Vegetable biriyani

Out of the main bustle of the Coffee shop this is where people gather to share recipes and tips/tricks.

Vegetable biriyani

Postby Pepper Pig » February 16th, 2017, 12:09 pm

User avatar
Pepper Pig
Registered
 
Posts: 4404
Joined: June 9th, 2014, 7:18 pm
Location: Harrow-on-the-Hill

Re: Vegetable biriyani

Postby scullion » February 16th, 2017, 12:30 pm

i think i'll stick to my own version.
User avatar
scullion
Registered
 
Posts: 10265
Joined: April 9th, 2010, 2:08 pm
Location: cornwall

Re: Vegetable biriyani

Postby StokeySue » February 16th, 2017, 12:46 pm

That really looks like a good one
I'm just surprised she put all the rice on top of the veg, like a cottage pie, I've always though it was layered

I must reconstruct my recipe for a chicken liver biryani, based on one served in a restaurant years ago, I think her analysis will be helpful
Sue
User avatar
StokeySue
Registered
 
Posts: 15697
Joined: April 21st, 2010, 5:18 pm
Location: Stoke Newington (London)

Re: Vegetable biriyani

Postby Ratatouille » February 16th, 2017, 4:50 pm

scullion wrote:i think i'll stick to my own version.


Care to share?
Je pense, donc je suis. - Decartes
Ratatouille
Registered
 
Posts: 4737
Joined: August 23rd, 2013, 11:48 am

Re: Vegetable biriyani

Postby karadekoolaid » February 17th, 2017, 12:46 am

Aargh. I cannot imagine how fastidious it would be to cook with this young lady. :?
" Bite off more than you can chew, then chew like Hell!"
User avatar
karadekoolaid
Registered
 
Posts: 4379
Joined: March 31st, 2010, 12:17 am
Location: Caracas, Venezuela

Re: Vegetable biriyani

Postby scullion » February 17th, 2017, 2:34 am

Do you mean fastidious - or frustrating?!
User avatar
scullion
Registered
 
Posts: 10265
Joined: April 9th, 2010, 2:08 pm
Location: cornwall

Re: Vegetable biriyani

Postby karadekoolaid » February 17th, 2017, 4:42 pm

Both. She comes across as a stickler for details and a royal pain in the ....... :| :|
Of course, I`don`t know her, I`ve never met her and she`s probably a delightful, caring person :lol: :lol:
" Bite off more than you can chew, then chew like Hell!"
User avatar
karadekoolaid
Registered
 
Posts: 4379
Joined: March 31st, 2010, 12:17 am
Location: Caracas, Venezuela

Re: Vegetable biriyani

Postby StokeySue » February 17th, 2017, 4:58 pm

She comes over quite well on tv, and I don't suppose she cooks like that all the time
You have to remember that it is a commissioned piece, not her personal diary, a Guardian editor asks her to write a piece reviewing a number of recipes and coming up with one including the best bits from the others
Which is pretty much what a good thread on food forum does after all :D
Sue
User avatar
StokeySue
Registered
 
Posts: 15697
Joined: April 21st, 2010, 5:18 pm
Location: Stoke Newington (London)

Re: Vegetable biriyani

Postby karadekoolaid » February 18th, 2017, 1:51 am

Exactly, Sue.
That`s why it`s important to try her recipes, I suppose, before criticising ( like I tend to do, but then regret it :lol: :lol: ).
I think if I were her editor, I would first of all demand that she use authentic Indian sources. Hugh Firstly-Whiffenhall is not.
Secondly, I would suggest she look a little deeper into Mughlai cuisine, which originated in Turkey/Iran. was the tandoor oven used? Did the Mughlai eat only biryani with meat or only with veg? Did they steal or adapt an authentic Indian recipe or did they borrow an idea and create their own?
" Bite off more than you can chew, then chew like Hell!"
User avatar
karadekoolaid
Registered
 
Posts: 4379
Joined: March 31st, 2010, 12:17 am
Location: Caracas, Venezuela

Re: Vegetable biriyani

Postby Pepper Pig » February 18th, 2017, 7:03 am

But she's not trying to create the original. She's trying to combine/investigate the easily obtainable recipes that are out there and pimp them to get the best version.
User avatar
Pepper Pig
Registered
 
Posts: 4404
Joined: June 9th, 2014, 7:18 pm
Location: Harrow-on-the-Hill

Re: Vegetable biriyani

Postby cooksalot » February 18th, 2017, 11:28 am

Pepper Pig wrote:But she's not trying to create the original. She's trying to combine/investigate the easily obtainable recipes that are out there and pimp them to get the best version.

That's true - aren't most people's recipes adaptations someone elses?
User avatar
cooksalot
Registered
 
Posts: 367
Joined: April 16th, 2012, 12:37 pm
Location: London

Re: Vegetable biriyani

Postby karadekoolaid » February 18th, 2017, 7:35 pm

Agreed, ladies.
On the other hand, Felicity does claim to make the "perfect" recipe every time.
I suppose it comes down to whether "perfect" means 1) as close to the original as possible or 2) perfect according to Felicity`s tastes.
Either is valid, yes!
" Bite off more than you can chew, then chew like Hell!"
User avatar
karadekoolaid
Registered
 
Posts: 4379
Joined: March 31st, 2010, 12:17 am
Location: Caracas, Venezuela

Re: Vegetable biriyani

Postby StokeySue » February 18th, 2017, 9:28 pm

More her taste I think, but she does have a panel of tasters to help
Sue
User avatar
StokeySue
Registered
 
Posts: 15697
Joined: April 21st, 2010, 5:18 pm
Location: Stoke Newington (London)

Re: Vegetable biriyani

Postby Rainbow » February 18th, 2017, 11:19 pm

Like your new avatar, KK. Much more recognisable as a wombat now!!
User avatar
Rainbow
Registered
 
Posts: 1009
Joined: November 14th, 2012, 7:04 am
Location: Australia

Re: Vegetable biriyani

Postby scullion » February 19th, 2017, 1:05 am

i thought he'd just stopped shaving, again.
User avatar
scullion
Registered
 
Posts: 10265
Joined: April 9th, 2010, 2:08 pm
Location: cornwall

Re: Vegetable biriyani

Postby scullion » March 4th, 2017, 6:55 pm

Ratatouille wrote:
scullion wrote:i think i'll stick to my own version.


Care to share?


i didn't forget - i was just getting a round tuit.

it comes from a little book called an 'indian housewife's recipe book' by laxmi khurana.

vegetable biryani.

ingredients:
6oz (170g) basmati rice.
1oz (25g) fresh ginger - peeled,
1oz (25g) freash garlic - peeled,
2fl oz (60ml) cooking oil,
3 whole cloves,
1/2 tsp whole jeera (cumin seeds),
1/2 tsp whole rai (black mustard seed)
1/4 tsp hing (asafœtida),
1 large onion, finely chopped,
1 tsp tomato puree,
4oz (110g) frozen peas,
6oz (170g) frozen diced carrots (properly thawed)
8oz (225g) frozen cauliflower (properly thawed),
1 large potato, finely chopped,
1/2 tsp turmeric powder,
1 tsp salt,
1/2 tsp chilli powder,
20 fl oz (600ml) water.

method: prep and cooking time: 40 mins serves 4

1. wash rice
2. place garlic and ginger in a liquidiser and chop finely.
3. heat the oil to a hight temperature in a wok or deep frying pan, add the cloves jeera, rai, and asafoetida and cook for a few seconds, add the chopped onion and cook until the onion is golden brown.
4. add the contents of the liquidiser and cook for a further 2 minutes. add the tomato puree, peas, carrots, cauliflower, potato, turmeric,salt and chilli. cook for a further 2 minutes, stirring continuously.
5. add the water and rice. bring the mixture to the boil and reduce the heat. cover the pan and simmer gently for about 15 minutes. the rice should now look dry.
6. transfer to serving dish and serve while hot.


i'm not that strict with the spices - i usually put a bit more in (especially the hing - cos i love it and use it in non indian cooking, too) and also put a can of drained chickpeas in with the onion to fry them a bit. sometimes other veg goes in, too. i usually use fresh veg (other than the peas) cos i don't usually have frozen veg. (i don't weigh the veg)
i suppose i use the recipe as a rough guide more than the letter of the law. i serve it with a 'sauce' made with:- a couple of tbs oil in a pan heated on high, when hot put in a tsp (or so) each of rai and jeera, add onion and fry 'till golden, add galic and some fresh ginger, diced potato, carrot, peas, a tsp or so of garam masala, give a good stir, add some water and cook until it's a nice thick gravy sort of consistency.

i've never put yoghurt in - it always seems to me that that is part of the marinade for meat in a meat based biryani. the veg biryani i've had in indian restaurants never seem to have yoghurt in (and i've had quite a few in quite a few).
User avatar
scullion
Registered
 
Posts: 10265
Joined: April 9th, 2010, 2:08 pm
Location: cornwall

Re: Vegetable biriyani

Postby Kavey » March 19th, 2017, 3:10 pm

Felicity is lovely, I like her very much in person and in her writing.
The "perfect" moniker is no doubt from an editor, when the series first started, a simple way to tie the series together and give it a good marketing spin.
It's very much along the lines of what Angela Nilsen did many moons before.
As for sources, what I love about Felicity is that she doesn't just use one style of source but turns to established authors, chefs and home cooks. She's used mum's site as one of her sources more than once and she's even used my husband's recipe for crumpets - ironically his looked far better than the version she came up with that time!
But yes, she's not trying to claim the most authentic or whatever, just *her* perfect version, after studying a host of authorities and other sources.
__________________________
http://kaveyeats.com
~ the belly rules the mind
User avatar
Kavey
Registered
 
Posts: 3114
Joined: March 30th, 2010, 3:35 pm
Location: London, UK


Return to The Kitchen

Who is online

Users browsing this forum: No registered users and 3 guests