Fail-proof Biryani (Biryaani) Biryani Inratable برياني بنتيجة مؤكدة

Fail-proof Biryani (Biryaani) Biryani Inratable برياني بنتيجة مؤكدة

Fail-proof Biryani

www.xawaash.com

There are different ways of preparing biryani. The following is one of the methods we use and it always yields great results. The beauty of this method is that it eliminates a lot of guesswork on the proper length of time needed to cook the different ingredients to the right doneness. Overcooked rice, undercooked meat, burned biryani, will all be a thing of the past.

The rice, meat, and vegetables are all partially-cooked separately and then assembled for the final steaming. Broiling the chicken adds flavour, a nice colour, and results in moist, succulent meat. The chicken is broiled until half-cooked and it finishes cooking during the final baking step.

It is important not to drain the boiled rice until dry. The rice should be hot and moist when adding to the chicken and vegetables. The baking dish should be covered very well to make sure that steam does not escape when steaming the biryani.

We hope to post other recipes for biryani using different methods as well as different ingredients.

 

Print Recipe

Print Recipe with Photos

 

Ingredients:

(Tbsp is a tablespoon; tsp is a teaspoon)
(1 cup = 237 mL = 2.4 dl; 1 Tbsp = 15 mL; 1 tsp = 5 mL); all are level measurements

 

Chicken Marinade:

  • 1 Tbsp (15 mL) Coriander seeds
  • 2 tsp (10 mL) Cumin seeds
  • 10 Cardamom pods
  • 1 tsp (5 mL) Black peppercorns
  • ½ tsp (2.5 mL) Cloves
  • 4 Bay leaves
  • 2 inches (50 g) Fresh ginger
  • 4 Garlic cloves
  • ½ cup (80 g) Fresh cilantro (chopped)
  • ¼ cup (40 g) Fresh mint
  • 2 Chili peppers
  • 1 tsp (5 mL) Chicken bouillon powder
  • 1 tsp (5 mL) Turmeric powder
  • ½ cup (118 mL) Canola oil – Or vegetable oil

Other Ingredients:

  • 2 cups (414 g) Basmati rice
  • 6 cups (1.5 litres) Water – For soaking the rice
  • 1 Large Onion
  • Canola oil – 2 inches deep for frying the onions
  • 2 Tbsp (30 mL) Canola oil – For the stew
  • 1 Large Tomato (peeled & diced)
  • 1 Large Potato (peeled & diced)
  • ½ cup (118 mL) Yogurt – Plain
  • 1 tsp (5 mL) Chicken bouillon powder
  • 1 Tbsp (15 mL) Lemon juice
  • 12 cups (3 litres) Water – For boiling the rice
  • 3 Tbsp (45 mL) Salt
  • 2 Bay leaves
  • 1 tsp (5 mL) Cumin seeds
  • 2 Tbsp (30 mL) Canola oil – Or vegetable oil (for the rice)
  • 2 Tbsp (30 mL) Fresh cilantro (chopped) – Between the layers of the biryani
  • 2 Tbsp (30 mL) Fresh mint (chopped) – Between the layers of the biryani
  • 1 tsp (5 mL) Saffron
  • ⅓ cup (79 mL) Water (hot) – For soaking the saffron
  • 3 Tbsp (45 mL) Ghee – Or browned butter
  • ¼ cup Almonds (toasted) – Optional
  • ½ tsp (2.5 mL) Rose water – Or Kewra water (optional)

 

Basmati rice


 

Chicken


 

Chopped cilantro


 

Chopped mint leaves


 

The spices


 

Chili peppers


 

Fresh ginger


 

Directions:

 

Steps for preparing the biryani

  1. Grind the spices very well.
  2. In a food processor, place the ginger, garlic, cilantro, mint and the chili peppers. Blend well.
  3. Marinate the chicken with the herb mix, spices, turmeric, chicken bouillon powder and oil. Cover and refrigerate for at least 2 hours or preferably overnight.
  4. Soak the rice for one hour.
  5. Slice the onions and fry in batches over medium heat until golden brown.
  6. Shake off the marinade from the chicken. Place in a roasting pan and broil at 400°F/204°C for 15 minutes. The chicken will be half-cooked.
  7. In a saucepan set over medium heat, add 2 tablespoons of oil and the remainder of the marinade. Fry for 1 minute, stirring well. Add the tomatoes, potatoes and stir. Add the yogurt and chicken bouillon powder and stir well. Cover and cook over low heat for 30 minutes or until the potatoes become fork tender.
  8. Soak the saffron in 1/3 cup hot water.
  9. Using high heat bring 12 cups (3 litres) of water to a boil, then add 2 bay leaves, 3 tablespoons salt, 1 teaspoon cumin seeds, and 2 tablespoons oil. Drain the soaked rice and add to the boiling water. Cook the rice for 6 minutes. Use a slotted spoon to transfer the hot, very moist rice to the baking dish.

Assembling the biryani

  1. Sprinkle a handful of the fried onions over the chicken. Add half the rice and spread evenly.
  2. Add the vegetable stew. Sprinkle more onions, 2 tablespoons cilantro, and 2 tablespoons mint, then cover with the rest of the rice.
  3. Add the saffron, 1/2 teaspoon rose or kewra water, and 3 tablespoons of browned butter or ghee. Cover tightly with aluminium foil and steam in the oven at 400°F/204°C for 30 minutes. Make sure to wrap it very well so no steam escapes.

 

Chicken bouillon powder (our favourite brand)


 

Blend into a paste


 

The chicken with the marinade


 

The marinated chicken


 

Ready for broiling


 

The broiled chicken


 

The broiled chicken is amazing on its own. Broil for 35 to 40 minutes for perfect doneness.


 

Red onions


 

Red onions


 

Layering the biryani


 

Layering the biryani


 

Layering the biryani


 

Saffron


 

Saffron


 

Saffron soaked in hot water


 

Biryani


 

Biryani


 

Biryani


 

Biryani


 

Biryani


 

The chicken is very moist


 

Biryaani

www.xawaash.com

 

Daabac Soo’da

Daabac Soo’da oo Sawirro Leh

 

Mukawinaadka:

(QW waa qaaddo weyn – midda cuntada lagu cuno; qy waa qaaddo yar)
(1 koob = 237 mL = 2.4 dl; 1 QW = 15 mL; 1 qy = 5 mL)

 

Geedaha digaagga:

  • 1 QW (15 mL) Kabsaro
  • 2 qy (10 mL) Kaamuun
  • 10 Hayl
  • 1 qy (5 mL) Filfil madoow
  • ½ qy (2.5 mL) Dhegayare / qurunful
  • 4 Caleenqaar
  • 2 insh (50 g) Sanjabiil cusboon
  • 4 Tuun (toon)
  • ½ koob (80 g) Kabsaro caleen (jarjaran)
  • ¼ koob (40 g) Nicnaac cusboon
  • 2 Basbaas
  • 1 qy (5 mL) Budo maraq digaag
  • 1 qy (5 mL) Huruud shiidan
  • ½ koob (118 mL) Saliid caddeey

Mukawinaadka Kale:

  • 2 koob (414 g) Bariis basmati
  • 6 koob (1.5 litre(s)) Biyo
  • 1 Basal , Weyn
  • Saliid caddeey
  • 2 QW (30 mL) Saliid caddeey
  • 1 Yaanyo , Weyn (la fiiqay oo la jarjaray)
  • 1 Bataato / baradho , Weyn (la fiiqay oo la jarjaray)
  • ½ koob (118 mL) Caano fadhi
  • 1 qy (5 mL) Budo maraq digaag
  • 1 QW (15 mL) Casiir liin dhanaan
  • 12 koob (3 litre(s)) Biyo
  • 3 QW (45 mL) Cusbo
  • 2 Caleenqaar
  • 1 qy (5 mL) Kaamuun
  • 2 QW (30 mL) Saliid caddeey
  • 2 QW (30 mL) Kabsaro caleen (jarjaran)
  • 2 QW (30 mL) Nicnaac cusboon (jarjaran)
  • 1 qy (5 mL) Sacfaraan
  • ⅓ koob (79 mL) Biyo (kulul)
  • 3 QW (45 mL) Subag
  • ¼ koob Aalmond (la dubay)
  • ½ qy (2.5 mL) Maa’alward

 

Bariis basmati


 

Digaag


 

Kabsaro caleen la jarjaray


 

Nicnaac la jarjaray


 

Geedaha


 

Basbaas


 

Sanjabiil cusboon


 

Diyaarinta:

 

Diyaarinta biryaaniga

  1. Geedaha si fiican u shiid.
  2. Isku shiid sanjabiisha, tuunta (toon), kabsaro caleenta, nicnaaca iyo basbaaska.
  3. Digaaga waxaa ku qastaa geedaha, kabsarada iyo sanjabiisha la isku shiiday, huruudda, maraq digaaga iyo saliidda. Dabool ee qaboojiyaha geli. Dhig ugu yaraan muddo laba saacadood ama ilaa hal habeen.
  4. Bariiska muddo hal saac qas.
  5. Basasha jarjar. Saliid dab dhexdhexaad saaran hadba qaar ku shiil ilaa ay ka gaduudato.
  6. Digaaga geedaha ka jaf. Foornada dabka kore (broil) ku dub 400°F/204°C muddo 15 daqiiqo.
  7. Digsi yar oo dab dhexdhexaad saaran, 2 qaaddo weyn saliid ku shub iyo geedaha baaquliga ku haray. Shiil muddo 1 daqiiqo adigoo walaaqaysa. Yaanyada iyo bataatada ku dar ee walaaq. Ku dar caana fadhiga, maraq digaagga, iyo liin dhanaanta, si fiicanna u walaaq. Dabool oo dab yar ku kari muddo 30 daqiiqo ama ilaa ay bataatada ka jilicdo.
  8. Sacfaraanka ku qas 1/3 koob biyo kulul.
  9. 12 koob (3 litir) biyo dab sare saar. Ku dar 2 caleenqaar, 3 qaaddo weyn cusbo, 1 qaaddo yar kaamuun iyo 2 qaaddo weyn saliid. Bariiska qasan biyaha ka miir. Kari muddo 6 daqiiqo. Qaaddo shabaq isticmaal bariiska kulul oo qoyan inaad saxanka digaaga kula shubtid.

Isku keenidda biryaaniga

  1. Digaaga hal sacab oo basal ah ku firdhi. Bariiska nuskiisa ku kor shub.
  2. Maraqa yaanyada iyo bataatada ku kor dar. Ku firdhi sacab kale oo basal ah, 2 qaaddo weyn kabasaro caleen jarjaran, iyo 2 qaaddo weyn nicnaac jarjaran. Bariiska harey ku dabool.
  3. Sacfaraanka ku shub, 1/2 qaaddo yar maa’alward, iyo 3 qaaddo weyn buuro la shiilay ama subag. Xaanshida alamuunyamka ku dabool. Ku dub foorno 400°F/204°C muddo 30 daqiiqo. Xaanshida alamuunyamka si fiican ugu duub hubina inuu uumiga ka bixin.

 

Maraq digaag (nooca aan jecelnahay)


 

Si fiican u shiid


 

Digaagga iyo geedaha


 

Digaagga oo la geedeeyay


 

Waa u diyaar in la dubo


 

Digaagga oo la dubay


 

Digaagga oo la dubay iskiisa ayuu u macaan yahay. Haddaad doontid inaad wada bisleysid oo keligiisa cuntid, waxaa dubtaa muddo 35 ilaa 40 daqiiqo.


 

Basal gaduudan


 

Basal gaduudan


 

Isku keenidda biryaaniga


 

Isku keenidda biryaaniga


 

Isku keenidda biryaaniga


 

Sacfaraan


 

Sacfaraan


 

Sacfaraan biyo kulul lala dhigay


 

Biryaani


 

Biryaani


 

Biryaani


 

Biryaani


 

Biryaani


 

Digaagga wuu jilicsan yahay mana qalalin


 

Biryani Inratable

www.xawaash.com

Il existe différentes façons de préparer le biryani. Celle-ci est une méthode que nous utilisons souvent et elle donne toujours de très bons résultats. L’avantage de cette méthode est qu’elle élimine beaucoup d’incertitudes quant au temps de cuisson nécessaire des différents ingrédients. Du riz trop cuit, de la viande pas assez cuite, un biryani cramé, tout ça sera du passé.

Le riz, la viande, et les légumes sont tous partiellement cuits séparément puis assemblés dans une dernière cuisson à l’étouffée. Passer le poulet au grill apporte de la saveur, une jolie couleur, et rend la viande juteuse et succulente. Le poulet est grillé jusqu’à ce qu’il soit mi-cuit et il finit de cuire lors de l’étape de cuisson finale.

Il est important de ne pas égoutter le riz avant qu’il soit sec. Le riz doit être chaud et moelleux lorsqu’il est ajouté au poulet et aux légumes. Le plat de cuisson doit être couvert hermétiquement pour être sûr que la vapeur ne s’échappe pas lors de la cuisson à l’étouffée du biryani.

Nous avons l’intention de publier d’autres recettes de biryani fait avec différents méthodes et différents ingrédients.

 

Imprimer la Recette

Imprimer la Recette avec Photos

 

Ingrédients:

(cs est cuillère à soupe; cc est cuillère à café)
(1 mesure = 237 mL = 2.4 dl; 1 cs = 15 mL; 1 cc = 5 mL); mesures à ras

 

Marinade de Poulet:

  • 1 cs (15 mL) de Graines de Coriandre
  • 2 cc (10 mL) de Graines de Cumin
  • 10 Gousses de Cardamome
  • 1 cc (5 mL) de Poivre Noir en grains
  • ½ cc (2.5 mL) de Clous de Girofle
  • 4 Feuilles de Laurier
  • 2 pouces (50 g) de Gingembre Frais
  • 4 Gousses d’Ail
  • ½ mesure (80 g) de Coriandre Frais (haché)
  • ¼ mesure (40 g) de Menthe Fraîche
  • 2 Piments chili
  • 1 cc (5 mL) de Bouillon de Poule en poudre
  • 1 cc (5 mL) de Poudre de Curcuma
  • ½ mesure (118 mL) d’Huile de Colza – ou d’huile végétale

Autres ingrédients:

  • 2 mesures (414 g) Riz Basmati
  • 6 mesures (1.5 litres) d’Eau – pour tremper le riz
  • 1 Gros Oignon
  • d’Huile de Colza – 2 pouces de profondeur pour frire l’oignon
  • 2 cs (30 mL) d’Huile de Colza – pour le ragoût
  • 1 Gros tomate (pelée et coupée en morceaux)
  • 1 Gros Pomme de Terre (pelée & coupée en cubes)
  • ½ mesure (118 mL) de Yaourt – Nature
  • 1 cc (5 mL) de Bouillon de Poule en poudre
  • 1 cs (15 mL) de Jus de Citron
  • 12 mesures (3 litres) d’Eau – pour cuire le riz
  • 3 cs (45 mL) de Sel
  • 2 Feuilles de Laurier
  • 1 cc (5 mL) de Graines de Cumin
  • 2 cs (30 mL) d’Huile de Colza – ou d’huile végétale (pour le riz)
  • 2 cs (30 mL) de Coriandre Frais (haché) – entre les couches de biryani
  • 2 cs (30 mL) de Menthe Fraîche (hachée) – entre les couches de biryani
  • 1 cc (5 mL) de Safran
  • ⅓ mesure (79 mL) d’Eau (chaude) – pour tremper le safran
  • 3 cs (45 mL) de Ghee – ou de beurre cuit
  • ¼ mesure d’Amandes (grillées) – optionnel
  • ½ cc (2.5 mL) d’Eau de Rose – ou d’eau de Kewra (optionnel)

 

Riz Basmati


 

Poulet


 

Coriandre Hachée


 

Feuilles de menthe hachées


 

Les épices


 

Piments chili


 

Gingembre frais


 

Instructions:

 

Étapes de préparation du biryani

  1. Moudre finement les épices.
  2. Mettre le gingembre, l’ail, le coriandre, la menthe et les piments chili dans un robot ménager. Bien mixer.
  3. Faire mariner le poulet dans le mélange d’herbes, les épices, le curcuma, la poudre de bouillon de poule et l’huile. Couvrir et réfrigérer au moins 2 heures, de préférence toute une nuit.
  4. Faire tremper le riz une heure.
  5. Trancher les oignons et frire en plusieurs fois à feu moyen jusqu’à ce qu’ils soient dorés.
  6. Égoutter la marinade du poulet. Mettre dans un plat à four et griller à 400°F/204°C pendant 15 minutes. Le poulet sera à moitié cuit.
  7. Ajouter 2 cuillères à soupe d’huile et le reste de la marinade dans une poêle chauffée à feu moyen. Frire 1 minute en remuant bien. Ajouter les tomates, les pommes de terre et touiller. Ajouter le yaourt et la poudre de bouillon de poule et bien mélanger. Couvrir et cuire à feu doux pendant 30 minutes ou jusqu’à ce que les pommes de terre soient tendres quand piquées avec une fourchette.
  8. Faire tremper le safran dans ⅓ de mesure d’eau chaude.
  9. Faire bouillir 12 mesures d’eau (3 litres) à feu fort, puis ajouter 2 feuilles de laurier, 3 cuillères à soupe de sel, 1 cuillère à café de graines de cumin, et 2 cuillères à soupe d’huile. Égoutter le riz trempé et le verser dans l’eau bouillante. Cuire le riz pendant 6 minutes. Utiliser une cuillère fendue pour transférer le riz chaud et moelleux dans le plat à four.

Assemblage du biryani

  1. Saupoudrer une poignée d’oignons frits sur le poulet. Ajouter la moitié du riz et étaler uniformément.
  2. Ajouter les légumes cuits. Saupoudrer encore de l’oignon, 2 cuillères à soupe de coriandre et 2 cuillères à soupe de menthe, puis couvrir avec le reste de riz.
  3. Ajouter le safran, ½ cuillère à café d’eau de rose ou de kewra, et 3 cuillères à soupe de beurre coloré ou de ghee. Couvrir hermétiquement avec de l’aluminium et faire cuire à l’étouffée dans le four à 400°F/204°C pendant 30 minutes. S’assurer de l’avoir bien couvert pour que la vapeur ne s’échappe pas.

 

Bouillon de poule en poudre (notre marque favorite)


 

Mixer pour obtenir une pâte


 

Le poulet avec la marinade


 

Le poulet mariné


 

Prêt pour le grill


 

Le poulet grillé


 

Le poulet grillé est délicieux en lui-même. Griller 30 à 45 minutes pour une cuisson parfaite.


 

Oignons Rouges


 

Oignons Rouges


 

Pose du biryani


 

Pose du biryani


 

Pose du biryani


 

Safran


 

Safran


 

Safran trempé dans l’eau chaude


 

Biryani


 

Biryani


 

Biryani


 

Biryani


 

Biryani


 

Le poulet est bien juteux


 

برياني بنتيجة مؤكدة

www.xawaash.com

اطبع الوصفة – بدون صور

اطبع الوصفة – مع صور

المقادير

 
كوب = 237 مل، ملعقة كبيرة = 15 مل، ملعقة صغيرة = 5 مل
 

تتبيلة الدجاج
كزبرة حبوب ملعقة كبيرة 1
كمون ملعقة صغيرة 2
هيل (حبهان) 10
فلفل اسمر ملعقة صغيرة 1
قرنفل ملعقة صغيرة ½
ورق غار 4
زنجبيل طازج جم 50
فص ثوم 4
كزبرة جم 80
جم 40
فلفل حار 2
مسحوق مرق الدجاج ملعقة صغيرة 1
مسحوق الكركم (الهرد) ملعقة صغيرة 1
زيت الكانولا كوب ½
المكونات الاخرى
ارز بسمتي جم 414
ماء كوب 6
بصل 1
زيت الكانولا
زيت الكانولا ملعقة كبيرة 2
(طماطم( مقشر ومقطع 1
(بطاطا( مقشر ومقطع 1
لبن زبادي كوب ½
مسحوق مرق الدجاج ملعقة صغيرة 1
عصير ليمون ملعقة كبيرة 1
ماء كوب 12
ملح ملعقة كبيرة 3
ورق غار 2
كمون ملعقة صغيرة 1
زيت الكانولا ملعقة كبيرة 2
كزبرة ملعقة كبيرة 2
ملعقة كبيرة 2
زعفران ملعقة صغيرة 1
(ماء( ساخن كوب
سمنة ملعقة كبيرة 3
(لوز( محمص كوب ¼
ماء الورد ملعقة صغيرة ½

 

أرز بسمتي


 

لحم الدجاج


 

كزبرة مقطعة


 

نعناع مقطع


 

البهارات


 

فلفل حار


 

زنجبيل طازج


 

طريقة التحضير:

 

طريقة تحضير البرياني

تطحن البهارات جيدا -1
يخلط الزنجبيل، الثوم، الكزبرة، النعناع والفلفل الحار -2
يتبل الدجاج بخليط الزنجبيل، البهارات، الكركم، مسحوق مرق الدجاج والزيت، يغطى ويترك لمدة ساعتين على الأقل ويفضل التتبيل لمدة ليلة كاملة -3
ينقع الأرز لمدة ساعة -4
يقطع البصل الى شرائح ويقلى على نار متوسطة على دفعتين الى ان يصبح ذهبي اللون -5
يشوى الدجاج في الفرن نصف شوي على حرارة 204 د.م. (400 ف) لمدة 15 دقيقة فقط -6
في قدر صغير يحمر ما تبقى من التتبيلة في 2 ملعقة كبيرة زيت ويحرك باستمرا لمدة دقيقة، يضاف الطماطم والبطاطس ويحرك، تضاف الزبادي ومسحوق مرق الدجاج ويحرك ثم يضاف عصير الليمون ويحرك ايضا، يغطى ويطهى على نار هادئة لمدة 30 دقيقة -7
ينقع الزعفران بثلث كوب ماء ساخن -8
يغلى 12 كوب ماء على نار عالية، يضاف 4 حبة ورق غار، 3 ملعقة كبيرة ملح، 1 ملعقة صغيرة كمون و2 ملعقة كبيرة زيت، يصفى الأرز ويضاف الى الماء المغلي، يطهى لمدة 6 دقائق، يصفى الارز -9

وضع طبقات البرياني

يوضع قليل من البصل على الدجاج ويغطى بنصف الأرز -1
يوضع المرق وقليل من البصل ثم يرش بملعقتين كبيرة كزبرة و2 ملعقة كبيرة نعناع، يغطى بالأرز المتبقي -2
يضاف الزعفران، ماء الورد او ماء كيورة، زبدة محمرة او سمن بلدي، يغطى باحكام بورق الألمونيوم لكي لا يتسرب البخار، يطهى في الفرن على درجة حرارة 204 د.م. (400 ف) لمدة 30 دقيقة -3

 

مرق الدجاج (الماركة المفضلة لدينا)


 

تخلط جيدا


 

الدجاج مع التتبيلة


 

الدجاج المتبل


 

جاهز للشوي


 

الدجاج المشوي في الفرن


 

الدجاج المشوي في الفرن لذيذ حتى بدون البرياني. يشوى لمدة 35 الى 40 دقيقة ليستوي بالكامل.


 

بصل أحمر


 

بصل أحمر


 

وضع طبقات البرياني


 

وضع طبقات البرياني


 

وضع طبقات البرياني


 

الزعفران


 

الزعفران


 

زعفران منقع بماء ساخن


 

برياني بنتيجة مؤكدة


 

برياني بنتيجة مؤكدة


 

برياني بنتيجة مؤكدة


 

برياني بنتيجة مؤكدة


 

برياني بنتيجة مؤكدة


 

الدجاج طري ورطب


 

 

 

 

 

 

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55 Responses to Fail-proof Biryani (Biryaani) Biryani Inratable برياني بنتيجة مؤكدة
  1. Zamiira
    August 21, 2013 | 2:35 am

    asc walalayaal aad ayaa mahad santihiin biryanida looking Yummy I will tray insha allah ……xageen ka heli karaa nuucaas chicken stock ama maraq digaaga koley luqadeena wey ku qorantahey ma dukamada somalida laga helaa I live in Ontario I always use magi or vegeta aad ayaa ugu mahadsantihiin sida wanaagsan ood cunooyinka macaan noola share gareesaaan illaah ajar ha idiinka siiyo.

    • A&L
      August 22, 2013 | 12:04 am

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Walaasheenna qaaliga ah, waa ku mahadsan tahay xiriiriskaada joogtada ah.

      Dhoor nooc oo maraq digaag ayaa naloo soo diray. Waan wada tijaabinay, waxaanna aad u jecleysanay noocaan. Weli suuqa ma yaalo. Hadduu Eebbe idmo mar dhow ayaa la keeni doonnaa.

  2. Umuhamim
    August 21, 2013 | 9:39 am

    It is a fantastic recipe which I was looking for.
    Insha’allah will try this becoming friday.
    I have orange blossom at home instead of rose water, can I substitute it?
    Thank you

    • A&L
      August 21, 2013 | 11:48 pm

      Thank you so much for your comment. Yes, you can use orange blossom.

  3. iqbalunisa abdulla
    August 21, 2013 | 10:39 am

    Mashallah! thank you for putting up this wonderful blog,my husband is indian but born and brought up in berbere ,he is so pleased that I have learnt to cook Somali food from your site.Appreciate your efforts.

    • A&L
      August 21, 2013 | 11:53 pm

      Thank you so much for your kind comment. We are happy we could help.

  4. Habiba souleymane
    August 21, 2013 | 2:11 pm

    Bjr juste pour vous dire vous faites du bon travail K’Allah vous aide dans cette lancée inchallah!!au fait moi je suis camerounaise et j’aime bien votre cuisine d’ailleurs j’en ai fait quelques unes des recettes pour ma famille surtout pour mon époux c était un délice encore bravoooooo!!!!!!! Et merci .

    • A&L
      August 22, 2013 | 12:11 am

      Merci beaucoup pour votre commentaire à bientôt.

  5. umu muna
    August 22, 2013 | 5:20 am

    asc wr wb walal wad salamin tahin mashalaha biriyan ayaa na bartayn sida an u karin lahayn jzklh waxa ka codsanays sis muufada somali ina no so kalisan iyo Chicken curry thnk very much

    • A&L
      August 22, 2013 | 7:15 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Mahadsanid walaal. Hadduu Eebbe idmo waan soo gelin doonnaa.

  6. Amran
    August 22, 2013 | 7:32 am

    I absolutely adore your recipes, they give me the
    inspiration I need to get in the kitchen and cook.
    I was wondering if you could please post a recipe
    For kk. My boys will thank you for that and I thank you for
    Your wonderful recipes. Keep ‘em coming.

    • A&L
      August 22, 2013 | 7:19 pm

      Thank you so much for your encouraging comment. Do you mean kac kac? Here is a link for it http://xawaash.com/?p=4372#.

      • Amran
        August 23, 2013 | 8:54 pm

        I mean the Chapati and suqaar mixed together.
        It’s usually served in most somali restaurant.

        • A&L
          August 24, 2013 | 12:26 am

          We have posted two different recipes for kaaki and kalaakal (kk), but we didn’t serve them together. Please describe it in more detail.

  7. um asmaa
    August 22, 2013 | 9:14 am

    asalaamu caleykum walaalaheyga qhaaligoow dhamaantiin waamahadsantihiin niyadiinallaah niiyeelo idinka iyo intaajeceshihiinba jazaakallaahu kheyrakum

    • A&L
      August 22, 2013 | 7:21 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Walaasheenna qaaliga ah aad iyo aad ayaa u mahadsan tahay. Waan ku faraxnay faalladaada. Qayr ayaan kuu rajaynaynaa.

  8. Umu Hamim
    August 22, 2013 | 3:55 pm

    It is me again. I have never use the broil but only the bake
    for my oven. So do I have to preheat before broiling the chicken
    since the heat is too near for food? And do I have to turn the
    chicken from time to time? Please advise.
    Thank you.

    • A&L
      August 22, 2013 | 7:31 pm

      Yes, you have to preheat the oven. Broil the chicken for 15 minutes only, and there is no need to turn it.

  9. Ayaan Abdullahi Ali
    August 23, 2013 | 8:46 am

    waaw masha’alah incredible, it’s really amazing! jazakumulahu kheyr walalayal, balse baharaatka qaar halkan malaga helayo, kuwa an heli karo wan ku badalan kara sow maha walal? aad ayd u mahadsan tihiin.

    • A&L
      August 23, 2013 | 5:02 pm

      Mahadsanid walaal. Waa runtaa wax u dhow oo aad heli kartid ku beddel.

  10. fatima
    August 23, 2013 | 4:48 pm

    Your recipes make everyone want to cook even if they don’t, like myself. Very simple and easy to follow. This recipe turned out amazing on my first attempt which I didn’t think it will. I’m also waiting for something New.
    Thank you for your great recipes

    • A&L
      August 23, 2013 | 5:03 pm

      Thank you so much for your amazing comment. We are very happy for you. Enjoy!

  11. Naima
    August 24, 2013 | 12:46 am

    hello,

    Thank you so much for this recipe, i remember i requested his a year ago and you finally brought it to the table, i’m so happy and can’t wait to try it very soon insha’allah…Thank you guys soooo much!!

    • A&L
      August 25, 2013 | 1:29 am

      You are most welcome, Naima. Thank you for your patience.

  12. xamdisweden
    August 24, 2013 | 8:53 am

    walahi bilaahi farxad ayaa la qoslayaa iyo xawaash.com sida ee waxyaabaha aan jeclahy ula socoto, aad iyo aad ayaa idinkaaga mahad celinaa, waxa idinku duceeyo ma aqaano walahi, wax walbo oo jeceshihiin Aduun jano Aaqiro janatul-firdowsa….aamin

    bariiska noocaan aaad ayaa ugu xiiso qabay ina barto, waliba ku barto luqadeeda hooyo, waxa ku mahadsan marka hore Alle kadibne xawaash.com

    thnks mar walbo, noolaada reer xawaash.com

    • A&L
      August 25, 2013 | 1:57 am

      Adigana jor oo nooloow!

      Mahadsanid walaal.

  13. Zahra
    August 24, 2013 | 11:46 pm

    s/c walal aad ayaan idiin salaamay,hawashan qaaliga ah ee aad noo wadaana ilaahay miizaan ka xasanaad ha idiin ku daro inshaa alaah,walal waxaa kale oo aan rabay inaad ii sheegtaan baryani iyo surbiyaan ma isku mid uun baa mise way kala duwanyihiin?thnks.

    • A&L
      August 25, 2013 | 2:01 am

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Aamiin walaal. Aad iyo aad ayaa u mahadsan tahay. Surbiyaanka waa nooc ka mid ah biryaaniga. Hadduu Eebbe idmo waan soo gelin doonnaa.

  14. Hiba
    August 25, 2013 | 10:45 pm

    Thank you soo much! I’ve had my share of “failed attempt” to making baryani! I will definitely make this tomorrrow. I only wish you did a tutorial for the raita (yogurt side dish) as well! Yummy. May allah bless your time and knowledge. Ameen!

    • A&L
      August 26, 2013 | 12:04 am

      Thank you so much for your comment and prayers. God willing, we will post a recipe for Raita.

  15. Umu samiya&rihana
    August 28, 2013 | 8:53 am

    Masha àllah waan kahelay sida wanagsan iyo dhadhanka macaan waa ku mahadsantahiin

    • A&L
      August 28, 2013 | 2:37 pm

      Adigaa mahadda mudan walaal. Waan ku faraxnay inaad jeclaatay. Mahadsanid.

  16. Qaali Omar
    September 1, 2013 | 7:33 am

    ASC salaan kadib aad ayaan idinkugu mahadcelinaayaa leeyla iyo cabdullahi

    waxaan ku faraxsanahay maalma dhaweed ayuu ninkeeyga igu dhahay bariis baryaani la dhaho ayaan kenya ka cunaya ayaa igu soo dhacay wan jecladay inaa u kariyo kadib waan raadiyay meelo laga kariyo recept giisa kadib waxaanba aad ugu farxay markaan arkay in xawaash la soo galiyay

    manta ayaan qado ka dhigaynay………… waneh ku guulestay karintiisa wuuneh macaanaa runtii
    ajar aan la soo kobi karin ilaah ha idin siiyo

    • A&L
      September 2, 2013 | 2:15 am

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Aad iyo aad ayaan ugu faraxnay inaad jeclaatay Biryaaniga. Waa ku mahadsan tahay faallada fiican.

  17. murad
    September 8, 2013 | 5:17 pm

    this dish looks very delicious i will try it . thank you very much

    • A&L
      September 8, 2013 | 7:45 pm

      Thank you for your comment. We hope you will like it.

  18. Amal
    September 10, 2013 | 5:36 am

    My compliments. My mother and I are both fans of your blog. Thanks for sharing and celebrating Somali food. A little side note: the wordpress widget for social media seems to be messing up your blog posts, because the icons are gigantic. Maybe you might want to change that. Again, thanks for inspiring us Somalis in the diaspora :) .

    • A&L
      September 10, 2013 | 4:31 pm

      Thank you very much for your comment, and thank you both for being fans. On our end the widgets are scaling properly. Can you please send us a screen shot, and let us know the browser you are using. Thank you in advance.

  19. Geenyo
    September 24, 2013 | 4:32 am

    Asalaamu Calaykum WAraxmatu allahi Wa barakaatu

    salaam kadib wll waxaa mahad wayn iska leh allihii suurto galiyey inaad inoo samaysaan bage kan idinkana sidoo kale waa ku mahadsan tihiin waayo waxaa ku faraxsanahay in mesha aan ka dawaanayey cooking arabic ah inaa helo asaga oo afkayga hooyo ah mar labad iyo mar sadeexad ayaa idin mahad celinayaa wayo aad ayaa aniga u jeclahay inaa daawado ama barto cooking ka.
    in kastoo dhirta khaar ka mid ah aan laga helin somalia lkn caraft yar yar ayaa laga istimaala oo lagu waxeesta rashinka

    Thanks for you

    • A&L
      September 25, 2013 | 1:42 am

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Aad iyo aad ayaa ugu mahadsan tahay faalladaan fiican aad inoo soo qortay. Waan ku faraxnay. Waan runtaa carafta waxaad heli kartid ayaa ku beddeli kartaa. Markaan Soomaaliya joognay hayl, qarfo, qaranfuur, xawaashka dhuudhuuban iyo kan kuuskuusan ayaa lagu dari jiray. Qayr iyo barwaaqo ayaan idiin rajaynaynaa. Mahadsanid.

  20. Anisah
    February 16, 2014 | 3:36 am

    Assalamu alaikum. I would love to make this but my daughter is allergic to dairy. Can I use coconut cream in place of the yoghurt and just omit the ghee? Also I only have chicken stock cubes, not powder, how many cubes would I need for the recipe?

    • A&L
      February 16, 2014 | 10:11 pm

      Yes, you can use coconut cream instead, and you can also omit the ghee. Use one cube for the marinade and one for the sauce. Enjoy.

  21. rahman
    May 26, 2014 | 9:07 am

    Thank you for sharing.

    • A&L
      May 28, 2014 | 1:37 am

      You are most welcome.

  22. Amuna
    June 4, 2014 | 2:06 pm

    I have never been able to cook perfect rice ever. Last night, I tried this recipe and it was the BEST I have ever made.
    I don’t know how to put into words my appreciation to your beautiful blog, I don’t have enough words to thank you. You do such a great job! Keep it up.

    • A&L
      June 4, 2014 | 11:40 pm

      Thank you very much for your awesome comment. We are happy the recipe worked for you.

  23. Fartuun
    July 17, 2014 | 7:13 pm

    Maashaa Allah thank you for a beautiful website and for making tasty food seem easy enough to learn . I would like to know how many servings I can make from this recipe? I’m having a dinner party and wanted to make this for a group of ten people. Can I also substitute the nuts for raisins?

    Thank you in advance, I also wish you a blessed Ramadan

    • A&L
      July 18, 2014 | 2:55 am

      Thank you very much for your kind comment. It will depend on the appetite and also what else you will be serving. As a rule of thumb, one cup of rice is good for two adults. For ten we advise you to double the recipe, since the recipe includes chicken in addition to the rice. Yes, you substitute raisins for the nuts. We wish you success.

  24. Laura Cochran
    August 1, 2014 | 7:54 pm

    Delicious! So very excited to have found your videos and your website. Thank you so much for the attention to detail. Watching your videos is a joy and cooking this wonderful Biryani was a truly memorable experience. We cannot wait to make again for friends and family!

    • A&L
      August 21, 2014 | 12:18 am

      Thank you very much, Laura, for your nice comment. We are happy to know that you liked the Biryani, and we hope you will try other recipes.

  25. MH
    August 20, 2014 | 12:45 pm

    When will the stock powder be available to buy? Also any chance it will be available in the UK? Is it MSG free?

  26. Nowal
    October 12, 2014 | 12:30 am

    Salam Sister,

    I just discovered your website and want to Thank You very much for sharing all your delicious dishes!

    I want to make this dish as soon as possible, but I don’t see where and when do you add the lemon juice?

    :-)

    • A&L
      October 14, 2014 | 10:34 pm

      Thank you very much for your comment. We added the lemon juice when we were cooking the sauce.

  27. Samitha
    June 29, 2015 | 2:17 pm

    I am so happy to have to have come across your YT channel and blog. The world must indeed seem a much beautiful place through your eyes! much love xoxo from, Sri Lanka

  28. fatima
    September 10, 2015 | 11:43 am

    Asalamu alykum sister&brother
    If I leave out the cilantro,mint and rosewater does it alter the taste significantly?

    yours truly

    fatima

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About (Annaga)
Qui Sommes Nous نبذة عنا

We are a husband and wife team and we live in Canada. In a world full of food complications, we make cooking very simple. Our recipe videos will make your cooking easy, relaxed and enjoyable. We bring you the foods we love from Somalia and from around the world.