Authentic Indian Biryani with Barista Onions & Indian Restaurant Style Coconut Curry Sauce

Welcome to another fantastic Indian recipe. This time I am making a fusion meal consisting of an authentic Biryani with a British Indian restaurant style coconut infused curry sauce. The recipe maybe a little complex but well worth the amazing results. I find it’s better to prepare all your ingredients in advance to keep the cooking process simpler.
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INGREDIENTS
BIRYANI
2 cups - Basmati Rice (first cooked until doubled in size & drained)
Spices to season the rice:
8 Green Cardamom, 3 Black Cardamom, 3 inch Cassia Bark, 3 Dried Chillies, Tsp Fennel Seed, ½ Tsp Cloves, ½ Tsb Black Pepper Corns, 2 Tej Patta (Cinnamon Leaves), 2 Star Anise & Salt to Taste.
5 tbsp - Ghee
3 tbsp - Ginger Garlic Paste
100ml - Full Fat Yogurt
2 tbsp Shan (brand) Biryani Seasoning
450g - Par-boiled Mixed Vegetables (cooked about 80% with a little salt & turmeric powder). Feel free to use chicken etc, just cook it first with a little oil before adding the ginger garlic paste and yogurt.
A good Pinch of Saffron soaked for an hour in Ful Fat Milk.
Fried Onions for layering (see recipe below)
1 Handful - Fresh Coriander
BARISTA ONIONS
Ghee to cover the bottom of the pan
4 Evenly sliced long slithers of Onions
2/3 tsp - Salt to taste
1 tsp - Brown Sugar
INDIAN RESTAURANT COCONUT CURRY SAUCE
Oil to cover bottom of the pan.
1/5 tsp -Cumin Seed
1 medium Onions
5 Cloves - Chopped Garlic
Salt to taste
2 tbsp Mix Powder (head over to Taste of India Spices on eBay for the Best - Link above)
500ml Base Gravy - Here’s a great recipe: • BIR Base Gravy - Liqui...
Garnish with Freshly Chopped Coriander.

[@timmienorrie]

Yum Yum.

[@dav1dbone]

Interesting saffron use/idea, I'll be trying it😊

[@StevenHeapRecipes]

The best way to use that great colour 👌

[@leoprinceUK]

Great video mate

[@StevenHeapRecipes]

Thanks 👍

[@zambotv8150]

For years I have struggled to make a bog standard BIR curry sauce, you might just have shown in this video how to do that, cheers Steven

[@chippywarren9706]

Wotcha Steve. Thanks mate, also for making it quick, cutting out the average stuff.
Be well.

[@StevenHeapRecipes]

Thanks Chippy 👍

[@chippywarren9706]

@@StevenHeapRecipes I see you solved the postage issue. Many thanks 👍

[@StevenHeapRecipes]

Of course. Customer is KING 🤴

[@jed19111955]

Hi Stephen if I wish to replace the vegetables with chicken can I use you chicken tikka masala recipe from your book by marinading overnight then only par grilling the chicken then finish cooking in pot with rice? Or is it more preferable to place the chicken in with other ingrediants raw and cook slowly in cast iron pot in the oven so as to keep chicken moist.

[@StevenHeapRecipes]

Hi Jed, the raw and cooked sounds best so the chicken isn't dry as there isn't much of a sauce for the biryani. Thanks for buying one of my books 👍

[@jed19111955]

Thank-you. Raw then placed in the oven. How long do you suggest and on what temperature?
Also where did you purchase the India gate rice?

[@StevenHeapRecipes]

Until charring occurs. I never time anything, it's all about process as every step has a reason. Try an large Asian shop for the rice or head over to taste of India on eBay for 1121 hybrid basmati. Best rice in the world 🌎

[@thelandsavior402]

I like hyderabad bryani

[@StevenHeapRecipes]

The most famous

[@thelandsavior402]

@@StevenHeapRecipes i had to admit ur a very pro indian cuisine chef 😂

[@StevenHeapRecipes]

Thanks. I wish I knew more about Chinese, Malaysian, Thai etc but we can learn slowly

[@thelandsavior402]

@@StevenHeapRecipes actually we chinese do use msg, soysauce and fish sauce for their curry. You can try it and the taste is amazing.

[@StevenHeapRecipes]

Sounds great, I use msg but not soy in curry. I've probably eaten that combination lots of times in Malaysia without knowing 👍