Chicken Dum Biryani recipe in Tamil | Easy Chicken Biryani| How to make Chicken Dum Biryani in Tamil
In this video we will see how to make Chicken dum biryani recipe in Tamil. In the dum style of biryani making, the rice is partially cooked and chicken pieces are placed in layers between the partially cooked rice. Then the entire mixture is sealed and cooked, thus the rice soaks up all the wonderful flavor from the meat. Also this biryani is a little milder and colorful than biryani made in a pressure cooker. Because the rice and meat are initially cooked separately, this variation of biryani easily produces consistent results.
#biryani #ChickenBiryani #DumBiryani
Friends, please do try this chicken dum biryani at home and share it with your friends and family. Also please do share your feedback about the recipe in the comments below. All the best and happy cooking!
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HOW TO MAKE PENNE PASTA IN CREAMY CHEESY WHITE SAUCE | PASTA IN WHITE SAUCE | WHITE SAUCE PASTA!!!
HOW TO MAKE PENNE PASTA IN CREAMY CHEESY WHITE SAUCE | PASTA IN WHITE SAUCE | WHITE SAUCE PASTA!!!
NOTE!!! the cheese and ham that I used plus the water used to boil the pasta
are already salty.. That's why I didn't add any more salt to this dish. Always taste before adding more salt..
INGREDIENTS
-6cups water
-1Tbsp salt
-2cups Penne pasta or about 180g
-3pcs thin sliced ham chopped
-about 1/4cup chopped carrot
-about 1/4cup sweet corn kernels (you could use mixed veggies if you prefer)
-ground black pepper
-100g butter
-6cloves garlic chopped
-3 and 1/2Tbsp flour
-370ml evaporated milk
-about 1/2 to 3/4cup water
-70g grated cheese
-ground black pepper
-1/2 to 1Tbsp chili flakes depending on preference (always taste before adding more)
-water used to boil the penne pasta (so don't discard)
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Como hacer PASTA ALFREDO
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RECETA
1 paquete de pasta fetuccine o espaguetti de 200 gr cocido en 2 litros de agua con un trozo de cebolla, un diente de ajo, 3 hojas de laurel y 1 cda de sal
1 taza de leche
1 trozo de mantequilla
1 diente de ajo grande finamente picado
1/2 cucharada de harina
1 cucharadita de consomé casero
50 gr de queso crema
Queso parmesano al gusto
Pimienta negra y nuez moscada al gusto
The Strange Flavor of Parthian Chicken from Ancient Rome
For my video on Silphium, click here:
EDIT: The Hou Hanshu is from 445CE (not BCE as it says in the episode)
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LINKS TO INGREDIENTS & EQUIPMENT**
Canon EOS M50 Camera:
Canon EF 50mm Lens:
Dried Lovage:
Asafoetida Powder:
Colatura di Alici (Garum):
Caraway Seeds:
Peppercorns:
LINKS TO SOURCES**
The Classical Cookbook by Andrew Dalby & Sally Grainger:
The Roman Cookery Book by Barbara Fowler & Elisabeth Rosenbaum:
The Silk Road by Valerie Hansen:
The Western Regions, Xiongnu and Han: From the Shiji, Hanshu and Hou Hanshu by Joseph A Yap:
The Silk Trade Between China and the Roman Empire at its Height, Circa A.D. 90-130 by J. Thorley:
The Hou Hanshu
**Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you.
MENTIONED LINKS
Garum Episode:
Apicius De Re Coquinaria Episode:
Pullum Parthicum (Parthian Chicken)
ORIGINAL 4TH CENTURY RECIPE (From De Re Coquinaria)
Pullum Parthicum (Parthian Chicken):
Open the chicken at the rear end and in the square shape. Pound pepper, lovage, a little caraway, moisten with liquamen, blend with wine. Put the chicken in an earthenware pot and pour the sauce over it. Dissolve strong asafoetida in lukewarm water, pour it over the chicken, and let it cook. Sprinkle with pepper and serve.
MODERN RECIPE
INGREDIENTS
- 1 chicken (3-4lbs / 1.5kg)
- 1 1/2 Teaspoons Black Pepper plus extra for garnish
- 1 Tablespoons Chopped Lovage (or celery leaf)
- 1 1/2 Teaspoons Caraway Seeds
- 3 Tablespoons Garum/Liquamen (Colatura di Alici or Asian Fish Sauce can be used for this)
- 1 Cup (250ml) Wine (Red or White)
- ¾ Teaspoons Asafoetida Powder
- ¼ Cup Lukewarm water
METHOD
1. Spatchcock your chicken and place in an oven safe dish. (It can be left in the refrigerator overnight to dry out which will result in a crispier skin)
2. Preheat your oven to 450°F/230°C.
3. Mix the lovage, ground black pepper, caraway seeds, garum, and wine in a bowl and pour it over the chicken. Dissolve the asafoetida in lukewarm water in a separate bowl and pour over the chicken.
4. Bake the chicken for 40-45 minutes or until an instant read thermometer measures 165°F/74°C. To prevent drying, you can baste the chicken several times during cooking, though this is not required.
5. When the chicken is cooked, remove it from the oven and allow it to rest for 10 minutes. Then serve with the sauce is was cooked in and ground pepper.
PHOTO CREDITS
Silk Road Map: Nassima Chahboun / CC BY-SA (
The Parthian Shot: Original photo by User:PHGCOM, contoured by myself पाटलिपुत्र / CC BY-SA (
Silk Road in the 1st Century: By User:Kaidor - File:Silk Road in the I century AD - ru.svg, CC BY-SA 4.0,
Eurasia in the 2nd Century: SY / CC BY-SA (
City of Merv: Peretz Partensky from San Francisco, USA / CC BY-SA (
Ban Chao: By John Hill - Own work, CC BY-SA 3.0,
#tastinghistory #ancientrome #parthianempire
Fried Chicken made from JACKFRUIT
My Nashville Hot Jackfruit is by far one of my favorite recipes and recently I've been asked to take a look at it again! I'm so glad I did because this is THE BEST VEGAN Fried Chicken recipe that ive ever made! This tops it all as far as taste, texture, juiciness!! ahhh its so good. If you want to make a fried chicken to top some waffles, coat in Nashville hot or just to have a bucket of vegan KFC then I think this is 100% it!
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I find inspirations from you the SauceSquad and my constant hunt of social media to see what food is being made around the globe and how can I try to make it. Lets try to make some food and have fun!!