Biryani Recipe - Indian rice, with/without lamb.

[shazshane]

Please help,
I need a rice recipe for an indian dish, biryani - anyone know a good one, or adapted their own?
Thanks Shaz

[Thermomixer]

Will have a look thru my books and post something for you when I can.

[shazshane]

Thankyou, muchly appreciate!

[Depome]

Bump

I'm chasing a biryani recipe too...

[Thermomixer]

OMG - forgot 

[achookwoman]

Sorry, just looked through 4 books on curry and Indian cooking ,  couldn't find a thing.  How about the internet?

[Depome]

I'm not having much luck either. I've seen some good demos on YouTube and got the gist, but they all use a "biryani marsala" but I can't find ingredients for the marsala to TMX my own 

[courton]

Hi, here is our family biriyani recipe...
Rice - 2cups (basmati)
Lamb - 1 kg
ginger/garlic minced
2-4 chillies (to taste !)
4 med tomatoes+4 onions chopped
turmeric 1 pinch
3 teas chilli powder; 5 teas corainder powr and 2 teas salt

Seasoning for meat:
cinnamon stick 1
1 bayleaf
6 cloves 2 cardamons and 2 tab ghee

Fry the above seasoning for meat; add onions, chillies and ginger and garlic (minced) and fry until smell disappears. Add the meat, salt and spices and cook until done. Add 3 tab ground almonds or cashew to thicken the sauce and it is a moist mixture.

Cook rice separately with 2 1/2 - 3 cups water and cinnamon stick, 1 bayleaf, 4 clove, 2 crushed cardamon and 2 tablespoon ghee and leave to cool. Mix meat mixture with rice and 4 saffron threadS (which has been soaked in a bit of milk) and place in pre-heated oven (180c) in a heavy bottom dish with a lid  until all the flavours seep through. Add corainder leaves, mint, boiled eggs just before serving and as well as sliced lemons. ENJOY!
This is our recipe. Can some hero members convert it to TMX please?

[achookwoman]

This looks delicious,  thanks courton.    Has any member tried cooking rice in the TMX bowl using the absorption method?

[judydawn]

Wouldn't that just be like cooking risotto?

[achookwoman]

JD with the absorption method the rice ends up light and fluffy,  not wet like with a risotto.  I think I will experiment and let you know.   It would be very useful when cooking flavored rice as in Indian cooking.

[courton]

I just had a look at the recipe in the cold light of day.. it should say soak saffron threads in warm milk for 10min. Also, the boiled eggs for garnishing should be sliced! The other method of cooking biriyani is to cook the lamb mixture in the rice --- but we have not tried it with this recipe.

[Depome]

I think the distinguishing feature of a biryani is that the rice is cooked separately. It's a pullao otherwise.

[courton]

Yes, you are right. I am aware of the difference. But I just thought I should mention it since the beauty of the Thermomix is to cook everything in it. I thought the more adventurous members miight want to experiment trying it out!

[Depome]

We're having an Indian night with friends tomorrow night, and I'm choosing to cook the biryani 'properly'  It's going to have to be on the cooktop or the oven to get the big dish baked rice thing happening I reckon.

Onion bajjis will be prepared mostly in the TMX
Two curries will be prepared mostly in the TMX and possible cooked in it too
Making coconut ice cream this evening - the most pleasant way I could think to end this meal, though I have TMX mango ice cream on hand too
Mango chutney in the TMX
Roti (bread) in the TMX but has to be dry fried

My friend is coming early with another one of her friends so that they can have a play with the TMX, unless I'm up to quick stuff by then that they can do for me. Then the rest of the family will join us later.

I'm going to be a demonstrator... had my demo this week and now I've got four friends wanting one ! If they're not coming round to use mine, then they're borrowing it for a day here and there!