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Putting the pan on the burner will deliver too much heat in too little time - aka a burnt layer. You want constant heat from the bottom during the whole cooking time. In an oven, your pizza stone is an excellent start, supplying a thermal mass. I recommend increasing the heat from the bottom compared to the heat from the top, even if this could slightly ...


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Some options: Prepare the biryani in an oven (used when making biryani with uncooked meat) in a really thick, covered oven pan, with no foiling at 200 degrees Celsius for around 30 mins. It won't stick to the bottom or get burnt. Keep a cast iron tawa underneath the pot the rice is in. Rice won't stick. Add some ghee at the bottom of the rice before ...


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The rice is most likely to blame.. Is the rice normal, parboiled, brown or basmati? While basmati and normal rice smell pretty good depending on the seasoning and spices used in their preparation, parboiled and brown rice may have awful smells especially if they are poorly processed, packaged or stored. Parboiled rice has a brown tint to it and the grains ...


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the best way to find out what exact rice the takeaway shop uses is to get to know the owners/cooks well by being a constant polite patron. once you've established a connection with them they will generally tell you what rice they use if you're kind and polite in asking in a round about way. example of an old friend whose eaten there many times asking after ...



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