Go to the Article: Family Meal: ChefSteps-Style Biryani
Indian foodis very similar to traditional Mexican food.I love twice (Y)
We are of one mind, Chefsteps. I was planning on making a trip to a local farm tommorrow to get started on a Mutton Biryani for this weekend... I was going to cross it with the Persian method for Tahdig on the bottom of the pan for some super crisy potoes (enhanced with Goose fat from the same farm and Saffron).
Sounds amazing Daniel. Post a photo for us we want to see!!!
I steal a page out of some West Indian and Belize cuisine... Cook the rice in coconut milk and add fresh tropicals like pineapple pieces, side it with a peach or mango salsa
Mmmm... I was introduced to potato tahdiq a year ago or so-- love it. Still haven't figured out how to consistently make it though.. Goose fat sounds like a fantastic idea.
I'm a culinary instructor of Indian and Persian cuisine in Atlanta, GA and have a Biryani class on my schedule in a month's time. Like the carrot and saffron idea but pouring the saffron infused milk over the biryani layers to get multicolored rice is still my favorite technique. Love the idea of combining it with a tahdig - won't be hard if one starts with a rice layer instead of a meat layer. Thanks for including Indian chef steps - would love to see more!
agree lets see more!
@Rick Wallace
They may look similar, but the spices, chile and flavors in it are very, very different. Would love to see some Mexican food on ChefSteps though!
OMG OMG OMG You can read my mind!
I just started obsessing about Byriani a few days ago and started bugging my Indian friends for recipes.
I promised my family a Byriani for the easter family get-together.
What happens only one day after that!? Chefsteps releases a class for it!
Uncanny.
Firstly I am really happy that you guys have chosen Biryani, which is great, I am from Hyderabad in India the Biryani capital of India and I understand there are various versions and styles and probably I'll open a box of Pandora if I say Hyderabadi Biryani is the best in the world (I guess I did ). In Hyderabad it is always served with Raitha/Raita( which is a yoghurt preparation with onion,tomatoes,coriander and garlic(optional)) the yoghurt cuts through the spices and cools you down and it is always served with a salan(gravy) or "sherwaa" which adds moisture and generally garnished with crisp fired golden onions and halves of boiled egg.
If you're further interested please watch https://www.youtube.com/watch?v=lyyWpTdOQ-M which I think is one of the best videos on how to make Hyderabadi Biryani, there's an other important culinary term in Indian cooking which is used for Biryani called "DUM" which basically means to steam and that is the process of making Biryani and many other dishes. For me it is something which takes me back to my roots/my childhood lots of memories, truly one of the pleasures of life. Enjoy.
Love Biryani.....Thank you Chef Steps for evoking those memories for me.
Woud LOVE to see chefsteps tackle some Indian food with legit recipes, more of this please!
YES!!! Please tackle some tasty classic Indian dishes to go along with this rice.
+1 to this, would be great to see some meat/veg accompaniments to this rice dish.
When making biryani I usually start the pot off with some melted ghee before the first layer of rice, so that as it cooks you get a nice golden layer at the bottom, a bit like the tah-dig of a pilaf.
Love the colors and absolutely tempted imagining the flavors from carrot orange peel and rose petals . Biryani is made at least once a month in our household. We experiment with it every time making it a different way using different pots. Storing the assembled dish in the fridge is a very good idea. I think it adds more security from overcooking the rice maybe? Last month we decided to use the bread baking crock and sealed it with dough for the "dum" in the oven. The best moment is when you open the lid and can smell the aromas.
I'm gonna try this this weekend! Yesssss!
Let us know how it turns out, Joe!
I mean like, in the variety of ingredients and spices, spicy and colorful they are both, but especially in taste. They literally have a sea of differences. (Y). Both are equally tasty.
Can you make a video along with this? I would love to see it made!
How long to reheat in my steamoven? (it goes to 100 celsius)
Hey Chefsteps,
How about the naan bread and curry recipe to go along with this?
I second that, would love to see more Indian food
Definitely more Indian food!
Hello all! I Made lamb biryani for the first time for my extended family for our family easter party... AND I used some chefsteps tips. Here's some feedback I got that may help some others...
I used royal select basmati rice but Tilda rice is the favortie for most people and its actually cheaper. It's at your local Indian store. while you are at that store see if you can get some baby lamb. I got lamb shoulder from costco and some said the flavor of the lamb was too strong. One of my uncles said he tasted a bit too much coriander and that most northern biryani recipes don't use coriander. That's probably a personal preference though... I liked the flavor. I'd love to see a recipe for the lamb curry part on here though. Everyone universally loved the garnishes. Julieneed Carrots, candied orange peels, pistachios, chewy onions, golden raisins, mint and cilantro, and quartered 13 minute 85c sous vide eggs. I sautéed most of those garnishes in ghee instead of drizzling the whole thing with ghee. I made about 5 cups of rice. 1 cup with saffron, 2 with some turmeric for a light yellow color and then 2 with a sort of a spice broth of star anise, cardamom, cinnamon and cumin. Next time I may experiment with the beet juice from the new risotto recipe to make a pink colored rice too... the aluminum pan isn't chefsteps presentation quality but I was just trying to feed 40 people so it was a bit rushed in the end.:)
Much less complex that the one I did. Mine used a ton of spices, heated in oil first of course. The last one I made with goat added. I usually do it with chicken if I'm adding a protein but I was doing a goat curry too. Raita is a must with it if course.
Next up Butter Chicken!
North Indian Biryani like an Awadhi Biryani tend to be less about spice and more about natural flavor of meat, ghee and the fragrance of rice and safron. South Indian biryani tends to be loaded with Spices for example Hyderabadi Biryani. Both types are very delicious but I like Awadhi or Lucknowi Biryani. You can also throw in some nuts like cashews.
The rice rules 101 for dummies or newbies
1. Choose the right rice ! That is long grain white basmati however this will work for any long grain white rice like surinamese jasmine or pandang but good basmati is simply delicious with all kinds of flavours and in all kinds of dishes.
2. Choose a heavy based round pot that is not high and narrow with a tight fitting lid big enough to hold your amount of measured rice plus water comfortably. remember rice needs space to expand during cooking and fluff up during steaming.
3. Take a small paper cup ! as measurement device and measure one cup of rice per person and don't loose count of the amount of cups of rice you put into your pot
Note if your party is considerable and you have to measure more then a kilo of rice I advice you to devide it over multiple pots this is due to the weight of the rice during cooking. Picture cooking 5 kilo's of rice in one huge pot the top will be steamed properly but towards the bottom will be mushy and soggy due to the weight of the rice above it during cooking and steaming.
4. Read the rice for little stones or anything else that is not rice and discard. you can ask your dentist for horror stories.
5. Rince the rice until the water runs clear, once clear tilt the pot while your pushing the rice back until all rincing water has run out.
Note propperly washed rice tastes smells and even looks better once cooked.
6. Measure with the same paper cup ! the amount of water for this berjani recipe it should be exactly the same as the amount of rice so it will be undercooked.
Note for normal rice texture you would add one extra cup of water then the cups of rice measured
7. Now choose the smallest burner on your stove put the pot with lid on it and put it on high but once the rice reaches cooking stage and it bubbles immediatly lower the gas as low as possible and keep the lid on for the next 30 minutes or until it's done and steamed to perfection.
Use these steps and you will never have to strain the rice by cooking it in way to much water to start with or have a need for par boiled uncle Benz you ll be cooking rice like a boss. Start experimenting by coating rice in ghee or coconut oil before cooking adding cardamon cinnamon bark almond slices raisins sauer cherries baked Union rings tumeric salt pepper sumac puy lentils or beluga lentils lentils should be "al dente" beforehand ! Rice is so accomadating once you know the rules you can break em and set yourself free imagine the dishes from persia to India all of Asia in your pocket Nasi goreng anyone ?
When is the actual recipe coming ?
I'm annoyed this article comes up when I'm using the site's recipe search since there's no recipe here.
Really good recipe. Thank you! I would like ti eat this dish with baked pork chops. This is very tasty for me.Just try. I found recipe of pork chops here club.cooking/recipe/how-to-bake-pork-chops/.cooking/recipe/how-to-bake-pork-chops/
Add a teaspoon of rose water to the rice. Kicks up a level 😉
I would love it if ChefSteps tackled more Indian food, especially considering Grant lived there for a time. Maybe the palak paneer mentioned?
