This is homemade biryani that uses Bombay Biryani mix with ground turkey and many other spices too. It has a nice spice kick to it. I don’t have the recipe handy right now, as I had to combine 2-3 recipes to make this version.
This is homemade biryani that uses Bombay Biryani mix with ground turkey and many other spices too. It has a nice spice kick to it. I don’t have the recipe handy right now, as I had to combine 2-3 recipes to make this version.
Yeah, my first experience with it was around the same age when my peers had brought in their Indian food. I thought the same thing at the time. Since then, they have helped me in how to make their dishes and holy smokes. It takes a lot of work (for me at least) compared to other things I cook, but it is worth it.
With the pan in the picture, I made this for 2 people, but I took the leftovers and I flash froze it. I then cut it into squares and vacuum sealed it and then put in the freezer. So, I could make a lot and whenever I want more, I just take each serving out and reheat it (even in microwave, it comes out great again). Saves a lot of time and gives me an authentic quick meal!
What method do you use for flash freezing and do you air seal manually or using a machine? I’d lobe to be able to flash freeze and preserve a few home cooked meals for my wife’s upcoming pregnancy so we don’t have to think about cooking with the new one in the house
So in the example, I just put the remaining biryani with the pan and put it in my chest freezer (no cover or anything) for 20-30 minutes. I was then able to cut them into rectangles and keep formation. I used a chamber sealer (this exact one) to seal it. The biggest difference is that these don’t vacuum really. They do something with atmospheric pressure and then all of the sudden it takes that all out and creates the vacuum effect with seal. I used to have a standard vacuum sealer too and if you flash freeze, I think it should still work fine. After that, I just store them in my freezer.