Biryani: The dish that needs no accompaniment - most expensive restaurant dishes in the world

I think one of the most delicious and satisfying dishes in the world is biryani.
The word Biryani originated in Persia and some people said it meant "Fride" and we know that birinj is Persian.
In any case, for the ancient Persian or for us, it means a spicy meat layered with rice.
It took me some time to study what the real bianni is.
Vir Sanghvi wrote a wonderful article about these changes a few weeks ago, but there doesn't seem to be a last sentence, and there doesn't seem to be any hard rules: 1, it is essential to use basmati rice, and secondly, this dish must be seasoned with saffron.
Kacchi biryani in Hyderabad is dotted with the yellow color of saffron, and the meat is so soft that it is almost broken down into rice.
Other recipes require stronger meat.
Then there is some very similar confusion about pulao.
I believed from an early age that a Biyani was basically a meat cooked separately from many spices and then layered with cooked rice;
A pulao is a rice cooked in a meat soup with very fragrant spices, then mixed with the meat used to make the broth, and then fried.
But according to Aini-
In Akbari at the end of the 16 th century, there was no difference between purau and Biani.
In this city there are thousands of restaurants and khoncha wallahs on the side of the road to distribute it, and recently I found some small kiosks selling biryani from different parts of the country, especially
But I never found anything better than at home.
Many simple steps take a little time and they are easy to follow.
And, with a small amount of water, it reheated well in the microwave oven, so it's worth doing some extra service in a few days.
Unfortunately the rice is not well frozen so biryani can't be frozen.
Well said, the rice should be cooked.
Slightly uncooked-
Then layer the meat and other condiments before the dum or steaming business.
I like to cook rice in a different way, just as people do when cooking: first with cumin and the rest of the entire galanmaras (
Cardamom, cloves, cinnamon, pepper and bay leaves)
Then cook in the meat. (
The meat Bank should be taken out of the meat or bones and then discarded instead of being used in the last biryani. )
The dish then meets the old standard: it can be eaten separately without any accompaniment.
The traditional chef uses too much butter, so there is no need for side dishes --
I prefer meat instead.
While it's refreshing to eat some fresh salad vegetables, dahi adds the richness of biryani.
Papad, especially if you have a companion and don't have the confidence to provide just one dish, it will also make a clear change in your texture.
In my opinion, there is no need to provide any services for biryani other than dahi
The best stretch is salad and papad.
More parties for accompaniment-
Like, one can do a little bit of distortion to distinguish them.
Ingredients and flavors should be in line with biryani's most suitable tried and tested flavors: the cold of dahi, the sweetness of mango, and the crispness of papad.
Mangoes are not always in season, so seasonal fruit can be used instead. Guavas —not too ripe —
It's possible.
I usually have a sweet mango chutney in the pantry, which perfectly complements the taste of biryani.
Month of KACHUMBAR PAPADMakes month cones2 matoes1 green capsicum1 big onionJuice limeSaltPepper4 papadsOil deep
Cut the tomatoes in half and remove the pulp and seeds.
Cut the hard outer meat into small pieces.
Cut the pepper and remove the white film and seeds.
Cut into small pieces.
Cut the onion in the same way.
Mix with green lime juice, salt and pepper, covered with cold storage.
Cut the paper in half with scissors or sharp knives. Heat oil.
Twist each papad half into a cone, clip it with pliers, and fry it until it is crisp and golden.
Drain the kitchen tissue and fill it with a refrigerated kachumbar.
To prevent papads from getting wet, fill each egg roll with a kachumbar mixture only before serving. KHATTA-
MEETHA mango salad offers 42 mature mango 1 cup rocket (or any salad)
1 bundle of fresh mint (pudina)
Red pepper, red skin and mango.
Cut the meat vertically into knots.
Onions are cut thick vertically.
Wash and dry salad and mint leaves.
Put the mangoes, onions, and leaves into the platter.
Sprinkle with salt and red pepper.
Pour honey on the salad.
If mango is sweet, mix lemon juice with honey before adding saladDAHIIN-A-
Introduction to Tsp KATORIMakes 4500 ml milk1 dahi (jamun)
1 teaspoon of roasted cumin seeds, seeds and chopped coriander leaves (zeera)
Heat the milk to a point where it is not cold or hot.
Except between jamun katoris.
Stir the remaining ingredients into the heated milk and pour them into katoris.
Cover katoris with a tray and place it for four hours.
Relax before serving.
Color dahi is displayed using transparent glass katoris.
Fresh pomegranate seeds can be stirred in heated milk.
43 cups of Brazilian Lamb
8 shares of saffron1 tbsp milk 1 kg mutton Mutton2-
3 tablespoons vegetable oil 1 scallion, sliced fine6 green cardamom 6 cloves2 1-
1 teaspoon of scallions, 1 teaspoon of garlic, 1 teaspoon of ginger, 1/2 nutmeg of red pepper (jaiphal)
, Grated1 blade hammer (javitri)
1 cup of scallions 2 tbsp ghee1/2 teaspoon full cumin seeds (zeera)
2 cups of gravy 1 teaspoon chopped fresh mint (pudina)or coriander (dhania)(optional)3-4 drops kewra (screw pine)
Amoy rice and foam rice.
Soak saffron with warm milk.
Wash the lamb and dry it.
In a heavy pot, slice the onion to Brown.
Take it out with a slotted spoon and keep it on the absorbent kitchen paper towel.
In the same pan, add oil if needed, heat, then fry the whole spice, then add ground onions, garlic, ginger paste and salt.
Before the mixture turns brown, add meat slices and chili powder, then stir-fry and stir occasionally until it turns brown.
Add cardamom, mace, and cook until the lamb is tender.
If the meat needs more time, sprinkle a spoonful or two of water and cover the cooking.
Uncover and cook dry if moisture remains. Drain rice.
Heat the butter and fried rice in another pan, followed by rice.
Stir gently until the color changes slightly to gold.
Pour in the raw material, cook at high temperature, bare until the liquid is absorbed, there are very few "holes" on the surface of the rice ".
Cover and cook at low temperatures until dry.
Make sure the rice is belowcooked.
In a large and heavy pot bottom, a layer of rice was laid.
Saffron sprinkledin-
Milk, fried onions, chopped mint (if using)
A drop of kewra water.
Cover with a layer of meat.
Repeat the layering two or three times to finish with rice.
Soak clean kitchen towels in warm water and stretch on top of the pan.
Cover the lid and place the pan on the hot pan.
Reduce heat and keep meat
The rice mixture is heated for about 15 minutes.
Be careful not to mash the rice, uncover the towel and mix the contents gently.
Don't try to stir until the color is even
There will be white rice stripes in golden rice.
Painted Brown with masala.
When we buy mutton
It's really lamb)
For biryani, ask for some pieces from the shoulder, some pieces from the neck (putth)
And "double knife", let the butcher remove one rib from each of the ribs, so that you can eat more meat on an otherwise thin piece.
If the meat is plain and tasteless, add three or four cardamom, cloves and a small cinnamon to the fried rice. From the once-
For the fun of dinner guests forgetting to eat eggs, Vasundhara Chauhan reflects every association with the food.
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