Mouse Polling Rate [repack]: How To Change
Below, I’ll walk you through the different ways to change your mouse’s polling rate, whether you’re using a basic office mouse or a high-end gaming peripheral. Most gaming and productivity mice come with their own configuration software. This is the best method because the settings are saved directly to the mouse’s onboard memory.
Have a specific mouse model? Check the manufacturer’s support page for model-specific instructions. how to change mouse polling rate
Common polling rates: (every 8ms), 250Hz (4ms), 500Hz (2ms), 1000Hz (1ms), and newer gaming mice even support 2000Hz, 4000Hz, or 8000Hz . Below, I’ll walk you through the different ways
– Some mice allow you to hold a specific button (e.g., DPI button + forward/back thumb button) for 3-5 seconds. Consult your mouse’s manual or look up the model online. Have a specific mouse model
– Look on the bottom of the mouse for a small toggle switch labeled with numbers like 125/500/1000.
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.