Good biryani is everywhere, but great biryani can be very tough to
come by. Most chefs don't realize that there are a couple simple keys to
creating incredible biryani.
Here is what you need to know:
|photo credit: bigapplecurry.com|
2) Removing and Distributing the Oil - Once the masala and meat are cooked there's typically a large amount of oil remaining that rises to the top of the pot. This oil has been imparted with some very rich flavors as it has usually been simmering for upwards of an hour with a range of spices (e.g., cardamom, cinnamon, clove). The oil however should be removed from the masala for two reasons: a) if it's not removed the meat can taste too oily when served, and b) by removing the oil and re-distributing it on top of the rice you're instilling the rice with the rich flavor of the oil and allowing the flavor of the masala to really penetrate the entire dish.
3) Proper Use of the Bones - Unfortunately, all too often the meat bones from the lamb are not used properly to flavor the biryani. First, if you're not cooking with the bones, you have to start. Bones can be used to impart deep flavor from the meat into the entire dish. The bones should always be used to flavor the masala. They should be cooked in the oil where they will release their flavor into the oil and then they should be removed. If the bones are kept in the oil too long they will soak up too much of the masala and spice flavors which should be imparted onto the meat.
|photo credit: spicesandaroma.in|