I made Mark Bittman's chicken biriyani in the New York Times Wed Jan 21st and it came out terribly. It was a starchy glued together mass of chicken and rice. I followed the recipe correctly. By the way, it tasted good, but the consistency was terrible. Should basmati rice be soaked forst to remove starch? Can anyone tell me how to make this one pot meal work well. I love one pot cooking.
Thnaks so much.