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Author Topic: Glasgow Chicken and sweetcorn Biryani with fried onions,mushrooms and peppers  (read 10,438 times)

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The discussion centers around a video recipe for Glasgow Chicken and sweetcorn Biryani, with participants sharing their thoughts on the dish and its preparation. There is a debate about whether the biryani should be served with a vegetable sauce, with some contributors noting that it typically comes without one in Scotland. The community also discusses the ingredients used in the recipe, particularly identifying a silver ingredient as likely being methi, and shares opinions on different cooking methods for biryani, with some favoring a specific technique over others.

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Offline bigboaby1

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Glasgow Chicken and sweetcorn Biryani with fried onions,mushrooms and peppers
« on: August 13, 2014, 01:36 PM »
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Offline haldi

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Re: Glasgow Chicken and sweetcorn Biryani with fried onions,mushrooms and peppers
« Reply #1 on: August 14, 2014, 09:10 AM »
Glad you're back!
Love the ebook
Thanks for posting
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Offline jackbrouno

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Re: Glasgow Chicken and sweetcorn Biryani with fried onions,mushrooms and peppers
« Reply #2 on: August 27, 2014, 12:59 PM »
Thanks for sharing this recipe  :)
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Offline vinders

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Re: Glasgow Chicken and sweetcorn Biryani with fried onions,mushrooms and peppers
« Reply #3 on: September 02, 2014, 11:58 AM »
Thanks for this, and also thanks for the book!

Just a wee question out of curiosity - does a biryani in Scotland come without a vegetable sauce to accompany the rice?

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Offline JerryM

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Re: Glasgow Chicken and sweetcorn Biryani with fried onions,mushrooms and peppers
« Reply #4 on: September 06, 2014, 03:20 PM »
It does look like the biryani has the curry (vegetable or curry sauce) already mixed into the rice.

Anyone got idea what silver looking ingredient goes in at 20 sec.

Bit frustrating video starts part way. Looks like chicken, green chilli, garden peas, spice and water already added. Possibly even the mushroom.

Have now seen 3 methods of cooking biryani - dipuraja and h4ppy-chris being the others.

Have not tried the Glasgow or h4ppy-chris methods which are along the same lines except rice into curry c/w curry into rice.

I still feel I favour dipuraja. Has anyone compared the methods.
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Offline ELW

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Re: Glasgow Chicken and sweetcorn Biryani with fried onions,mushrooms and peppers
« Reply #5 on: September 06, 2014, 03:47 PM »
Methi at 20 secs jerrym
Not a fan of Biryani so haven't made this.
Normally does come with a sauce
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Offline DalPuri

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Re: Glasgow Chicken and sweetcorn Biryani with fried onions,mushrooms and peppers
« Reply #6 on: September 06, 2014, 04:15 PM »
I'd say most probably methi but could be dagad phool.
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Offline chewytikka

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Re: Glasgow Chicken and sweetcorn Biryani with fried onions,mushrooms and peppers
« Reply #7 on: September 06, 2014, 05:15 PM »
I
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Offline Garp

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Re: Glasgow Chicken and sweetcorn Biryani with fried onions,mushrooms and peppers
« Reply #8 on: September 06, 2014, 05:28 PM »
Quote from: chewytikka on September 06, 2014, 05:15 PM
He might be selling this as a Biriyani, but it does look very greasy rice at the end of the video.
But that might be what his customers like on this Glasgow estate.

LMAO
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Offline JerryM

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Re: Glasgow Chicken and sweetcorn Biryani with fried onions,mushrooms and peppers
« Reply #9 on: September 09, 2014, 09:40 PM »
Methi it is then - would not of guess it.

Yes very much agree. It's the technique and ingredients that I focus on in pretty much all posts. It's the beauty of cooking it yourself that allows that extra fine tuning to suit your own taste buds. 

That pouring of the fryer ingredients is an eye opener for sure. But I would never have believed I would do something very similar in the zaal garlic - which of course I love to bits.
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