fried Onions and chopped Cilantro.
Method:
1. Soak Saffron in 2 Tbsp of water and set aside for later use.
2. For the rice: Bring 8 cups of water to a rolling boil and add Cinnamon Stick, Bay Leaf, Whole Cloves, Green Cardamom, 1 tsp Oil, Salt, drained soaked rice and a few mint leaves.
3. Set a timer and cook rice for exactly 5 minutes. Immediately drain the water from the rice and add Clarified Butter (ghee) and mix gently making sure not to break the rice grains. Rice should be 3/4 cooked - not fully cooked.
4. For the Biryani Masala: In a skillet, add Whole Dried Red Chilies, Whole Cloves and Whole Coriander Seeds. Dry roast until the spices release a nice fragrance and have browned (do not burn).
5. Allow whole spices to cool before roughly grinding them (should not be a fine powder). Set aside.
6. For Vegetable Mixture: In a bowl, add Ginger/Garlic Paste, Coriander Powder, 1/4 tsp Turmeric Powder, and Salt - mix well.
7. Add Potatoes, Cauliflower, Green Peas, Green Beans, Carrots, Green Chilies, Cilantro, chopped Mint Leaves, Dried Fenugreek Leaves - Mix well and allow to marinate while you work on the rest of the steps.
8. In a non-stick pan, heat 3 Tbsp Oil on medium heat.
9. Add Whole Cashews and Walnuts and saute until they are golden brown. Drain off all excess oil from them nuts and remove them onto a plate. Set aside.
10. In the same, add cubed Paneer and saute until golden brown. Drain excess oil from Paneer and remove onto a plate. Set aside.
11. In the same Oil, add Black Cumin Seeds and allow them to sizzle.
12. Add Cinnamon Stick, Bay Leaf, Whole Cloves and Black Cardamom.
13. Add Sliced Onions and brown lightly.
14. Add 1/4 tsp Turmeric Powder, 1 Tbsp (or to taste) previously ground Biryani Masala, salt and mix well.
15. Add marinate vegetable mixture and additional salt, mix thoroughly, cover and cook until the veggies are 3/4 cooked. Do not overcook. Be sure to stir occasionally to prevent sticking/burning.
16. Switch off stove and add back in sauteed Paneer, Cashews and Walnuts.
17. Add Tomatoes and lightly beaten Yogurt and mix gently.
18. Coat bottom and sides of a baking dish with spray cooking oil.
19. Layer bottom of baking dish with 1/3 of cooked rice.
20. Sprinkle 1 tsp of Biryani Masala on the rice.
21. Layer 1/2 of the vegetable mixture over the rice and sprinkle Fried Onions on top.
22. Layer another 1/3 cooked rice over the veggies and sprinkle 1 tsp Biryani Masala.
23. Layer remaining vegetable mixture and sprinkle Fried Onions on top.
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