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I've tried Veg Biryani dish yesterday but I was failed to know the amount of salt to be added. Its tasting little bit salty. I've to cook it again today night. Can somebody tell me how to reduce the salty taste in case Veg Biryani or any dish?

For person who don't know Veg Biryani: http://www.vegrecipesofindia.com/hyderabad-veg-biryani-hyderabadi-vegetable-dum-biryani-recipe/

The DK
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    I hesitate to say this lest I sound facetious but... use less salt? – ElendilTheTall Feb 04 '14 at 11:14
  • Dear ElendilTheTall, If some dish is perfectly done but ruined just because of bit extra salt then should someone throw it in dustbin?? – The DK Feb 04 '14 at 11:18
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    Are you saying you are cooking a new biryani tonight or you are reheating the same, over-salted one? It is not clear from your question. Naturally if you are reheating the salty one there is little you can do. – ElendilTheTall Feb 04 '14 at 11:45
  • I want to reheat the yesterday's biryani also and want to cook new one again and also in case this situation will occur may in future then want some solution that will solve this case. – The DK Feb 04 '14 at 11:48
  • Well, in future when you cook the biryani, use less salt. As for reheating yesterday's biryani, did you cool it quickly or did you let it cool at room temperature? – ElendilTheTall Feb 04 '14 at 12:09
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    @TheDK there isn't anything you can do to remove salt from an already cooked dish. You can dilute the dish with something you think fits the taste, or cook a second batch without salt and all and mix the two batches. But salt, once added, won't go away. – rumtscho Feb 04 '14 at 13:48
  • Thanks rumtscho. Your suggestion sounds prolific rather the taunts passing on this question. – The DK Feb 06 '14 at 10:18
  • And thanks to Mien to informing that this kind of question already asked here. I'll refer it for future purpose. – The DK Feb 06 '14 at 10:21
  • Oh boy ...well if a briyani has gotten too salty then you are forced to either make Iit again or make a side dish like "rhita" without salt. Then again rhita is yoghurt based - to say sour. Latter had worked for me anyway. Also if you are making plain briyani not "dum" then you are better of with rumtscho's "mix a second batch of saltless cooked rice to your salty rice" idea. – bonCodigo Feb 06 '14 at 13:55

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