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  #1  
Old April 1, 2006, 08:24 PM
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Nasif Nasif is offline
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Default Recipe

I need the best chicken/mutton/beef biryani recipe. If you have a good one, post here.


এই আলোচনা হবে বাংলাক্রিকেটের রান্না খাদ্য ও পুষ্টি সুতা (ডঃ সিদ্দিকা কবীর স্টাইল)

ভাল রেসেপি থাকলে পোষ্ট করতে থাকেন।


Edited on, April 2, 2006, 1:26 AM GMT, by Nasif.
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  #2  
Old April 2, 2006, 03:32 AM
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Orpheus Orpheus is offline
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I don't know about chicken biriyani but this is the ONLY way I can cook chicken:

1)Heat Vegetable Oil
2)put Lot of Onions
3) once red, put all your chicken
4) 2 table spoon of mixed Moshla
5) wait half an hour
6) Voila!!!

Most of the time, it tastes funny (and sometimes my jhol tastes like blood) but once in a while - comes out better than Alauddin chicken


This is a good thread... I am also looking forward to various recipes. I need to spice up my cooking

p.s. above is not so healthy!
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  #3  
Old April 4, 2006, 03:44 PM
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Ok here it goes.

Cut Chicken/Beef mix/Goat mix - 1.5 KG (3.3 lbs.)
basmoti rice 1.5 KG
Two big size onions
joyotri
Bhaja piaj (Fried Onion)
Rose water (golap jol)
Shah Panjabi/Shindhi Biriani moshla (2 packets)
Potato (Idaho 2/3 lg)
Tomato (2/3 midium size - sliced up)
Moricher Gura (Chilli powder)
Alu bukhara
Kishmish
Food color (red, orange) (Don't have to have it)
Salt, sugar, milk, vegetable oil/Ghee

1. gosh koshan piaj diye. add one packet of shah. add chilli powder 1 tea spoon, salt 1 tea spoon. jokhon tel bhesey ashbey (say an hour+ medium jaley)
add cut up potato and tomato.
Taste for salt. add if necessary

2. You can use rice cooker
add water and the other packet of shah.
table spoon of rose water
one tea spoon of salt
Ghee (poriman moto)
milk a little bit (if you want the rice to be "jhurjhura" then no milk)
bolog galey add alu bokhara.

Mix up the two, in layers. 1st the rice then the meat then the rice then the meat then the rice.
add kishmish and fired onion after each layer of meat. can add a food color on top. Cover it up.

Put it in the oven for another 20 mins for at 350. Done.

Jobor dost Biriani. Must have salad with lebu on the side.

Patented by cats_eye.

Edited on, April 4, 2006, 9:10 PM GMT, by Cats_eye.
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  #4  
Old April 4, 2006, 03:55 PM
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Carte Blanche Carte Blanche is offline
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I need to try it

Alu Bokhara'r English ki?
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  #5  
Old April 4, 2006, 03:59 PM
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I have a '300 chicken recipes' ebook if anyones interested. Not sure if it has what you're looking for though - don't have the time to look through 300 recipes
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  #6  
Old April 4, 2006, 03:59 PM
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I am not sure but any Indian store would have it. It comes in a packet. Etku tok kora ei arki.
Few tips:
It does not have to be 1.5 kg. As long as it is a fifty fifty ratio with the rice. biriani'tey gosh na thakley are ki moja?

Second, adding moshla, you don't have to pour down the whole packet if you see the meat is well spiced. Same goes for the chilli powder and salt. Just a reminder the packet spice already has a little salt in it. According to taste bud you can judge.

adding a little sugar (a pinch) with the kishmish.

For got to mention tej pata (dried bay leaf) with the rich.

Edited on, April 4, 2006, 9:07 PM GMT, by Cats_eye.
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  #7  
Old April 4, 2006, 05:00 PM
bharat bharat is offline
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As for bacherlors lilke me (with limited patience) there is "parampara Mix" (Indian stores..it comes in different flavours ...
Hyd Chicken ,Dhum etc...)

1.Add Water
2.Add Chicken
3.Add the Parampara Mix
4.cook them in the cooker

5.Done ....

For better taste ..I would add Onions and definitely red chilly ..

This rocks my boat ...

---
Cats_eye your recipe looks good ..I should ask one of my friends to help me with this ..will try this weekend .Thanks
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  #8  
Old April 4, 2006, 05:03 PM
bharat bharat is offline
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sorry (am not a bengali ..)

what is "joyotri" (cats_eye reciepe) hindhi or english equivalant would be helpful
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  #9  
Old April 4, 2006, 07:30 PM
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Quote:
Originally posted by Cats_eye
Ok here it goes.

Cut Chicken/Beef mix/Goat mix - 1.5 KG (3.3 lbs.)
basmoti rice 1.5 KG
Two big size onions
joyotri
Bhaja piaj (Fried Onion)
Rose water (golap jol)
Shah Panjabi/Shindhi Biriani moshla (2 packets)
Potato (Idaho 2/3 lg)
Tomato (2/3 midium size - sliced up)
Moricher Gura (Chilli powder)
Alu bukhara
Kishmish
Food color (red, orange) (Don't have to have it)
Salt, sugar, milk, vegetable oil/Ghee

1. gosh koshan piaj diye. add one packet of shah. add chilli powder 1 tea spoon, salt 1 tea spoon. jokhon tel bhesey ashbey (say an hour+ medium jaley)
add cut up potato and tomato.
Taste for salt. add if necessary

2. You can use rice cooker
add water and the other packet of shah.
table spoon of rose water
one tea spoon of salt
Ghee (poriman moto)
milk a little bit (if you want the rice to be "jhurjhura" then no milk)
bolog galey add alu bokhara.

Mix up the two, in layers. 1st the rice then the meat then the rice then the meat then the rice.
add kishmish and fired onion after each layer of meat. can add a food color on top. Cover it up.

Put it in the oven for another 20 mins for at 350. Done.

Jobor dost Biriani. Must have salad with lebu on the side.

Patented by cats_eye.

Edited on, April 4, 2006, 9:10 PM GMT, by Cats_eye.
রেসেপি পড়েই জিবে পানি! ট্রাই করতে হবে

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  #10  
Old April 5, 2006, 08:27 AM
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Tigers_eye Tigers_eye is offline
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Quote:
Originally posted by bharat
sorry (am not a bengali ..)

what is "joyotri" (cats_eye reciepe) hindhi or english equivalant would be helpful
Its a fruit. looks like a nut, black, round, small. You can skip it. i got it from BD (mom). My modern wife don't use it at all. The way this biriani is different is the Tomato. most of the biriani recipe don't have it. Anywho, enjoy.
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  #11  
Old April 24, 2006, 04:31 PM
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Rosh golla,
1 gallon vitamin D milk (Walmart)
boil it (medium-high heat)
make sure it don't stick or get burnt (one must keep stirring to avoid getting stick at the bottom of the pan) This is the most important part otherwise your rashgolla will taste burnt lol.
add vinegar 6/7 table spoon
once it becomes ছানা let it cool
pour the ছানা on a গামছা (thin cloth) and then wash with cold water so that smell of vinegar is no longer there (approx 10 mins)
Then with all your might, you sqeeze and get rid of the water from the gamsa (cloth).

then make small round balls
fry them in deep fryer the ball will rise to decent size
atlast make syrup (boiling water + sugar) [taste it to make sure your rash golla is sweet]
and let the fried balls simmer in the syrup.
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Last edited by Tigers_eye; May 11, 2006 at 04:39 PM..
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  #12  
Old April 24, 2006, 05:38 PM
Zunaid Zunaid is offline
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Quote:
Originally Posted by bharat
sorry (am not a bengali ..)

what is "joyotri" (cats_eye reciepe) hindhi or english equivalant would be helpful
Mace.

Mace (joyotri) and Nutmeg (joyphol) are parts of the same fruit.

Mace is derived from the aril and nutmeg from the nut itself. I personally do not use mace/nutmeg in my cooking. I also don't like fenugreek. So I don't use them in my briani/polao recipes.
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  #13  
Old April 24, 2006, 05:45 PM
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Quote:
Originally Posted by Carte Blanche
I need to try it

Alu Bokhara'r English ki?
Kashmiri Plum (Aloo Bukhara), thats the way it is written in Pharmacognosy book.(Medicinal Plant book)
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  #14  
Old April 24, 2006, 05:50 PM
Zunaid Zunaid is offline
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For alu bokhara - use prunes from your regular grocery store.
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  #15  
Old April 24, 2006, 06:15 PM
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Ehsan Ehsan is offline
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Quote:
Originally Posted by Zunaid
For alu bokhara - use prunes from your regular grocery store.
Hehe. Good one!
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  #16  
Old April 24, 2006, 06:19 PM
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Fazal Fazal is offline
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Quote:
Originally Posted by Carte Blanche
I need to try it

Alu Bokhara'r English ki?
Looks like Bokhara may have three meaning:
1) Capitol of Uzbekistan, 2) Special kind of rug or 3) Bokhara = Bukha Ra = every one is hungry.

If you really really want 'Alu Bokhara' in your biriany, you can ask the grocery strore if they have one of the following:

a) Imported potato from Uzbekistan
b) Potato stored in rug, or
c) Skinny/Dry (hungry) potato from old stock.

However if I were you, I would rather try Dr, Z's advice and use prune instead. Its as good as Alu Bokhara. Actually its much juicy and freesh than "alu bokhara" from indian store.
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  #17  
Old April 24, 2006, 07:58 PM
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1/2 sher water
1 chimti lobon
1 muth gur
den ghuta..
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  #18  
Old April 24, 2006, 10:20 PM
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cats_eye bhai...eta ki bolen apni? fokruddin baburchi ki apnar keo ? I am very much impressed. Don't have the nerve to try it. But, I will print it out and maybe one day will get up enough courage to have a go. Brilliant !
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  #19  
Old April 24, 2006, 11:47 PM
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Quote:
Originally Posted by Zunaid
For alu bokhara - use prunes from your regular grocery store.
shouldn't you also mention the side effects !!!
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  #20  
Old April 25, 2006, 06:44 AM
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Cats_eye, jobordost recipe. Ami ajkei try korbo.
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  #21  
Old April 25, 2006, 09:06 AM
User Name User Name is offline
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---------Shah Panjabi/Shindhi Biriani moshla (2 packets)---------

Please don't use these kinds of package spices. We will forget how to cook the real biriani with real spices.
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  #22  
Old April 25, 2006, 09:08 AM
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Also, why use tomato in Biriani??
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  #23  
Old April 25, 2006, 09:38 AM
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oder panta vat ar bhorta khaowa uchit..lolz
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  #24  
Old April 25, 2006, 01:27 PM
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Quote:
Originally Posted by User Name
---------Shah Panjabi/Shindhi Biriani moshla (2 packets)---------

Please don't use these kinds of package spices. We will forget how to cook the real biriani with real spices.
Sorry forgot to mention that this recipe is only for guys who live in US where people don't have time to get to "Pata". Nor do they have "kajer lok", "baburchi helper".

"Tomato in biriani" - Obviously you have never tried it. The reason behind it is add a slight "tok" flavor a different kind.

If i ever have the money to set up a restaurent you can taste it there for free, heck any BC member will get in free.
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Last edited by Tigers_eye; April 25, 2006 at 01:37 PM..
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  #25  
Old May 3, 2006, 09:35 PM
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Cats_eye, I guess there is a problem with your Roshgolla recipe. You don't fry the "Chhana-balls" in a deep fryer; you will have to boil the syrup (sugar water) first and simmer the "Chhana-balls" in the simmering syrup.
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