by clicking the arrows at the side of the page, or by using the toolbar.
by clicking anywhere on the page.
by dragging the page around when zoomed in.
by clicking anywhere on the page when zoomed in.
web sites or send emails by clicking on hyperlinks.
Email this page to a friend
Search this issue
Index - jump to page or section
Archive - view past issues
Strathfield Good Food Guide : Food Guide 2011
indian Chef Sai Krishna PARADISE BIRYANI INDIAN RESTAURANT 14 George Street, North Strathfield. Phone: 9763 5282 What type of food do you serve? Authentic South Indian food but it’s mainly Hyderabad style from the district of Andhra Pradesh. How long have you been a chef? I worked in India for two years and took a break and now I have been working in Australia for the past three years. Where did you learn to cook? In Hyderabad back home in India. What is your specialty? Hyderabad dum ka biryani with raita, a yoghurt dip. Where do you source your ingredients? We get our spices from Sultan’s Choice Foods [in Yagoona], our meat from Auburn Helal Foodworks and all our veges from Foodworks in Homebush. What is your signature dish? We don’t really have just one. There are a few dishes from the restaurant that I would say are our signature dishes. www.ourstrathfield.com.au Firstly the dum ka biryani. Kodi kura, which is bone chicken cooked in the Andhra style, and the chicken 65 are also both very special dishes. The Apollo fish cooked by my colleague chef Ali is very popular. DUM KA BIRYANI INGREDIENTS 1kg chicken (cut into medium-sized pieces) 1kg basmati rice 5g crushed cardamon 5g crushed cinnamon 5g crushed pepper 5g crushed cloves 1 cup pudina leaves (mint) ½ cup ginger and garlic paste 2 cups curd 3 tsp chilli powder 1 pinch saffron (soaked in milk) 50ml milk 1 tsp turmeric powder ½ cup each fresh coriander and green chilli paste 30ml ghee 1 cup oil 15g garam masala powder 10g shah jeera (caraway seeds) Salt as required 3 tsp chopped coriander Does your restaurant serve any dishes you believe to be Asian fusion? No, we just serve traditional Indian food that you can get back home in India. Chopped green chillis 1 cup maida dough/plain flour 2 sliced large brown onions (fried) METHOD • In a vessel add chicken, pudina, curd, coriander, chilli paste, salt, ginger and garlic paste, turmeric powder, chilli powder, oil, green chillis. Mix well and marinate for two to four hours. • Wash basmati rice and boil it in water mixed with garam masala powder, salt and shah jeera until half done. Drain water and put rice to one side. • Take a thick-bottomed vessel and layer chicken at the bottom, then add basmati rice – make sure the top layer is rice and bottom layer chicken. • Sprinkle over fried onions, saffron, ghee, chopped pudina and coriander. • Cover dish with a well-fitted lid, seal it with dough, then put a heavy water container on the top of lid to avoid burning. Cook on low flame for one hour. • Once you start seeing steam coming out of the lid your dum biryani is ready. Leave for at least 10 minutes to let the biryani settle. • Serve hot with raita and salad. Recipe 2012 edition | 33
Food Guide 2010
Strathfield Good Food Guide 2012