Some chefs believe that the taste of pilaf is largely dependent on spices Delicious Biriani Dish. I hope my readers are already convinced that this is not so. But there is a country where the taste of food and the taste of spices are inseparable concepts. Of course, this is India - a country with a truly great culinary culture!
My story about pilaf would be incomplete if I avoided a dish called biryani dish. Chop the chicken into 12-16 pieces. Grate ginger, chop garlic, prepare a set of spices. If you value your culinary skills so highly that you are ready to collect a set of spices for a biryani dish yourself, then I don’t know what you can learn from me. But if you think that grabbing stars from the sky is a silly exercise, then grab a ready-made set of curry spices.
The only thing that makes sense to experiment with is the severity of the dish. Take sweet paprika and hot ground chili in such proportions that your tongue burns, but you can also feel the taste of paprika - try to find your own individual border of sharpness. Do not spare the garlic and ginger - the heat treatment will muffle their pungency, and this pair is responsible for the important part of the aroma.
Mix yogurt, tomatoes (or tomato paste), peppers, curry, salt and garlic ginger into a uniform, thick mass. Another important task awaits you - to evaluate the sweetness that fried onions will give and maintain a pleasant sweet and sour balance, adding yogurt and tomatoes to the Biryani dish.
You can grate fresh tomatoes, you can take tomato paste in significantly smaller quantities and increase in this case the amount of yogurt, if it is not too sour.
If yogurt is sour and tomato paste is as it should, then look, maybe you should add a little boiled water and sugar. In a word, mix yogurt, tomato and spices and try - do you like it? It's not too late - make a taste now, before it's too late. Spread chicken pieces with paste, cover the container and place in a cool place for at least 4-8 hours so that the chicken is soaked.
Because just a little bit, and it will be too late. Once you mix the chicken with the marinade, you won’t be able to try and correct anything. Be patient! Some chefs are trying to put pickled meat in the refrigerator as soon as possible - no matter how it disappears! In the case when you pickle with the help of Indian spices, and even in quantities close to Indian, fears are in vain. After all, the original role of spices was not in creating taste, but in preserving products. Some softening of meat or poultry, a special smell and taste are side effects and nothing more!
So let it stand at room temperature if you are confident in the cleanliness of your hands, knives, chopping boards and the kitchen in general. Because neither the spice nor the fridge will help dirties. In ghee, gradually reducing the heat and often stirring, fry the onions to the second degree of caramelization. Add a few clove buds to flavor the oil. Let the cloves fry and clean.
The ability to carefully fry the onions is the key to success in Indian cuisine. Because almost every second dish in this kitchen begins with the fact that the cooks are standing at the stove and for a long time, patiently, stir the onions to achieve a stunning aroma, which gives a combination of good ghee and properly fried onions. Only cloves can improve this aroma. So do not neglect it! Some do not really like it when a clove of buds accidentally comes to their teeth - a powerful taste and aroma overwhelms the senses and suppresses all other ingredients. Therefore, it is very rational to fry the cloves, wait until its taste is transferred to the oil and remove the buds to the side.
Spread the pieces of pickled chicken with the sauce directly in the pan. Reduce heat and cover the pan for 7-8 minutes, then turn the pieces of chicken on the other side. Noble swimmers will stretch to the gas faucet and to a slotted spoon - play, fry and stir, so that in no case it is stewed, namely fried. Listen to me!
No need to interfere. Add fire - no need. Hurry - also not necessary. Cover the dish with a lid, turn down the fire and be nervous wherever you are on the sidelines - do not interfere with the appearance of a wonderful blush on the chicken. The side that comes into contact with the bottom and the walls of the heated dishes is sure to turn red - give only a period! And then turn over and wait again. Everything will be fine, I promise you. Open the lid, let the contents cool slightly and wait until the sauce is stratified, that is, the oil rises.
Honestly, this is an important point. It is absolutely imperative that the rice meets exactly the taste-saturated oil, and not the sauce formed from fried onions, chicken juices and spices. Indeed, then everything should happen as in a regular pilaf - rice, water, evaporate, reduce heat, cover, wait and enjoy in the finale.
But isn't it too simple - I want to ask? Is it possible to complicate a little but is the result even better than what Indian cooks usually get? Boil and salt a few liters of water in a separate pan. Lower the basmati cook. After two minutes, use a colander or strainer to take out about a quarter of the rice and place in the sauce. I can not vouch for the subtlety of the taste of our sauce - after all, the Indians are unrivaled masters in terms of creating aromatic and pungent tastes, but in terms of cooking rice we have something to share with them.
But what if you cook rice, as for folding pilaf? And then put it on the sauce and let it insist, steam - both the Turkic peoples and Indians call this process the same word “ladies”. Here's the problem: some of the rice will inevitably fall into the sauce. Rice is already boiled, and there, in the sauce, he will still get water, and it will be digested.
Problem? But not for us! Let the rice cook in a saucepan next door. The first portion of boiled rice should be removed from the pan with a small sieve very very under cooked - after a minute or two, after the rice got into boiling water. Under cooked? Well, let it be done in the sauce! The next portion of rice, which will be too close to the sauce in the cauldron and also has a risk of digestion, will be taken out in two or three minutes and so, gradually, until the rice is already at the top of the cauldron. Do you understand? We will lay it in layers - crude, semi-moist, semi-finished, ready. Voila!
Take out the rice in stages, with an interval of two minutes and lay in a cauldron in layers, alternating with black rice, cooked in a separate pan for 30-40 minutes. Do you know what is the best seasoning for rice? Saffron - right! But there is another seasoning that goes so well with basmati that if I don’t tell you about it, I’ll feel guilty all my life!
Black rice is a favorite of nutritionists and fashionable chefs who add it to salads only because they do not know how to cook it. And it takes longer to cook than ordinary rice. Therefore, I put it in boiling water first, and after thirty minutes I put ordinary rice. When I throw the pan of rice into a colander, two types of rice turn out to be evenly mixed and the taste of black rice perfectly decorates the taste and complements the texture of white. He still remains a little harder than ordinary rice, and it's great, it's interesting, it's good!
But sometimes black rice stains water. In these cases, it is better to weld it separately, and mix it only at the "ladies" stage. Put the cauldron on the divider and set the minimum heat. Cover the cauldron with a lid and leave to cook for 30-40 minutes. Do you understand what is the fundamental difference between ordinary Central Asian pilaf and delicious biryani at this stage of cooking? At the bottom of the cauldron with pilaf at this moment there is only meat and vegetables - water should not remain there by this moment.
There is quite a lot of sauce in the Delicious biryani dish at the bottom of the cauldron, which, although it contains a fair amount of moisture, still strives to burn - this is how tomato and spice pulp act on it. So we must try so that the sauce does not burn, but the rice warmed up. I would put two or three napkins on the cover in your place - for insulation.
Biriani Dish
When taking out the biryani, remove a small portion of perfect white rice from the top - it will come in handy later! Because the rest of the rice will be yellow, and sometimes even red - it will mix with the sauce. Add a little green paint to the biryani dish - put cilantro. And don’t like cilantro (I don’t even know what we are still talking about here if you don’t like cilantro!) - add another chopped greens that you like.
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