Wonderful episode! I love the flavors used in these two recipes. And the addition of the fresh serrano pepper at the end of the karahi is *chef's kiss*.
My family makes a Chicken Briyani for my birthday pretty each year. Indian by way of Burma version. Definitely marinate w yogurt, definitely make medium brown shredded onions. Will try these recipes. 🙏milk street.
I am sorry the texture of cooked biryani was unappealing. The purpose of layering is to make the rice flaky by cooking it under steam while a cheesecloth is placed underneath the lid. Cooking biryani in the oven is a new trend which doesn’t do justice to this noble dish.
I like all your recipes. Simple enough to follow for a novice or international cook like me. I dont want fancy recipes, just badsic and tasty. I have friends from all over. We used to get together and cook from our countries before i retired.
Wonderful episode! I love the flavors used in these two recipes. And the addition of the fresh serrano pepper at the end of the karahi is *chef's kiss*.
My family makes a Chicken Briyani for my birthday pretty each year. Indian by way of Burma version. Definitely marinate w yogurt, definitely make medium brown shredded onions. Will try these recipes. 🙏milk street.
OUTSTANDING !!! Thank you❤
I am sorry the texture of cooked biryani was unappealing. The purpose of layering is to make the rice flaky by cooking it under steam while a cheesecloth is placed underneath the lid. Cooking biryani in the oven is a new trend which doesn’t do justice to this noble dish.
Exactly. The texture is too wet and soggy.
Curious the difference between Pakistani and Indian Biryani.
I like all your recipes. Simple enough to follow for a novice or international cook like me. I dont want fancy recipes, just badsic and tasty. I have friends from all over. We used to get together and cook from our countries before i retired.
Thank you for showcasing food from Pakistan
Great episode, thanks for sharing.
The Karahi is a great recipe for using boneless skinless chicken thighs. And Bianca presents it so well.
Bianca Borges is the only reason to watch Milk Street....She is wonderful in her explanations and knowledge
I agree, she's classy and smart. Glad they have kept her on.
Why don't they say how much of each ingredient they add
Never seen biryani on the menu at a Persian restaurant, so no it’s not Persian. Likely Arab because it relates to a dish called Kabsa.
This is a Pakki (meaning chicken cooked in spice first) Pulao! Ever heard of a Hyderabadi Dum Biryani, Mr. Kimball? Try it.
Pulao and biryani are their own dishes
"We're using 6 plum tomatoes total, but plum tomatoes differ in size, so go by weight"
*doesn't give the weight of the 6 used*
Just use six normal size ones, I think she meant how much grated tomato one ends up with, looked like a cup to me.
Mr. Hirsch you butchered biryani and completely changed the concept. What a waste of money of your trip to Lahore.
Biryani is the old authentic Persian dish. it’s not Indian or Pakistans.
Thank you.
There is no agreed upon origin of biryani. What we do know though is that it is VERY commonly found in the indian subcontinent.
@@bimmerapologist research it yourself if you wanna know. Because everybody saying that biryani is Indian dish or Pakistani, but originated in Persia
@@Chefa-e6b no, it's debated. no one has agreed upon the origin, like I just said. that is what research says.
You guys making this dish wrong and difficult
Your version of the biryani is a joke.
Anyone can make a decent curry, try making a modern French 3 star restaurant dish…you wouldn’t know where to start..