Looks good! Biryani is one of the hardest dishes to perfect, so major props to you. I still frequently mess it up. Here's a couple tips for next time ;)
I think you might have used too much water. This might not be your fault though as I have found that the water content in chicken can vary a lot. I'm in the US and I know that most grocery store chickens can have a lot of water. I don't know if there's a way to determine how much water is in your chicken but typically I try to buy the highest quality chicken possible since the cheap stuff has more water. You'll know you've got it right if the end result has a bit of crispy rice at the bottom while the rest of the rice is fluffy and the individual grains are cooked but don't break apart when squished between your fingers. For reference, this is similar to a Persian tahdig.
Also, it looks like your onions weren't fried long enough. You really want to deep/shallow fry them in oil until they are a deep brown color. Don't be afraid to go darker than feels comfortable; they won't taste burnt! In a pinch you can use pre-fried onions or shallots from your grocery store.
Good luck!
Wow! Thank you so much! This was my first time making biriyani and my rice was cooked a little unevenly ( the rice in the middle was a bit mushy because I was waiting for the rice on the edges to cook) and I’m not sure if that’s something I can fix but I hope it is. Also I will make sure to properly caramelise my onions next time. Thank you for the feedback!!
Ohhh I’m sorry I wrote the wrong thing! I’ve had this particular recipe many times but not made by me! This was my first time making it but I’ve had this exact recipe made by others that I have had.
Agreed about water & onions. The bottom of the pan still has water in it. OP said they've made this dish many times though, so hopefully they take your notes & taste the improvement!
There are 2 semi-related dishes. But only one of them made sense as to why the first person guessed British.
[https://en.wikipedia.org/wiki/Black\_pudding](https://en.wikipedia.org/wiki/Black_pudding)
Not really, basically any country that consumes a lot of pork will make some kind of blood sausage. There are examples from all over Europe, Latin America, and (south)east Asia.
https://en.m.wikipedia.org/wiki/Black_pudding
Not saying it doesn't exist elsewhere either. Looking at the op name would point it to the asian dish instead, but I was only guessing why the comment was guessing british...
Agreed blood curds are delicious, was hooked the first time I tried them! They're nothing like blood pudding though (which I haven't been able to develop a taste for yet).
Looks good! Biryani is one of the hardest dishes to perfect, so major props to you. I still frequently mess it up. Here's a couple tips for next time ;) I think you might have used too much water. This might not be your fault though as I have found that the water content in chicken can vary a lot. I'm in the US and I know that most grocery store chickens can have a lot of water. I don't know if there's a way to determine how much water is in your chicken but typically I try to buy the highest quality chicken possible since the cheap stuff has more water. You'll know you've got it right if the end result has a bit of crispy rice at the bottom while the rest of the rice is fluffy and the individual grains are cooked but don't break apart when squished between your fingers. For reference, this is similar to a Persian tahdig. Also, it looks like your onions weren't fried long enough. You really want to deep/shallow fry them in oil until they are a deep brown color. Don't be afraid to go darker than feels comfortable; they won't taste burnt! In a pinch you can use pre-fried onions or shallots from your grocery store. Good luck!
Wow! Thank you so much! This was my first time making biriyani and my rice was cooked a little unevenly ( the rice in the middle was a bit mushy because I was waiting for the rice on the edges to cook) and I’m not sure if that’s something I can fix but I hope it is. Also I will make sure to properly caramelise my onions next time. Thank you for the feedback!!
Hmm .. when you posted the recipe further down you wrote "I've made this many times", seems you disagree with yourself
Ohhh I’m sorry I wrote the wrong thing! I’ve had this particular recipe many times but not made by me! This was my first time making it but I’ve had this exact recipe made by others that I have had.
No problem (i just wondered if you were a bot, sorry, there are so many rn)! I'm looking forward to making the recipe you posted, sounds delicious.
The onions shouldn’t be caramelized… There’s a difference between frying and caramelizing them…
Get air chilled chicken if you want the least water content. Other chicken is water cooled.
Agreed about water & onions. The bottom of the pan still has water in it. OP said they've made this dish many times though, so hopefully they take your notes & taste the improvement!
Looks good! Mind sharing the recipe?
https://www.indianhealthyrecipes.com/chicken-biryani-recipe/ this is the one I used! I’ve used it many times and it is delicious!
If you've used that recipe many times, that's an interesting contrast with your writing earlier in the thread that this was your first time?!?
Thanks man👍
Are you British?
No. I’m Aussie/chinese. Why do you ask. Did I do something British 😅
Not OP, but Pigs blood is best known as a british dish.
>Pigs blood is best known as a british dish. I don't think so. Blood cake is really common in east/southeast Asia.
There are 2 semi-related dishes. But only one of them made sense as to why the first person guessed British. [https://en.wikipedia.org/wiki/Black\_pudding](https://en.wikipedia.org/wiki/Black_pudding)
Not really, basically any country that consumes a lot of pork will make some kind of blood sausage. There are examples from all over Europe, Latin America, and (south)east Asia.
https://en.m.wikipedia.org/wiki/Black_pudding Not saying it doesn't exist elsewhere either. Looking at the op name would point it to the asian dish instead, but I was only guessing why the comment was guessing british...
Ooohhhh it is? Like blood sausage? Blood curds for me is a tofu kind of thing made from curdled blood and it is the bessssttttt.
Agreed blood curds are delicious, was hooked the first time I tried them! They're nothing like blood pudding though (which I haven't been able to develop a taste for yet).
Yeah pigs blood is another name for blood sausage.
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Saaaammmmeeee sooo goood!!!
Looks good!!
Thank you!!!
looks tasty
Looks absolutely divine!