Quote:
Originally Posted by hijabihoodlum
i've never cooked with saffron; i know it gives lots of color, but does it also have a taste/smell that is significant?
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yesss!! real saffron a very nice, distinct smell, my scent-memory always relates it back to my nani's biryani and eid desserts. it's really yummy used in some western recipes too.
Quote:
Originally Posted by the_only_one
a quick question...when am i suppose to add "curry meat" and rice together? the meat is not fully cook yet, al though rice is 3/4 tender?
answer: I made sure the meat was well cooked before i mix the rice and curry
EDIT: mA my parents lowed except i got some criticism from my mother about the slight mushness of the biryani and they all agreed on how superyummy it was.  thankyou islamican cooks 
-things i can improve,
may be add some bayleaves+saffron for hot biryani looks 
my mom got some mirchis, I am waiting for mirchi salan receipe. please and thankyou |
hey, glad it turned out good! the first time making biryani is always about a little bit of trial and error...the first time i made it, i was worried that it would be more like khichuri instead... and it was!
it was so hard to salvage. mA seemed like yours fared much better!