The spicy secrets of chicken briyani | Life in Food by Violet Oon EP3

Cooking guru Violet Oon is back to show you how to create another classic Singapore dish. In this episode, she shares the spicy secrets of chicken briyani.
As we find out how to cook this meal, hear about its history from Khalil A Wahab, owner of briyani specialists Islamic Restaurant and why the right spices can make or break the dish from spice 'mixologist', Jeya Seelan.
Get the full recipe at: www.straitstimes.com/life/foo...
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[@straitstimesonline]

Get the full recipe at: www.straitstimes.com/life/food/life-in-food-with-violet-oon-quest-for-the-best-briyani

[@avoca8]

The heritage of Briyani is very rich, and each types - Hyderabadi, Lucknow,, Kacchi, etc all have their uniqueness. My first love of Biryani, was an Indian stall at Block 123 Toa Payoh in 70s/80s who only served Briyani once a week. They infused the rice with raisins and cashew nuts, and lots of Birista (deep-fried onions). I have never found Briyani served with raisins and cashew nuts since. If anyone knows any place that have Briyanis infused with raisins and cashew nuts, please share.

[@bania6180]

My home!

[@phucnguyenhoai9875]

Love

[@burhan999]

I miss the fish briyani from blue diamond restaurant

[@agnesyeo1418]

Use all the saffron milk?

[@truesoul5407]

Mam could you please teach chicken rice and black pepper crab that’s my and my daughter’s favourite… please please please , it’s a request.

[@AsianDefenceNews]

It is spelled as biryani. One of the best dishes mankind ever invented.

[@RB-hm9re]

my man, welcome to other asian countries. its an interpretation and diasporas version

[@MrBoliao98]

I would be lazy, and just dabao, this is not Chili crab where the effort really paysoff. My Chinese taste buds cannot appreciate all this effort in a bryani