Prawn Biryani with Sortedfood #01
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Date: 2020-05-11
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Comments and reviews: 9
coooldonkey
its just a rice cooker, why would you make it sounds like something unique? Plus rice cooker isnt recommended 1. asians use ricecooker because they eat huge amount of rice every day compared to everybody else, if you are just cooking the occational rice dish its a waste to buy one. 2. rice cooker is made for asian round rice, which is different from indian food and would taste weird. 3. rice cooker would finish cooking the rice, doesnt work here
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its just a rice cooker, why would you make it sounds like something unique? Plus rice cooker isnt recommended 1. asians use ricecooker because they eat huge amount of rice every day compared to everybody else, if you are just cooking the occational rice dish its a waste to buy one. 2. rice cooker is made for asian round rice, which is different from indian food and would taste weird. 3. rice cooker would finish cooking the rice, doesnt work here
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Wa
missed yoghurt, saffron strands. fried onions go in marination too. could have added more red chilli powder or crushed green chillies. best way of cooking is layer the rice first, then add the prawns in the middle and then cover with rice again. garnish with coriander leaves mint and fried onions with lil bit of kewra water. seal the pot. let the rice cook in its own steam.
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missed yoghurt, saffron strands. fried onions go in marination too. could have added more red chilli powder or crushed green chillies. best way of cooking is layer the rice first, then add the prawns in the middle and then cover with rice again. garnish with coriander leaves mint and fried onions with lil bit of kewra water. seal the pot. let the rice cook in its own steam.
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blingblingshineshine
Not really. So what, pronounciation differs depending on location eh. Prata is prata where I am, but it's pa-ra-tha for alot of India- Indians -shrugs- Perhaps my comment struck a chord because of the tone, I did forget the location thing. Thank you for voicing your opinion on my slip-up, but I'm glad my comment inspired such a reaction from you.
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Not really. So what, pronounciation differs depending on location eh. Prata is prata where I am, but it's pa-ra-tha for alot of India- Indians -shrugs- Perhaps my comment struck a chord because of the tone, I did forget the location thing. Thank you for voicing your opinion on my slip-up, but I'm glad my comment inspired such a reaction from you.
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siva992
itll obviously taste good. but this is just sauteed prawns with plain rice, no where near biryani even though this is their version of a biryani. stop wasting your time, go look at authentic ones and you won't regret making those. key ingredient, clarified butter. the only thing you need to making good biryani.
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itll obviously taste good. but this is just sauteed prawns with plain rice, no where near biryani even though this is their version of a biryani. stop wasting your time, go look at authentic ones and you won't regret making those. key ingredient, clarified butter. the only thing you need to making good biryani.
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MrWhizky
One thing to point out is that, when you add in those spices, especially to bring out the flavors you need to first roast them in the oil before other ingredients. This not only flavours the oil, it also sort of gives extra flavour to the onions and prawns, otherwise it will be pretty uneven. Just saying.
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One thing to point out is that, when you add in those spices, especially to bring out the flavors you need to first roast them in the oil before other ingredients. This not only flavours the oil, it also sort of gives extra flavour to the onions and prawns, otherwise it will be pretty uneven. Just saying.
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Swissmister93
The bay leaf typically used in biryani (cinnamomum tamala) is from a completely different plant than the european bay leaf (laurus nobilis. So be careful, because our bay leaf might be overpowering and even ruin the dish if used in the quantities recommended for the other.
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The bay leaf typically used in biryani (cinnamomum tamala) is from a completely different plant than the european bay leaf (laurus nobilis. So be careful, because our bay leaf might be overpowering and even ruin the dish if used in the quantities recommended for the other.
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ishsh13
Except for the missing salt and chilli, I must say this is the closest I've ever seen biryani come to how my mum makes it. You might want a pinch of saffron for the rice on the top though, just sort of give it depth and richness, not to mention the aroma that saffron gives off.
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Except for the missing salt and chilli, I must say this is the closest I've ever seen biryani come to how my mum makes it. You might want a pinch of saffron for the rice on the top though, just sort of give it depth and richness, not to mention the aroma that saffron gives off.
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Taz
That is a white person Biriyani. And don't mention that you learnt about this dish in India, they are gonna laugh you out of their continent. This is a very mild prawn curry with Basmati Rice. I don't doubt that it is tasty but a bit more chili would have been good.
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That is a white person Biriyani. And don't mention that you learnt about this dish in India, they are gonna laugh you out of their continent. This is a very mild prawn curry with Basmati Rice. I don't doubt that it is tasty but a bit more chili would have been good.
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Elie
i think both pronunciations are correct it depends from which community in the world you are from, in my natal island the indian community use to say briyani even if it's probably a mispronunciation of the original word that has been kept through the generations.
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i think both pronunciations are correct it depends from which community in the world you are from, in my natal island the indian community use to say briyani even if it's probably a mispronunciation of the original word that has been kept through the generations.
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