wheres the black pudding fuck the fruit and fucking veg. a english breakfast is ment to not be fucking healthy. to me this crap a disgrace to the english breakfast and where the
It is a 20-second video, Trevor. There are many different styles of biryani made across different states (and countries!). There is no one way of making biryani.
Can you list the ingredients and how to prepare them etc.. are they like a crispy outside and a soft puffed up bread like a pita type thing.. I love stuff like this and this looks so good..
Ingredients: 2 cups all-purpose flour 1/2 teaspoon salt ½ tsp sugar 1 tablespoon ghee (clarified butter) or oil Water, as needed (approximately 3/4 cup) Oil, for deep frying Instructions: Prepare the Dough In a large mixing bowl, combine the all-purpose flour and salt. Add the ghee or oil to the flour and mix it well using your fingers Gradually add water, little by little, and knead the dough until it is smooth and soft. The dough should not be too hard or too soft; it should be pliable. Cover the dough with a damp cloth and let it rest for at least 30 minutes. Shape the Luchi/Puri After the dough has rested, divide it into small equal-sized balls (about the size of a lime). On a clean, flat surface, lightly dust with flour to prevent sticking. Take one dough ball and flatten it slightly with your fingers. Using a rolling pin, roll out the dough ball into a small circle, about 4-5 inches in diameter. Make sure it is evenly rolled out to ensure uniform puffing. Repeat this process for all the dough balls, keeping them covered with a damp cloth to prevent drying out. Fry the Luchi/Puri In a deep frying pan, heat enough oil for deep frying over medium-high heat. The oil should be hot but not smoking. To check if the oil is ready, drop a small piece of dough into the oil. If it rises to the surface quickly and puffs up, the oil is ready. Carefully slide one rolled-out dough into the hot oil. Using a slotted spoon, gently press down on the puri/luchi to help it puff up. Fry for a few seconds until it puffs up and turns golden on both sides. The luchi should not take more than 30-40 seconds to cook. Remove the luchi from the oil using a slotted spoon and place it on a paper towel-lined plate to drain excess oil. Repeat the process with the remaining rolled-out dough.
