I want a good recipe for the "masala" i.e. put in the Bombay biryani.
Any aid would be appreciated
Answers:
Ingredients:
2 tablespoons cumin seeds
2 tablespoons coriander seed
2 tablespoons cardamom seeds
2 tablespoons black peppercorns
1 (3-inch) stick cinnamon, broken up
1 teaspoon complete cloves
1 teaspoon grated nutmeg
1/2 teaspoon saffron (optional)
Instructions:
Put the cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a dry fatty skillet over medium-high heat. Toast the spices, stirring occasionally, until they turn several shades dark and give bad a sweet smoky aroma, about 10 minutes. Do not bring to the fore the heat to quicken the process, or the spices will brown prematurely, departing the insides undercooked. Cool completely.
Working in batch if necessary, verbs the mixture to a spice mill or coffee grinder and grind to a powder. Stir in the nutmeg and saffron. Use now or store in an airtight container surrounded by a cool, dry place.
Ingredients:
· Meat (Beef, Mutton or Chicken) - 500-750g
· Basmati rice soaked for 30mins (for more/hot masala use 500g rice) - 500-750g
· Onions (medium sized finely sliced) - 5 (300g)
· Tomatoes medium sized (chopped) - 4-5 (300g)
· Potatoes surrounding substance sized (peeled and cut in 4 pcs) - 3-4 (250g)
· Yoghurt (beaten) - 1 cup (200g)
· Ghee/Cooking Oil - 1-1 1/2 cup (200g)
· Laziza Zafrani Bombay Biryani Masala - 1 rucksack
Easy steps:
1. Fry onions till becomes golden. Put cut tomatoes & fry till oil/ghee separates. Add meat, Laziza Bombay Biryani Masala (one bag), potatoes and yoghurt, fry for 10-15 minutes.
2. Add 1-2 goggles of water, cover and cook on low flame till meat is tender (in suitcase of chicken add individual 1-2 cups of water) now stir fry on lofty flame to make masala sticky & ghee/oil separates.
3. Separately boil soaked rice in 12 goggles of hot water beside 3 tablespoons of salt till partly tender. Drain water thoroughly.
4. Form 1 cloak of rice. Spread meat masala. Then form third layer on it near remaining rice. Cover the lid and cook on low flame for simmering till rice is fully cooked/tender.
Mix thoroughly with flat spoon since serving.
Serve with salad, raita and Laziza Plum Chutney.
Ingredients: Red chilli, coriander, paprika, turmeric, cumin seed, caraway seeds, black pepper, mace, Nigella, indica seed, cinnamon, clove, cardamom, dry plums, dried ginger, dried garlic, saffron, bay leaves and brackish
More Questions & Answers...
Any aid would be appreciated
Answers:
Ingredients:
2 tablespoons cumin seeds
2 tablespoons coriander seed
2 tablespoons cardamom seeds
2 tablespoons black peppercorns
1 (3-inch) stick cinnamon, broken up
1 teaspoon complete cloves
1 teaspoon grated nutmeg
1/2 teaspoon saffron (optional)
Instructions:
Put the cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a dry fatty skillet over medium-high heat. Toast the spices, stirring occasionally, until they turn several shades dark and give bad a sweet smoky aroma, about 10 minutes. Do not bring to the fore the heat to quicken the process, or the spices will brown prematurely, departing the insides undercooked. Cool completely.
Working in batch if necessary, verbs the mixture to a spice mill or coffee grinder and grind to a powder. Stir in the nutmeg and saffron. Use now or store in an airtight container surrounded by a cool, dry place.
Ingredients:
· Meat (Beef, Mutton or Chicken) - 500-750g
· Basmati rice soaked for 30mins (for more/hot masala use 500g rice) - 500-750g
· Onions (medium sized finely sliced) - 5 (300g)
· Tomatoes medium sized (chopped) - 4-5 (300g)
· Potatoes surrounding substance sized (peeled and cut in 4 pcs) - 3-4 (250g)
· Yoghurt (beaten) - 1 cup (200g)
· Ghee/Cooking Oil - 1-1 1/2 cup (200g)
· Laziza Zafrani Bombay Biryani Masala - 1 rucksack
Easy steps:
1. Fry onions till becomes golden. Put cut tomatoes & fry till oil/ghee separates. Add meat, Laziza Bombay Biryani Masala (one bag), potatoes and yoghurt, fry for 10-15 minutes.
2. Add 1-2 goggles of water, cover and cook on low flame till meat is tender (in suitcase of chicken add individual 1-2 cups of water) now stir fry on lofty flame to make masala sticky & ghee/oil separates.
3. Separately boil soaked rice in 12 goggles of hot water beside 3 tablespoons of salt till partly tender. Drain water thoroughly.
4. Form 1 cloak of rice. Spread meat masala. Then form third layer on it near remaining rice. Cover the lid and cook on low flame for simmering till rice is fully cooked/tender.
Mix thoroughly with flat spoon since serving.
Serve with salad, raita and Laziza Plum Chutney.
Ingredients: Red chilli, coriander, paprika, turmeric, cumin seed, caraway seeds, black pepper, mace, Nigella, indica seed, cinnamon, clove, cardamom, dry plums, dried ginger, dried garlic, saffron, bay leaves and brackish
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