Topic: Glasgow Chicken and sweetcorn Biryani with fried onions,mushrooms and peppers

[bigboaby1]

https://www.youtube.com/watch?v=9JLyg2UFS-w

[haldi]

Glad you're back!
Love the ebook
Thanks for posting

[jackbrouno]

Thanks for sharing this recipe 

[vinders]

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?

[JerryM]

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.

[ELW]

Methi at 20 secs jerrym
Not a fan of Biryani so haven't made this.
Normally does come with a sauce

[DalPuri]

I'd say most probably methi but could be dagad phool.

[chewytikka]

I

[Garp]

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

[JerryM]

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.