Korelon - Off The Booth (s1:e6) Here
The episode is available for viewing on YouTube and has been promoted across social media platforms like Instagram and TikTok to reach a wider audience within the hip-hop community. Korelon - OFF THE BOOTH (S1:E6)
: He officially began his professional career in 2022, gaining significant traction with the single "Lobos" and his debut album Tunnettu Plugi (2023). Korelon - OFF THE BOOTH (S1:E6)
: Nicklas (Instagram: @nicklas.mov) Creative Directing : Nicklas & Jjohanness 3D Intro & Outro Animations : Jjohanness Logo Design : @vin.nny Studio Support : Special thanks to wood'n'sound Artist Background: Korelon The episode is available for viewing on YouTube
The performance titled is the sixth installment of the first season of the OFF THE BOOTH music session series, featuring the rising Finnish rapper Korelon (Onni Elmeri Virtanen). Released on October 18, 2022 , the episode showcases Korelon’s signature raw, street-influenced style through a high-energy vocal performance. Production and Creative Team Released on October 18, 2022 , the episode
: His work is characterized by "raw emotion" and "cultural storytelling" rooted in his experiences on the streets.
Korelon is a Helsinki-born artist who spent his formative years in the Ruskeasanta neighborhood of Vantaa.
569 Comments on “Pakistani Chicken Biryani Recipe (The BEST!)”
I just wanted to let you know that I tried your Chicken Biryani recipe, and it was incredible. I followed the instructions exactly, and the results were amazing. This will definitely be my go-to recipe from now on.
Looks amazing! So happy the biryani was a success!
Big fan of your recipes Izzah! I typically use saffron in making my heavily simplified version of biryani, do you think that would be a wise substitution for food coloring? The recipe is so methodical and precise, I wouldn’t want to make any hasty substitutions!
Thanks so much, Abeera! Yes, that’d be perfectly fine. Would love to hear how it turns out!
Hi – I made the biryani recipe and it turned out well. However, I feel the quintessential biryani aroma (I’ve eaten a lot of biryani in my lifetime and I only smelled it once when my parent’s Pakistani friend made biryani when I was a kid) was missing. Would using stone flower (dagad phool), which is used by some chefs, provide this aroma and umami boost to the biryani? Is there a reason why you don’t use it in your recipe? Thank you!
That’s such an interesting note, Wess! I’m so curious to know what she used. I have never tried dagad phool, but there’s actually a biryani flavoring essence that you can buy and use in place of kewra. Perhaps that’s what she used? Hope that helps!
Hi, Izzah.
You may be right. My sincere apologies, perhaps I did have a different flavour profile in mind. I read the many positive reviews of others too, so they definitely really like it. Keep up the good work.