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12 Comments

  1. Hi dassana! Ur recipies are the most reliable out there when it comes veg dishes. I’ve tried a few of them myself and all of those have turned out well 🙂

    I came across this recipe of urz by chance today and was pleasantly surprised. Am sure it’ll taste good. But if u really want to get the authentic taste do skip on turmeric and dhaniya. Most of the flavor and colour is got from red chillies and tomatoes.

    I found this link to be very close to the authentic taste.
    my apologies for not being able to find a vegetarian site.

    Ps: my hometown is ambur. N this biryani is a staple without surprise,hence thought I’ll just share my 2 cents. I owe that much to u. After all I’ve learnt quiet alot from ur recipies too. 🙂

    1. thanks suman and yes you do owe this to me 🙂 nice to know you are from ambur.

      i checked the link you have given and the recipe has been adapted from the same youtube video which i have also adapted from. adding turmeric and coriander powder was my own idea. turmeric is one ingredient which i add in every dish. sometimes while trying and testing recipes which do not have turmeric powder, i add in these recipes too. considering the health benefits of turmeric powder, i add it in most of the recipes. but i will make this biryani as you have suggested minus the turmeric and coriander powder. its a family favorite now. i will also update about turmeric and coriander powder being optional in the post. lastly i am removing the link as then the comment gets spammed.

  2. Dear Dassana, thank you for the wonderful recipe, I have not tried it yet, but I’m pretty sure it’s going to be yum just like all the others ?. I had a question regarding the garam masalas (I.e. the cinnamon, cardamom, laung…) we don’t like the big pieces of these masalas in our food, in that case if I am crushing them, do I need to use lesser quantity of masalas?

    1. welcome shreya. for cooking rice, you can just tie the whole garam masala in a small potli or bag and then place it in hot water. use a malmal/muslin or thin cotton cloth for the potli. for rice, you don’t crush the spices. it will come in the mouth while eating. if you powder finely and add to the rice, the flavors of rice will change. for the gravy, you can crush the spices and add. but do crush or powder finely.