I need advice for making authentic muglai Biryani. Any tips?!
Answers: The restaurant Biryani I've had is generally fair to lousy. What's the trick or tricks to making this dish? Thanks in advance for the help!
Intesting, I have never heard of coconut milk being used in biryani! Coconut milk is used commonly in the south and biryani is a typical Mughal dish (North Indian, Punjabi).
HERE ARE SOME GOOD TIPS:
Dont overcook the rice but just par boil instead. See that its pure basamati rice and when you spread them on a plate they are not sticky.
Buy Indian mutton or lamb if you happen to buy some mutton/lamb which takes longer time to cook then add some papaya for 5-6 minutes in the marination so that it becomes tender. do not keep too long or the mutton will become too tender.
The mutton pieces should be big and with bones. Cook the marinated mutton in its own juices if you think the juice is not enough to cook the mutton then add little water.
The layers of mutton and rice should be done fast keeping all the ingredients ready before hand.
After the layers are completed, cook the biryani in very slow flame for at least 10 to 15 minutes.
While adding the salt to the marination see that it compensates for both mutton and rice.
All the ingredients are a must to get the hyderabadi taste, try not to skip any ingredients.
In case you dont have a tight lid for the vessel, knead some wheat flour (aata) make a dough and put it all round the vessel sealing the lid with the vessel tightly and cook on DUM (airtight cooking vessel, cooked at low oven temps for a long time).
After the biyani is cooked take out of the flame and slowly mix it with a spoon so that the mutton and rice are well mixed before serving.
which country are u from.Accordingly i can suggest a recipe.
As a former chef and someone who cooks Indian and Pakistani cuisine on occasion, there are 3 things I would look at a good sturdy pot to place in the oven to slow cook the dish, a quality basmati rice, you have to rinse the starch off for a fluffy result, and the last most important, good quality ingredients, spices, meat veg and a good coconut milk/stock to cook it in.
I brown my meats then tke them out and do my veg and spice base, add the meat back and then the stock and or coconut milk, bring it to the boil and then into the oven for 45-60 minutes, let rest then serve.