Sadiyya says that the key to a good biryani is the curd/yoghurt....this is not true...all the renowned IND/PAK/NAWAB/DUBAI chefs will tell you that too much yoghurt makes your biryani bland...yoghurt has only ONE purpose ...too keep it from going dry and to slowly release the liquid in it...the key to a good biryani is....every single ingredient and step is of importance...biryani is an art and science...
Stunning dish... Definitely gonna try it... Love the presenters
Pot changed after it came out of oven like magic
That breyani looks so yummy.
That looks amazing. Well done
Thanks for the receipe.I would love to try it.
By putting in the oven don't you think that the handle and the top cover knob will melt ?
Lokman Hakim Johar pot was different that came out of oven
Background music is disturbing listening
Whatever happened to marinating meat
what type of yought can you get
can it be plain white yought
im sure it tasted really good..but this is not dum biryani.....dum biryani is immediately sealed from scratch with the meat totally raw....
Nileshan Govender What you are talking about is kachhi biryani. This one is pakki biryani. Both of them can be cooked in dum.
Gertrude hi ! Yes ... totally - although I am speaking solely about traditional authentic kacchi biryani is cooked only via dum from the start .
Sadiyya says that the key to a good biryani is the curd/yoghurt....this is not true...all the renowned IND/PAK/NAWAB/DUBAI chefs will tell you that too much yoghurt makes your biryani bland...yoghurt has only ONE purpose ...too keep it from going dry and to slowly release the liquid in it...the key to a good biryani is....every single ingredient and step is of importance...biryani is an art and science...
I'm from India. We are happy with our Indian accent. We don't need to sound western