Lots of questions are remaining
in us to ask about Biriyani. Preparing handsome biriyani needs meticulous
attention that is apart from whatever we say in cooking. The juicy savor with
blended flavour is most wanted one for good tasty Biriyani lovers.
When we ask about how we are reaching
this beautiful flavour in Biriyani, the answer lies in careful stir fry of
flavouring ingredients. Instead of sauté the biriyani ingredients in oil, those
ingredients has to fry good in oil medium (mix of coconut oil, refined oil and
ghee). As same the tomato, green chillies and ginger garlic paste should be
added after other biriyani ingredients fried well in oil. Another sought thing
is add whole green chillies rather than it is slitted, so the spiciness in
green chilly goes into biriyani and sometime the slitting may cause sour taste
to biriyani.
The ginger and garlic paste are the
secret behind the flavouring enhancement. The proportion of ginger paste is slight
more than garlic. Masala powder has to be mix with tomato, onion, green
chillies, coriander leaves, mint leaves, ginger and garlic paste. Frying these
ingredients cooked up the masala also this combination pulls the neighbours
into your kitchen. Spices are also powdered separately and this shall be added
with the ingredients while frying to improve the biriyani flavour.
Come to rice point, the rice is
rinsed and drained honestly so that there should not be any sign of dampness in
the rice. The drained rice must be resembles like dried rice. If you use rice
in this form the prepared biriyani absorbed masala and rice granules are juicy.
Biriyani is also existed in
ancient era; in earlier biriyani is a flavourful rice preparation. In ancient
period, the habit of cooking meat and rice together was there in practice thus
called as “Oonsoru or Ottukha” – just we say a forerunner of modern day
biriyani. But over the periods the biriyani is prepared with little spicy /
masala to the taste needs of South Indians.
Before going for the Biriyani
dum, confirm the rice grains must have bit of watery condition thereby you
cover the vessel with correct heavy size lid and top done with ember. End up with another beautiful message, Ramba
leaf, which smells like biriyani rice (seeraga samba rice) this leaf is used in
the some biriyani preparation to enrich flavour and taste in biriyani.
“Indeed – Biriyani is a delicious
food gift” you shall know after finishing this article….
Posts
