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569 Comments on āPakistani Chicken Biryani Recipe (The BEST!)ā
I just wanted to let you know that I tried your Chicken Biryani recipe, and it was incredible. I followed the instructions exactly, and the results were amazing. This will definitely be my go-to recipe from now on.
Looks amazing! So happy the biryani was a success!
Big fan of your recipes Izzah! I typically use saffron in making my heavily simplified version of biryani, do you think that would be a wise substitution for food coloring? The recipe is so methodical and precise, I wouldnāt want to make any hasty substitutions!
Thanks so much, Abeera! Yes, thatād be perfectly fine. Would love to hear how it turns out!
Hi ā I made the biryani recipe and it turned out well. Ā However, I feel the quintessential biryani aroma (Iāve eaten a lot of biryani in my lifetime and I only smelled it once when my parentās Pakistani friend made biryani when I was a kid) was missing. Ā Would using stone flower (dagad phool), which is used by some chefs, provide this aroma and umami boost to the biryani? Ā Is there a reason why you donāt use it in your recipe? Ā Thank you!
Thatās such an interesting note, Wess! Iām so curious to know what she used. I have never tried dagad phool, but thereās actually a biryani flavoring essence that you can buy and use in place of kewra. Perhaps thatās what she used? Hope that helps!
Hi, Izzah.
You may be right. My sincere apologies, perhaps I did have a different flavour profile in mind. I read the many positive reviews of others too, so they definitely really like it. Keep up the good work.