Heard that word at least?

 

Very Very good, one of my favorite east Indian dishes.

 

Yes, of course, I have even made it.

 

Hello,

I never tasted it, but want to have a try:
https://en.wikipedia.org/wiki/Biryani

Bertus

 

Hello,

I never tasted it, but want to have a try:
https://en.wikipedia.org/wiki/Biryani

Bertus

Come to India. I will serve for you

 

In the Caribbean, we have peas & rice, also "cook-up".
My favorite is paella, a Spanish dish with any kind of meat or seafood. I make my paella with chorizo sausage.

https://en.wikipedia.org/wiki/List_of_rice_dishes

 

Come to India. I will serve for you

No shortage of good Indian restaurant here in Britain - Balti Triangle in Birmingham, Curry Mile in Manchester, even a few out here in rural Lincolnshire.
. . . but why don't you post your recipe for the benefit of those of us who won't be going to India any time soon.
How do you prevent the rice from sticking?

 

How do you prevent the rice from sticking?
Water has to be added in correct proportion thus the boiling should be perfect. Tomorrow I will post a detailed recipe.

 

How do you prevent the rice from sticking?
Water has to be added in correct proportion thus the boiling should be perfect. Tomorrow I will post a detailed recipe.

Don't add more water than required and don't over cook.

 

Don't know if this technique is used for Biriyani, but sautéing the rice in some oil before steaming will stop it from sticking together. Used in many rice dishes, like pilaf and Mexican rice.

 

Don't add more water than required and don't over cook.

I tend to add it a little at a time, but if I get distracted by someone posting something interesting on AAC, I've burned it.

 

Rule number 1 of cooking steamed rice: Don’t touch it while it cooks!

 

I always cold-water soak my Basmati rice for at least 20m before cooking.

 

My theory is that out of all the male-dominated professions, engineers make the best cooks.
Is it because engineers' mindset is to make stuff into other stuff, whether it be electronic components, wood, metal or plastic and that mindset extends to food?
Put a bunch of engineers together in a factory tea-break or similar situation, and before long they will be talking about cooking.

 

I tend to add it a little at a time, but if I get distracted by someone posting something interesting on AAC, I've burned it.

The basic ratio is two cups of water to one cup of rice. Experience will tell you how much to adjust that ratio. You want to keep the lid on all the time while cooking.

Use an electric rice cooker and it never burns.

If you are making rice pilaf in a pan, soak the rice before adding to the pan. The length of time to soak will depend on the type of rice.

 

My theory is that out of all the male-dominated professions, engineers make the best cooks.
Is it because engineers' mindset is to make stuff into other stuff, whether it be electronic components, wood, metal or plastic and that mindset extends to food?
Put a bunch of engineers together in a factory tea-break or similar situation, and before long they will be talking about cooking.

The Food Lab by J. Kenji López-Alt is a must have for anyone interested in the science of cooking.

 

I always have a side dish of Papadum.
I know many cook them in oil, but I prefer to crisp it up under the grill. Very Briefly!

 

I always have a side dish of Papadum.
I know many cook them in oil, but I prefer to crisp it up under the grill. Very Briefly!

They are heaven. I do deep fry them. It takes about 3 seconds, they literally explode when you put them in the oil, making the lightest, crunchiest thing I have ever had.

 

Evidently they are great done in the air fryer, I will have to try next time.

 

They are heaven. I do deep fry them. It takes about 3 seconds, they literally explode when you put them in the oil, making the lightest, crunchiest thing I have ever had.

They do tend to float to the surface and leave you with an uncooked bit.
To avoid that, I deep fry them in the chip-pan, and use the basket that normally holds the chips to press down on top of the poppadum to keep them under the surface.
(chips= French Fries in American)