Chicken Biryani
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Hariprasad
Member
How about the same for mutton biriyani, please do post how is it different from Chicken biriyani, anything other ingredient required?
Actually the Mutton Biryani came first. Here is the link
http://www.bcmtouring.com/forum/recipes-f82/dum-biryani-t36512/
The major differences are
1. Mutton takes longer to cook
- The cooking time is between 2.5 and 3 hours
- The rice will cook longer so you have to have a better control over the fluids present in the marinade
- The pieces have to be bigger, else they will disintegrate
- The flame has to be lower, else the Mutton will stick and burn, so a Tawa over gas is essential. In case of Chicken Biryani you can dispense with the Tawa.
2. You can put more ginger and garlic, if the mutton has that smell of "Lamb"
else every thing is the same. I prefer to marinate the meat for two to three days in the refrigerator, as that give the marinate time to percolate into the meat and make it soft, juicy and tasty.
HAve a nice time cooking Mutton Biryani
oriole12
Nature Lover
Wah chef! Very nice recipe. In particular I liked the addition of Nutmeg and maze. They add charecteristic flavour. My mother always used to add them to biriyani. Just one suggestion. Instead of boiling spices in water and then straining them away, try to make a small potli of them and leave them in the water till you strain the rice at half cooked state.
My version
http://www.bcmtouring.com/forum/recipes-f82/hyderabadi-katcha-chicken-biriyani-t30608/
My version
http://www.bcmtouring.com/forum/recipes-f82/hyderabadi-katcha-chicken-biriyani-t30608/
I am plain too lazy to use a "potli" for spices, though my wife had suggested it a few times.
Staining does not take much effort. I use a big pot - 12"+ for rice and use a 8" strainer to "fish" for the spices. Most of them are floating on the top, but a few swirls of the ladle and you catch all. Normally a few black pepper corns are missed out (say 5-7 of the 40+), but they lend their own visual appeal to the rice, and some how most persons like the visual appeal of pepper in the rice.
One thought comes to my mind, and that is the difference between Pulav and Biryani. As explained by my friend's grand mother who was from a leading Muslim family known for their culinary skill, Pulav has all the taste and aroma of meat without any pieces. That is the rice is cooked in the curry of mutton/chicken cooked to perfection. On the other hand Biryani is a more rustic dish where the meat is cooked and served with the rice itself. According to her, Pulav contains all the best parts of the meat without the meat showing up in the dish, eminently suited for those gastronomes who want to go slow on the meat, but are reluctant to forgo the taste
oriole12
Nature Lover
Pulav vs Biriyani is a vexed issue like Nikon Vs Canon or Whisky Vs Whiskey and opinions differ, sometimes harshly. Simply put, in biriyani the meat is layered with rice and cooked, either on dum or simply covered. In Pulav, the meat is cooked as curry and rice is added to the masala. Since Pulav originated in Central Asia, naturally it has less strong flavours compared to Biriyani, which developed in India with its wealth of spices. To say Biriyani is rustic because of stronger spices, is to say, Indian palate is more crude than that of Persian or Afghani people. As you move farther down south, the quantity of spices increase. No one will say the South Indians, say Moplas of Malabar or Chettiyars of Chettinad are rustic. It is simply a matter of taste and local availability of spices.I am plain too lazy to use a "potli" for spices, though my wife had suggested it a few times.
One thought comes to my mind, and that is the difference between Pulav and Biryani. As explained by my friend's grand mother who was from a leading Muslim family known for their culinary skill, Pulav has all the taste and aroma of meat without any pieces. That is the rice is cooked in the curry of mutton/chicken cooked to perfection. On the other hand Biryani is a more rustic dish where the meat is cooked and served with the rice itself. According to her, Pulav contains all the best parts of the meat without the meat showing up in the dish, eminently suited for those gastronomes who want to go slow on the meat, but are reluctant to forgo the taste
Haha, and here's what we have been brought up to believe: Whisky is Scotch; all the others are whiskey.
With pulav you'll need 'curry sauce'; with biryani you don't need it!
With pulav you'll need 'curry sauce'; with biryani you don't need it!
The fundamental difference is that Pulav is cooked in the curry of the cooked meat, while Biryani is cooked with the meat.
The difference is subtle. If you have ever cooked Chinese Fried rice you would know
- traditionally the rice is cooked using chicken or other soup not water. So that each grain has the flavour.
- Most of us cook the rice with water, and then add the ingredients.
By the way the amount of spices is a regional preference and has nothing to do with the end product being rustic or sophisticated.
The difference is subtle. If you have ever cooked Chinese Fried rice you would know
- traditionally the rice is cooked using chicken or other soup not water. So that each grain has the flavour.
- Most of us cook the rice with water, and then add the ingredients.
By the way the amount of spices is a regional preference and has nothing to do with the end product being rustic or sophisticated.
Cooking this today...for first time, so in small quantity... hope it turns out good... wish me luck... 
marinated the chicken, the marination mixture tasted so yum... i was thinking of roasting the chicken after marinating and finish it off... but going to wait, and make biryani...
marinated the chicken, the marination mixture tasted so yum... i was thinking of roasting the chicken after marinating and finish it off... but going to wait, and make biryani...
