Pro Chef Reacts.. To How A REAL Chicken Biryani is MADE!
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- Опубліковано 8 лип 2023
- Today we are going to see how Your Food Lab (Chef Sanjyot Keer) makes his Chicken Dum Biryani! This looks like a delicious recipe and one that I would love to make!
Also here is the book that I recommend in the video.
@epicurious The WORST Biryani video!! • Pro Chef Reacts... To ...
▶Le Repertoire De La Cuisine in English: amzn.to/44fh7Tv
My Cooking Course: james-makinson-s-school.teach...
@YourFoodLab video: • Chicken Dum Biryani Re...
@RanveerBrar AMAZING Biryani: • Chef James Reviews.. C...
@JoshuaWeissman Good Biryani: • Pro Chef Reacts... To ...
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This video was a pleasure to review! Be sure to Subscribe and check out our other Biryani reviews! The WORST Biryani Ever!! ua-cam.com/video/RrjEtmeby64/v-deo.html
Many thanks! Was a great video
You definitely should make the knife videos you talked about!
we dont put onions in any cold oil cos they will smell oil after words
We have both curd and yogurt, the ingredient is same, which is milk, you can choose whether you want full cream or skimmed so as to get corresponding curd or Yogurt texture. The method of preparation is what differs for Yogurt and curd. One is made Using lemon or similar acidic substance, another is made using left over bit from first. Thus the primary bacteria's are different but the overall effect on human body and use in cuisine are same. One thing to note is that due to the diff in majority bacteria in curd, it can seem sweet or sour more so than Yogurt (in terms of range of sweetness and sourness)
I make Kachhi biryani (meat and rice) rice is washed thoroughly.
water boiled with all the spices pour the boiling water over the rice and let it sit 2-3hrs without cover. the rice is cooked 30%
Then rub ghee on the base and side of the pot, add marinated chicken cover with the rice onions etc id add 4tbsp of water and butter on top seal it. Cook on high flame for 10mins further 5 mins on low heat then goes into preheated oven for35- 40 mins @180 degree C.
Once is out of the oven let it sit for 10-15 mins before you serve. im a home chef and mastered this after years of failure
There are two basic ways of making Biryani. Kachi Biryani is when you use raw meat and cook it with rice (like Joshua did) … and pakki biryani is when you cook the meat first. If you notice Sanjyot from YFL clearly says at the beginning of this video that he is making a pakki style biryani. Kachi in Hindi means raw and pakki means cooked. It’s a lot easier to make pakki biryani at home because you have more control over how much your meat is cooked. Making a Kachi style Biryani requires a bit more skill. Also, every region in India has its own version of how they make Biryani’. It can differ in its ingredients and style of cooking. But the two most popular and well known styles are the Hyderabadi (from Hyderabad) style of making Biryani and the Lucknowi (from Lucknow) style or making biryani. The Calcutta style of making Biryani is closer to the Lucknowi tradition. There are of course other styles of making Biryani in the South of India as well for eg the ‘Ambur Biryani’ are very different in its taste and ingredients used.
Chef James needs to see this comment. Also wants him to review Lacknow/Kolkata yakhni biryani.
Thank you for the explanation! I wish Indian cuisine was more well known.
I made kolkata biryani for my customers. I'm from kolkata. I've had biryanis from all over India. Kolkata biryani is a lot like Hyderabad biryani, but better.
@@recipesandsongs8050 oh stfu Hyderabadi biryani is the best don't compare it with the shit Kolkata biryani
@@recipesandsongs8050 ohh hell nah Hyderabadi biryani curb stomps Kolkata biryani
I couldn't even make instant ramen properly. And then I stumbled upon Sanjyot Keer's videos during the pandemic. Next thing I know, I am cooking like a pro. His instructions and recipes are so on-point!
😉
He tells what mistakes you could make that's why his recipes are the best
@ChefJamesMakinson
Bro if you want to learn about classic dish with extra touch always watch "Ranveer Brar" he's amazing master and his knowledge about history of food always shocked me ☺️
Curd, or Indian Yogurt, is different from the Yogurt that you typically get in western grocery stores. Yogurt is "man-made" in the sense that it is specifically formulated/manufactures. Curd is made by curdling milk. Most homes in india prepare their own curd by heating the milk and adding some curd (from another batch) to it and keeping it aside overnight. Curd and yogurt have different tastes and texture but can be usually substituted for each other. You can find curd at most indian grocery stores!
What we call 'curd' in India is actually just regular yogurt. Where you get the bacterial culture from is irrelevant. What other countries call curd is what happens when it curdles, for example, during the cheesemaking process. They're fundamentally different things. In other words, we are using the word 'curd' incorrectly.
@@burgerbobbelcher meh a lot of terms used incorrectly for a long time does basically make em right language is a human concept so it works even if its wrong
@@NoNameOrLife "It's a human concept so it works even if it's wrong". If we can't agree on what words mean, we can't communicate. The decent thing to do is admit we use it incorrectly, instead of telling everyone indian curd is special. It isn't. It's just yogurt.
@@burgerbobbelcher no1 is saying its special its fucking yogurt every1 knows but i dont think you get how languages formed lol its like how many people use "hard" in place of difficult now in some dictionaries it has changed to mean basically difficult idk why u getting so triggered by me saying facts , and it is because everyone agrees on it in india it works u get it?
@@NoNameOrLife You don't get to just live with your own personal definitions for words in a language you did not invent. Follow the rules or call it dahi, you sound like a moron.
The comments are just as amazing as the video. I love how the community expresses their preferences and explains the regional differences. Very few vlogs get this level of detailed return on something that is labor intensive, but cooking to different standards. Kinda of like paella. Nice work James and Sanjyot.
Thank you very much! :) I will like to met Sanjyot.
@@ChefJamesMakinson Yes, pls do a colab with Sanjyot. I always prefer his recipes over others when it comes to North Indian cusine.
Well the spanish version of Pilaf is Paella, and the Indian version of Pilaf is Pulao (which also has its own regional varieties)
As someone who’s done film class/classes, I seriously love how he filmed it!!! So many good shots like the ecu with a simple panning. It really gives a lot of yearning to want to eat his food!!
Agree! Yourfoodlab has really great videography and the channel is pretty popular in India
These indian cooking guys are really legit! I dont know the names but they make great food and are very educational. I want to try a butter chicken soon and will use their recipe;)
I hope you enjoy it!
@@saareekaas8791yeah Sanjoy Keer, Ajay Chopra, Kunal Kapur, Ranveer Brar, Sajeev Kapoor .. inspiring people
If u can suggest don't show Indian food u can cook ur own style ... That's Indian style follow it ass
He's channel name is your food lab ❤
@@Hwoman1123 all the people you named are punjabis. Don’t be surprised if your “Indian food” is just Punjabi food.
The smile while saying "lots of spices" i love it😂😂
He respects the chicken biryani✌️✌️😎😎
thank you!
I don't know if anyone has mentioned this but I would bet that the reason the onions are sliced across the grain and not pole to pole is so more cells are cut open which will allow more moisture to easily escape during frying, which should result in a more crispy texture more quickly.
it could be!
It's always the biryani dishes that summon me here on the drop of a hat.
Biryani is nice
haha 😂 I hope you enjoy this one!
Ri8😅
One chef complimenting another chefs work. This is heaven 😍😍 i like how you’re giving more detailed tips on his steps.
Thank you so much 😃
Pre-soaking rice: I have a theory as to why it is traditional. Since it speeds-up the cooking, it needs to be on the fire for less time. Historically, this saves the amount of wood used to fuel a wood burning stove/oven.
And you get rid of excess starch too which leads to fluffier and separate grains
We pre soak the rice for another reason…the grain is longer and ideal for basmati rice cooking. It also cooks faster yes. You have to be very careful with the texture and how it looks. Timing is essential with basmati rice
Joshua's one is called Kachhi biriyani (means raw biriyani ) and at the start of this video he mentioned Pakki biriyani (means cooked) . And if anyone wondering what is the correct recipe of Biriyani. Let me tell you there's no such a recipe bc different cities or parts have different style of biriyani even it's different from household to household ( the way of making, briyani masala, meats everything is different) . The famous biriyanis Haydrabadi(chicken /vegetarian), Kolkata/Bengali must have poteto (beef/srimp/chicken/mutton), lakhnow (mutton/chicken) , African style which is mush more simple , Bangladeshi style, Pakistani style.
I need to write this down! :)
Bruh, If you are bengali and not ever tried pork biryani then you are missing something really big.
@@tat6379yup, missing out on those massive cancer cells /s
@@tat6379 I am missing something really big
True brother
He's literally the best chef who makes restaurant quality even tastier version of food for homecooks like us to savour that at home❤
I can easily see that! he explains really well!
Ive always thought that Biryani and Paella have something in common. You can get an "Okay" one anywhere. But a really really good one is a joy when you do find a place that does it well. This could well be the best Biryani video youve reviewed 🙂
Very true! but Chef Ranveer is still the king! :)
@@ChefJamesMakinsonKing of flavor?
😂😂
Well pulav and paella are literally the same concept dish with different ingredients and it is widely eaten in India including Chicken pulao
If you are talking about Pulav then taste wise its a lot different than a Biriyani
when u eat biryani, u feel like the richest person in the world
This looks amazing!! But the video convinces me that I need to go to a good Indian restaurant soon. I have neither the skill nor the patience to create this.
Your viewers may cringe when they hear this, but when we go camping there’s a dish we cook in one pot with basmati rice and home-made curry. We call it “biryani” but of course it’s far from it.
The point is, a dish that tastes merely OK at home ends up tasting fantastic when camping.
I’d love to hear about some simple 5-ingredient dishes to adapt for the camp kitchen
I will keep that in mind! yes you should to out and have some Indian food soon. So should I! haha :)
Im afraid if they could give u the same taste and these dishes or any indian dish is not standardized depend on your personal taste and who is chef is , so u can ask then how u want .
Both Yogurt and Curd look similar in appearance, but there’s a distinct difference in their taste, texture as well as preparation.
Curd is usually consumed in every Indian household and is made by whisking some old Curd or lemon juice with warm milk. This process of curdling and inducing probiotic bacteria to form Curd. Gives this dairy product a unique taste and texture.
On the other hand, Yogurt is prepared by fermenting the milk with artificial acids, which is usually prepared commercially and needs an optimal temperature to get that perfect taste and smooth texture.
Thank you very much for the explanation! :)
I honestly didn’t realize there was a difference and we make dahi basically every other day lol.
to me those are just two types of yogurt. it seems like often in india now the distinction ofteb gets made for a price point (like commercial flavored yogurts or greek yogurt) compared to cheaper curd.
I have seen a lot of Indians use dried red chilis rather than lemon juice for dahi starter
@@panblurray nah the taste is definitely different. Significantly so. When used for marination and stuff maybe it won't be as different, but the way most Indians eat curd is in salads, or raitas, or just straight up on its own (usually with some salt or sugar tho). And in these scenarios, yogurt and curd taste _very_ different.
Different state in India has their take on biryani which is slightly different from each other. Adding raw chicken at bottom is usually seen in Hyderabadi style biryani and its spicy 🌶️(One of the best biryani).In west Bengal (East india) it’s a lighter biryani where chicken is already cooked and they distinctly add potatoes. In south (Tamil nadu) you will find a different style where they cook chicken and rice together and they also use tomatoes.Their are also other variants of biryani .
Interesting!
@@ChefJamesMakinson fun fact there's a briyani variety made using yam too it's called kappa briyani found in the state of Kerala. Probably it's the only briyani where the main ingredient isn't rice. Also briyani is made using raw jackfruit too to imitate the texture of meat. Chettinad cuisine is famous for these "meat like" But veg dishes something like the impossible burger or what not. There are recipes using banana flower to make a veg version of fish gravy, raw plantain to imitate the fish fry, jackfruir curry to imitate the mutton curry. If you taste those side by side you'd wonder which one is actually the meat dish.
@@salempasangasp interestingly Kappa biriyani uses the bones rather than the meet 😂 Kappa biriyani also called ellum kappayum literally translates to bones and tapioca.
@@ChefJamesMakinson For a West Bengal/Kolkata biriyani just review Bong Eats channel, that’s the most authentic recipe on the internet.
ua-cam.com/video/SbWGXcZTYzg/v-deo.html
have you tried Malabari dum Biriyani?
YFL has been a significant source of inspiration for my cooking journey. I've discovered numerous recipes on the YFL UA-cam channel that I've tried and enjoyed. One standout example is Chef Sanjyot's dal Pakwan, which I made for Diwali. It turned out exactly as he demonstrated, and my family and friends were thrilled with the results.
Even though I am a vegetarian, I still find immense value in following YFL. I simply skip over the non-vegetarian recipes. On one occasion, I substituted chicken with potatoes in a recipe, following Chef Sanjyot's instructions, and it turned out incredibly delicious.❤
Furthermore, I love watching YFL videos on a big screen to fully appreciate the captivating visuals. Even my non-Indian husband enjoys these videos and finds inspiration to cook and surprise me with his creations. It's a heartwarming experience ❤️.
😉
I have always put potatoes into curries. It's fine to not use them (and use slightly less spicing accordingly) but they will absorb flavour as well as bringing a new texture to the dish. They also act as a great thickener as they break up and the starches mingle with the dish.
Personally I use fresh potatoes that are nice and powdery (in the UK King Edward's or Maris Pipers), they should be very wet when chopping. A waxy potato won't bring the same thing to the party and won't break up the same way.
You can keep the skins on if you want. It's a bonus nutrition and texture. But I think it's a preference thing.
Hi @ryanodriscill. I'm 100% with you on that!
👍
Then you visit Bengal... Kolkata to be specific you will find potatoes in everything even in our Biryani....look for Kolkata style biryani in UA-cam
He is one of the best Indian Chefs on UA-cam. Every recipe shared by him is close to Perfection. ❤
This bro is an artist with his video presentation. His kitchen implements are beautiful too. Was so relaxing to watch him cook. Thanks for video review James.
The Biryani made by Joshua is called "Kache Gosht ki Biryani" meaning Raw meat Biryani, which is mainly from state of Hyderabad, were meat is added raw with par cooked rice and the rest of the cooking is done using the moisture of chicken, this method is used to get more flavour of meat into the rice, the other method is widely used all over India were, meat is cooked first and layered and steamed again, their is also Awadhi Biryani from state of Lukhnow, here ver less spices are used and mostly focused on aromatic spices
12:40 Usually the Dahi or Indian milk curd is used. It is traditionally made with gently~boiled full cream milk that is cooled and set at lukewarm temperature and curdled using lemon juice and whole chilli peppers with their stalks on , as a sort of enzyme starter. It will be left alone covered for at least 12 hrs to mature. This will give you a starter curd or jaman to make the actual Dahi. There are recipes you could find online. You can use Greek yogurt that had been whisked to consistency but the taste is slightly different and its more sharp than dahi.
Man you clearly don't know what curd is 💀 you literally explained paneer
Bro paneer and curd is different bro 😂
@@soumyadipmukherjee6627 yeah dude 🤣
@@user-tf7my2jk3v I was about to comment same thing too 🤣
@@soumyadipmukherjee6627 paneer is literally called milk curds in English. Different from what Indians call curd (yoghurt, dahi). So technically paneer is milk curds (curdled milk). He’s not wrong. Neither are you.
Briyani, is cooked in very different ways, as per the state in which it is cooked. Hyderabad briyani is very different from Calcutta. So basically, every state as a different way of cooking with different masalas, so the taste differs very much.
Cooking the chicken separately or together with the rice are both acceptable methods & both traditional in their own right. I don't know about India, but coming from an Indian family in Malaysia, you'll find both methods within the same household. Sometimes, it's just a matter of what you feel like doing & sometimes it may be a matter of time management; in which case, layering & cooking it together in a rice cooker would be more convenient. Even then, the spice blend, techniques & processes differ from my grandmother, mom, aunts & how he's done it in this video. I like this guy's spice blend & rice cooking technique.
You also have to take into consideration that as Indians, it's normal to have family members & friends who are vegetarians. Therefore, cooking the biryani rice separately would generally be more accommodating. Indian restaurants here typically do this to accommodate for the varying clientele.
Beside which, washing & presoaking the rice also reduces the arson levels found in rice. It never comes up in these Indian cooking videos, but Indians consume just as much parboiled rice as basmati rice ..or maybe that's just a Malaysian Indian thing. I'm not sure. So yea, besides washing + soaking, precooking the rice in a full pot of water for around 10 minutes, followed by discard the water will further reduces the arson content. Once done, then add the right amount of water needed to cook the rice through / 90% in the case of this video.
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Thank you for the explanations!
This is one of the most beautiful and moving cooking videos (the camera angles and depth of field are great too) I've ever seen. It exudes fragrance, love and taste. Wonderful and simply beautiful. Thanks very much
I watch most of your reaction videos and they too are quite enlightening. Just a quick side note, I've tried the same dishes but from multiple chef's like chefs Raveer, Vikas, Kunal and Sanjyot. And besides myself, even the family members and friends or guests that have eaten the meals I've cooked by replicating the same methods and instructions, Sanjyot Keer's YFL recipes have been the most loved.
I'm glad that you enjoy them!
There are so many versions and methods when making briyani so it's very hard to say which is the right one . My mom uses the raw version and also theres an extra step that she does is to fry the potatoes or any other vegetables if ur making a vegetarian one like soya, carrot etc in ghee separately to give it a better flavour then mix it with the meat which is not common in India. I think it's just an extra step that people do in Mauritius when making briyani.
James and Sanjyot make a powerful educational combo.
I would like to meet him he seems like a really nice guy!
@@ChefJamesMakinsonyou really should
The fact that you mentioned Le Repetoire de la cuisine (hope I spelled that right!) reminded me that I should recommend a cooking channel: SORTEDfood is a group of guys from the UK that do a lot of different types of cooking. In one series, both chefs and non-chefs tried to cook from the aforementioned French cooking reference. Needless to say, both education and hilarity ensued. You should check them out!
I will have a look at the channel!
Difference between curd and yogurt can be seen in the fermentation process.
Curd is typically fermented at room temperature for several hours, while yogurt is fermented at a specific temperature range of around 37 to 45°C for several hours. Also the texture and taste of curd and yogurt are different. Curd is thicker and tangier than yogurt, while yogurt is smoother and creamier.
Interesting! I thought it was also different bacteria cultures
@@ChefJamesMakinson different temperatures will give preferential growth to different bacteria. So that's probably the reason for the temp difference
YFL is the best along with Ranveer Brar for Indian food. They give logic and details about the things to be done and I love his cutlery and cleanliness. Awesome guy this Sanjyot. Makes good food.
I fully agree! I wish I could understand everything that they are saying but it is still a pleasure to watch them cook!
@@ChefJamesMakinson don't worry bro we Indian can help you by translating the hindi language or Bengali language to English to help you understand what they are saying 😅
@@rohitsen2046 thank you!
@@ChefJamesMakinson bro when ever you need help to translate we can help you as a friend 😅
Great video and I was going to comment on how your videography has noticeably changed over time (for the better). For example, the sifting with the sieve was great artistry. I'm blown away byu the length of the grains of raice. It's nothing like the super market Basmati here in the UK. How does "Le Repertoire De La Cuisine" compare with Larousse Gastronomique? Amazon tells me I bought that book in 2006 for only £40 when my edition is now £160.
Thank you Simon! yes the grains were very long, it's a different type of basmati, I would like to get it! I don't have Larousse Gastronomique so I can't compare. But the new edition of Le Repertoire De La Cuisine has more than 6k or 7k recipes and techniques in it. Short explanations of how to make classic sauces and dishes.
there are different types of basmati rice and with different fragrance.....
i hope im not too late to comment and you see this but as you said India has an incredible amount of diversity in terms of cuisine and every region has their own version of biriyani such as lucknowi biryani, hyderabadi biriyani, kolkata biryani etc but as a pro chef i can tell you that in most regions the difference is mostly the spices and ratios but we all mostly cook our chicken/mutton slightly first and then we cook it in dum or without towards the end
😉
Shouldn't whether the spices are raw or fried or boiled matter? As in, when the chicken is raw and cooked directly on dum, the spices would impart their raw flavors as opposed to those when they are cooked first.
Wow! That’s gorgeous and looks so good. ❤
This is the authentic style to make the biriyani, while chef ranveer goes with the home cooking style. And I gotta tell you that this recipe is very next to perfect and tastes incredibly delicious only thing that can uplift the biriyani is using mutton instead of chicken as the meat
There is no authentic style, different regions of South Asia cook it differently. This is what in Bangladesh we call kacchi biryani but we don’t put turmeric, methi, mint, cilantro and then what’s missing are green chilis, mawa, rose water, and kewra water.
@ChefJamesMakinson First of all, I love the way you review the cooking videos with infusion of interesting titbits. I wanted to explain what Kacchi Biryani and Pakki Biryani but I guess many people have already explained in the comments. I would love to see you doing something like "Cuisine of the month" where you explore the different interesting cooking videos corresponding to that cuisine - Indian, Chinese, Italian...you get the drift. Anyways, keep doing what you do...
Great suggestion! and Thank you, I try to add what I can but YFL adds so much useful information that it is not easy!
The ‘Kachi dum’ or raw seal Biryani done by Joshua is usually done by professional caterers as it’s a bit risky. If you get the rice water ratio wrong or open it at the wrong time you could end up with over cooked rice or worse, under cooked meat. So home cooks prefer to use this ‘Pakki’ dum or cooked seal method
That's one of the reasons why I didn't think it was okay as raw chicken and cook rice are never mixed in the western kitchens that I know of.
This is one of my favorites, it’s so masterfully done. Also in a way he have it a wok bay type of taste with the charcoal. I definitely want to try that, but I need to find a holder or small cup that can handle that heat; and add that taste. This is especially true if you don’t have a gas stove!!
😉
Home cooks usually cook their chicken first, but in restaurants, the chicken is cooked with the rice in a huge "handi", sometimes even restaurants precook their chicken, depending on how the rice is prepared
Very good to know! Thank you!
You are confusing kacchi and pakki styles of biryani cooking, Sarthak
@@rg1283 I wanted to explain it short
Actually lot of restaurants say they are making pakki biryani but if you watch closely and time it you know they are just making a fool of you.
They put the chicken in the vessel and then go about watching the boiling rice. By the time they get to actually putting the rice in its 3-4 minutes then what they do is keep the chicken and rice at high flame by the time they put in all the rice ( which is barely cooked to 50% instead of 70% ) at least 5-7 minutes of cooking of chicken has already taken place. Then they keep the lid and cook on high flame for longer time 5 minutes so that's nearly 10-12 minutes of cooking.
The purpose of keeping on dum with rice which is relatively dry and meat wet is ensure the moisture and fat of the meat remains inside the meat the flavor compounds dissolved in some of the fat/oil then circulates constantly in the rice without the steam becoming liquid and under pressure this enables the umami flavour compounds of the meat dissolved in fat/oil now carried by relatively dry steam penetrate the rice. This is what proper dum does. If you have too much water or you don't have fire on top of the vessel or don't have a seal to build pressure this process remains still born and you get wet rice without flavor going inside it and heavy gravy in the meat. This is what is happening in most of biryanis now a days including those in hyderabad . Plus chicken is never been a meat for biryani for this reason as it tends to become bone dry and boiled in the actual biryani dum.
So, two things I had to share:
1) Aloo (Potato) in a biryani, as used here is Kolkatta style of cooking it. It’s more like a filler used as in early times Kolkatta only had more of seafood than chicken produce. You’ll find some reference in one of those Chef.Ranveer Brar’s Biryani Videos. There are different types of Biryanis here in India like Hyderabadi (spicy), Muradabadi (mild) and Luckhnawi to name a few (names based of origin state).
2) Originally/Authentically in a “dum biryani”, chicken is cooked along with layered semi-cooked rice to give it what we call as “dum” or pressure, so its basically pressure cooked biryani in a sense. Now since it takes a lot of timing expertise and skill to do that with proper handi & utensils etc., at home it’s hardly possible to control the cooking therefore we also pre cook our chicken to semi-cooked and then only for the “dum” part (to infuse all flavours into both rice & chicken) we do that cover cooking technique that Chef.Sanjyot Keer is doing here. Both ways you’ll get best results.
Thank you for the expatiations! I would love to learn more about Indian cuisine
@@ChefJamesMakinson You’re most welcome Chef. Although I did post more details with links of good sources to learn from. But seems that reply has been deleted now.
@@im.shanks I'm sorry I didn't see your other posts sometimes UA-cam automatically deletes posts. other times I can see posts I've been held
@@ChefJamesMakinson Yeah I couldn’t get through as UA-cam isn’t allowing that comment, so I did drop you the details via email subject “Indian Cuisine References”, if you’d get a chance 😊
The main difference between curd and yogurt is the fermentation itself. Curd is made from milk fermented with lactic acid bacteria, whereas yogurt is made from milk fermented milk Lactobacillus bulgaricus and Streptococcus thermophilus. The fermentation process selected actually changes the flavor of your final product.
Sanjyot Keer's videos are my personal favorite among cooking videos, for so many reasons: The filming is classy - the videos are beautiful, the recipes are very authentic with detailed information about the origins, there's usually multiple variations of each dish with explanations about how they differ, cooking techniques and tips to learn, and the mood is always super fun and energetic. There's always interesting information that you didn't know before, and the food looks sooo yumm that you really feel like cooking these dishes once you've seen the videos! I am not at all surprised that you review his videos - and admire his work.
he does do great!
There are two ways of making Dahi (Indian yogurt), one is to use already set Dahi by scooping up a small amount aside to use it as a 'starter'. The other method was taught to me by my friends mom and she taught me how to 'start' Dahi by scratch.
Aunty told us to take the stalk of the chillis and add it into the milk since it would aid in the fermentation process. She specifically used Guntur chillis since she's from a region close by, but Aunty told us that kashmiri, kanthari and byadagi chilli's add great flavour and have the required lactobacilli to ferment it.
Thank you! it is interesting!
I love how informative your videos are! I had no idea that julienne had a different style of preparation based on the region.
Coming on to the questions you asked; yes, curd (dahi) and yogurt are completely different products. Dahi/curd is very easy to make. You have to just curdle your milk (mix a few drops of lemon juice) and let it sit in a warm place for few hours. If you live in a colder climate, you will have to wrap it up in something woollen and keep it warm and give it half a day. Since curd is so easily available in India, you can ask anyone for a spoon of curd, and use that to curdle your milk and make more curd. (if you use lemon drops, you can get a slight lemony aftertaste in your curd, depending upon the amount you used. But save a spoonful of curd from that batch and use that to make your next batch of curd).
And about biryani, there are multiple forms of biryani available in India and every one of them has their own unique style of cooking. Generally, atleast in India, biryani is used to refer Hyderabadi biryani, which is by far the most loved here. But I know of atleast six-seven types of biryani's that are famous in India and everyone swears that the one they like is the best.
Thank you for another amazing video Chef James!
you are more then welcome! :)
The onion crisps can be make faster if you sun dried the onion by spreading the cut onion into a sheet tray and leave it under the sun with a mesh cover to let it dry and moisture to escape. Also prevent bugs getting into your food. This will prevent oil splash while cooking due to low moisture in the onion. The other way is to use a dehydrator if making commercial scale or in the kitchen
Curd is also known as dahi. The main difference between yogurt and curd would be that curd is created by acidic curdling of milk (lemon juice or vinegar) while yogurt is made from a process in which the lactose from milk is turned into lactic acid by different lactose consuming bacteria. Curd is generally used as a starter for yogurt in homemade processes which is very common in India.
Have I mentioned how much I love Biryani? I mean, I love it too much, its a meal when you're struggling, its a meal you have when you want something on the fly or you're celebrating. Can't wait till you try your hand at making some for yourself, its a great meal for the weekends
I think so! haha :)
Curd is just yoghurt, but with a different bacillus, and typically with a huge % of buffalo milk in the base.
You can definitely substitute yoghurt for curd. But basically yoghurt in different regions might have different tastes depending upon their source and also it depends a lot on the temperature it is left to set. And also yoghurt taste depends upon its source as the yoghurt from cow milk is slighlty different from the yoghurt from goat milk.
the editing of your video is amazing the editor always adds reference imges clips of what you're talking explaining about i really appreciate the effort of the editing.
I appreciate that!
This is exactly how my mom cooked Biryani while I was growing up! Additionally she would also add fried cashew nuts along with the onion. However, she would have more layers than this, more like chicken, rice, fried onions and cashews, chicken, rice, fried onions and cashews, etc.
Joshua's method was also correct ,the chicken becomes tender while in the dum(covered fully) it's dum briyani method and YFL method is the common household method👍👍
ahhhh okay! Thank you! Joshua's normally does a very good job!
@@ChefJamesMakinson I do find though that the 'dum' method of slow cooking the raw ingredients together adds a completely different flavour to the dish and the potatoes have a hint of caramelized sweetness to them, which cannot be achieved if you fry everything first.
14:48 in our country we would cook the initial few minutes in high heat then lower the heat and put a flat pan between the flames and the pot
You’re so calm its really nice to watch your reactions….
😊 thank you
There are several verity of Biriyani present in India.
B.T.W they are very reputed chefs in India and the problem with genius chefs is that they often incorporate every style and produce their own version of the dish, but as a layman foodie I like authentic styles. You must come to India to experience the verity.
I agree I do need to visit and try for myself!
Using raw chicken and cooked are both accepted and are just different methods used in different regions. For example my mother cooks the chicken first but in like Hyderabad biryani which is extremely famous, they add raw chicken, this is also called "Kacchi Biryani" as well, which translates to raw biryani.
Been waiting for this one!
Im so glad! :)
we use buffalo and cow milk. Predominantly buffalo milk. Curd is prepared by boiling the milk and let it warm like not too hot or not too cold. We will add a starter (that is curd) and let it covered with a lid and let it be undisturbed for 7-8 hours and more if it is in winter. (Natural fermented milk)
yoghurt is also same with added strain of bacteria/culture
ahhh interesting!
That looks magnificent, that kitchen must have smelled delicious.
I'm sure it did smell good
12:36 Curd is the very basic form of Curdled milk (hence the name) which is prepared by letting milk curdle in a controlled way using lemon which is naturally acidic.
Yoghurt on the other hand is more processed via industrial fermentation to give the curdled milk more texture.
Curd can be made at home, but not Yoghurt usually
Thank you!
Lol. Curd is never made with lemon. Lemon will turn milk into cheese.
@@Rahul_Singh100 Lemon is one of the ways to start curd. The other popular way is to use chillies. The third way, which isn't recommended for food safety reasons is a small metal ring. For curd, you add lemon to lukewarm milk. If you add lemon to hot milk it will become cheese.
This was such a delight to watch! Thanks.
Again, James pulls out another quality video! Thank you!
Glad you like it!
would be interesting to see what you think of south indian recipes like dosa with sambar and coconut chutney
I will have to see!
Curd in India is like a Greek yoghurt.. usually plain without any additional ingredients
Yogurt is usually with some other ingredients like blue berries sugar and few other unwanted ingredients
Not true. Yoghurt and Curd (dahi) have different types of bacteria.
The terms are also used interchangeably.
The original recipes of Briyani is that it is a single vessel dish.
Just add raw chicken with the rice and actually, the rice and chicken cook together perfectly, with the chicken influsing its favours into the rice.
Pre-cooked chicken does not infuse its favours into the rice as much as cooking it with raw chicken does.
Also, in some varieties, the spices are kept so low to allow the meat's favours to come through, especially game or gamey meat like lamb or mutton.
Thank you James for your helpful comments! Two questions: 1. If you cook the onion starting with cold oil don’t they absorb more oil than if you put the onions in hot oil? Or does the amount of water in the onion keep the oil from absorbing too much? 2. What type of mint? I’ve got 4 different varieties growing wild in NW Ct USA. The only ingredients I need to purchase to try this recipe are the red and green peppers. Next time I’m in Hartford I’ll pick those up.
They will be more oily afterword's and you have to try them, any time you fry you will be eating some of the oil. www.mahoneyes.com/blog/the-enemies-of-cooking-oil/#:~:text=Water%3A%20Water%20and%20oil%20do,oil%20from%20water%20and%20ice.
I wish I had more types then just spearmint! they don't even sell peppermint haha try spearmint with it.
Hello Chef... I hail from the eastern part of India. My city is Kolkata. I am sharing just a few things about my biriyani saga At home we generally follow only some instructions shared here. We do not use that much coriander. However, potatoes and eggs have a significant role to play in our version of this delicacy. Also, i like to cook in "dada boudi" style. It is a famous restaurant for kolkata style biriyani. It's rich and exudes royal flavours. I use khoa/ mawa (evaporated and unsweetened milk solids) in the process of "dum". A small bowl of warm milk with saffron and my own biriyani masala in it remains there. My masala is slightly different from his masala though. And i love mutton more than chicken. I donot use that much spice in cooking the mutton. Rather it is infused with more delicate flavours and the mutton is rather darker in colour
We do same in Dhaka and we never put mint or coriander leaves or any kind of green herbs in our biryani and we also don’t use turmeric and chili powder in our chicken biryani, but we put lots of green chilis at the end. What’s also missing in this are kewra and rose water.
There are N number of varieties of Biriyani across India. Each state has their own different Biriyanis (plural). You'd be surprised to know that Basmati is not the preferred rice variety in many of these styles.
Meant to thank you again for introducing this chefs work. I’m book marking his channel
I'm so glad to hear that! :)
15:32 yeah that's a valid way too, FYI india has a thousand different briyani. The state where I come from itself has about 10 prominent types of briyanis. Also an intresting fact is these briyani are the mughlai styled ones. Briyani came way before mughals through arabs in the South. In states like Kerala and Tamilnadu it's made Differently than in North, if you ask a North indian abt TN briyani they'll say that's a pulao but yeah that's briyani and its been made that way for hundreds of years.
😮Hyderabad Biryani is cooked with raw chicken & undercooked rice while in Lucknow they make it this way wherein chicken & rice are cooked separately & then assembled to make the final dish. Other regions have different recipes altogether
Very good to know! Thank you!
Both way of making briyani is authentic, when you make it with raw meat it's called `kacchi gosht ki briyani` , another way is to partially cook the meat and then layer it with rice
Ahh Thank you for letting me know! no one explained what it was called. thank you!
The detail about cutting the onions was very interesting! would love to see a video with some cooking niche rules like this and whats the reasoning behind them!
Noted!
12:40 Curd and yogurt are almost same so you can use yogurt also
Bro, there are 2 method of biriyani cooking, 1 is kacchi biriyani where kacchi means raw, here the chicken is marinated and kept raw below layered rice to get cooked in pressure, 2nd there is pakki biriyani where pakki means cooked, here the cooked chicken is added to layered rice and kept in dum meaning pressure for lesser time than kacchi biriyani as the chicken is already cooked and the rice is was already 80% cooked, this process is used to infuse the aroma of an aromatic scented liquid called kewra and also to greavy coating on the chicken to become a bit dry😅
Thank you very much! most of Indian cuisine is not as well known as it should be in the west.
@@ChefJamesMakinson bro, i however disagree on that point, it's quite ironically funny 😅, that as an Indian, most of us don't learn the method of cooking our traditional food from our family but from mind-blowing western chef's like you sir 😅 or Gordon Ramsay or Joshua or channels like tasty, infact there is a dish in our Bengali cuisine (me being a Bengali speaking Indian) called kosha mangsho in Bengali whose English translation is kosha meaning thick and mangsho meaning chicken which means it's has a very thick and dry gravy for chicken curry, i learnt to cook it from both Joshua and Gordon's video and thanks to them now i can cook them, later on i saw some Indian Bengali cooking channel like Bongeats who had an improved version of the dish, but for me i for the 1st time i learnt my own traditional dish fro a western chef's 😂
@@rohitsen2046 really?!? I wouldn't have thought that. I know that Gordon is international and almost everybody knows about him but I would have assumed Chef Ranveer and YFL would be more popular
@@ChefJamesMakinson actually the fact is that chef ranveer or yfl or Sanjay thuma or sanjee Kapoor or the Bombay chief ar excellent chief of Indian and non Indian cuisines and their cooking is 100% authentic India cooking but there channel is very underrated in the Indian UA-cam audience cause most of us Indians have a have a deep liking for Chinese cuisine foods or food's like burger pizza or french fries or any type of pasta or may be mishaltat and hence we ingnore out local chef's and get introduced to chef's like gordon or food vloggers like Mark wein, but later on when we move out of our native place and crave for our traditional food, only then we come to admire these gems of ours, but before that, they are totally unknown, any would hardly search how to cook their local food while they are in their native place 😅, thats why bro
you know you can do a reaction video on knifes, epecurious has one where they guess expensive or cheap haha
I will have to have a look!
12:40 yougurt and curd have different bacterias you can use both intermixabily while alot of nutritionists claim yougurt is better because it has 2 diferent kinds of bacterias
and what matters is the consistency of the curd or yougurt and make sure it is non flavoured
Natural Pot Set yougurt can be used as replacement for curd. The culture is going to be slightly different than typical Indian curd but flavor and texture is close enough for cooking purpose.
Chef James I've just ordered Indian food, including chicken biryani, to be delivered. Please forgive me for being so lazy.😂
Edit - it was delicious! Great video, Chef, thank you!
No worries haha
Don't worry, @joannasunday. I'm on my day off and about to do the exact same - worst thing is, I'm a professional chef! 😱😂
@@Sr19769p lol! You deserve a day off with food delivery just like anyone else! Enjoy!
@@joannasunday 👍
The biryani shown in the video is most probably Hyderabadi biryani, it was originally made using mutton(goat meat) instead of chicken.
Coming from a South Indian, I would not like potatoes in Chicken Biryani and this sophisticated use of spices is pretty rare is common households here and are mostly done in restaurants. In my opinion, they sometimes don't live up to the hype and I am also a believer of less is more. Great video, it definitely looked delicious.
Curd and yogurt are essentially same as both contain mainly lactobacillus but yogurt also has streptococcus strain. But you can always substitute curd with plain unflavored yogurt.
im always so drawn to your reaction to Indian food its oddly addicting
interesting!
Im not a huge fan of indian cuisine, but that looks downright delicious!
It sure does!!
it does!
@@ChefJamesMakinson 😁
In Indian cuisine we don't add the next ingredient until the last ingredient gets cooked completely.
If you notice in any video whether it's onions or tomatoes or spices we see if the oil is separated or not(indicates that the moisture is extracted and it's cooked) only then we add the next ingredient so cooking chicken first is more common than putting raw chicken first.
interesting!
Not necessarily, depends on what the ingredients are...but definitely no one waits until the last ingredient is COMPLETELY cooked. Otherwise by the time next thing cooks, the last one will burn.
@@rashijaiswal2609 in common household kitchen this is how it usually works coz our burners do not get as hot as those of professional kind that's why when we make that base masala gravy like onion tomato gravy all the ingredients gets cooked separately and best indication is look if the oil is getting separate and texture of the gravy becomes more grainy then we can adjust the consistency with water.
Only exception to this is pressure pot cooking.
Since I am from North India I am more familiar with this kind of cooking i.e. Rajasthani/ Punjabi/ Mughlai style of cooking.
Other regions might do things differently so you may be right also. This is how I was taught to cook by my mom and grandma. You may be taught differently.
So glad I found your channel. I've befriended a local chef (originally from Croation) who's teaching me better techniques. My joy of cooking for the pleasure of knowing that you made that dish is really coming back after years of it just being "food". Thank you chef!
Love your videos - so calming. This is definitely relevant though. For my smoke flavour in anything, I always add SPANISH smoked paprika. It works brilliantly and you don't have to burn charcoal and ghee.
James, I liked your comments and suggestions delivered intermittently. I liked your suggestion of taking off the ring from the finger before cooking. Perfect!
it might be more work and take longer to crush the spice instead of using a grinder but it will release way more flavor that way and it make a real difference in the taste at the end
I can’t wait to see you reach 1 mil subscribers chef i like the positive energy of your videos.
Thank you so much!! :)
Curd is prepared by fermenting milk with the help of lactic acid bacteria, whereas yoghurt is typically industrially made by fermenting milk with the help of live strains of two bacteria: Lactobacillus bulgaricus and Streptococcus thermophilus. They taste very similar and most people use them interchangeably
there are a lot of version of biriyani, this is mostly north Indian, and they cook it with either raw chicken or cooked chicken as shown. In some places in south India they fry the chicken to crisp up the outside and make the rice and gravy separate and layer the chicken, then gravy and then the rice on top of into the plate
curd and yoghurt are interchangeable. substitute is greek yogurt that has fermented enough to go sour.
Curd is a type of yoghurt which is curdled by lemon juice and a starter.I have made it with a spoonful of live plain yoghurt as a starter.It has a nice mild taste less sour than storebought yoghurt.I learned the recipe from an Indian cookbook.I have made the biryani and other dishes from it but I have never heard of bay leaf in a masala.He is cooking the onions in something similar to a wok .You never put stuff cold in a cold wok.Hot wok,oil,food into hot oil and quick cooked.This is far more refined than the "home-cooking" type of Indian food I have made
about Curd In India its Usually make with full fat milk mix with lemon juice and alternative of lemon.
What that means by curd in Indian homes similar to unsweetened yogurt , and is prepared by bringing the milk to a good boil ,rest it for cooling to luke warm and adding some lactobacillus bacteria, we usually have some residual curd which we use for that ,and rest over night
Love it this guy is amazing❤❤
At 14:09 you can also use an old technique the potato technique where you base the bottom of your pan with potato soo that the heal wont burn your rice