I got sent a Hari Ghotra Biryani Curry Kit to review. I make biryani regularly but wanted to see for myself if the curry kit would make biryani as good as mine. The kit comes in an attractive package with the recipe and spices included. The package also had a QR reader which took you to Hari Ghotra’s video which I watched before I started my cooking. You just need to get the main ingredients which are helpfully listed on the packet. I made the vegetarian version of biryani.
- Hari Ghotra Biryani Curry kit
- 400 gms of mixed vegetables (I used a frozen mixed veg pack)
- 125 mls Greek Yogurt
- salt to taste
- 2 garlic gloves
- 1 tsp grated ginger
- 2 tsp milk
- 200 gms basmati rice
- 2 tbsp ghee
- 1 medium onion plus a couple of shallots for garnishing
- 1 whole fresh green chilli pierced
- bunch of fresh coriander
- 2 large tomatoes diced plus some baby tomatoes for garnishing
- The spices came numbered and ready to use. The pack serves 6 people which would have been too much for us so I halved all the spices and followed the recipe by halving all the ingredients. The recipe was easy to follow. The first step empty the spices in bag 1 and mix them with yogurt. Add the mixed vegetables to marinade then in Greek yogurt and spice mixture. (If you were using chicken – you would marinade that in a similar way). Plus soak the saffron in milk.
3. Whilst the rice was cooking, I followed the instructions on how to prepare the masala (spices) by caramelising the onions in 1 tsp of ghee. The instructions in the pack were to slice the onions in rings but I grated them accidentally but I don’t think it made much of a difference. Once the onions were cooked, I removed half to keep aside and added the spices from bag 3 to the onions. I also added the grated ginger, chopped garlic and sliced green chilies at this stage. The spices had lovely colours and smelt fresh. The scent of cassia bark, cardamom and cloves reminded me of my mum’s cooking,
4. Once the spices were cooked, I added the marinaded vegetables, salt, diced tomatoes and allowed the mixture to cook on a medium heat. Once cooked it was time to assemble the biryani.
5. To assemble the biryani: Grease a casserole dish and layer it with some of the rice and sprinkle some saffron milk on it. Spoon some of the cooked vegetables on the rice, sprinkle some of the onions you had set aside, some coriander and then start again with the rice, cooked vegetables, onions, coriander and finish with rice. Garnish the rice with coriander, cherry tomatoes and whole shallots . Add the remaining some ghee to the rice, cover with the lid or foil and cook for 30-40 minutes. You can even garnish the biryani with nuts like cashews and almonds.
6. Serve hot with parathas or raita.
6. The biryani tasted exactly like my homemade one. The instructions were easy to follow. Even though we had only used half the ingredients, we had enough biryani left over for lunch the next day. I am looking forward to making it again with the remaining spices.
The only criticism I have of this Biryani Curry kit is the saffron. After soaking the milk with the saffron which came in the pack, my milk looked pink rather than yellow so I wondered if the saffron was not authentic. I used my own saffron as the one in the pack did not smell like saffron.
Disclaimer: I was sent this item to review. All words and opinions are my own.
My name is Mina Joshi and I am posting for UK bloggers. You can also find my vegetarian recipes at http://www.givemesomespice.com