I love all your videos, neat and to the point. thanks for making them. would to see you talking in one video share your ideas and inspiration to start this channel. Thank you and best wishes
Great recipe Very nice editing as well...i want to ask wont the pot crack on 20 min high flame and can the chicken get burnt please reply i want to try this
Thank you so much for the compliments :).the pot will not crack.you may know that the ancient people used clay pots for cooking before the metal pots were invented.and the chicken won't stick to the bottom.you might have seen at the end of the video, that I turned the upside down and transferred the biryani into the other vessel.it came out very clean without sticking. 1.If you are using a new pot you need to fill it with water and leave for a day. 2.you need to grease the bottom of the pot with oil before adding the marinade.the oil acts as a preventive layer between the pot and the marinade. 3.the moisture in the marinade and cooking time are important.if the moisture is less and you cook for more time then it will get burnt. hope my suggestions may help you.... :)
Looks great.. will the cooking time be right..I'm slightly concerned about getting undercooked chicken if cooked less than 20 minutes this way..or May be I'm wrong..
chicken becomes very tender after marination...so it gets cooked under 20 minutes.....and the clay pot holds enough heat to cook the chicken properly within the time....anyway if you want to extend the time(5 minutes on simmer) add little more yogurt(1/2 cup) so the chicken comes out perfect without getting burnt...
Hi.....can u pls pls suggest instead of chicken if I substitute it with baby potatoes or with jackfruit what should the process be??.....should I take the baby potatoes or jackfruit raw or should I parboil them?
yeah madam i have some doubst! in biryani preparation can we use dhania powder?y am i asking this ques means u haven't used any dhania powder or any other masalas is that tastes remains same? and how can we get that auroma like how we get from restaurents? !! i tried many tyms but i failed to get that auromaa.if we add much amount of ginger garlic paste is there any chance of spoiling the taste? (,will u plzz suggest?
Hi Nireesh!there are many variations of Biryani......but dhania powder is not used in authentic Hyderabadi Biryani......in this recipe i have added whole masala in marination....this isn't authentic Hyd biryani... i have customised the dish... even i used think like you .... how to get restaurant flavor and taste...after a few attempts i got the perfect taste and flavor.few things you need to know are 1.restaurants use either dalda(vanaspati) or ghee.but we cannot use bcoz they aren't good for health. 2.you need to use aromatic basmati rice.... 3.adding too much spices and masalas won't give you the proper taste...you will get pungent(very strong) flavor but not the taste. 4.you need to add the ginger garlic paste as per the requirement .. adding too much will definitely spoil the taste.... www.foodvedam.com/Page3/non-vegetarian//non-veg-rice-recipes/ follow this link to know how to cook perfect biryani recipe.... try my hyderabadi chicken dum biryani recipe... this time you will succeed.... :) sorry for the delay Nireesh....
Hi, Khushil I have cooked the biryani in the pot itself.we need to transfer the biryani before serving.isn't it? not only that I just wanted to show that how it got cooked in the pot without sticking at the bottom.so I had to pour it into the pan.by doing that the viewers will try without any hesitation.
Awesome! prepared this tonight. I have not had this type of biriyani on pot. Thanks for clear instructions. Keep up Ur good work😊
Very nice share. Please change the text font. BIG thumbs up from DUBAI
I love your methods of cooking. I tried the chicken biryani twice, it came out so good. Thanks for posting such fabulous recipes.
Great video. Thanks for sharing the recipe in simple way. I will try and let you know on the result.
Pavan Kumar Thank you for your compliment.waiting for your feedback...
Hello nice recipe
Will definitely try
And I like that you are answering all the queries
Great job 👍🏻👍🏻👍🏻👍🏻
Thank you so much..🙏😊
Thank-you so much for the recipe..I tried it, came out so good with all the flavors intact.. Such a nice video you have put up..
you are welcome Anupama 🙂.Thank you for your kind back....
Hi
Could you please tell me how much time we need to keep on the stove, and which flame we need to keep
I love all your videos, neat and to the point. thanks for making them. would to see you talking in one video share your ideas and inspiration to start this channel.
Thank you and best wishes
swetha mohanThank you very much swetha...
wonderful cooking&grt recipes on ur channel..!!ya i do see ur new videos here..
Wow superb
Excellent
Super andi 👍
Awesome
thank you so much :-)
oooh delish.i love claypot cooking
Very gud recipe. wow gud.
Wow...very nice
Thank you Pranita ...😊
superb.....
very nice
Thank you Kiran...
Wow
awesome awesome!!!!!!!!!! keep going!!!!!!!!
+pullareddy thumati Thank you....
Pot biriyani wow..very nice dear
Mam
What can we use instead of coconut milk
Is it necessary
Please suggest me mam
Thank you
Great recipe Very nice editing as well...i want to ask wont the pot crack on 20 min high flame and can the chicken get burnt please reply i want to try this
Thank you so much for the compliments :).the pot will not crack.you may know that the ancient people used clay pots for cooking before the metal pots were invented.and the chicken won't stick to the bottom.you might have seen at the end of the video, that I turned the upside down and transferred the biryani into the other vessel.it came out very clean without sticking.
1.If you are using a new pot you need to fill it with water and leave for a day.
2.you need to grease the bottom of the pot with oil before adding the marinade.the oil acts as a preventive layer between the pot and the marinade.
3.the moisture in the marinade and cooking time are important.if the moisture is less and you cook for more time then it will get burnt.
hope my suggestions may help you.... :)
Thank you for the info & appreciate your efforts..cheers!
madam can u show the prep of daba style egg or anda kheema ?
Yes Nireesh! i will try to upload it soon.....
thnq madam
Nireesh Lovingly 6
Super
excellent
Can we use the pot which i got thru handi biryani??
yes, you can ....
Looks great.. will the cooking time be right..I'm slightly concerned about getting undercooked chicken if cooked less than 20 minutes this way..or May be I'm wrong..
chicken becomes very tender after marination...so it gets cooked under 20 minutes.....and the clay pot holds enough heat to cook the chicken properly within the time....anyway if you want to extend the time(5 minutes on simmer) add little more yogurt(1/2 cup) so the chicken comes out perfect without getting burnt...
Thank you..you are awesome!
you are so welcome :)
Hi.....can u pls pls suggest instead of chicken if I substitute it with baby potatoes or with jackfruit what should the process be??.....should I take the baby potatoes or jackfruit raw or should I parboil them?
Yes, you can substitute them...process is the same. but you need to half boil the potatoes. fully boil the jackfruit before marinating.
Foodvedam thank u soo much for replying. U r awesome 😀
Pot biryani will taste much better than non stick pan
I agree with you Hemanth.. 😊
yeah madam i have some doubst! in biryani preparation can we use dhania powder?y am i asking this ques means u haven't used any dhania powder or any other masalas is that tastes remains same? and how can we get that auroma like how we get from restaurents? !! i tried many tyms but i failed to get that auromaa.if we add much amount of ginger garlic paste is there any chance of spoiling the taste? (,will u plzz suggest?
Hi Nireesh!there are many variations of Biryani......but dhania powder is not used in authentic Hyderabadi Biryani......in this recipe i have added whole masala in marination....this isn't authentic Hyd biryani... i have customised the dish...
even i used think like you .... how to get restaurant flavor and taste...after a few attempts i got the perfect taste and flavor.few things you need to know are
1.restaurants use either dalda(vanaspati) or ghee.but we cannot use bcoz they aren't good for health.
2.you need to use aromatic basmati rice....
3.adding too much spices and masalas won't give you the proper taste...you will get pungent(very strong) flavor but not the taste.
4.you need to add the ginger garlic paste as per the requirement .. adding too much will definitely spoil the taste....
www.foodvedam.com/Page3/non-vegetarian//non-veg-rice-recipes/ follow this link to know how to cook perfect biryani recipe.... try my hyderabadi chicken dum biryani recipe... this time you will succeed.... :) sorry for the delay Nireesh....
thanq madam.. no need of sorrrymadam. its pleasure of mine
nice
I want t make this recipe but for 1 kg chicken... So how big pot is required?
Hi Jaydeep! i use 2 small pots for cooking 1kg chicken.i divide the marinade in halves and cook them at a time.
Super. Pot briyani
👌👌
Woooow 🤗
Do I need to cook the rice 75% then finish it off inside the pot ?
no just half cook the rice .....
Hi, how many cups would 350 grams of rice be?
hi Johar, 350g of Basmati rice is appxly equal to 1.8 cups.
Foodvedam Thanks so much for your quick response! Making this tomorrow iA will let you know how it turns out
Supet
Please change text format seems not good
what can i use instead of aluminium
You can cover it with a lid sized wet cloth or kneaded dough
really nice
Nice madam
Thank you...
Coconut milk in Biriyani?
Yes we can
if it is pot Biryani what sense does it make to pour it in d pan??
Hi, Khushil I have cooked the biryani in the pot itself.we need to transfer the biryani before serving.isn't it? not only that I just wanted to show that how it got cooked in the pot without sticking at the bottom.so I had to pour it into the pan.by doing that the viewers will try without any hesitation.
I'm very Blithe on this video its too good
Thank you, Deepak....😊
Excellent
Thank you Hemanth...
excellent
Thank you Suminda....
nice
wow