GREAT CHICKEN BIRYANI in less than ONE HOUR | Restaurant results at home

Рет қаралды 2,956

Жыл бұрын

Chicken biryani is one of the truly great rice dishes. And it doesn't have to be be super complicated...
Detailed recipe: glebekitchen.com/chicken-biry...

Пікірлер: 22

@grahamdye8981 Жыл бұрын

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👍

@glebekitchen Жыл бұрын

Delighted to hear you enjoyed it😀😀😀

@hombre_zoso 5 ай бұрын

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...

@glebekitchen 5 ай бұрын

You are very welcome and I am absolutely delighted to hear it! Hope you enjoy this one too.

@kennethjohnson1189 Жыл бұрын

Can't wait to try this one! Thank you!

@glebekitchen Жыл бұрын

Can’t wait to hear what you think about it 😀

@user-fk8rb8ue5h Жыл бұрын

smashing, Thanks for sharing.

@glebekitchen Жыл бұрын

My pleasure! Thanks for watching.

@julianvickers Жыл бұрын

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.

@glebekitchen Жыл бұрын

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...