A High Cost effective high End Fine dining Modern Indian Biriyani Recipe with Sousvide Technique.
An Excellent Textured Chicken & Awesome Aromatic Rice Preparation. Keep This Recipe Idea Treat As a Guide Line Chefs .You are Free as per Your Imagination To use which Regional Cuisine Biriyani Style to say Awadhi(Nawabs), Hyderabadi(Nizams),Malbar,Calicut….
Points To Remember :
Keep all Ingredients & Process Except our Old Biriyani Pot Cooking Style.
Note For :FOOD CRITICS & OUR RESPECTED ,EXPERIENCED INDIAN CHEF its not an attempt to tampering our Biriyani authenticity.But Trying a Different cooking method For Great Results,hygienically Safety,long Shelf life & Ease of Restaurant Service with out Loosing Its Indian Essence.
We had Tried the Kacchi Biriyani Style – Prominent In Hyderabad,India where all the Ingredients Except the Rice will be Sealed in a Pot cooked with Heat From Top and Bottom. Meat cooked in its juice & marinade ,rice Absorbing All essential flavors with out loosing The Volatility of Spices.
Safety Measures :
Follow The Equipment Safety Measures, Haccp Standards For Preventing Cross Contamination as Vaccum Pack Machines are Considered to be a High Source For Bacterila Contamination as They are Used for Both CooKed & Raw Foods.
- Marinate Chicken according To your Recipe ,
- We Used the Juiciest part Of Chicken.Yes The Wings Its Very economic and texture will be Retained Perfect,Even though your Process is Costly Using Wings Will Considerably cut Down Your Cost.
- vacc-pack the marianated chicken in a suitable Food quality vaccum-pack Bags adjust the pressure as per the Volume , Results Will be Tremendous if you keep it for 24 Hrs
- Flash Saute the marinated Chicken just to Take out The Raw Spice Flavour, why we do this – the Water Bath Cooking is done at 58 C Given below Extract of Temperature Chart From US
- Pre-cook Rice as Biriyani Standard in Saffron Colored Spice Flavored Light Chicken Stock
- Place Saute Chicken & Rice in Vac-Pack Bag Seal with Good Pressure
- Get the Water bath Temperature To 58c & Hold The Bag in it For 76.7 Min
If your Time Doesnt Provide the Long period , Follow The Chart to reduce the cooking Period
Result : Check the Texture Of Rice & Chicken as Per Required Biriyani Standard , If not acquired the Result you can continue the Process for Few More Minutes After Re-packing the Mixture. The Flavor You Get will Be Amazingly Refreshing as You keep the Temperature below 60c
The Picture Shown Is a Guide Line you can use Your Creative Mind to unfold Great presentation Suited To Fine-dining experience
In Picture – we flaked the Meat From the Wings, few Strands Of Saffron, Biriyani Rice Pressed & rolled In Nori sea weed (Alternate Try banana leaf) with Mint Raita & Garlic Pickle
Cooking Time Chart (usda.gov)
Temperature ( o F) Time for Chicken
136 76.7 min
137 61.4 min
138 49.2 min
139 39.6 min
140 32 min
141 25.9 min
PUSH your Boundaries Spend 1 HR in Your Kitchen Do any Experiments with Food , Challenge all Myths Come Up With Great Ideas . If Not Sooner You Will Surely use It Some Where.
Enjoy Cooking & Create a Wonderful Indian Gastronomy world will Look Up To