| Author | Message | ||
     Aha Side Hero Username: Aha Post Number: 3344 Registered: 01-2011 Posted From: 170.136.110.11 Rating: N/A |
nee yenks  The One and Only Veturi | ||
| Anand_n Hero Username: Anand_n Post Number: 16555 Registered: 02-2008 Posted From: 167.24.104.150 Rating: N/A |
Total time ante avutundi in the slowcooker 2-3 hours - kapote vesi marchipovachu and worry free - as it will not burn in the slowcooker  The foolish man seeks happiness in the distance; the wise grows it under his feet : James Oppenheim | ||
| Galiseenu Junior Artist Username: Galiseenu Post Number: 907 Registered: 07-2009 Posted From: 12.68.145.225 Rating: N/A |
boneless chicken biryani(kind of chilli chicken vestadu..dry ga kakunda..gravy/paste type vuntundhi) in Hyderabad House...any one of u know the receipe..? ...all izz well... | ||
| Saint Legend Username: Saint Post Number: 46973 Registered: 01-2011 Posted From: 12.22.163.132 Rating: N/A |
Miss ayya pinni... thanks quick receipe annaru kabatti oka sari try chestha | ||
| Anand_n Hero Username: Anand_n Post Number: 16553 Registered: 02-2008 Posted From: 167.24.104.150 Rating: N/A |
That is a short cut and I use it some times too - traditional way of boiling in large pot of water till there is only a slight hard core in the grain and straining - ee method rice grain ki length baga vastundi AS I said earlier - Shan Sindhi biriyani masala lo plum tart taste and tomato taste ishtam ani ee blend.One of my friends did not like it as she does not like tomaoes in biriyani - personal preferences
Raj kapoor effect anukunta - russia lo his films were huge hits
Slow cooker recipe ki marination akharledu , but otherwise yes it is better to marinate..step raasanu kada ...
The foolish man seeks happiness in the distance; the wise grows it under his feet : James Oppenheim | ||
| Maserati Side Hero Username: Maserati Post Number: 2116 Registered: 02-2015 Posted From: 68.147.231.162 Rating: N/A |
Naaku receipes theleedu gaani, dumm biryani chestharu intlo almost saint cheppina vidhanam lo anukunta. Paina edo cloth kooda kapputharu slow cooking appudu. Vidhanam theleedu gaani taste matuku Bemmandam. | ||
| Saint Legend Username: Saint Post Number: 46967 Registered: 01-2011 Posted From: 12.22.163.132 Rating: N/A |
pinni, so no marination aa? I normally keep marinated meat for 12 hours...and then directly put 40% cooked rice on top the meat....first 7-8 minutes ekkuva flame lo cook chesi, tarvatha tawa pan meeda less than medium heat lo oka 35 minutes pedatha...migatha process antha same to same... meat chala chala soft & juicy ga vuntadi...! | ||
| Spy_india Hero Username: Spy_india Post Number: 10971 Registered: 02-2008 Posted From: 172.56.33.35 Rating: N/A |
Rashiyaaa jyuus ki Indian food ishtamaa ?? Yediki poyinaa eellu tagilingss.. Recipies adigings ... Naana guntur karam lekkal sepite sastaar ani.. ma Old company damanager ki midaggara tisukunna vi fwd kottesaa ippudu kooda ...  | ||
| Vasu Side Hero Username: Vasu Post Number: 4736 Registered: 10-2014 Posted From: 47.16.177.98 Rating: N/A |
Thanks for the recipe sister Semicook ante 1:1 rice & water petti rice cooker lo este chala? | ||
| Maserati Side Hero Username: Maserati Post Number: 2113 Registered: 02-2015 Posted From: 68.147.231.162 Rating: N/A |
Mee vopika ki lalsalaam. | ||
| Anand_n Hero Username: Anand_n Post Number: 16552 Registered: 02-2008 Posted From: 167.24.104.150 Rating: N/A |
Biriyani my mix.. for : 1 whole chicken - cut up about 3-4 lbs( or mutton) Rice : 750 gms - 3.5 cups Whole masalas for the meat : I don't normally count but estimate 10 -12 cloves, 2 inches cinnamon stick , 1/4 piece whole nutmeg, 2 flowers of Javithri, 2 star anise, 1 black cardamom, Crush these together lightly by hand - not to make a powder , just enough to break the larger pieces like cinnamon, cardamom, and nutmeg down..and add 3-4 bay leaves Marinate the meat with 2 cups yogurt and 3/4 pack shan sindhi biriyani Rice Masalas: 2 green elaichis, 4 cloves, 1 inch cinnamon , 1-2 whole uncut green chillies, salt, a spoon of ghee.. soak the rice and semicook with these masalas as you would for your biriyani. Method - most of it will be the same as other biriyanis - a couple of deviations as I think frying masalas releases aromas better.. If I have the time , I fry the onions to cripsness and keep them aside to mix later ..the shorter method is listed below Heat oil ghee in the biriyani pan /pot , add the whole masalas. Add slit green chillies. If you have not previously fried them, add onions and fry till onions start turning brown, otherwise add the fried onions. Add 2 tbsps ginger garlic paste and fry till the aroma changes. Now add the marinated meat and bring to a boil on high heat and turn heat down to medium. layer thin tomato slices on the meat,cover with a cup of chopped cliantro and mint.Cover for a minute and then add the strained rice on top, pour saffron milk on the rice, a little ghee , diluted food color if you want , cover and seal fro dum and let it cook like you do the banne nawab biriyani- I have ceramic cooktop so don't need to put tawa under the pan etc. I seal with foil and put the lid on top. Slow cooker recipe : I experimented muttuon biriyani in slow cooker. Grind all the masalas together with yogurt and sindhi biriyani masala and add the meat, chopped cilantro& mint, fried onions In a slow cooker , put some oil, large potato and tomato pieces at the bottom( this is a recipe from my cousin who makes this biriyani commercially ) now add the meat on this and start the slow cooker on high.. Boil the rice as usual, strain and add to the slowcooker, top with saffron milk rice as usual, seal with foil and watch a movie - the biriyani will be done in 2-3 hours If you want to start in the morning and leave - you can turn the heat down to low after the first hour and leave it to simmer upto 8-9 hours. I need to try this for an office potluck You can follow your bannenawab recipe and make it in the slowcooker too - the meat marinates as it cooks so total time same avvochu The foolish man seeks happiness in the distance; the wise grows it under his feet : James Oppenheim |
