Cooking Class Apr 30 – Biriyani

Description

We debut our online cooking class sessions with the timeless Biriyani.  Said to originate in South India or Iran, this dish can be prepared in many ways and can use any meat, fish, or vegetable you desire.  In this class, we will be making it Hyderabadi style – layered and fragrant.  BONUS: we will also make Cachumber: a salad dish in Indian cuisine that is the perfect accompaniment to the Biriyani.

__________

Ethnic Cooking literally at your fingertips!  Enjoy learning in the comfort of your home.  When you sign up, you get a workbook with printable recipes and instructions, lifetime access to a private Facebook group where you can ask questions, share photos of your cooking, network with other food enthusiasts.  Session will be live in the private Facebook group.  Link and password to access group will be emailed after sign-up.

__________

Class Kits (can purchase as an add-on or use your own spices.  If purchased, Biriyani box will be mailed to you, or, if you are local, you may pick up from our stand at the Chestertown Farmer’s Market.):

1. Kit A –  Biriyani Mini Box.  Contains the spice blends for meat marinade, whole spices for the meat mixture, spices for the basmati
2. Kit B – Basmati (in case of difficulty sourcing), coal for ‘dum’ – when the lid is sealed and the biriyani slow cooks on the stove.  Signature aroma.

__________

Class accessories:

1. Spicerie Apron: personalized apron (can specify name or saying in notes during checkout).  If nothing specified, apron will be embroidered with “Let’s Get Spicy!”
2. Spicerie Utensil Kit: Silicone and copper colored stainless steel utensil set with caddy and silicone trivet.  Includes ladle, tongs, slotted spoon, spoon, slotted turner, spatula, whisk, skimmer.  BPA free.  Handwash only.

__________

In this class, we will be:

1. Parboiling basmati for layering
2. Preparing potatoes (if using)
3. Marinating meat or vegetables
4. Making the meat mixture
5. Layering the rice and meat
6. Sealing the lid and slow cooking until done

__________

Ingredients:

1. Kit A (or your own Indian Spices).  Kit A includes: Pink Himalayan Salt, Spicerie Red Chili Mix, Onion, Ginger, Garlic, Spicerie Garam Masala Mix, Turmeric, Coriander, Dried Mint, Cinnamon Sticks, Green Cardamom, Black Cardamom, Cumin Seeds, Indian Bay Leaf, Cloves, Saffron
2. Kit B (or basmati and a lump of coal)
3. Meat (or Veggies)
4. Basmati (included in Kit B)
5. Potatoes (optional)
6. Boiled Eggs (optional)
7. Ghee or Butter
8. Yoghurt
9. Tomato Paste or whole tomatoes
10. Milk (optional)
11. Coriander leaves
12. Mint leaves (optional)
13. Fried Onions
14. Coal (included in Kit B)

Cachumber:

1. Yoghurt
2. Tomatoes
3. Cucumbers
4. Onions
5. Lemon Juice
6. Chili Powder or peppers

__________

Tools:

1. Pot large enough to accommodate 8 cups of cooked rice and 2.5lbs of meat/veggies – preferably heavy-bottomed/non-stick
2. Tight fitting lid for pot
3. Aluminum foil
4. Lighter for coal
5. Smaller pot for butter garnish before sealing for slow cook
6. Colander
7. Cutting Board & Knife
8. Bowl for marinating meat/veggies
9. Hand tools – stirrer, spatula, etc (included in Spicerie Utensil Kit)

__________

Please email [email protected] or call/text 443-867-8356 for allergen info and to inquire about our gluten-friendly (GF) and vegan (V) offerings/substitutions.