Hi Everyone

I hope you are all well. Are we all on track for the Live cook along on Friday at 6.30pm? I know you are a bit concerned as a biryani is long and difficult dish to cook but I assure you it will be fine. I will be making a couple of changes to the recipe as we cook along but I will explain as we go through the cook along but to help ease your minds:
1. We will marinade the chicken live and leave it to marinade for as long as we can.
2. We will cook the spices and the onions together and while they are browning we can cook the rice and get the saffron ready. Usually I par cook the rice but I will cook it fully on this occasion.
3. Once the onions have browned we will remove half of them and add the marinaded chicken to the pan and cook it through.
4. Once it has cooked we will add one layer of rice with the coriander, mint, onions and saffron then add the second layer and top with the remaining coriander mint etc.
5. We can then put this in the oven to bake or you can leave it on the stove on a low heat. Usually I would leave for about 40 mins to get a few crispy bits but we can just leave it for about 10 minutes instead.
6. While it's baking we can get a cucumber raita ready to serve it with.
7. Traditionally you serve a biryani with a sauce called a Salan. This recipe isn't on the website yet but it will be soon. If you want to prep this before you can do.

Any questions give me a shout!

Here is the recipe:

Mirch ka Salan

Salan paste
4 tbsp peanuts
3 tbsp sesame seeds
1 tsp poppy seeds
2 tbsp dry coconut
1 tbsp coriander seeds
1 tbsp cumin seeds
1 inch ginger
2 cloves garlic
125ml water, as required to blend

Masala
6 green chilis, (use less or mild chillis if you prefer)
3 tbsp oil
¼ tsp fenugreek seeds
1 tsp mustard seeds
1 tsp nigella seeds
few curry leaves
½ medium sized onion, finely chopped
½ tsp turmeric
1 tsp kashmiri chili powder
125ml tamarind water
salt to taste
½ tsp jaggery or brown sugar (optional)
200ml water, or as required to loosen
handful of coriander leaves, finely chopped

Salan Paste
1. Dry roast coriander seeds, cumin seeds, peanuts, sesame seeds, poppy seeds and coconut.
2. BLITZ in a small blender and cool completely.
3. Add the ginger and garlic, and add water (as required) to blend to smooth paste.

Masala
1. Heat oil and fry green chillis until they just start to brown. Remove from the pan and set to one side.
2. Add mustard, nigella, fenugreek and curry leaves and toast until fragrant.
3. Add the chopped onion and salt.
4. Stir in the ground salan paste with the turmeric, chilli powder and fry for about 5 minutes until the ginger and garlic has cooked.
5. Add the tamarind water, jaggery, salt and the fried chillies.
6. Stir and add approx 200ml water. Boil and simmer for 10 minutes - Once it's beautifully thick add the coriander leaves and simmer for 5 minutes before serving

70 comments,1 shares,6 likes
dcmorris27
over 1 year

hi @Hari Ghotra we cooked the Biryani yestetday. Posted photos xx and thank you for sharing all those wonderful recipes and tips in such a friendly way x

Parsi
over 1 year

Can we do a vegan cook along ?

Hari Ghotra
over 1 year

Yes @andrewsherman just add half tsp not too much!

Jo Dunn
over 1 year

look not loom

Jo Dunn
over 1 year

No need @andrewsherman . If you loom back and read the posts from Hari she said leave paste as it is, but block is mixed with water 😊

andrewsherman
over 1 year

Ok. My tamarind is paste concentrate, how much choirs I mix with the 125ml water?

Sue Geen
over 1 year

samosa dough and filling chilling in the fridge - although I was making the marinade for the chicken tonight at the same time and accidentally put the chilli powder for the marinade in the flour for the samosa. got most out, but will make an interesting flavour! 😂 decided to marinate chicken early as thought longer the better! rice washed and soaking. counting down to 6.30!🌶️🌶️🌶️🌶️

Hari Ghotra
over 1 year

Hi @max we will be cooking it all live so just have all the ingredients ready and I will talk you through it all so you don’t need to pre do any of it. I just gave people to option to pre cook the rice if they wanted to but we will do it together. Chicken is cooked from fresh. If that ok?

Max
over 1 year

@Hari Ghotra
I will forget the Salan but still attempt the biryani as I have wanted to cook this for quite a time.
Can you please clarify:
Is the chicken to be part cooked or do we cook from fresh?
Is the rice to be part cooked?
Is it okay to make the masala in preparation up to the stage where the tomatoes are put in?

Jo Dunn
over 1 year

oh sorry @Hari Ghotra . probably it's not a taste I'm used to.

Hari Ghotra
over 1 year

@Jo Dunn oh dear I might have to re read the recipe maybe I have done something wrong! Sorry 😐 you don’t like it!

Hari Ghotra
over 1 year

Oh @max you have made me chuckle it’s supposed to taste nutty and is very moorish. Did you put chillies in your paste as well? I’m so sorry if I confused you! The recipe will be up very soon so hopefully you can try it again.

Max
over 1 year

Hi @Hari Ghotra. Yes,
it was green

Max
over 1 year

@jo Dunn my poppy seeds were white so goodness only knows what happened. Tastes awful 😟

andrewsherman
over 1 year

@Sue Geen , yes, was mentioned in one of our last cook a longs, yellow is fine, just use less.

andrewsherman
over 1 year

Thanks @Jo Dunn

Sue Geen
over 1 year

Hari says u can use brown mustard seeds instead of black.

andrewsherman
over 1 year

Thanks Sue, I was getting confused! I think tonight, I will watch tonight, take notes and cook another day. I’m quite busy anyway and don’t think I’ll be in the ‘mood’ to cook. I have all the ingredients here (except black mustard seeds) so may cook away on Monday. 👍👨‍🍳

Sue Geen
over 1 year

the ingredient for the biryani are on the link in the previous post @andrewsherman . the ones above are for the Salan.

Jo Dunn
over 1 year

there's a 1. biryani recipe and 2. a Salan sauce to go with it (only if you want the sauce) @andrewsherman