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Posted on May 14 2005 by Jag @ 10:58 pm
I haven’t put up a new recipe for quite while. Not because I haven’t been cooking – because I have. Practically every day. It’s just that I haven’t had the time to take pictures and publish. But I made the time tonight. Chicken Biryani – a quick stove-stop method – with asparagus and mushrooms on this occasion. Equally tasty without the chicken for a vegetarian experience – and you can use any combination of vegetables that you have to hand in your fridge. It really is very easy to make. Trust me!
Chicken Biryani (with asparagus and mushrooms)
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Route 79 Reflections on a bus journey home |
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| From London: By a British, European, 2nd-Generation Indian. Probably confused - but proud to be them all! Half of my journey to and from work is a 20-30 minute bus ride: London Bus Route 79 - between Alperton in West London and Kingsbury in North West London. I very frequently get pissed-off and frustrated waiting around in the DARK, WET and COLD - waiting for the 79 to turn up. But I have to be eternally grateful for the quality thinking time I get to myself. | ||
This seems to be an interesting way to make Biriyani. I usually fry the vegetables, add the masala and then put all of them in a rice cooker/ pressure cooker along with basmati rice and cook it. Never steamed it in a Karahi at all.
Doesnt the rice come out soggy if excess water is added?
Comment kindly left by sat — May 15, 2005 @ 2:01 am
Hi Sat: actually – your method only really differs from mine in the finishing-off phase – you use a rice cooker – I use the same pot that I fried everything up in. One less dish to wash!
The Karahi method is functionally exactly the same as the rice cooker method – except instead of the rice cooker doing the “boil, steam and keep” cycle – it’s the human controlling the flame under the karahi! And the essential thing to have is a karahi that has a lid of course. It is also essential to have the right amount of water – sure it will go soggy if you put in too much – but this is the same for rice cooker as well – so it comes with experience. My rice cooked this way never comes out soggy – if anything you have to err on the side of less water – as the “keep” phase can always be extended to allow the rice to absorb some more if at forst it comes out slightly undercooked. It’s amazing what a few extra minutes makes to standing the rice!
I used to use a rice cooker for many years – esp when I was a student (my make was a Sanyo) – but it is now packed away in a cupboard somwehere – as I no longer need it – and it is actually less convenient due to being yet another utensil to maintain!
Comment kindly left by Jag — May 15, 2005 @ 9:26 am
Your recipes look great, Jag – I’m tempted to make a foray into Indian cooking with some chicken biryani. But do you think a karahi is necessary, or would a big saucepan work too?
Comment kindly left by Dave Arquati — May 15, 2005 @ 5:47 pm
Yes. Its only the last part that differs.
The problem with not using a rice cooker – is that sometimes, bottom layers get burnt if there is not enough water. Have had that experience quite a few times – and burnt rice doesnt taste good, even if its Basmati!!!.
I guess, you need to stand next to the pan / karahi, and make sure you monitor it.
And the one less vessel to wash does make a huge difference – especially if you have to wash on your own, and not use a dishwasher!!!
Comment kindly left by sat — May 15, 2005 @ 5:54 pm
Hi there! I tried it out – made it a egg and veggie combination. I will put up a picture on my blog soon
Thanx for the recipe! It IS great!
Comment kindly left by Sunrayz — May 15, 2005 @ 8:39 pm
Looks absolutely superb Jag, I’m going to try that as soon as the missus says I can cok again!!
Comment kindly left by Bromman — May 15, 2005 @ 8:42 pm
Will have to try your all in one method some day – looks less hassle than the way i do it (cooking lamb and parcooking the rice seperatly then layering and finishing off in the oven).
Comment kindly left by stroppycow — May 15, 2005 @ 8:59 pm
Just like Sat, I usually fry the vegetables and put them all in an electric cooker. It looks like this method might give it a lot of flavor.
Comment kindly left by Anand — May 17, 2005 @ 4:05 am
Was going through some of the photos on Flickr. The poor quality seems to suggest that you are using the camera phone, rather than your digital camera to take those snaps. Am I rite?
Comment kindly left by sat — May 17, 2005 @ 7:04 am
Thanks for the recipe (and all the others you posted before – good stuff, all of it!) – it looks very lovely! I’ll be sure to try it out soon.
Comment kindly left by Stefan — May 17, 2005 @ 1:51 pm
Dave: thx for your kind feedback! A suacepan would work – in fact I use these more often – but make sure it’s good-quality non-stick – or make sure it’s a very well seasoned saucepan – as cooking Indian involves lots of high-heat frying.
Sat: once the flame is on low – it is probably better to leave it unattended for the next 15 mins – as quite often people will be tempted to open the lid – and thus lose precious steam! So – not much standing over the pot at all after the frying stage!
Sunrayz: yes – I saw the pic of your version – excellent! I will try it like yours next time.
Brom-man: hope you do have a go. Thanks for the feedback!
Strop: you know what – I used to do exactly that method – par-cooking, layering and then oven-baking – but more often than not I used to get caught out – over doing it generally – and ended up with burned rice! The stove-top method is much more convenient – and comes out better in my view!
Anand: indeed – probably a little more flavour – but more importantly (as Sat mentioned also) one less thing to wash up!
Sat: re pictures on flickr – yes – I am sending pictures directly from my cameraphone to flickr – and these are the ones that are not very high quality. I have organised these into the “cameraphone lifeblog” set – all the rest are higher quality ones from my Sony DSC-V1.
Stefan: And thank you for your thank you! Hope you do enjoy making and eating!
Comment kindly left by Jag — May 17, 2005 @ 4:11 pm
I tried out the recipe tonight – I went for no meat, and carrots instead of the asparagus – and I really enjoyed it. There’s some left, so I’m really looking forward to having that tomorrow when I get home from university.
Comment kindly left by Stefan — May 19, 2005 @ 11:26 pm
Stefan: Glad you tried it – and liked it!
Comment kindly left by Jag — May 20, 2005 @ 2:07 pm
Jag, are you a chef? If not, you should be! I’ve found some great recipes here! I’ve got to go out and buy me a wok ( as i love chinese anyway and indian cookware is a bit harder to find in the US) so i can try out this recipe, sounds very tasty indeed.
Comment kindly left by jackal GB — May 21, 2005 @ 7:12 am
Hi jackal GB – I responded to your previous comment on the “Indian Prices” article by the way. Anyway – am I chef? Not by profession – and never have I been either. But my mum taught me how to cook Indian food – and the rest is just my own creative. Cooking Indian/Asian is a lot easier than most people think – and I like to share the simplicity through these pages I guess!
Comment kindly left by Jag — May 21, 2005 @ 10:33 am
This looks brilliant! The lamb biryani does, too! I can’t wait to try it. I’ve been jonesing for a biryani, and it isn’t easy to find one in Kentucky — so glad I found your site!
Comment kindly left by susanova — June 14, 2005 @ 3:22 pm
That looks fabulous – can’t wait to try!
Comment kindly left by Lushlife — June 18, 2005 @ 8:28 am
Susanova and Lush: thanks for such nice feedback!
Comment kindly left by Jag — June 18, 2005 @ 9:02 am
Greeting from about 10 miles east of Indianapolis. I had Lamb Biryani for the first time 2 weeks ago and loved it. I’ve searched the net for recipes, found some, tried one but was disappointed. Your’s sound great, fun, easy, and must important tastey. I have friends come over Saturday and I’m making your Lamb Biryani. I tried commenting on that location but it didn’t seem to work. Your Saag is a lot different than mine. I only use spinach, steam it for a couple of minutes, drain it and the chop it finely. I then fry onions, and a bunch of spices, put them in a blender with a cup of yogart. Pour this on the spinach, add paneer, heat and the serve with rice. A friend took it another step – after frying the onions, he used the same pan to fry chicken and added more spices. Then added the chicken to everything else. Its great too. Looking forward to trying a bunch of your recipes. Take care, daver.
Comment kindly left by daver — June 23, 2005 @ 6:49 am
This recipe was great! I had all the ingredients in my fridge and I was totally impressed. Yum. Thank you!
Comment kindly left by Emily T. — October 4, 2005 @ 4:13 am
Daver: Thank you so much for your comment. Apols it took me so long to reply. There are so many different variations – and I’m glad you have pointed this out. This is the fun about Indian cooking – so many ideas – and so many tasty end results! This is the sort of thing that makes cooking so enjoyable! I have to admit I haven’t actually cooked the paneer/spinach verison in the way that you describe – but you are spot on: if spinach is being used on its own then it doesn’t require much by the way of cooking – but if you use “spring greens” in the main – then this requires longer cooking time. And I agree that with chicken this dish is heavenly too!
Emily: Thanks for the feedback! So glad you liked it.
Comment kindly left by Jag — October 4, 2005 @ 9:32 pm
Hello Jag. I have just found this site and am quite impressed and can’twait to try this recipe out. I was actually lookin for a recipe /method to make Dhokra (u know-yellow sponge snack)- do u have any ideas?? Cheers for now. POM
Comment kindly left by POM — October 28, 2005 @ 5:01 pm
Hi POM: thanks for your feedback! Hope you do get to try it – and regarding Dhokla: I *have* actually made this before – bt only from a packet-mix – the one I used was by the “Gits” brand ( http://www.simplyspice.co.uk/dhokla-mix-p-48.html ) – and it turned out quite OK – but never as good as the dhokla served at my local Indian sweet shop ( http://www.gayatri.co.uk/ ) – which is always really tasty!
PS – I have noticed that sometimes it is spelt dhokra – and sometimes dhokla – whatever: it is a really popular Gujurati savoury snack – and I am spoilt because I live in a predominantly Gujarati neighbourhood!
Comment kindly left by Jag — October 28, 2005 @ 8:16 pm
ur recipe was great with the nice pictures to illustrate the recipe.I am gonna try cooking it really soon but i will try pressure cooking the rice first and then adding it to the chicken.gain thx for the wonderful recipe
Comment kindly left by shyla — November 15, 2005 @ 10:39 am
Hello Shyla – thanks for your feedback! Let me know if you have any other variations that turn out delicious too! Always happy to receive tips and tricks.
Comment kindly left by Jag — November 20, 2005 @ 3:39 pm
Hi..
I saw your recipe …. Really good. Going to try it .I was wondering how to add asparagus in indian cooking. This recipe sounds great. And iam going to try this in pressure cooker. All your recipes are delicious. I tried Yellow dal and it came out very good. Hopr this too comes good. Your blog is also very interesting….. Thanks fo rthe recipe. Bye
Comment kindly left by Logi — December 17, 2005 @ 5:20 pm
The way you cook biryani is an insult! You do not know even the ABC of making biryani. Your concoction is anything BUT Biryani!
Comment kindly left by Connoisseur — December 17, 2005 @ 10:24 pm
Logi – pleasure – glad you enjoy them!
Connoisseur: Well – I agree that the method I have described is not truly “biryani” – it is a stove-top method of trying to get to a similar end-result. The end-result is not exactly close to “official” biryani – but it is something that tastes good – just look at all the feedback above. And in any case – *I* think it tastes good in the end – and that’s what really matters to us connoisseurs of eating – although I do suspect that some of my methods will upset the onnoisseurs of cooking!
Have a nice day in Texas!
Comment kindly left by Jag — December 18, 2005 @ 8:36 am
This is not biriyani.. this is fried rice.
Comment kindly left by Liby — May 5, 2006 @ 7:24 am
Liby: whatever: it tastes nice.
Comment kindly left by Jag — May 5, 2006 @ 10:04 am
hi, i recently find out that i can cook …..ha..ha..my mom never allowed me to go into the kitchen after getting married it was hard time for me to learn every kind of dishes , both my mother-in-law & father-i-law taught me cooking , and believe me that i can cook for minimum 14 people by myself ( don’t ask me abt taste……ha…ha..) since so many days i was searching for a person who can show me “how to make chic biryani!” finally i got the web site of urs , ITS JUST AWESOME with pic’s , i made it and my hubbyjan said , i just wanna to kiss those hands, he love dishes with mashroom and asparagus, thank u for this wonderful dish!
Comment kindly left by mona — May 6, 2006 @ 11:09 pm
ur recipe was good & great with the nice pictures .I had all the ingredients in my home
& its nice yam yam
Comment kindly left by Rufi — May 8, 2006 @ 12:41 pm
Thanks for the tip on how to get the basmati just right, without having to use the oven to bake it! (We can all save a little money with the rising prices, can’t we?) The proportions of rice to water, and the timed steaming method works perfectly.
Although I used a different recipe, the above technique was applied, and lo and behold, this was the first time I’ve made biriyani where the rice isn’t overcooked.
Thanks again. I’ll be passing the tip on to others (especially my husband who still can’t get it down right despite numerous trials).
Comment kindly left by Leese — May 19, 2006 @ 5:30 am
Lovely! Cooked it last night and enjoyed every mouthfull!
Comment kindly left by Simon — May 26, 2006 @ 8:09 am
Thank you for this BEAUTIFUL presentation of a very age-old recipie. Will sure try it your way soon.
Comment kindly left by Tatu — June 6, 2006 @ 10:58 am
Tatu: it is a pleasure. Thank you! Hope it works well for you.
Comment kindly left by Jag — June 7, 2006 @ 6:38 pm
Mmmm biryani. Have printed off a few of your recipes and will be trying the pilchard rice at the weekend. Love it! Used to live in Neasden, now in Melbourne, so your NW London view of life is great to read from so far away. Keep up the good work!
Comment kindly left by Mairead — June 21, 2006 @ 1:00 am
Thanks for your comment Mairead, hope the cooking turns out OK! And thank you for your feedback! Hope everything is well in Melbourne.
Comment kindly left by Jag — June 25, 2006 @ 2:59 pm
Love the site well done for all the effort you put in to your blog and your great recipes , you make me proud to live in a multicultural society much love to you and your family.
Comment kindly left by Dazzler — July 18, 2006 @ 1:00 am
i dont think this is the way to cook biriyani.The recipe seems to make chiken rice and not biriyani.Biriyani is completely a different item from chicken rice
Comment kindly left by Bhaswati Pandit — July 18, 2006 @ 11:37 pm
Dazzler: Many thanks for your kind comment! I feel proud too!
Bhaswanti: OK – “chicken rice” it is! Yes – I do agree that Biriyani is different!
Comment kindly left by Jag — July 20, 2006 @ 7:44 pm
Hi! I just wanted to give you a shout out from British Columbia (canada) and say awesome recipes and well photographed. I adore cooking and baking and perchance came upon your site! It’s wonderful to see someone, whom I am sure also has such a passion and patience for cooking, well done!
Oh and by the way, Canada has it’s share of minus 45deg cel. weather! Brrrr! lol
Comment kindly left by Cam — August 4, 2006 @ 11:38 pm
Hi Cam: thx for your comment! I have loads of folks in BC too! minus 45 is too cold!
Comment kindly left by Jag — August 13, 2006 @ 8:39 am
I tried your receipe tonight instead of the asparagus(I think I spelled that right) I used dill leaves that I put in with the chicken my husband really enjoyed the receipe, do you have an easy way to make butter chicken ? Thank you for your pictures also it helps how you show your receipe process step by step!
Comment kindly left by kirandeep siddhu — September 2, 2006 @ 12:49 am
Many thanks Kirandeep – yes you spelled it right – glad you and yours enjoyed it! I haven’t tried “butter chicken” as such – but will investigate a method for it at some point I am sure. Once again – many thanks for your feedback!
Comment kindly left by Jag — September 6, 2006 @ 7:09 pm
Hi!
I thought I’d let you know that even down here in Texas we enjoy indian food. I cooked the chicken biryani and let me tell you….it was wonderful. Your pictures make it so easy for a kitchen moron like me to understand.
Thank you for the wonderful site and I look forward to making more delicious dishes!
Comment kindly left by Shelley — October 14, 2006 @ 11:52 pm
Hi Shelley – many thanks to you – glad you tried and enjoyed it!
Comment kindly left by Jag — October 21, 2006 @ 10:11 am
Hi – really liked the reciped. Tried it out last night. Only problem was after adding all the veg etc., I turned around to find my living room full of smoke! Any tips to avoid that? Plus, after the first 15 minutes simmering there were some burnt bits on the bottom – but other than that, I really enjoyed it. Going to try some of your other recipes now…
Ian
Comment kindly left by Ian Kidd — October 30, 2006 @ 11:48 am
Hi Ian, room full of smoke? Maybe you didn’t use enough oil during the frying stage? Or maybe you had the flame on too high during the simmering period – and got burnt layer at the bottom of the pan. Must make sure that the flame is on the lowest possible setting during the rice cooking stage. It’s very important for the rice to steam gently in the final stage.
Comment kindly left by Jag — October 30, 2006 @ 10:31 pm
Yes probably had flame up too high – will look forward to trying again next week! Stuffed chillies next.
Comment kindly left by Ian Kidd — October 31, 2006 @ 10:09 am
Hi,
i tried out the recipe my guests were all praises for the dish and asked for the recipe
thank-u for the easy recipe for lip smacking biriyani
Comment kindly left by Sosamma — November 4, 2006 @ 5:47 am
Thanks Sosamma!
Comment kindly left by Jag — November 4, 2006 @ 9:49 pm
Hi Jag (?) –
I’m sending this from Hillsboro, Oregon, USA.
Tried your Chicken Biriyani recipe a few weeks ago and my wife & I both loved it. The kids, well, they are often tolerant of my adventures into other cuisines… and I think this was one of *those* times
. I think exposure to a variety of cuisines in their teens is a critical part of a liberal education, and will pay them untold dividends in their later years. I hope someday they agree 
.
I recently had a dish I liked a lot at a new restaurant not far from here . I was hoping to find a recipe for it on your site… The name of the restaurant is Chennai Masala, and the dish was Chiken Tikka Masala. I think your vegetarian Channa Masala (perhaps an alternate spelling of “Chennai”?) maight approximate the sauce, but the dish as served in the restaurant had only chicken (marinated in yoghurt and cooked in a tandoor – if I recall their description correctly) presented in a wonnderful thick reddish-brown sauce that was to die for. YUM.
I’m going to try adapting your recipe to this ‘application’. Will let you know how it turns out. In the mean time, THANKS for the great job you do in creating , capturing, publishing such great and easy to follow recipes!
Bon apetit!
Mark Hinrichs
Comment kindly left by Mark Hinrichs — December 2, 2006 @ 1:14 am
Thank you also for such kind feedback Mark, glad you find the pages useful. Couldn’t agree more with the comment re the younger ones growing up.
Also, a few things: “Channa” is not an alternative spelling to “Chennai”. Channa is the north Indian word for chickpea (or garbanzo bean in other parts of the world). Chennai is the large city in the Southern part of India that used to be called Madras. So a restaurant called Chennai Masala probably reflects the cuisine typical of South India. By the way – “masala” simply refers to spicy mixture, so channa masala is a spicy chickpea curry. However, chicken tikka masala – well I could talk all day about this dish – it isn’t really an authentic Indian dish; rather it was probably invented in UK by Indian chefs catering for British taste. The dish that you describe is indeed CTM – and is now allegedly the UK’s favourite dish – even beating fish and chips! (Do a Google of Chicken Tikka Masala and you will soon see that this seems to be the case.)
I doubt that applying the channa masala method to chicken will result in CTM – but it will prob result in a standard chicken masala style of curry – which you might like – but for CTM you really need to bake the marinated chicken pieces and then add a spicy sauce which has a combination of cream, perhaps coconut and tomato along with other spices in it to get the classic CTM. Gooid luck! Yes – bon apetit!
Comment kindly left by Jag — December 2, 2006 @ 5:59 pm
just waiting for the 15 minutes to end so i can taste this, but the smell is amazing… warning – steam is hot, don’t try to cover up the steam hole with your fingers!
-mark’n'tam
Comment kindly left by mark — January 15, 2007 @ 7:18 pm
Hope it turned out OK Mark! And good advice too.
Comment kindly left by Jag — January 16, 2007 @ 1:19 pm
Wow, I gotta’ say, that looks delicious! I have finally found the chk. biryani recipe that led me to blogs in the first place. I have become addicted to reading/searching and have learned much about Indian cooking. This recipe I can do; I am planning it for my uncles birthday celebration this weekend. Wish me luck, and thank you, in advance!
Kim
Comment kindly left by Kim — March 15, 2007 @ 12:56 pm
Wishing you all the best of luck Kim! And thank you for your nice feedback too.
Comment kindly left by Jag — March 19, 2007 @ 10:04 am
omigosh! I love chicken biryani and have been looking for an easy recipe. This one looks soooo good! I will definitely give this a try.
Comment kindly left by Sheila — March 27, 2007 @ 5:12 pm
Thanks Shiela! And good luck if you try it!
Comment kindly left by Jag — March 27, 2007 @ 8:10 pm
Will give this and your yellow dal recipes a try, soon!
Must say, I love how you’ve laid this recipe out!
Didn’t miss a beat – looks fool-proof to me!
Can the yellow dal recipe be applied to other lentils/beans? thnx, raj
Comment kindly left by raj — March 30, 2007 @ 1:47 am
Thanks Raj! Good luck, yes the yellow dal recipe will work exactly with other daals, but only the small grain pulses, not the beans like channa/chickpeas or other beans. You prob better off doing beans/chickpeas like the channa masala method.
Comment kindly left by Jag — March 30, 2007 @ 3:59 pm
All of the variations sound so good. However, I usually use a pot to boil the chicken, a Wok to cook the vegetables and masala and lastly I boil the rice in a separate pot. However, I soak the rice for about twenty minutes…the rice comes out fluffy and wonderful. I know I use many pots but the clean up is still rather easy and quick.
Comment kindly left by Zee — April 5, 2007 @ 4:11 pm
Thanks for the tip Zee! I may try it that way one day. i take it you just mix it all up afterwards yes?
Comment kindly left by Jag — April 7, 2007 @ 4:59 pm
I thought this recipe was pretty much outstanding — like the others I’ve tried at this site. I did this with just the asparagus and it came out fabulously. Thanks for such a useful site!
P.S. if anyone knows a reliable Chicken Jalfrezi recipe, I’ve been searching and trying various ones at various sites and haven’t yet settled on one. Thanks!
Comment kindly left by jordan — April 9, 2007 @ 11:50 pm
Thank you so much Jordan! Chicken jalfrezi is basically the same as the Punjabi Chicken recipe I have on these pages. But you prob want to reduce the sauce a bit.
Comment kindly left by Jag — April 10, 2007 @ 10:33 am
I think it’s a fabulous idea!
Comment kindly left by suzanne — April 24, 2007 @ 5:53 am
It’s a fabulous idea!
Comment kindly left by suzanne — April 24, 2007 @ 5:54 am
Have never tried Biriyani before despite putting on a weekly curry. The fmaily realy enjoyed it tonight, so thanks very much for taking the time to put the recipe and pictures up on the web.
By the way, I replace the asparagus with carrots and mushrooms for sweetcorn and it came out fine.
Comment kindly left by Robert — May 25, 2007 @ 9:18 pm
Cheers Robert, glad you tried it and liked it! Also, thanks for the tip re alternative veg!
Comment kindly left by Jag — May 27, 2007 @ 8:17 am
hai i like this website very much. i want more tips to do variety of briyani.
Comment kindly left by tamilarasu — July 8, 2007 @ 4:34 am
i realy loved the variety of food….i want more dish on chicken and pork
Comment kindly left by Yeffna poonacha — September 1, 2007 @ 9:11 am
Thanks Yeffna!
Comment kindly left by Jag — September 1, 2007 @ 4:44 pm
this looks lovely to try what a wonderful ideas and creative pics….i need to try it
Comment kindly left by tony — November 8, 2007 @ 1:00 pm
Thanks Tony! Hope you did try it too.
Comment kindly left by Jag — November 16, 2007 @ 8:56 pm
Just lovely. And quick. I had to omit the asparagus, though – it’s hard to find around here… Thanks a lot
Comment kindly left by gazi — December 4, 2007 @ 11:20 am
Cheers Gazi!
Comment kindly left by Jag — December 7, 2007 @ 10:24 am
It is not biriyani.why give a good dish an old name that to misleading. CALL IT ” CHICKEN MASHROOM ASPARAGUS RICE–experimental”
However it is a complete good meal for bachelors and harssed house wife -secreatly meeting in a hurry.Just imagine what you can do when every thing is cooking slowly – do not say——– “watch”.
Comment kindly left by amitava — December 28, 2007 @ 9:49 am
Thanks for your comment Amitava, you are right: it should not be called biryani!
Comment kindly left by Jag — January 4, 2008 @ 1:19 pm
thanks so much.
this is really great and help me in an easiest way to cook biryani. my family love it so much.
God bless you and keep posting !!
Comment kindly left by imelda christian — February 5, 2008 @ 3:18 am
Thank you for such a nice comment Imelda! All the best to you!
Comment kindly left by Jag — February 5, 2008 @ 10:26 am
very good recipe to try. Except I have seen people boiling the rice seperatly to the chicken. and then adding the 2 together before serving. Maybe there are different ways of making the biryani.
Comment kindly left by shak — February 13, 2008 @ 5:23 pm
Hi Shak, thanks for commenting. Yes, there are many methods for this – including making the rice first separately.
Comment kindly left by Jag — February 14, 2008 @ 11:55 am
thanks for the superbly illustrated recipe
tom
Comment kindly left by tom — April 4, 2008 @ 4:22 am
Cheers Tom!
Comment kindly left by Jag — April 4, 2008 @ 8:26 pm
biriyani not my fevourite its my honey fevourite so i like biryani only indian biriyani iiiiiiiiiiii
Comment kindly left by zizu — June 17, 2008 @ 9:50 am
This is awesome – I’ve tried a lot of biryani-type recipies, store-bought sauce mixes, etc, and yours has become my go-to dish. I don’t really follow the ‘recipe’ anymore so much as the steps – just take any good veggies left over in the fridge (and usually some frozen shrimp) and use this method to produce a tasty dish. Thanks for putting this together!
Comment kindly left by Patrick — July 16, 2008 @ 11:09 pm
Thanks to you too Patrick! Glad to hear that you are creating your own variations too! All the best.
Comment kindly left by Jag — July 20, 2008 @ 9:52 pm
Wow, I gotta’ say, that looks delicious!I’m going to try adapting your recipe to this ‘application’.
Comment kindly left by Isha tandukar — August 8, 2008 @ 7:19 am
Wow, I gotta’ say, that looks delicious!I’m going to try it .
Comment kindly left by Isha tandukar — August 8, 2008 @ 7:20 am
Had Chicken Biriani with the Allo Gobi and it was absolutely delicious, as has everything else I have done from this site. The only difference was that I stopped before adding the rice, I did it all in the afternoon and the finished it in the evening and it turned out just right. Guests thought it was the best they had tasted.
1 question, where are the details of the frozen ginger and garlic, I have been using fresh and guessing to now but having a supply in the freezer sounds a great idea.
Many thanks and keep up the good work, I am trying them all.
Neil
Comment kindly left by Neil — August 14, 2008 @ 8:50 am
Cheers Isha! Hope you tried it and it turned out OK.
Neil: thank you for your comment. Yes, it is quite versatile in terms of preparation sequence and timing. Glad it turned out to be successful for you!
R: the frozen ginger and garlic: literally you just get a load of each and use a food processor to pulp it all up (after the laborious job of peeling and washing) and then spread it out into freezer bags and put into freezer. Once frozen just smash it all up into recipe-size pieces and put back in fresh freezer bags and back in the freezer. And then when you want to use; just defrost piece in microwave for 10 seconds or so.
All the best!
Comment kindly left by Jag — August 17, 2008 @ 2:53 pm
Thank you
it’s look good and i will try
Comment kindly left by kama — September 5, 2008 @ 5:51 pm
Cheers Kama, do let us know how it turns out.
Comment kindly left by Jag — September 6, 2008 @ 2:40 pm
hi,havent given it a try but am planning to do so this weekend as my pals are coming over at my place for dinner i hope it turns out okey.thenx anyway.
Comment kindly left by martha — November 26, 2008 @ 11:16 am
hi, ur receipie seems very different and nice….one thing i want to ask before try it.. what u mean by “Wash Rice” isnt drained or pre-dipped in water for a while or just add directly after simple wash ..
Comment kindly left by Hamza — December 3, 2008 @ 6:15 am
Good luck Martha!
Hamza: Just washed simply to remove some of the starchiness, then added directly. You don’t have to do this washing because these days rice is already quite clean. It is just a habit for me now …
Comment kindly left by Jag — December 5, 2008 @ 4:04 pm
It was good. But it lacked some salt. However with more salt it could have been a perfect meal. However we made up for it with tobasco. The guys really liked it! We cook together we die together. Biryani for life. Holla back at ur arab bros. One love, God Bless!
Comment kindly left by Cletus Parniani — March 6, 2009 @ 12:31 am
Thank you
it’s look good and i will try havent given it a try but am planning to do this afternoon, hope everyone likes it.
wish me LUCK!
Comment kindly left by vrushali — April 8, 2009 @ 6:54 am
hi the biryani recipe was very usefull as my boyfriend really wanted to make it so i uploaded this website for him and he is going t try making it now crn’t wait thanks.
Comment kindly left by neelam — April 27, 2009 @ 8:59 pm
i really enjoyed this recipe it was very delicious….. yummy
Comment kindly left by Asim Khan — June 18, 2009 @ 5:39 am
Loved the dish,my wife now thinks im a cook.Can you sugest a simple curry sauce recipe as i want to keep the momentum going.
thanks so much.
Comment kindly left by phil winter — July 23, 2009 @ 4:01 pm
Fantastic!
I was moping around the net, googling stuff I miss from the UK, and came across your site. Now you are bookmarked and this recipe is steaming away on my stove. Thank you very much. If it tastes half as good as it smells, I am a happy bunny!
Comment kindly left by debi — August 25, 2009 @ 8:28 pm
Tasty
Comment kindly left by ALI G — October 14, 2009 @ 6:34 pm
I LIKE IT VERY MUCH I THINK IT IS EASY THANKS FOR SHOWING SUPER CHICKEN BIRIYAN YUMMMM…..
Comment kindly left by pavan raj — November 26, 2009 @ 3:52 pm
Mate, dunno who you are, but your methods and step-wise explanation are simply easy to follow and fantastic!
I’m not much of a cook, but your recipes work wonders! The word of mouth publicity is ongoing!
Comment kindly left by Abs — December 30, 2009 @ 4:08 pm
hey
Comment kindly left by Maria Jose — July 19, 2010 @ 10:30 am
hey I am so happy to found this web: let me explain to you: I am spanish: my purtner is asian (from punjubi family) we been together for a long time, youcan imagine whitch thougts my mum’s purtner had. e.g. She will cook good for my son… He teached me how to cook few asian dishes, saag , keema , gobi,… how to do roti. I will improve my cookin now even more
I alway wont it to make paratha, but he said was quite difficult to make it, I saw it here, that is soo easy!! I make it for sore! thanks for your amaizing job. see you soon guys!
Comment kindly left by Maria Jose — July 19, 2010 @ 11:31 am
sorry I wont to said my purtner’s mum… :-S
Comment kindly left by Maria Jose — July 19, 2010 @ 11:33 am