What is biryani paste?

Biryani paste is a flavor of biryani, famous and well -beloved Indian food. So that biryani, meat, poultry, seafood or vegetables cooked with biryani paste and sandwiched between layers of aromatic saffron rice. The whole bowl is cooked slowly in a closed pot and then serves hot and crackling from the container in which it is cooked or carefully reproduced on the serving plate. In many parts of the world, Biryani is an integral part of regional cuisine and it would not be the same without biryani paste. The beginnings of the bowl are unclear because more nations make a number of variations on it. In Biryani, rice is traditionally fried in ghee before cooking and creates a characteristic texture, aroma and taste. Rice is usually spiced with saffron or other aromatic spices. Once the rice is mixed with food cooked with biryani paste and the mixture is slowly cooked, the result is a complex, multilayer meal that is ideal for special occasions.

foldsBiryani paste varies greatly depending on where the paste is made. Some chefs prefer the paste to be fresh every time they need it, while others form a dose of biryani paste and store it in a cold dry place for periodic use. In both cases, Biryani Paste is produced by grinding spices such as coriander, turmeric, cumin, cardamom, chili, salt, pepper, garlic and cinnamon along with oil. The result is a bold oily paste that can be mixed with food used in biryani.

If you want to make classic biryani, start by washing and soaking long -term colored rice, while you can sautic vegetables and meat of your choice with garlic, ginger, onions and tomatoes. When the food is cooked, add the biryani paste. If you do not feel about making your own, you can buy a pre -made biryani paste in many stores. Once Evšechno is cooked, use another pot to caramelize onion and garlic in ghee or oil before adding saffron, cloves and cinnamoné sticks. Add rice and mix until the ingredients are thoroughly mixed.

In the rice pot, create a layer of rice and watch it with pre -cooked food. You can create a stacking series of layers for more Persian incarnation of the bowl, or you can just make one layer of rice, followed by a single layer of food. Cover the mixture with chicken or vegetable material, bring the mixture to a boil and then cook, cover, cover for 20 minutes until the bowl is finished. Serve carefully so that the Biryani layers are maintained on the board.