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eugenep

eugenep

Hello, 

 

I needed to ask if I can change the normal technique of making a biryani: 

 

 

STANDARD COOKBOOK TECHNIQUE 

 

1. Saute: You saute the meat, garlic/ginger/onions 

2. Boil: then you boil this in water for 40 min 

3. Add Rice and Spices: you add rice the spices (cardamom, cinnamon stick, etc.) into the water and cook for another 15 min until rice absorbs all water

 

QUESTION: 

 

1. Can I just boil the spices with the meat in step 2 (i.e., braise the meat with the spices) so that the spices get infused in the water and meat more? I read on Cooks Illustrated not to boil the spice more than 30 min (not sure why?) 

2. I usually cook rice at 1 cup rice to 1.5 cup water. But this ratio leaves soggy rice with too much water. Is the ratio closer to 1 cup rice to 1.25 cup water? Or less? Does anyone have comments on the right ratio? 

 

thank you 

 

eugenep

eugenep

Hello, 

 

I needed to ask if I can change the normal technique of making a biryani: 

 

 

STANDARD COOKBOOK TECHNIQUE 

 

1. Saute: You saute the meat, garlic/ginger/onions 

2. Boil: then you boil this in water for 40 min 

3. Add Rice and Spices: you add rice the spices (cardamom, cinnamon stick, etc.) into the water and cook for another 15 min until rice absorbs all water

 

QUESTION: 

 

1. Can I just boil the spices with the meat in step 2 so that the spices get infused in the water and meat more? I read on Cooks Illustrated not to boil the spice more than 30 min (not sure why?) 

2. I usually cook rice at 1 cup rice to 1.5 cup water. But this ratio leaves soggy rice with too much water. Is the ratio closer to 1 cup rice to 1.25 cup water? Or less? Does anyone have comments on the right ratio? 

 

thank you 

 

eugenep

eugenep

Hello, 

 

I needed to ask: 

 

 

STANDARD COOKBOOK TECHNIQUE 

 

1. Saute: You saute the meat, garlic/ginger/onions 

2. Boil: then you boil this in water for 40 min 

3. Add Rice and Spices: you add rice the spices (cardamom, cinnamon stick, etc.) into the water and cook for another 15 min until rice absorbs all water

 

QUESTION: 

 

1. Can I just boil the spices with the meat in step 2 so that the spices get infused in the water and meat more? I read on Cooks Illustrated not to boil the spice more than 30 min (not sure why?) 

2. I usually cook rice at 1 cup rice to 1.5 cup water. But this ratio leaves soggy rice with too much water. Is the ratio closer to 1 cup rice to 1.25 cup water? Or less? Does anyone have comments on the right ratio? 

 

thank you 

 

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