Food Mela : Dum Breyani with Sadiyya Ameen

Sadiyya Ameen doesn’t believe in being conventional - but she’s passionate about excellence. She throws all her energy into whatever she’s doing - and that includes learning the culinary arts in London, being the food fairy for South Africa’s who’s who - and cooking up a dum Breyani fit for a king.

[@jasdeepsingh1886]

Pot changed after it came out of oven like magic

[@fatimaamier8262]

Stunning dish... Definitely gonna try it... Love the presenters

[@zzmm5929]

That breyani looks so yummy.

[@shanilharipersad2225]

That looks amazing. Well done

[@farifarifarifari834]

Background music is disturbing listening

[@lokmanhakimjohar7607]

Thanks for the receipe.I would love to try it.
By putting in the oven don't you think that the handle and the top cover knob will melt ?

[@jasdeepsingh1886]

Lokman Hakim Johar pot was different that came out of oven

[@farzanabuckas4422]

Whatever happened to marinating meat

[@ntombikayiseginindza352]

what type of yought can you get
can it be plain white yought

[@plasqar]

im sure it tasted really good..but this is not dum biryani.....dum biryani is immediately sealed from scratch with the meat totally raw....

[@503945158]

Nileshan Govender What you are talking about is kachhi biryani. This one is pakki biryani. Both of them can be cooked in dum.

[@plasqar]

Gertrude hi ! Yes ... totally - although I am speaking solely about traditional authentic kacchi biryani is cooked only via dum from the start .

[@plasqar]

Sadiyya says that the key to a good biryani is the curd/yoghurt....this is not true...all the renowned IND/PAK/NAWAB/DUBAI chefs will tell you that too much yoghurt makes your biryani bland...yoghurt has only ONE purpose ...too keep it from going dry and to slowly release the liquid in it...the key to a good biryani is....every single ingredient and step is of importance...biryani is an art and science...

[@AAA-hd7nb]

I'm from India. We are happy with our Indian accent. We don't need to sound western