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You need to let the rice be half cooked and then layer it over the gravy with chicken (chicken is cooked with the gravy), then seal the vessel so steam doesn’t escape and leave it on low heat or in oven the rice needs to complete cooking in that steam. Try it it will be a fantastic, that’s the reason the rice is boiled and drained as it’s not completely cooked at that stage.
He kept the chicken skin on. Indians rarely eat chicken skin. Here he kept the chicken on top so the skin stays crispy. If cooked with rice/gravy - the skin will become soggy and unpleasant. He could have cooked a good dum biryani layered and sealed in a vacuum sealed bag on low heat sous vide.
Not the traditional Biryani that I'm used to for sure (my family is from Southern India) but still looks like it came out great - keep up the good work Guga!
Even though "Biriyani" is the most popular chicken dish in India, its varies a LOT when it comes to North and South, and which region you want to try it from. The one you made is closer to North Indian, but if you want to try something different but equally (If not, better because I'm biased lol), try making Hydrabad Biriyani as a comparison to this one just so you can see that just cause something is from "India", doesn't give the regional food the justice all of them deserve. The flavor profile is almost completely different and you get a different experience so looking forward if you do decide to try it! (Also it's funny that there are even Indians that watch your channel considering the amount of beef you cook with hahaha)
The aim of channel is to have sous vide foods So I guess on guga foods channel we might get to see him make it Cause all contents finish cooking in one utensil which we call biryani ko dum dena Like saffron milk and loads of ghee added after layering chicken and rice On sous vide it won't be possible Sous vide takes 10% the amount of work required in regular biryani made in India
I'm from Serbia, you should make ćevapi, it is really popular in the ex-yugoslav countries. You basically make 'fingers' out of ground pork, or beef, sometimes even mixed and grill them on high heat. Sounds simple but they are delicious with quality meat and proper charring since you get a lot of browning and charring but the inside stays nice and juicy. You usually make them in batches, great for family barbecues. Another one is pljeskavica, basically the same thing except it's in a more burger format. Made out of pork, flattened and grilled. Delicious, goes well with veggies in a bun.
I am from Russia, but living in Germany, my mother is Tatrian and father is Russian. My grandmother lives in Kazachstan. There is one dish which I remember from my childhood. Its a Beshbarmak. (but please use Kazachstan version without potato, not Turkey or Mongolian) Probably it will be hard for you to find main ingridient horse sausage, but you can cook it just with lamb and beef. Usually we are cooking this dish for some big celebration. It would be nice to see when you tried horse meat ;-)
I would say you did everything right except a few last things at last where you combined all the stuff, at the end after combining all things in a pot put a bit of ghee (purified butter) at the bottom and put a smoking cup in the pot and cover it, and put it indirect heat(as less as possible) then after an hour(make sure it doesn't burn at all and heat as less as possible) try it out.
Being an indian I can say that it is very different from how biryani is made here but hey Guga its a very good attempt and no doubt it would have tasted amazing :)
Actually, many many people strain the rice like this. Biryani rice isn't supposed to be sticky. To remove at much as starch possible, this is one of the method.
SUPER enjoying how your channels descriptive vocabulary has both expanded and moved forward! There are so many ways to viscerally or uniquely describe taste, texture, visual, scent, and just food in general. Your descriptions are so much more engaging and interesting nowadays. Cheers Team Guga!
@@eL_K_Dee He's referring to the way Uncle Ben's rice is prepared as instructed on the package, pretty much the same way Guga did here just without plastic bags.
Oi Guga! I will write in English because apparently you are forgetting your Portuguese xD. I'm from Portugal and here the most popular "sandwich" is called "Francesinha", it's from Porto and it's delicious, it has many types of meat and cheese, and the sauce is incredible. Look for it and try to cook it!
Looks amazing! One thing I will say is that in how I've usually had it made in the past, the saffron milk, sauce, and chicken are usually much more incorporated into one another/baked together before serving, so the rice becomes that nice saffron yellow colour. That said though, would love to give this a try, can never say no to a good biryani!
Hey Guga, love watching both your channels. Not sure if you've done this in the past and I missed it, but my wife is Peruvian and we'd love to see your take on a sous vide version of traditional Peruvian style lomo saltado and/or anticuchos (maybe as an appetizer side to the lomo saltado?). Keep up the great content! Your channel inspired us a year ago to get into slow cooking and smoking food and experimenting with new stuff. Thanks for doing what you do!
This is not a Biryani.. in Biryani you have to make the chicken with the gravy then you half cook the rice than dum cooked it with the rice and gravy with ghee. Emphasis on dum cooking that's the real deal that makes the rice tasty.
This is definitely a form of Biryani. Just because it's not something you're used to does not mean it's not Biryani. What you described is different from the Biryani I'm used to and it's different from what Guga made. Everyone can have a different take on it which creates variety for the same dish. If that's how you cook it that's fine but don't exclude other types.
@@robintitanstudios6455 I'm a brown dude from lucknow India. We eat Biryani almost every alternative day.. my grandfather used to run a dhaba and we used to specialized in mutton Biryani and korma. When I say it's not a Biryani trust me..
There are 4 main types of Biryani in India = Kolkata,lucknow,Hyderabadi and Muradabadi Biryani... and one cardinal rule of Biryani is you cooked the gravy with chicken not separately then you layer the chicken gravy with rice then put a layer of fried onions, desi ghee, pudina than you seal the utensils with wheat dough than "dum cooked it" than you get a real taste of Biryani.
Okay...I'm from India🇮🇳... first of all... that's not how we do it here...but Guga... your attempt on this dish is pretty appreciable... there's a lot of ingredients you missed..and most of all the cooking technique is completely different...we use a utensil called 'Handi' and after creating multiple layers with rice, chicken, masala, those caramelized onions and Saffron milk...we top it with a little "Rose water" and "Kewra water" and at last 2 to 3 drops of a essence called "Meetha Attar"...then we close the lid of the "Handi" and seal it off with some flour dough...only to be opened when it's time to serve....Those last three ingredients I mentioned, are the most vital ingredients that you left out...those gives biriyani the mouth watering fragrance ❤️ Anyway...take love and be safe😌
My wife is Jordanian, and one of my favorite dishes from her family gatherings are Jordanian Mansaf with jameed. I'd love to see how you make it, then recreate it as a surprise for my wife.
1.)You should cook rice 70-75% early and then on a large pot add first rice than gravy and then again rice and gravy and make layers over layers and then add some garam masala powder over it at last just a little bit not more and give it a dum ( traditionally we seal all the edges with wheat dough ) to give it a smoky flavour 2. While making chicken you should make a well in the middle of the pot and add a charcoal and some ghee to give smoky flavour If you improve this steps your biryani will turn out perfectly traditional way
@@thepowerliftingprofessor it's his version of chicken and rice but not Biryani. In order to make proper Biryani you have to make chicken with the gravy to get that chicken flavored and the most important thing in Biryani is to "dum cooking" which infused the rice with flavor from the chicken gravy, ghee, pudina and kewra water. Dum cooking is also what differ from Biryani to pulao in India too. His version is more similar to Jamaican chicken and rice
You can make it diet friendly by using chicken breast, replacing the butter with cooking spray, replace the milk with nut milk, and even use cauliflowers rice instead of basmati rice.
Looks nice and I hope it tasted good too... 2 things you gotta do with the rice 1) The rice must be lifted from the bowl with the colander in small quantities, if you dump it like this, the rice will break and become softer. 2) Pour oil or ghee in the rice while boiling.
Another great video Guga! My name is Paul, I am from the Phillipines. There is a couple of popular dishes from there you could try. Lumpia: Philippino Eggrolls. Specfically the pork variant. I would like to see an experiment to put MORE juiciness and flavor into it. Please do a comparison between a traditional version vs. a sous vide version. Chicken Adobo: Chicken in a soy sauce mix. Again another comparison between traditional and sous vide styles. Thanks Guga!
Being an Indian and seeing how guga made this I realised Guga is using shortcuts that made me realise how easy this can be without compromising the flavour Thanks Guga
Nice try Guga 🙏🏽 but one of the main thing that's different is how the chicken js actually cooked :p Cook the rice 3/4th, layer in the cravy chicken and rice like a lasagna. And then cover it and cook it in the over. This is called dum in india cause it's cooked with coal on top of the container. Then open it up and add saffron milk, fried onions, coriander. It makes the dish soooo much more cohesive
Love the recipe but my Iranian heart starts bleeding if I see you dumping Saffron into a pan like this. In Iran we always either dissolve it in hot water or grind it beforehand - to get maximum flavor :) PS: always a pleasure watching your videos!
Thanks so much for introducing us to this. I made this dish. Absolutely delicious! Going to definitely make it again. And thank you for introducing me to sous vide! I’m hooked
Guga, you gotta try these two Romanian dishes: 1. "sarmale" served with sour cream (pork and beef ground meat mixture, wrapped in cabbage or grape wine leaf) 2. "mici" served with mustard. (beef and lamb mixture, it's like a sausage with no wrap; look it up, extremely popular here)
I would love to see Guga make sous vide Haggis traditional style compared to a non-traditional style where it is on potatoes with more palatable meats for normal people. I'm sure everyone from Scottish descent would love it, personally, I love the all the haggis I have had.
The pot boiling and colander straining works for basmati rice, because it's long grain and does not retain as much moisture as short and medium grain rice that is prevelant in Asia.
It’s a good attempt, and looks delicious. The only difference, and I think it makes a lot of difference Is to cook the whole assembled pot for a bit, the rice needs to take the flavour of the chicken when it is cooking. I’d repeat the process, but undercook the chicken a little bit in sousvide, and finish the cooking on the pan (all assembled). Chicken on the bottom, sauce, rice on top, covered and cooked on low for 15-20 mins.
@@allyourfuturebelongstochina wanna bet he doesnt know what he is talkin about? He hails from the same country as me and the food he talks about is what we all eat almost daily. Briyani? Our daily staple. Keep yappin.
I'm from Malaysia and I've been a fan of both of your channels. If i would suggest the most popular food in my country, it would be 'nasi lemak with spiced fried chicken'. Looking forward to watching more of your videos, Guga. Peace and love to you, Maumau & Angel.
If you have a chamber sealer like that, I understand you can "speed marinade" by running the item in question through a few vacuum and release cycles. You can instantly pickle vegetables that way, too.
That was really great dish tbh! But umm the traditional version is kind of different, like the whole sauce aka the gravy is made along with the chicken atleast at my home. The chicken that way soaks up more of the flavour and well there is also another way of cooking rice which includes not using a colander while the final assembly. Tho it really was a well made dish Guga Style!🔥
Guga: Good first attempt. I'm North Indian. Almost all Indian chicken dishes used skinned, bone-in chicken. Pro-tip: cut off the cartilage from the knuckles to let more gelatine out of the bones to make richer gravy. When I make red meat curries, I season the meat with salt, chili, garam masala and ginger garlic paste and then sous vide for a few hours. Make the gravy, add the meat + juices, simmer for an hour. This technique makes an excellent Vindaloo!
Hello Guga, i'm watching your videos from France and i think that you should try doing some of the frenchest dishes such as Boeuf bourgignon or a steak tartare ! You should definitly try doing a sauce béarnaise to go along with your steaks !
Germany - Bavarian white veal sausages, or weisswurst, with zuurkoolstamppot is a Dutch dish (mashed potatoes with sauerkraut and bacon) served with some stewed apples. Stone ground mustard
12:48 so if you're asking... The most popular national dish in Ukraine (and also in Russia) is Borsch, some people call it Borscht, but it's not correct, there is no "T" in the original name. Basically this is is a beet soup with meet of your choice (i like it with chicken), also may include cabbage, carrots, onions, potatoes, tomatoes etc. There is a ton of different recipes how you can cook it, so you can get pretty fancy with it. For a true Slavic experience you must serve it with a sour cream. For the side dishes you can include traditional Russian/Ukrainian sandwich that goes well with Borsch: rye bread, lard, green onion, salt (optional). Bottle of Vodka on the side is also makes this dish taste superior 😂 Greetings from Russia!
Your version was great but *Soak rice for 2 hours before cooking. *Add generous amount of salt and pinch of sugar to water before adding rice. *Cook rice for 70% only. *At the bottom of pan, put chicken and gravy, layer it with 70% cooked rice, and add coriander, saffron milk on top. *Seal the lid and cook for half hour on lowest flame without peeking. Leave for 10 mins after switching off the flame. This process is called 'dum'.
Big fan guga ! The thing about biryani is you don't want to cook the chicken separately. The rice needs to be half cooked and layered on top of gravy + marinated chicken and then slow cooked. This makes the rice absorb the flavour and you are left with an amazing dish. Glad to see you trying Indian dishes !! Keep them coming ! Love from Goa, India !
The only thing is that we when we do biryani as middle eastern you don’t cook the rice in full by boiling we do it half cooked then after that you put the chicken down in the pot put the tomato sauce that you did over the chicken then the rice you add the milk and saffron or you can do it water and saffron over and in a very low fire you cook it for 20-30 min so that the rice gets flavor from everything too You as always have done an amazing job
As an Indian yes that's how we cook rice. Also tip never reduce the heat once the rice is in the pot the temperature drop will ruin the rice texture & taste.
Im from Denmark and think you should try to make a guga verssion of ''Stegt flæsk med persillesauce'' (Roast pork with parsley sauce) we usually just have boiled white potaotes with it, but would love to see how you would make it. and keep up the great videos, i learn so much from them :)
There is a popular spice in norway called "gastromat". It has a powerful taste to it that enhances meaty flavors in different ways salt would do it. Try get some and work with it!
@@jarlsigurdstorvann9885 well, there’s also some yeast extract, leeks and garlic... but Haze4days is basically right; it’s the msg and salt that makes it savoury. You can buy pure msg in many asian shops. Try adding it to any spice blend that you make yourself - it’s awesome stuff. It should perhaps be noted that the health effects of msg are disputed and some claim it’s downright dangerous. When people talk of the ”umami” flavour it’s really the msg they’re meaning. It’s the ”secret ingredient” in most take away china food. If you’re wondering why your home made asian dishes don’t taste like at the restaurant, it may very well be the msg that makes the difference.
I’m from Canada, and I’d love it if you could make one of my favourite dishes. It’s a wild game stew spooned onto mashed potatoes with beef gravy on top. Some cheese topped buttermilk biscuits on the side is my go to. I’m not going to give more detail than that because I’d love to see your own interpretation. You’ll need moose, venison and caribou. I hope you choose this dish! Cheers from Canada 🇨🇦
Fun Fact: India has the most flavorful recipes in the world. Whether you measure by the number of spices used in each dish, or the number of spices in total in the cuisine, India wins. #2 is Thailand.
Well as much I'd like this to be Biriyani, it is not. A very good approximation of it though and am pretty sure whatever Guga cooks is going to be delicious and that is what food is all about! Cheers everybody! Edit: and yeah why this is not Biriyani is because one of the foundational elements of any type of Biriyani is the rice either cooked in the steam of chicken in gravy (Hyderabadi Biriyani) or the rice cooked in the stock of chicken with the spices (Lucknow/Awadhi Biriyani). So basically chicken and spices both together impart aroma and flavour to the rice. One can make this with mutton and beef as well. Also please note I have only mentioned two types of biriyanis, which I think are the most prominent ones in the Indian Subcontinent but there are many many variations and style based on the culinary history of the diverse regions here.
@@souradeepsil4402 did you even read my comment properly? And where did I talk about any original biryani? I merely mentioned a basic element common to all types of biriyani in how they are cooked.
He kept the chicken skin on. Indians rarely eat chicken skin. Here he kept the chicken on top so the skin stays crispy. If cooked with rice/gravy - the skin will become soggy and unpleasant. If he used chicken without skin, he probably could have made an excellent Dum biryani by layering it and cooking it sous vide in a sealed vacuum bag.
I'm an Indian and Guga you've made a 100% Authentic Chicken Biryani no mistakes whatsoever. Next time try with curd. Put some curd on it mix and eat it.
You did good . A few things i want to add 1. You should have used more ghee, a couple of more spices. 2. In the end when you added the chicken,gravy and rice. The chicken should be covered with the gravy and the gravy consistency should be a little more runny/wattery/thin. 3. Last but not the least the rice should have been cooked 70% ,that is the reason we strain the rice coz its should not be fully cooked. To fully cook the rice and infuse and bring out the flavour of the chicken,rice and gravy we use a method called DUM. Dum is what makes biryani a biryani 😉 But it was great to see your take on our favorite dish.
Personally, the only suggestion I would give to you is to wash that rice a couple of times with cold water to wash off the extra starch. Makes the rice taste a lot better, and the texture of it would be superb. With the ratio of 2:3 (2 units of rice, 3 units of water), add a little bit of oil to avoid the rice sticking to each other as well as salt and let it boil for between 10 to 15 minutes. Then strain it through a sieve, wash it with water for a little while to remove the excess salt and then return it back into the pan. shape it into something that represents a hill, add a little bit of oil once more, and let it stay on the stovetop until you are happy with the firmness of the rice. It may not be "Indian" style, but this is how we Persians cook rice here.
A dish from the north of Spain: Cachopo It is basically a beefsteak with cheese and/or serrano ham inside. Covered in breadcrumbs and fried. Just heaven on earth, and if you do it with some Wagyu...
I am from Spain, we obviously have paella and omelette, but you could also try some meat dishes, like carrilleras or callos (which are made with that White mistery meat) also could try a good iberian ham. Spain has a lot of meat dishes, but u can also run with fish as sidedishes, like "puntillitas" or "tortillas de camarones" finally, as a sidedish, try my favorite food ever, croquetas, It os extremely simple, basically fríes bechamel with ham, 10/10
I'm from India and there wasn't any mistake in the dish. It was great. Only thing I'd like to correct is that rice, chicken and gravy is first partly cooked. Afterwards, chicken is mixed with gravy, covered with half cooked rice, sealed and cooked under pressure so that the rice fully cooks with the aroma and flavor of that chicken. That would be the most authentic way to cook biryani. But you did a good job here.
Guga, I’m allergic to black pepper and can’t have it, can you do a video where you experiment on alternatives to pepper? I wanna season my steaks more but I only can use salt and garlic power as I don’t know what would work the same
@@Roamer145 all peppercorns as they are all from the same plant, just different processes. Closest I get is using some types of chilli powder. Basil I have tried bystanders I mean all I taste is basil. Fresh rocket kinda worked but soon as it wilts it looses the pepperiness. Curious to know what guga would come up with, I currently use Cayenne powder but I mean I can really tell it’s cayenne :(
Hi. I have a discs for you. I Norway we make something called Ribbe for X mas. It is Pork Belly with the skin on. You can cook it in many ways but personally I like it best when it cooked for a long time on a smoker. At the end of the cook when it getting close to the temperature of around 2oo Fahrenheit. You put it in the oven at relative high heat, or grill on. You will have the most juice steak with crisp skin you ever had. Normalt you jus just salt and pepper it 2 days before, and some white garlic. ANd score the skin before you salt and pepper it. about 2 centimeters ecach square. Belive you willl make that again if you try it.
There's a dish in the Middle East called "Machboos" I've had it recently for the first time and I fell in love. It can be done with any kind of protein but chicken is the most popular :)
From Germany. Either cook "Kochkäseschnitzel nach Kurpfälzer Art " or alternatively do a Wiener Schnitzel (original veal meat) with lingonberries or whatever it's in English
This dish actually drastically varies from Country to Country and from region to region. Imho, the best I've ever had was the Bangladeshi wedding style Biryani. If this blew you mind away, next time with the new style I've mentioned, you'll faint from the awesomeness, haha.
Biryani is originally from Afghanistan. The Word beriani comes from the Word berya that means "roasted" or "fried". The dish has spread around middle East and southeast asia. So its not only an indian dish. The afghan, kurds and arabs makes it as well. The way Guga cook the Rice is a very regular way to Cook the Rice in middle East and specially in Iran (persia).
Chicken and rice are meant to be together, no matter the cuisine. I'm a fan of Garam Masala, curry, cummin which are spice staples along with various paprikas and chili powders. Can't wait to try this over the holiday.
Am not indien but I live in a multicultural island, Briani.. Nice try you do it right but Briani have soo different ways to cook but it's always tastes like paradise 😂😂
Best advice I've ever gotten from Indian friends when it comes to cooking is to double or even triple the amount of seasoning it suggests on any website lmao
hello from the island of Mauritius. great innovative recipe. by the way the process of indian cooking rice and then straining by collander is a very ancient and the rice water was used to make soup because people were so poor, just added raw chopped onions and chillies. now people just throw the water or cook in a rice cooker.
I'm from Bangladesh and I would suggest you try Hilsha Fish from Padma river. Souv Vide it with some mustard. In Bangla, the recipe is called "Shorshe Ilish". It's probably one of the most flavourful fishes in the world but you have to take the bone out as you eat it as it's nearly impossible to debone and keep the flavor profile.
Excess skin always goes to my dog 😬😂 I know I know.. sacrilege 😂 Also Guga I just thought I’d let you know.. I’m from Bradford in the UK.. Home of Indian/Pakistani cooking.. So I know a thing or 2 about biriyani.. Youve done an exceptional job here buddy.. very very good 👌🏻👍🏻
@@friedsugar2701 just no desire to eat it on its own really.. I like crispy skin on chicken but once it’s removed I have no choice but to give it to the dog.. She would never forgive me if she didn’t get her treat too 🤷🏻♂️😂
Install Raid for Free ✅ IOS: clcr.me/y0XrT9 ✅ ANDROID: clcr.me/WmkaGU ✅ PC: clcr.me/5Mhg3U and start your journey now! Thank you Raid for sponsoring this video!
You draining rice? 🤯 This is war crime
Egypt
and the most common dish is tarb
Can you cook Diri Sos Pwa Legume, it's a Haitian dish.
Guga, Have you tried to sous vide a steak then sear it by deep fry and or air fry?
@@NLBMurderYT Haitian here🇭🇹🇭🇹🇭🇹
You need to let the rice be half cooked and then layer it over the gravy with chicken (chicken is cooked with the gravy), then seal the vessel so steam doesn’t escape and leave it on low heat or in oven the rice needs to complete cooking in that steam. Try it it will be a fantastic, that’s the reason the rice is boiled and drained as it’s not completely cooked at that stage.
He kept the chicken skin on. Indians rarely eat chicken skin. Here he kept the chicken on top so the skin stays crispy. If cooked with rice/gravy - the skin will become soggy and unpleasant. He could have cooked a good dum biryani layered and sealed in a vacuum sealed bag on low heat sous vide.
Not the traditional Biryani that I'm used to for sure (my family is from Southern India) but still looks like it came out great - keep up the good work Guga!
Even though "Biriyani" is the most popular chicken dish in India, its varies a LOT when it comes to North and South, and which region you want to try it from. The one you made is closer to North Indian, but if you want to try something different but equally (If not, better because I'm biased lol), try making Hydrabad Biriyani as a comparison to this one just so you can see that just cause something is from "India", doesn't give the regional food the justice all of them deserve. The flavor profile is almost completely different and you get a different experience so looking forward if you do decide to try it!
(Also it's funny that there are even Indians that watch your channel considering the amount of beef you cook with hahaha)
The aim of channel is to have sous vide foods
So I guess on guga foods channel we might get to see him make it
Cause all contents finish cooking in one utensil which we call biryani ko dum dena
Like saffron milk and loads of ghee added after layering chicken and rice
On sous vide it won't be possible
Sous vide takes 10% the amount of work required in regular biryani made in India
But I do agree with you
What do you mean who can resist a nice juicy prime rib-eye steak
@@angithanilkumar probably a hindu like me
@@talktothecop Only cows are sacred. Buffalos are still yummy.
I'm from Serbia, you should make ćevapi, it is really popular in the ex-yugoslav countries. You basically make 'fingers' out of ground pork, or beef, sometimes even mixed and grill them on high heat. Sounds simple but they are delicious with quality meat and proper charring since you get a lot of browning and charring but the inside stays nice and juicy. You usually make them in batches, great for family barbecues.
Another one is pljeskavica, basically the same thing except it's in a more burger format. Made out of pork, flattened and grilled. Delicious, goes well with veggies in a bun.
Maumau and Angel stay having the best job on planet earth
Im not sure how they manage to do it!
Angel died
@@nickcook9875 *is being dry aged
I love your wallpaper... That's my wallpaper for all my social media platforms...well except here because I rarely comment😂
@@nickcook9875 fr though that dude's been gone a whiiiiile
I am from Russia, but living in Germany, my mother is Tatrian and father is Russian. My grandmother lives in Kazachstan. There is one dish which I remember from my childhood. Its a Beshbarmak. (but please use Kazachstan version without potato, not Turkey or Mongolian)
Probably it will be hard for you to find main ingridient horse sausage, but you can cook it just with lamb and beef.
Usually we are cooking this dish for some big celebration. It would be nice to see when you tried horse meat ;-)
Guga's reactions are slowly increasing in intensity.
A year from now: *Guga takes bite* AAAAAAAAAHHHHHHHHHH
My guess is he can afford better ingredients and his cooking skills increase, that's why his food keeps on tasting better every time
Guga: eats cereal*
Also Guga: *THATS AMAZING*
Gugasm ( ͡° ͜ʖ ͡°)
@@davidepascu3026 Or he's becoming a better performer.
@@AdamFloro could be
I would say you did everything right except a few last things at last where you combined all the stuff, at the end after combining all things in a pot put a bit of ghee (purified butter) at the bottom and put a smoking cup in the pot and cover it, and put it indirect heat(as less as possible) then after an hour(make sure it doesn't burn at all and heat as less as possible) try it out.
Being an indian I can say that it is very different from how biryani is made here but hey Guga its a very good attempt and no doubt it would have tasted amazing :)
yeah, that is a delicious chicken and rice meal but it is completely different from a biryani method wise and even ingredient wise
Yeah, it doesn’t look anything like Biryani. When I saw the thumbnail I didn’t know what it was but I’m sure the flavor profile is great.
The regional differences in biryani in Pakistan alone are pretty big so I imagine the are many in India too.
very different indeed.even from us South East Asian
It is like the OLDEST Egg video. I would consider it is a Guga style dish inspired by the original dish.
Guga you're a legend, but
*Never strain the saffron milk and throw away the saffron.
*Always wash basmati rice to make it less sticky and more fluffy.
5:37
Guga: please don't send this video to uncle roger
Well guys, it's time
well, that‘s what he wanted :)
or any indian
Actually, many many people strain the rice like this. Biryani rice isn't supposed to be sticky. To remove at much as starch possible, this is one of the method.
uncle roger dont know squat about cooking rice or the different types of rice and what that means for how it can be cooked or how it should be cooked
The biggest problem with aunty hersha, she rinsed her rice.
i like how maumau just keeps eating when guga is talking hahaha
that's how you know its good lol
Meowmeow*
Guga - please make whatever would be yours and Maimaus “last supper” dish. May be two episodes but worth it! We want to see the full meal!
good idea
that would be awesome, Blow Out kind of style
Great idea, maybe with a different title but yes go for it gugaaa
SUPER enjoying how your channels descriptive vocabulary has both expanded and moved forward! There are so many ways to viscerally or uniquely describe taste, texture, visual, scent, and just food in general. Your descriptions are so much more engaging and interesting nowadays. Cheers Team Guga!
Uncle Roger may not like your rice, but Uncle Ben thinks you're brilliant.
uncle ben doesnt know how to cook basmati rice
@@eL_K_Dee He's referring to the way Uncle Ben's rice is prepared as instructed on the package, pretty much the same way Guga did here just without plastic bags.
@@niubilities ah ok
Roger isnt a cook.
Basmati is the best rice for curry
Oi Guga! I will write in English because apparently you are forgetting your Portuguese xD. I'm from Portugal and here the most popular "sandwich" is called "Francesinha", it's from Porto and it's delicious, it has many types of meat and cheese, and the sauce is incredible. Look for it and try to cook it!
Looks amazing! One thing I will say is that in how I've usually had it made in the past, the saffron milk, sauce, and chicken are usually much more incorporated into one another/baked together before serving, so the rice becomes that nice saffron yellow colour. That said though, would love to give this a try, can never say no to a good biryani!
Hey Guga, love watching both your channels. Not sure if you've done this in the past and I missed it, but my wife is Peruvian and we'd love to see your take on a sous vide version of traditional Peruvian style lomo saltado and/or anticuchos (maybe as an appetizer side to the lomo saltado?).
Keep up the great content! Your channel inspired us a year ago to get into slow cooking and smoking food and experimenting with new stuff. Thanks for doing what you do!
I'm from the UK and Indian food is crazy popular over here. Definately gonna make this for the family.
This is not a Biryani.. in Biryani you have to make the chicken with the gravy then you half cook the rice than dum cooked it with the rice and gravy with ghee. Emphasis on dum cooking that's the real deal that makes the rice tasty.
This is definitely a form of Biryani. Just because it's not something you're used to does not mean it's not Biryani. What you described is different from the Biryani I'm used to and it's different from what Guga made. Everyone can have a different take on it which creates variety for the same dish. If that's how you cook it that's fine but don't exclude other types.
Of course its popular in the UK. Ya'll dont use spices.
@@robintitanstudios6455 I'm a brown dude from lucknow India. We eat Biryani almost every alternative day.. my grandfather used to run a dhaba and we used to specialized in mutton Biryani and korma. When I say it's not a Biryani trust me..
There are 4 main types of Biryani in India = Kolkata,lucknow,Hyderabadi and Muradabadi Biryani... and one cardinal rule of Biryani is you cooked the gravy with chicken not separately then you layer the chicken gravy with rice then put a layer of fried onions, desi ghee, pudina than you seal the utensils with wheat dough than "dum cooked it" than you get a real taste of Biryani.
Okay...I'm from India🇮🇳... first of all... that's not how we do it here...but Guga... your attempt on this dish is pretty appreciable... there's a lot of ingredients you missed..and most of all the cooking technique is completely different...we use a utensil called 'Handi' and after creating multiple layers with rice, chicken, masala, those caramelized onions and Saffron milk...we top it with a little "Rose water" and "Kewra water" and at last 2 to 3 drops of a essence called "Meetha Attar"...then we close the lid of the "Handi" and seal it off with some flour dough...only to be opened when it's time to serve....Those last three ingredients I mentioned, are the most vital ingredients that you left out...those gives biriyani the mouth watering fragrance ❤️
Anyway...take love and be safe😌
Sous-vide
“Do not knock something *out* until you try it.” 🤓🤓 Guga’s versions of English colloquialisms are as wholesome as he is. The best.
My wife is Jordanian, and one of my favorite dishes from her family gatherings are Jordanian Mansaf with jameed. I'd love to see how you make it, then recreate it as a surprise for my wife.
I love how Guga mentions Uncle Roger when he used the dreaded colander
He hasn't responded... he's mad
we have yet to see Nigel Ng cook a proper dish himself
Well this is Indian food so the ball is in Auntie Hersha's court and she uses the colander so it's fine.
@@eL_K_Dee Yes, we have. Months ago.
If you cook the rice correctly, there is no need for a colander. This is why it is puzzling and slightly infuriating to see.
1.)You should cook rice 70-75% early and then on a large pot add first rice than gravy and then again rice and gravy and make layers over layers and then add some garam masala powder over it at last just a little bit not more and give it a dum ( traditionally we seal all the edges with wheat dough ) to give it a smoky flavour
2. While making chicken you should make a well in the middle of the pot and add a charcoal and some ghee to give smoky flavour
If you improve this steps your biryani will turn out perfectly traditional way
love the guga spin on such a classic dish, cool to see something that is normally so familiar done in a pretty original way
This not a Biryani
@@forceunleashed4338 it’s his version, nothing wrong with taking a spin on something classic
@@thepowerliftingprofessor it's his version of chicken and rice but not Biryani. In order to make proper Biryani you have to make chicken with the gravy to get that chicken flavored and the most important thing in Biryani is to "dum cooking" which infused the rice with flavor from the chicken gravy, ghee, pudina and kewra water. Dum cooking is also what differ from Biryani to pulao in India too. His version is more similar to Jamaican chicken and rice
You know it's good, when Maumau eats more than 1 bite.
I don't know why I choose to watch your videos while I'm on a diet...
😂
To be fair the ingredients don't seem to be high in calories. But serving size lol
this dish... I always end up waking up the next morning, half naked on my couch, belly huge, empty pot laying next to me O_O
You can make it diet friendly by using chicken breast, replacing the butter with cooking spray, replace the milk with nut milk, and even use cauliflowers rice instead of basmati rice.
You can watch the video while eating and imagine you're eating that, that works for me haha
Looks nice and I hope it tasted good too...
2 things you gotta do with the rice
1) The rice must be lifted from the bowl with the colander in small quantities, if you dump it like this, the rice will break and become softer.
2) Pour oil or ghee in the rice while boiling.
11:12 This is the "DAMN!" Level. The month long sous vide brisket is "Oh hell no!"
It ayatatzgzygUt 😤😤😤😤
when do we get to the *t-rex roar* level? (I hope I used the right reference there)
Another great video Guga!
My name is Paul, I am from the Phillipines. There is a couple of popular dishes from there you could try.
Lumpia: Philippino Eggrolls. Specfically the pork variant. I would like to see an experiment to put MORE juiciness and flavor into it. Please do a comparison between a traditional version vs. a sous vide version.
Chicken Adobo: Chicken in a soy sauce mix. Again another comparison between traditional and sous vide styles.
Thanks Guga!
I'm from South Africa 🇿🇦 I would love to see you make either Bobotie, Biltong, or Milk Tart!
Malva pudding. He definitely has to do malva pudding
Biltong for sure!😂😂😂😂
@@wolfpredator5226 Oh yeah, Malva Pudding is fantastic! He should 100% do it
Yes!!!
Aweh bro I'm also from south Africa
I love the absolute genuine passionate reactions to the taste of the food! This and so many other reasons is why I love watching Guga's videos!!!
me too!
Being an Indian and seeing how guga made this
I realised Guga is using shortcuts that made me realise how easy this can be without compromising the flavour
Thanks Guga
Try to make some American style baked beans. It tastes better the second day and is just amazing with a lot of different variations.
@@vagabondwastrel2361 Any link on UA-cam Imma try I am into cooking
@@vagabondwastrel2361 I mean any specific video You recommend
Can you explain the shortcuts youre talking about? Im interested to know.
yeah lol, i likke how he holds on the rice so its a very good meat to rice ratio
Nice try Guga 🙏🏽 but one of the main thing that's different is how the chicken js actually cooked :p
Cook the rice 3/4th, layer in the cravy chicken and rice like a lasagna.
And then cover it and cook it in the over. This is called dum in india cause it's cooked with coal on top of the container.
Then open it up and add saffron milk, fried onions, coriander.
It makes the dish soooo much more cohesive
Love the recipe but my Iranian heart starts bleeding if I see you dumping Saffron into a pan like this. In Iran we always either dissolve it in hot water or grind it beforehand - to get maximum flavor :)
PS: always a pleasure watching your videos!
I think the milk kind of acts like water by infusing the Safran but I'm no Safran expert...
@@ArnauD-16 could be but the milk would have to be boiling hot to actually extract saffron completely.
Thanks so much for introducing us to this. I made this dish. Absolutely delicious! Going to definitely make it again. And thank you for introducing me to sous vide! I’m hooked
Try making Swedish "Janssons Frestelse" (Jansson's Temptation).
- Potato and Anchovy Casserole.
A must have on any big celebration smörgåsbord.
Oh yeah, great idea. I haven't tasted that for years, and I'd like to see Gugas take on that one!
Guga, you gotta try these two Romanian dishes:
1. "sarmale" served with sour cream (pork and beef ground meat mixture, wrapped in cabbage or grape wine leaf)
2. "mici" served with mustard. (beef and lamb mixture, it's like a sausage with no wrap; look it up, extremely popular here)
I would love to see Guga make sous vide Haggis traditional style compared to a non-traditional style where it is on potatoes with more palatable meats for normal people. I'm sure everyone from Scottish descent would love it, personally, I love the all the haggis I have had.
This is a cool idea!
The pot boiling and colander straining works for basmati rice, because it's long grain and does not retain as much moisture as short and medium grain rice that is prevelant in Asia.
I am from India absolutely loved your video and I would like to see your take on "Haleem" because that's my favourite dish
He would adore beef halleem. Now I'm hungry...
It’s a good attempt, and looks delicious. The only difference, and I think it makes a lot of difference Is to cook the whole assembled pot for a bit, the rice needs to take the flavour of the chicken when it is cooking.
I’d repeat the process, but undercook the chicken a little bit in sousvide, and finish the cooking on the pan (all assembled). Chicken on the bottom, sauce, rice on top, covered and cooked on low for 15-20 mins.
Strained rice and no MSG?! Uncle Roger is going to have an aneurysm.
Oh he watching now.
uncle rogers is a ccp shill who doesn't know what he's talking about.
And you also cannot make Biryani with asian style rice. It tastes like turd.
hayiaaa
@@allyourfuturebelongstochina wanna bet he doesnt know what he is talkin about? He hails from the same country as me and the food he talks about is what we all eat almost daily. Briyani? Our daily staple. Keep yappin.
Indian dishes generally don’t have MSG.
I'm from Malaysia and I've been a fan of both of your channels.
If i would suggest the most popular food in my country, it would be 'nasi lemak with spiced fried chicken'.
Looking forward to watching more of your videos, Guga. Peace and love to you, Maumau & Angel.
Hi guga :D
just ate some A5 miyazakigyu picanha last night
almost died it's soo good
Nice how’d you cook it
If you have a chamber sealer like that, I understand you can "speed marinade" by running the item in question through a few vacuum and release cycles. You can instantly pickle vegetables that way, too.
That was really great dish tbh! But umm the traditional version is kind of different, like the whole sauce aka the gravy is made along with the chicken atleast at my home. The chicken that way soaks up more of the flavour and well there is also another way of cooking rice which includes not using a colander while the final assembly. Tho it really was a well made dish Guga Style!🔥
Guga: Good first attempt. I'm North Indian. Almost all Indian chicken dishes used skinned, bone-in chicken. Pro-tip: cut off the cartilage from the knuckles to let more gelatine out of the bones to make richer gravy. When I make red meat curries, I season the meat with salt, chili, garam masala and ginger garlic paste and then sous vide for a few hours. Make the gravy, add the meat + juices, simmer for an hour. This technique makes an excellent Vindaloo!
Hello Guga, i'm watching your videos from France and i think that you should try doing some of the frenchest dishes such as Boeuf bourgignon or a steak tartare ! You should definitly try doing a sauce béarnaise to go along with your steaks !
Sous vide coq au vin would be awesome!
Germany - Bavarian white veal sausages, or weisswurst, with zuurkoolstamppot is a Dutch dish (mashed potatoes with sauerkraut and bacon) served with some stewed apples. Stone ground mustard
Being an Indian, I approve this magnificent flavour explosive dish ! 👍
Explosive in both ways 🥵 haha
Greetings from Brazil.
You have the most flavored dishes in the entire world!
@@JuniorJr... oh I feel you. We're used to crapping molten lava everyday 😂😂
@@abhijithak9102 🤣🤣🤣
12:48 so if you're asking... The most popular national dish in Ukraine (and also in Russia) is Borsch, some people call it Borscht, but it's not correct, there is no "T" in the original name.
Basically this is is a beet soup with meet of your choice (i like it with chicken), also may include cabbage, carrots, onions, potatoes, tomatoes etc. There is a ton of different recipes how you can cook it, so you can get pretty fancy with it. For a true Slavic experience you must serve it with a sour cream. For the side dishes you can include traditional Russian/Ukrainian sandwich that goes well with Borsch: rye bread, lard, green onion, salt (optional). Bottle of Vodka on the side is also makes this dish taste superior 😂
Greetings from Russia!
You should do an experiment where you should see if seasoning before dry age is better or dry brining and then dry aging.
I think that will just cure the meat and make it salty
You don't dry age chicken...
@@HSKFabrications first time here?
@@beneisenberg6003 nope, did you watch his video when he did?
@@beneisenberg6003 You must be new here. He's done it and it came out horrible.
Your version was great but
*Soak rice for 2 hours before cooking.
*Add generous amount of salt and pinch of sugar to water before adding rice.
*Cook rice for 70% only.
*At the bottom of pan, put chicken and gravy, layer it with 70% cooked rice, and add coriander, saffron milk on top.
*Seal the lid and cook for half hour on lowest flame without peeking. Leave for 10 mins after switching off the flame. This process is called 'dum'.
Big fan guga ! The thing about biryani is you don't want to cook the chicken separately. The rice needs to be half cooked and layered on top of gravy + marinated chicken and then slow cooked. This makes the rice absorb the flavour and you are left with an amazing dish. Glad to see you trying Indian dishes !! Keep them coming ! Love from Goa, India !
I get what you’re saying but this is a sous vide channel. So that wouldn’t work, he has to cook the chicken separately
I'm Jamaican...American. Your version of jerk chicken would be amazing! With the scotch bonnet pepper!!! And all of those juices. Yessir!!
I'm from Peru. I would love to see you make Seco de Carne or Aji de Gallina
¿Crees que pueda encontrar los ingredientes?
@@alvaroandaluzdiaz6374 Creo que sí. Creo que con Amazon u otras tiendas online, puedes encontrar los ingredientes o al menos conseguir algo similar.
The only thing is that we when we do biryani as middle eastern you don’t cook the rice in full by boiling we do it half cooked then after that you put the chicken down in the pot put the tomato sauce that you did over the chicken then the rice you add the milk and saffron or you can do it water and saffron over and in a very low fire you cook it for 20-30 min so that the rice gets flavor from everything too
You as always have done an amazing job
As an Indian yes that's how we cook rice.
Also tip never reduce the heat once the rice is in the pot the temperature drop will ruin the rice texture & taste.
Im from Denmark and think you should try to make a guga verssion of ''Stegt flæsk med persillesauce'' (Roast pork with parsley sauce) we usually just have boiled white potaotes with it, but would love to see how you would make it. and keep up the great videos, i learn so much from them :)
One of my favorite dishes from the food trucks when I was in school.
just fry a little bit of onion make it crispy and use it as a garnish , that will add a lot of flavor and texture
There is a popular spice in norway called "gastromat". It has a powerful taste to it that enhances meaty flavors in different ways salt would do it. Try get some and work with it!
Gastromat is just Sea salt and MSG lol
@@Haze4Dayz i doubt that
@@jarlsigurdstorvann9885 well, there’s also some yeast extract, leeks and garlic... but Haze4days is basically right; it’s the msg and salt that makes it savoury. You can buy pure msg in many asian shops. Try adding it to any spice blend that you make yourself - it’s awesome stuff. It should perhaps be noted that the health effects of msg are disputed and some claim it’s downright dangerous. When people talk of the ”umami” flavour it’s really the msg they’re meaning. It’s the ”secret ingredient” in most take away china food. If you’re wondering why your home made asian dishes don’t taste like at the restaurant, it may very well be the msg that makes the difference.
@@cantycanvas4150 allrighty then wikipedia boi
I'm from Thailand. Please cook Chicken Massaman, one of the most famous Thai recipes. It might be even more fantastic with your Sous Vide technique.
I clicked so fast when I saw guga I didn't realize that I was here
I’m from Canada, and I’d love it if you could make one of my favourite dishes. It’s a wild game stew spooned onto mashed potatoes with beef gravy on top. Some cheese topped buttermilk biscuits on the side is my go to. I’m not going to give more detail than that because I’d love to see your own interpretation. You’ll need moose, venison and caribou. I hope you choose this dish! Cheers from Canada 🇨🇦
Very common in South Africa, Guga. But yours is wowzinho 100%!
I have a Indian friend and his grandmother makes the best biryani. I love it
Fun Fact: India has the most flavorful recipes in the world. Whether you measure by the number of spices used in each dish, or the number of spices in total in the cuisine, India wins. #2 is Thailand.
Well as much I'd like this to be Biriyani, it is not. A very good approximation of it though and am pretty sure whatever Guga cooks is going to be delicious and that is what food is all about! Cheers everybody!
Edit: and yeah why this is not Biriyani is because one of the foundational elements of any type of Biriyani is the rice either cooked in the steam of chicken in gravy (Hyderabadi Biriyani) or the rice cooked in the stock of chicken with the spices (Lucknow/Awadhi Biriyani). So basically chicken and spices both together impart aroma and flavour to the rice. One can make this with mutton and beef as well. Also please note I have only mentioned two types of biriyanis, which I think are the most prominent ones in the Indian Subcontinent but there are many many variations and style based on the culinary history of the diverse regions here.
@@souradeepsil4402 did you even read my comment properly?
And where did I talk about any original biryani? I merely mentioned a basic element common to all types of biriyani in how they are cooked.
He kept the chicken skin on. Indians rarely eat chicken skin. Here he kept the chicken on top so the skin stays crispy. If cooked with rice/gravy - the skin will become soggy and unpleasant.
If he used chicken without skin, he probably could have made an excellent Dum biryani by layering it and cooking it sous vide in a sealed vacuum bag.
AWESOME GUGA, I put this one in my saved food videos which you are there a lot. Will be making this one soon for sure, thank you
I'm an Indian and Guga you've made a 100% Authentic Chicken Biryani no mistakes whatsoever.
Next time try with curd. Put some curd on it mix and eat it.
You did good .
A few things i want to add
1. You should have used more ghee, a couple of more spices.
2. In the end when you added the chicken,gravy and rice. The chicken should be covered with the gravy and the gravy consistency should be a little more runny/wattery/thin.
3. Last but not the least the rice should have been cooked 70% ,that is the reason we strain the rice coz its should not be fully cooked. To fully cook the rice and infuse and bring out the flavour of the chicken,rice and gravy we use a method called DUM. Dum is what makes biryani a biryani 😉
But it was great to see your take on our favorite dish.
The whole point of Briyani is to cook everything together... justsaying, but I'm sure Guga's version was good
Personally, the only suggestion I would give to you is to wash that rice a couple of times with cold water to wash off the extra starch. Makes the rice taste a lot better, and the texture of it would be superb.
With the ratio of 2:3 (2 units of rice, 3 units of water), add a little bit of oil to avoid the rice sticking to each other as well as salt and let it boil for between 10 to 15 minutes. Then strain it through a sieve, wash it with water for a little while to remove the excess salt and then return it back into the pan. shape it into something that represents a hill, add a little bit of oil once more, and let it stay on the stovetop until you are happy with the firmness of the rice. It may not be "Indian" style, but this is how we Persians cook rice here.
As a Filipino I’d love to see either adobo or kare kare. Both want tender meat so they’d lend REAL well to sous vide. Sisig is another good option too
i think he already tried sisig but he miss pronounced it XD
Sarap
A dish from the north of Spain: Cachopo
It is basically a beefsteak with cheese and/or serrano ham inside. Covered in breadcrumbs and fried. Just heaven on earth, and if you do it with some Wagyu...
Wait till uncle roger says haiya. Love this video guys. Guga, u should do your version of egg fried rice. And definitely with some steaks
I am from Spain, we obviously have paella and omelette, but you could also try some meat dishes, like carrilleras or callos (which are made with that White mistery meat) also could try a good iberian ham. Spain has a lot of meat dishes, but u can also run with fish as sidedishes, like "puntillitas" or "tortillas de camarones" finally, as a sidedish, try my favorite food ever, croquetas, It os extremely simple, basically fríes bechamel with ham, 10/10
I love to see Guga so happy when he eats, especially when it is a new dish he is making. 😊
I'm from India and there wasn't any mistake in the dish. It was great. Only thing I'd like to correct is that rice, chicken and gravy is first partly cooked. Afterwards, chicken is mixed with gravy, covered with half cooked rice, sealed and cooked under pressure so that the rice fully cooks with the aroma and flavor of that chicken.
That would be the most authentic way to cook biryani. But you did a good job here.
Guga knows how to appease all crowds. That's probably the fav indian subcontinent recipe for everyone
All Hail Chef GUGA!! Man you inspire me to cook for my family on a weekly basis!!! I appreciate your hard work!! THANK YOU A BILLION!!!!
Guga, I’m allergic to black pepper and can’t have it, can you do a video where you experiment on alternatives to pepper? I wanna season my steaks more but I only can use salt and garlic power as I don’t know what would work the same
Is it specifically black pepper? Like, could you use white pepper? Or dried basil is a tasty addition. As is savory (fresh or dried).
@@Roamer145 all peppercorns as they are all from the same plant, just different processes. Closest I get is using some types of chilli powder. Basil I have tried bystanders I mean all I taste is basil. Fresh rocket kinda worked but soon as it wilts it looses the pepperiness. Curious to know what guga would come up with, I currently use Cayenne powder but I mean I can really tell it’s cayenne :(
When he makes picanha, he uses only salt. I guess you'll need to eat the queen of all beef for the rest of your life =P
Fresh watercress can have a nice peppery profile
Try pink peppercorns, its a completely different plant species relate to cashews. But if you have a nut allergy too nevermind
Hi.
I have a discs for you.
I Norway we make something called Ribbe for X mas.
It is Pork Belly with the skin on.
You can cook it in many ways but personally I like it best when it cooked for a long time on a smoker.
At the end of the cook when it getting close to the temperature of around 2oo Fahrenheit.
You put it in the oven at relative high heat, or grill on.
You will have the most juice steak with crisp skin you ever had.
Normalt you jus just salt and pepper it 2 days before, and some white garlic.
ANd score the skin before you salt and pepper it. about 2 centimeters ecach square.
Belive you willl make that again if you try it.
There's a dish in the Middle East called "Machboos" I've had it recently for the first time and I fell in love. It can be done with any kind of protein but chicken is the most popular :)
Oh yess that’s a vibe aswell
im so jealous of your knife collection! mayby a explanation video of the uses of your knives?
I like how guga respect uncle rogers.... He mentioned him so many times......they have a nice relation there 😌
From Germany. Either cook
"Kochkäseschnitzel nach Kurpfälzer Art
"
or alternatively do a
Wiener Schnitzel (original veal meat) with lingonberries or whatever it's in English
This dish actually drastically varies from Country to Country and from region to region. Imho, the best I've ever had was the Bangladeshi wedding style Biryani. If this blew you mind away, next time with the new style I've mentioned, you'll faint from the awesomeness, haha.
Biryani is originally from Afghanistan. The Word beriani comes from the Word berya that means "roasted" or "fried". The dish has spread around middle East and southeast asia. So its not only an indian dish. The afghan, kurds and arabs makes it as well.
The way Guga cook the Rice is a very regular way to Cook the Rice in middle East and specially in Iran (persia).
I’m watching your videos while fasting.
I don’t know if I’m torturing myself or just getting ready for the feast :D
Every other day I only eat one meal a day, and I watch the videos too. I torture myself by...getting ready for the feast!
Lol. Thats like staying at a crack house while attending rehab…
Chicken and rice are meant to be together, no matter the cuisine. I'm a fan of Garam Masala, curry, cummin which are spice staples along with various paprikas and chili powders. Can't wait to try this over the holiday.
Am not indien but I live in a multicultural island, Briani.. Nice try you do it right but Briani have soo different ways to cook but it's always tastes like paradise 😂😂
Looks great gaga! I would love to try it! I would only add cumin and lemon to the chicken marinade!
Best advice I've ever gotten from Indian friends when it comes to cooking is to double or even triple the amount of seasoning it suggests on any website lmao
hello from the island of Mauritius. great innovative recipe. by the way the process of indian cooking rice and then straining by collander is a very ancient and the rice water was used to make soup because people were so poor, just added raw chopped onions and chillies. now people just throw the water or cook in a rice cooker.
From Portugal and i'd like to see you give it a go on "Cozido à Portuguesa"
Love that dish
That would definitely be something different for the American crowd
I'm from Bangladesh and I would suggest you try Hilsha Fish from Padma river. Souv Vide it with some mustard. In Bangla, the recipe is called "Shorshe Ilish". It's probably one of the most flavourful fishes in the world but you have to take the bone out as you eat it as it's nearly impossible to debone and keep the flavor profile.
Excess skin always goes to my dog 😬😂 I know I know.. sacrilege 😂 Also Guga I just thought I’d let you know.. I’m from Bradford in the UK.. Home of Indian/Pakistani cooking.. So I know a thing or 2 about biriyani.. Youve done an exceptional job here buddy.. very very good 👌🏻👍🏻
Skin is amazing, why sin?
@@friedsugar2701 just no desire to eat it on its own really.. I like crispy skin on chicken but once it’s removed I have no choice but to give it to the dog.. She would never forgive me if she didn’t get her treat too 🤷🏻♂️😂
@@johnheckles8239 Very generous of you, I personally really enjoy it lmao
@@johnheckles8239 That dog's living well