Forum Thermomix
Questions Doubts and Requests => Recipe Requests => Topic started by: shazshane on January 03, 2010, 08:01:53 am
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Please help,
I need a rice recipe for an indian dish, biryani - anyone know a good one, or adapted their own?
Thanks Shaz
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Will have a look thru my books and post something for you when I can.
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Thankyou, muchly appreciate!
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Bump
I'm chasing a biryani recipe too...
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OMG - forgot :-[ :-))
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Sorry, just looked through 4 books on curry and Indian cooking , couldn't find a thing. How about the internet?
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I'm not having much luck either. I've seen some good demos on YouTube and got the gist, but they all use a "biryani marsala" but I can't find ingredients for the marsala to TMX my own >:(
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Hi, here is our family biriyani recipe...
Rice - 2cups (basmati)
Lamb - 1 kg
ginger/garlic minced
2-4 chillies (to taste !)
4 med tomatoes+4 onions chopped
turmeric 1 pinch
3 teas chilli powder; 5 teas corainder powr and 2 teas salt
Seasoning for meat:
cinnamon stick 1
1 bayleaf
6 cloves 2 cardamons and 2 tab ghee
Fry the above seasoning for meat; add onions, chillies and ginger and garlic (minced) and fry until smell disappears. Add the meat, salt and spices and cook until done. Add 3 tab ground almonds or cashew to thicken the sauce and it is a moist mixture.
Cook rice separately with 2 1/2 - 3 cups water and cinnamon stick, 1 bayleaf, 4 clove, 2 crushed cardamon and 2 tablespoon ghee and leave to cool. Mix meat mixture with rice and 4 saffron threadS (which has been soaked in a bit of milk) and place in pre-heated oven (180c) in a heavy bottom dish with a lid until all the flavours seep through. Add corainder leaves, mint, boiled eggs just before serving and as well as sliced lemons. ENJOY!
This is our recipe. Can some hero members convert it to TMX please?
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This looks delicious, thanks courton. Has any member tried cooking rice in the TMX bowl using the absorption method?
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Wouldn't that just be like cooking risotto?
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JD with the absorption method the rice ends up light and fluffy, not wet like with a risotto. I think I will experiment and let you know. It would be very useful when cooking flavored rice as in Indian cooking.
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I just had a look at the recipe in the cold light of day.. it should say soak saffron threads in warm milk for 10min. Also, the boiled eggs for garnishing should be sliced! The other method of cooking biriyani is to cook the lamb mixture in the rice --- but we have not tried it with this recipe.
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I think the distinguishing feature of a biryani is that the rice is cooked separately. It's a pullao otherwise.
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Yes, you are right. I am aware of the difference. But I just thought I should mention it since the beauty of the Thermomix is to cook everything in it. I thought the more adventurous members miight want to experiment trying it out! ;)
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We're having an Indian night with friends tomorrow night, and I'm choosing to cook the biryani 'properly' :D It's going to have to be on the cooktop or the oven to get the big dish baked rice thing happening I reckon.
Onion bajjis will be prepared mostly in the TMX
Two curries will be prepared mostly in the TMX and possible cooked in it too
Making coconut ice cream this evening - the most pleasant way I could think to end this meal, though I have TMX mango ice cream on hand too ;)
Mango chutney in the TMX
Roti (bread) in the TMX but has to be dry fried
My friend is coming early with another one of her friends so that they can have a play with the TMX, unless I'm up to quick stuff by then that they can do for me. Then the rest of the family will join us later.
I'm going to be a demonstrator... had my demo this week and now I've got four friends wanting one ! If they're not coming round to use mine, then they're borrowing it for a day here and there!
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Good news. How can you manage for a day or so without the machine?
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Take-away :p
I was cooking two meals at once a few weeks ago, and needed to chop onions etc because TMX was cooking something. I have sooooooo lost it when it comes to chopping onions! I was in tears in no time - hadn't even remembered to rinse them under the tap :-\ I couldn't remember the last time I'd had to chop an onion properly!
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I wanted to make some stock with lamb bones yesterday, my TMX was making something else so I put them in a saucepan and onto the stove. Use it so rarely now that I forgot which was high and which was low and had it boiling over making a dreadful mess - how soon we forget the old ways.
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OK finally did it - found 6 different biryani recipes and made 3 yesterday !!!
Ok - now when I get time I will write them up, but basically you need to parcook the rice with cardamon and cinnamon - so in the TM basket and nearly fill with water and salt and cook for about 10 - 15 minutes at 100.
Soak saffron in some milk
Different amounts of cooking - vegetable - needs to be 3/4 cooked, chicken a bit less and lamb a bit less.
Cook the vegetables/chicken/lamb or whatever in a mix of spices - cumin seeds, coriander powder, cinnamon, maybe cloves/mustard seeds/mace depending on recipe - no hard and fast recipe/mix.
Then place half vegetables or 1/3 chicken/lamb in base of dish, half the rice on top for veg dish or 1/3 rice on chicken/meat and layer finishing with rice - pour over saffron milk and cover. Then I steamed in varoma.
Some day will write it up
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Bugger....... I bought saffron especially for our Indian night on Saturday, and you're reminded me Mr T, that I totally forgot to use it!
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OK finally did it - found 6 different biryani recipes and made 3 yesterday !!!
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Some day will write it up
Did you ever write this up Thermomixer? I did a packet mix Biryani this evening which got me wondering if there was a TMX version.
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Rob, Thermomixer is very inactive on the forum these days and is no longer a Moderator. I couldn't find where he had written up any biryani recipes but we do have a lamb one in our Meat on the Menu book page 95. Recipe review here (http://www.forumthermomix.com/index.php?topic=3705.0). I'll pm you the recipe.
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I love biryani' might give this one a go - got mom last week
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Thanks Judy, that's wonderful of you
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It's amusing when you find yourself when searching for things. (Guess what, was thinking of making chicken tikka Biryani this weekend, using tikka paste from the Indian cookbook)
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Hey Rob, nice to see you back posting - where have you been for the past 8 months ;D
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The way I have always cooked biryani is a bit different.
I always cook lamb/beef/ chicken curry and a lentil (dhal) curry and a pilau rice.
I layer it in a large ovenproof pan eg le creuset by putting a layer of meat curry on the bottom then add a layer of dhal followed by a layer of rice. Repeat process then on top of last layer of rice I sprinkle a few drops of rosewater and some pre-soaked saffron threads and then bake in a moderate oven for 40 minutes and serve with raita and naan bread or parathas.
I use I kilo of chicken, beef or lamb. I mug, not cup of lentils for the dhal and 2 mugs of rice. I add 4 chopped potatos to the meat curry and bunch of spinach to the dhal. It fills a large le creuset pot. Half of this is more than enough for 4 large serves with leftovers.
Not a recipe but can post my recipe when I am back in Perth.
Hope this isn't confusing. :)
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Hey Rob, nice to see you back posting - where have you been for the past 8 months ;D
Hi Judy *waves* um sadly not here. I believe I owe you an email reply too. Short version was I spent nearly a month in hospital, was recovering for 6 weeks, fell behind in a lot of things and yeah here we are suddenly in September. Yikes.
Nice to see you too btw.
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Well I certainly hope you are fit and healthy again and life is back on track Rob - welcome back.
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I'm too used to Facebook. I want to Like your reply :)
Thanks. Healthier though I've been for a while though I've put on 10kg since I left hospital, and about 5.5-7.5kg above my normal weight. Which I'm not so pleased about.
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I can understand that but you are obviously enjoying your food for the first time in a while.