O.M.Goodness!! I’ve eaten Biryani in Indian restaurants but never cooked my own. I followed. This recipe, to the letter, and boy oh boy, what a fantastic supper. Hats off to Mr Glebe and thank you. Graham👍
Hi Romain! I've prepared Biryani several times using Chef Vah Reh Vah's recipe. It takes twice the usual time, but the result is absolutely delicious. However, I'm really curious about how yours will taste. I'm surprised that you're skipping yogurt and minced mint, but I trust your judgment because every recipe of yours has tasted heavenly. Thank you for generously sharing your knowledge. You can't imagine how much I've learned from you. Ginger garlic paste and your curry base are a stable at my home. Thank you, thank you, thank you...
Nice recipe. I'll have to try it over my normal recipe sometime. Just one note: With chicken thighs, it really doesn't matter at all if they are cooked longer/hotter than breasts. You don't need to worry about taking them out "just before they are done" for a biryani. For breasts, they absolutely go dry and tough the more you cook them past 165F/74C, but for thighs they are actually better and more tender at 175F/80C.
Hope you enjoy. I go around 150F expecting the thighs to continue cooking to around 155F as they rest and the cook and stand time of the actual biryani to get them to 175F which I fully agree is the optimum temperature for thighs. I will double check with an instant read next time I make it but I've consistently found the chicken to come out right. Shame on me for not having checked that explicitly though...
O.M.Goodness!! I’ve eaten Biryani in Indian restaurants but never cooked my own. I followed. This recipe, to the letter, and boy oh boy, what a fantastic supper. Hats off to Mr Glebe and thank you. Graham👍
Delighted to hear you enjoyed it😀😀😀
Hi Romain! I've prepared Biryani several times using Chef Vah Reh Vah's recipe. It takes twice the usual time, but the result is absolutely delicious. However, I'm really curious about how yours will taste. I'm surprised that you're skipping yogurt and minced mint, but I trust your judgment because every recipe of yours has tasted heavenly. Thank you for generously sharing your knowledge. You can't imagine how much I've learned from you. Ginger garlic paste and your curry base are a stable at my home. Thank you, thank you, thank you...
You are very welcome and I am absolutely delighted to hear it! Hope you enjoy this one too.
smashing, Thanks for sharing.
My pleasure! Thanks for watching.
Can't wait to try this one! Thank you!
Can’t wait to hear what you think about it 😀
Nice recipe. I'll have to try it over my normal recipe sometime.
Just one note: With chicken thighs, it really doesn't matter at all if they are cooked longer/hotter than breasts. You don't need to worry about taking them out "just before they are done" for a biryani. For breasts, they absolutely go dry and tough the more you cook them past 165F/74C, but for thighs they are actually better and more tender at 175F/80C.
Hope you enjoy. I go around 150F expecting the thighs to continue cooking to around 155F as they rest and the cook and stand time of the actual biryani to get them to 175F which I fully agree is the optimum temperature for thighs. I will double check with an instant read next time I make it but I've consistently found the chicken to come out right. Shame on me for not having checked that explicitly though...
In UK you can buy frozen pure garlic and ginger cubes. Work just fine, but making your own still superior, just. Great videos though 👍👍
Thanks. As long as people aren’t using the jarred stuff and wondering why their dishes aren’t as good as it should be I’m happy!
Now I'm hungry!
That was exactly what I was trying to do😀😀😀
👍👍👍👍
😀
Is alooominum the same as aluminium in English??🤣🇬🇧
Great recipe, thank you for sharing and have a great weekend!
I’m not a metallurgist but I believe so…🤣
Looking forward to a swede, rocket and coriander leaf side dish, in metric of course 🤣
Rutabaga, arugula and cilantro - it will be incredible 🤣
Can anyone see an ingredient list?
The detailed recipe is on glebekitchen.com