How a Pakistani Chef Makes Traditional Chicken Biryani | Passport Kitchen | Epicurious

By Cherry Crawford October 13, 2023 7 mins read 966050 Views

At Belovedsaffron.com, we combine our passion for spices, herbs and organic eating with a mission to deliver knowledge and flavors from around the world. We offer access to a wide variety of sustainable spices and herbs for all types of cooking, from family homes to five-star restaurants.

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We are devoted to promoting sustainable eating practices that respect cultures worldwide and inspire us with new flavors each day. Let’s work together towards bettering the Earth while enjoying scrumptious dishes!

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Frequently Asked Questions

Which Spices and Herbs are Best Served with Potatoes?

A potato is a great side dish for almost any meat. There are many ways to cook potatoes, other than just mashed.

These versatile vegetables are delicious additions to any meal, from salads to casseroles to soups to pasta dishes. Did you know that potatoes can be paired with many spices and herbs?

These tasty recipes will make your potato recipe even more delicious

What is the difference between cooking Whole and Ground Spices? Ground Spices?

There are no significant differences in the cooking of whole and ground spices. All spices are ground after harvesting. There is no quality difference.

The price difference is however significant. Whole spices cost more because of the labour involved in processing them. But the taste is worth it.

Bulk purchases of whole spices can often get you additional discounts. You might get a discount if your entire bag is of cinnamon sticks.

The same applies to nutmeg and cloves, ginger or cardamom. This can help you save money on spices if you buy them in bulk.

Whole spices can also last longer than the ground spices. Ground spices quickly lose their potency due to oxidation.

The main reason we recommend whole spices over dried is that they can add lots of flavor to recipes.

A delicious curry can be made with whole turmeric as opposed to ground turmeric. Or you can grind whole coriander seeds to create a spice blend for chicken dishes.

Grinding spices takes time. A large amount of whole spices is a good idea. You won't run low on spices if you buy large quantities.

Is Paprika used in Thai food?

Yes. Yes.

Thai food is a good example of paprika.

Paprika can be traced back over 5,000 years ago to Ancient Greece. The Hungarian language is what "paprika" means.

Statistics

It has been estimated that around 1,000 tons of pepper and 1,000 tons of other common spices were imported into Western Europe each year during the Late Middle Ages. (en.wikipedia.org)
Their 14 to 20 percent essential oil content means that cloves have the highest concentration of aroma compounds of any spice. (masterclass.com)
According to Healthline, pink Himalayan salt is estimated to contain up to 84 minerals and trace elements, which gives the salt its special pink color. (spicecravings.com)

External Links

How To

Do You Know How to Make Curry Paste?

Curry paste uses dried chillies, shallots, galangal root, lemongrass, kaffir lime leaf, garlic, shrimp paste, sugar, salt, and sometimes coconut milk. It is used extensively in Thai cuisine.

Curry paste is one the most loved condiments in Southeast Asia. It gives many dishes a unique taste, including curries, soups stir-fries, stir-fries and salads.

It's very simple to make this at home. Just follow our step-by-step guide below:

Step1 - Prepare Ingredients

Before you start making this recipe, prepare all ingredients.
First, peel and chop shallots (2 cups). Cut galangal root in small pieces, about 3 inches long. Set aside.
Next, remove and cut the cloves of garlic (about four cloves). Peel and finely mince lemongrass stems (about 1/2 inch thick).
After that, you will need to crush dried red chili peppers (about four tablespoons) before removing the seeds (optional).
Next, trim the kaffir lime leaves into strips about 5 inches in length. Remove the white part of the stem and set it aside.
Next, drain and wash the shrimp paste (6 ounces), and then coarsely mashing it.
Final, weigh out salt and sugar.

Step2 - Grind Ingredients

Combine all ingredients and blend until smooth.
The texture should look similar to peanut-butter.
Note: if you want to reduce the amount of oil in the dish, you can substitute some water for some of the oil.

Step3 - Add Coconut Milk

Add coconut milk to the mixture, and mix well.
Add coconut milk slowly so that the paste does not become too sticky.
You can reduce the amount of chillies and increase the quantity of galangal root if you prefer it less spicy.
If you like it spicier, add more chillies and less galangal root. You should enjoy the final product.

Step4 - Serve

Serve with your favourite foods.
Enjoy!

Resources:

How a Pakistani Chef Makes Traditional Chicken Biryani | Passport Kitchen | Epicurious

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