A few tips from experience that could help to improve the flavor and texture: If you leave the bones in the chicken, remove the bones when they're done cooking so the collogen already broken down into the meat from the bones adds more flavor but doesn't splinter or snap and leave 'surprise shards' behind, alternatively, prep the chicken earlier in the day or the day before and use the bones to make bone broth, no waste and you can spice or flavor it however you want or intend to use it ! If you use whole spices, you'll want to use a bit more oil, not much more, maybe a tablespoon worth for the amount you made here, and a bit of water, maybe like three tablespoons worth, and give them about three minutes maximum in it just to let them steep and release the flavors and aromatics better! For the rice, I highly recommend washing the rice until the water is clear, then let it soak while you're doing the rest of the prep work until you've reached the point of adding it to the layers, then strain, rinse again just in case, and then do as you did for the layers, but then you use the bone broth from the chicken tip, adding the bullion to the bone broth before you do so, of course!
A few tips from experience that could help to improve the flavor and texture:
If you leave the bones in the chicken, remove the bones when they're done cooking so the collogen already broken down into the meat from the bones adds more flavor but doesn't splinter or snap and leave 'surprise shards' behind, alternatively, prep the chicken earlier in the day or the day before and use the bones to make bone broth, no waste and you can spice or flavor it however you want or intend to use it !
If you use whole spices, you'll want to use a bit more oil, not much more, maybe a tablespoon worth for the amount you made here, and a bit of water, maybe like three tablespoons worth, and give them about three minutes maximum in it just to let them steep and release the flavors and aromatics better!
For the rice, I highly recommend washing the rice until the water is clear, then let it soak while you're doing the rest of the prep work until you've reached the point of adding it to the layers, then strain, rinse again just in case, and then do as you did for the layers, but then you use the bone broth from the chicken tip, adding the bullion to the bone broth before you do so, of course!
As an Indian I am absolutely mad at how I want to eat this rn bc my mom makes it for me and my dad
This looks amazing!! ^^ And so much hard work! Thank you so much for sharing! ♡
AHHHHH!! THAT LOOKS SO GOODDDD!!
I LOVE BIRYANI!! 😍😍
I’m definitely gonna make this when I have the chance!!
HAPPY BDAY KALIMMM!! 😍😍
As a half Pakistan this made me hungry 😂
@@sakihaya8196 Omg im half Pakistani too 😭😭
It looks amazing!
I'm early xD, I'm happy you get to cook Kalim's fave food on his bdayy 🤣🤣🤣
k time to start a cooking channel rose
Hey, Rose. The biryani looks absolutely delicious. I'll try this recipe when I get home from vacation. 😊
Ah how about try mushroom risotto? I thought that sound delicious!
I never had Biryani and I have no idea what it is but this looks really tasty tbh
Yummy 😋
OMG What‘s this？Have the official recipes ever been published? I'd like to buy one and try it myself(￣^￣)ゞ