Pro Chef Reacts... To Joshua Weissman's BIRYANI!
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- Опубліковано 22 жов 2022
- Can Joshua Weissman's Biryani be better than Epicurious's? Let's see! 😉
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Thank you for the video! I am fighting the flu, but watching food and your reaction is always entertaining :D
@@aragmarverilian8238 feel better soon!
@@ChefJamesMakinson Thank you! Btw, my old granny, she always told me to breath through my mouth, when I cut onions. I didn't believe her, but it works :3
@@ChefJamesMakinson should link them a good soup recipe ;p
In india even in Biriyani there are lot of variations which are entirely cooked very different depending upon the state .There is hyderabadi biriyani (The most spicy one), Then the kolkata biriyani (.Is lighter one , very flavourful and aromatic .Has potato in it) ,lucknow biriyani also called awadhi biriyani,(Also the lighter one), Then malabar biriyani belonging to Kerala and few more .
Joshua did thorough research on making the Classic Hydrebadi Biryani.....he used aged basmathi which is correct. The raita and mint chutney perfect. The preparation of garam masala and the marination also correct. Basmathi rice need to be soaked for 30mins, then boiled with spices until 70% cooked......for kachi mutton biryani 50%, kachi chicken biryani 70%, yakhni biryani 90%, lucknow biryani 80%......it varies..........then the layering and assembly part, Joshua did correctly as how typical Hydrebadi biryani is done. The dhum/dum part......most crucial part.........10mins high flame, 20mins low flame, then at least 30mins rest.....then only can open the lid. This is where Joshua might have stumbled a bit, resulting in slightly burnt chicken. Otherwise, Joshua did justice to this Classic Hydrebadi Biryani.....9.5/10
You have very good knowledge of biryanis, are you a chef?
@@HelloHiHelloHiHello hes just indian
@@HelloHiHelloHiHello Indian grandmothers would prolly school any chef at making a biryani
Chicken is not classic, nor is nutmeg. I haven't seen all of the video I doubt it will be authentic or good. Saffron put on directly never seen that.
Bro there are atleast 5 more spices he did not add probably he never herd of them 🤣
Let's go get that thermomix sponsorship! 😏
😂
Get it together Thermomix!!!
How many likes to get it? I will share this EVERYWHERE...
Wife has a thermomix - was sceptical at first but now I think it’s 🎉
My sister in law who can't cook have a Thermomix, now she's a chef and a baker, and we are South East Asian, so just imagine the amount of ingredients we used in our local dishes and she mastered it all, thanks to Thermomix 😂 My brother is a lucky husband now😂
He made the best Hyderabadi biryani I've ever seen done by a foreign chef. That little burn of the chicken actually improves the taste of the meat. Chicken biryani is actually easy to make when compared to the mutton (lamb) biryani. Not most Indian chefs are able to cook really good mutton biryani. I wish to see someone cook it tho.
Who told u? Mutton biriyani is more simple.with chicken the possibility of overlkooking or undercooking is very high is a huge hassle . The timing has to be just right.for mutton you can cook it to perfection and putting in dum won't overcook it because it's overall cooking time is much larger
@@marcosrua7223 +1 as an indian cook i agree(to a certain extent),
but we also have to take the amount of time taken into consideration sue to the simple fact that chicken biryani if the chicken is mariinated is a 2-3 hr dish while mutton biryani easily takes double the amount of time.
Sure you an pressure cook the mutton halfway it will still take alot of time though.
therefore i would say it simply depends if you have that amount of time to spend on a dish
@@marcosrua7223 nobody told me, It's my personal opinion from my experiences. I have eaten mutton biryani and chicken biryani at several different restaurants in different places almost all over India and most of all the chefs seem to have mastered the chicken biryani (except Hyderabadi) but only a very few restaurants cooked good mutton dum biryani. It's either undercooked or less flavoured... Especially very little to no Aroma and not enough spices. I felt chicken biryani, as a whole dish can taste alright even if the meat is a bit overcooked but if anything went a little wrong in mutton biryani spoils it completely, as a whole dish. I'm not a cook or chef but i love food and i just talk about tastes and flavours. If you are a good chef or cook, you might know which one is easy to make better than me and i can agree with you, but the fact is... most Indian chefs don't know how to cook a good mutton dum biryani.
Facts, im from chennai. All i have had my whole life is dum mutton biryani. Granted i have had pakistani biryani, northern indian biryani. Pretty much every type. THE mutton dum biryani is by far the hardest to pull off. Lamb cooks really really fast. It can go from tender to rubbery in a matter of 10 minutes. Cooking biryani is about a 3-5 hour process. You can see how many things can go wrong in that time frame
??? Mutton biryani is MUCH easier to cook than chicken mate. Chicken cooks much faster, so any beginner, more often than not, ends up overcooking/burning.Overcooking happens very easily and makes it feel like you're chewing wood. Mutton takes a longer time, harder to overcook, most likely will remain tender. Unless you're talking about the restaurant style whole goat/lamb uncut ones that'd make sense given the size difference, but otherwise, not at all. Another thing you need to remember is biryani is not a single dish, not only does it differ from state to state but also locally as well. So there is never a "right" amount of spice to it, much like any dish over here. Some like the flavours of the meat itself to dominate, others the spice. So there never was and never will be a "perfect" biryani, just ones that'll match your tastes best.
This guy seems like a genuinely good guy who just wants to help other people cook better food. Great vids!
As an experienced home chef living in India, I approve the biryani, it honestly takes 3 to 4 hours including prep time and taking all the ingredients out, even when you have everything which I usually do. Its better to buy instead of the effort, which I usually do. Parboiling takes 7 to 10 minutes in boiling water for biryani. Saffron is an expensive spice, usually restrarunts will grind saffron with some milk and cook the chicken separately before layering. Its still better to buy though. For rice feel free to use whatever you have. Even in India they use different rice Biryanis, it's more the method of cooking and flavours coming from spices and meat. Even quinoa biryani tastes great
4 hours is about right
Sealing your pot with a basic dough is called "luter" in French, it's one of the way people make Cassoulet. Some people actually do flavor the dough a bit, and once the dish itself is done cooking, they gather the pieces of dough in a small oven-safe plate and let it grill. Makes some delicious dips. In Cassoulet specifically, some people like to make sure they almost overfill the pot, so that the dough is always dipping in the dish and getting flavor out of it. Some people also like to then grind the cooked dough and spread it as a topping on the dish once plated.
Aged Basmati Rice truly does make a difference. The aroma of the rice is phenomenal and adds so much!
Man it's crazy how every time Joshua makes some delicious food whether it be Asian, Indian or South American you always get locals in his comments saying things like how it's how their grandma used to make or how correct the recipe is.
india Afghanistan middle east are all Asian, part of Russia 95 percentage of turkey are also asian dummy
Ah india is in Asia . No need to mention both seperately
TBF every household have different recipe
Well No. No one is saying that about the Biriyani tho. Sorry
@@avipsa304 a good chunk of people that don't live in Asia usually think of "asian food" in adjective form as in China, Vietnam, Japan, etc and then India as a separate area. so theres "Asian food" and "Indian food" and most people (at least here in the US) don't think of them as the same thing. I can't really say why this is but even i find myself having to specify between "Asian food" and "Indian food" respectively. could be a bias and we're subconsciously separating them based off of percieved culture and race as opposed to the continent that they take place on. (despite the fact that China, Vietnam, Japan, the Philippines are culturally different enough that it would be likely insulting to refer to them all as Asian in this context)
you have a careful, quiet confidence. a perfect teacher's tone and the experience to back it up. a blessing to those who formal education so grossly underserved. the best cooking reviews for real.
Thank you!
This is mighty impressive he did justice to my city Hyderabad. I would rate this a solid 8/10. Raitha is fine but Hyderabad dum biryani actually comes with a side dish called Mirchi ka Salan, it's sorta standard here in Hyd. Whenever you order biryani outside Mirchi ka salan is side dish included with Hyderabadi dum biryani. This biryani is nearly quite close to actual Hyderabadi style which means lot of moving parts and not something for beginners. And as for ingredients the more you try to substitute the more you lose the taste of the actual biryani although I do understand sometimes its not convenient to get all the ingredients. Dum is a process where not even the steam is allowed to escape we also have another drink which is made in similar style as biryani its called Hyderabadi Irani chai and you should check out the pots they make the tea in its quite similar to the process of cooking a biryani.
thank you for explaining!
Hyderabadi Biryani, noting like it. It’s my desert island food.
Btuh, Kolkata biryani exists too
@@morbius9537 second best.
@@morbius9537 i don't want biryani with potatoes unless it's a veg
One easy cheat to make the rice fluffy, and not watery/sticky is to squeeze about quarter or half a lemon in the rice before pressure/Dum cooking it. It helps with small ratio errors.
He’s pretty spot on with that biryani. I would add that frying onions in ghee is much better than just oil, or the ghee and oil combo works too. It’s important because like the saffron milk you should pour a couple of tablespoons of that sweet onion oil on top of the rice.
One trick to avoid burnt chicken is to keep stirring it when it’s in the pot on medium to high flame till it leaves water and then add the rice layers.
Thanks for the tips!
Yes, this is the way.
Hey! I just showed your username (the movie, anyway) to my Japanese class! hahaha
@@Maplecook it’s one of my favorites :)
Yh I noticed no ghee was used
Joshua did a great job here . hyderabadi biryani is not an easy dish to make . Lots of telugu and locals in Telangana struggle with it . Non telugu indians and foreigners mostly decimate it . That is why kudos to Joshua
Because Thermomix has a list of recipes to use for it, anyone with Thermomix can become an insta chef 😂
I'm Maharashtrian and make hyderabadi biryani same way as Joshua and turns out great each time. Followed Kabita's kitchen recipe 😊
True that!! I'm Hyderabadi generations from old city. People don't realise biryani doesn't have lots of ingredients but it's not easy to make. All ingredients should be perfect and then it's technique technique technique.
I am Indian, and I still can't pull off an acceptable biriyani. I, like many Indians, simply buy my biriyani from expert biriyani makers, esp., for say, a party. Congrats to this guy for pulling it off. 👏🏽👏🏽👏🏽
Biryani is one of India’s well-known dishes. Joshua Weissman, even if he’s also a pro chef, is prone to committing mistakes while cooking foreign dishes. Overall, there’s always room to improve. We all like the fact that Chef James is fairly considerate in all of his reviews so far. I’d say he’s pretty great at food reactions and commentaries as a whole.
Thank you very much!
@@Kingbeater007 there are different types
He Even made a terrible ramen
@@Kingbeater007 exactly.
@@Kingbeater007 But the whole subcontinent was Bharat, or India.....all 3 countries were one country.
Biriyani definitly varies by regions in South Asia:
Arguably most best/popular in India is:
1.Hyderabadi biriyani .(mostly mutton as classic) -south Indian region
2.lucknow biriyani(considered the OG of South Asian biriyani)- North indian region
3.kolkata biriyani (the one with boiled & seasoned chunks of potatoes in it ) East Indian region
4.Malabar biriyani ( the one which uses kaima rice, arguably best alternative of basmati - short &thin scented rice)
5.Ambur biriyani (the one without aromatic rice, short and ground rice called samba) south Indian region
Newly harvested rice will be mushy. The older the rice the fluffy and separated it will be after cooking. That's why we use aged rice. The bottom looks burnt actually because he cooked for too long. I think 30 min on low heat is enough
Do you guys ever use sella basmati (or long grain equivalent) I hear that suits biryani better although it is pricier
I have biryani once every month, as my husband loves Cooking it. When we don't have basmati rice, we'd sometimes use Jasmine rice as a substitute. But it's not gonna taste the same.
Basmati is so fragrant, it is the characteristic feature of a biryani.
Josh kinda nailed it. Honestly, these ingredients are essential to make an authentic biryani. Store bought biryani mix are fine, but sometimes it might lose some flavour as they're kept in the shelves for quite a long time.
One fun fact, I live in Bangladesh and often we use Mustard oil as frying oil for biryani. It brings the mustard smell and flavour which is heavenly.
This is probably the only Biryani tutorial video you will ever need to learn how to make this dish, chef James commentary takes it over the top 👍💯. I will say I make this almost weekly and yest it takes a few times to get right but it does get a lot easier everytime, small tip: there are many shortcuts you can take that would probably cut the total time to make the dish by more than half, but Joshua put some real love into this dish. 👏👏👏 So did chef 😜
This is the first video I've seen of yours but I truly love how honest you are during the whole process. You definitely got a new sub in me!
Thank you!
This is the Hyderabadi style biryani where raw meat is cooked with parboiled rice. I cook this a lot as I'm from the same city and I can say I've gotten pretty good at it . I expected that chicken was going to burn as the marinade lacks moisture, the usual practice is to add 2-3 ladles of boiling water used for cooking rice to the marinade depending on the quantity, this prevents chicken from getting charred. Also big thumbs up for the authenticity !
I and my partner make Biryani often at home! A very good substitute for the traditional biryani is Thai Jasmine Rice (best quality you can get)!
But just to let you know, there are tons of Biryani recipes in India that is not Basmati based! Try using the short grained but extremely flavourful Gobindobhog rice once and you'd love it!
So for the fried onion I would have used red onion or shallots. Thats what my mom and grandma use. Also, If we're going through the trouble of doing it especially for Biryani we're going to fry it in Ghee and definitely starting from room temp and bringing the temp up and not putting it in hot oil. i know a restaurant isn't going to do that but the taste is really different fried in ghee vs oil
As a Hyderabadi biryani aficionado and a good biryani cook myself, Joshua did a fantastic job
Hey I love your channel in addition to "popular" cooking channels. As a professional chief you're adding a lot of good knowledge. Like this one with two types of cinnamon and star anise. Good luck with building your recognition, you're worth it!
Thank you so much!
I've done several of Joshua's recipes. They're expensive to make and time consuming, but I get quite the food experience every time. And if you stick with it, those leftover spices will be used in other of his recipes.
I am no chef, but I have made this recipe at least 20 times, almost perfected each step. I have made it in microwave as well. Here are a few things I have to say:
1. Salan is another side that I generally make. It is cooked with ground nuts and sesame seeds, looks like a curry.
2. To the layer of rice, I would add a bit of fried raisins and cashew.
3. Boiled eggs are also very common addition to the rice layers.
4. Add a bay leaf to the rice while boiling and to the chicken marinade.
5. To make sure that the chicken doesn't get burnt, adding water to the pan on which the container is placed helps.
The number of ingredients is overwhelming and even the cooking method can be intimidating. This is such a complicated dish. Joshua did a good job on this dish. This is a good video Chef James. As always, its very informative. Thank you for sharing and keep up the good work 👍
Yeah, not many make it at home, even in India
@@shubham8264 i would rather have it in the restaurant than prepare it myself and mess it up
Yeah, that's what we do too.
@@ilovemangobingsu lot of non telugu indians struggle with it let alone foreigners
There can be substitute rice varieties for basmati but it depends on the type of biryani. For hyderabadi biryani, I think basmati rice is a must. The place where I live, we prefer the seeraga samba rice which brings a totally different and unique flavor to the biryani, it is made and tastes differently as well.
Thank you explaining that!
For Kolkata biryani also basmati rice and potato must😍😍
In Bengal, People often use Gobindobhog rice as a substitute to basmati rice
Two year old basmati will add more earthy/nutty taste
Well done Chef! I enjoyed your tutorial on this video. Your advice and tips are a great help. Keep up the great work and looking forward to your next video. Have a great week!
Thanks Jeff, will do! :)
Not a professional chef but I do love making food in my house I don’t know for how many years but we have always used
“Lachkari Kollam” rice it’s very much like basmati rice flavour wise, but the grain is much smaller and lighter.
In my household for biryani we have never used basmati but we have always used “lachkari kollam rice” I don’t know what it’s called in English tho.
He forgot to use two most important ingredients : 1. KEWRA WATER(pandanus flowers extract) 2. ROSE WATER .
Yes you are right! :)
Hyderabadi biryani is only popular in Hyderabad in India, not saying it's not tasty. Almost every state in India is one of the most popular internationally maybe diaspora influence. But in India mostly it's Hyderabadi or Lucknowi. I'm sure people will rush in saying "ohhh I love my biryani" and that "I've never heard of what you're talking about" but it is what it is. 😊
It’s so nice to see Chef James perk up with every video,he’s becoming more lively in front of the camera
Chef James your voice is dreamy and i could loose myself in your voice just listening to you speak about cooking for endless hours.
I have a Staub dutch oven and I agree with your statement. It is so worth it!
I would love to get another one! haha
Joshua can occasionally be a a tad bit much, but I think he has a lot of stand alone recipe videos of more complex dishes that are very high quality.
This is definitely one of them.
I love im San Jose, California, and I have the good fortune of living near 3 Indian supermarkets... the smells of those spices in plastic bags are amaaaazing.
Great review as usual, thanks for the tips in spice buying...
Great video as always Chef. Informative and thoughtful.
As a Hyderabadi, I can say that he did an amazing job.
but the Lucknowi biriyani is the only real biriyani.
@@debayanin ha bhai sub kuch lucknow mei banta hei , loda mera
@@debayanin your mama pssy is the real beryani
@@debayanin Are u dissing Hyderabadi Biryani 😂😂
@@chebellipavankumar649 yes bro, i used to like hyderabadi biriyani till i tasted lucknowi
Damn...now i'm hungry for briyani...as always love the videos and i think you should make briyani on your channel :) keep up the good work!!!!!
Maybe one day!
Chef James will kill it! Oh, and cheers, fellow Vancouverite! =)
Hiya fellow Vancity fam!.
Using dough to seal the pot is exactly how my uncle would seal leaks in his moonshine still. He would carry a bag of white flour with him and then just whip up a basic dough by adding creek water whenever he needed it.
also another couple thing ive noticed personally and also seen some indian home cooks on youtube do
1. if you arent really confident with cooking the meat completely in dum, you can parcook the meat and marinade as well, and when it is around 75% done, then you can do the layer and dum and reduce the time of sealed cooking. this wont be authentic hyderabadi though again.
2. another trick i do with similar results, incase you dont have a good dutch oven or a non stick pot, is aluminium foil seal + lid, and into the oven at low for half an hour or more, but in this case i would suggest parcooking the meat beforehand as well. Saves time, and ensures you dont burn stuff at the bottom.
Let me know @chef if these ideas are stupid or practical.
thank you for the tips!
I watched an British Indian Restaurant owner, who was Bangladeshi btw, cook it exactly as you describe here on UA-cam.
I just want to add that in case you do not want to toast and make your own spice blend, that will be totally fine. What Joshua was making would be more of a Garam Masala blend, Not specifically a Biryani masala (someone can correct me if I'm wrong). You can buy Biryani masala from the store (Shan brand) for every type of biryani you'll be making and they will come with the required spice blend, usually they also contain dried plums or tamarind. You can also get a garam masala blend from any nearby spice store, most spice stores will have a garam masala blend they do. Anyways, use that for marinating the chicken along with yoghurt and then, use the Biryani masala with the stock that you'll be adding on top of the rice to actually make the biryani. t least, that's how I do it. Anyways, enjoy.
thank you!
No you can make your own biryani masala.....for recipe check out sanjyot keer's biryani (Your Food Lab: UA-cam channel)
Plum is best part
Hello James! I started watching your channel when you were commenting on Uncle Roger reviewing/roasting other chefs. 😂 While commenting on the cooking, your calm demeanor was a great contrast to Uncle R’s craziness and exaggerated reactions.
I wanted learn more about your background and googled your name. I saw that your father had died last year and I wanted to extend my condolences for such a great loss. You are carrying on your chosen career in a way I’m sure made your father proud of you. He must have gotten great satisfaction knowing you got your start under his tutelage. 💝
Thank you very much! it has been a hard year. At least I got to work with my father before he passed away. I miss him a lot. 😥
Thanks for what you do! Love all your videos!
You are so welcome! thank you!
So, when it comes to biryani, its fine to use pilau or pilaf rice, sometimes normal rice is used but thats usually for homecooked biryani. Joshua has also done a "dum" which is a simple method to seal in all the steam to add more fragrance and flavor into the rice. There is also something called a white biryani, which is just the rice and meat cooked and served seperately. The saffron milk is optional since it is a very hard to find ingredient. Using the large skillet to cook the biryani is also a very widely used method. Also biryani is very hard to get right, my younger sister who cooks it all the time can never get it just the way she wants it, I'm sure with practice its easy but you can never make two of the same biryani. Also in my city, and country, biryani is at the same time one of the cheapest and most expensive meals you can have.
The Hyderabadi Biryani is the most famous style of Biryani, and it uses long grain Basmati rice. Other famous schools of Biryani like the Lucknow and Kolkata Biryani are also cooked with Basmati rice. However, there are other styles of Biryani, specially in south India, where they cook Biryani with short grain rice variants.
Chef Ranveer Brar uploaded a video on Hyderabadi chicken Biryani last month. He mentioned there that the recipe of Biryani reached India in more than one ways. The one we are familiar with reached there through Kabul and Kashmir, where long grain fragrant Basmati rice was abundant. The recipe of Biryani reached the south of India through the ports on the western coast, where mainly short grain rice is grown. if you ever visit the state of Tamil Nadu, you'll notice that they cook Biryani with Jeera Samba rice - a variety of rice characterized by small, aromatic grains.
Besides, we Indians do not buy the top-shelf aromatic Basmati rice for Biryani. The spice mix used in Biryani is aromatic enough.
When u make biriyani kacchi style it is important to use very little marinade to avoid the chicken from getting burnt. Also one thing that can be done is to line up the bottom of your pan with bay leaves to avoid burnt chicken. Also the heat needs to be less.
A tip for people that are worried about getting the meat or chicken a little burnt on the bottom of the pot - You can thinly slice a potato, season it with salt and pepper, add a bit of olive oil, and make a layer at the bottom of the pot with sliced potatoes. Then place the meat or chicken on top of that layer.
Everyone has their own way of making Biriyani. The great thing is, all the different variations of the dish tastes good.
Or actually add potato to the Biriyani for the quintessential Kolkata/Sindhi Biriyani
I would say there's room for improvement. I eat biryani almost every week (both Lucknow and Hyderabad). First thing I observed was the char on chicken which is rare.
But he did justice to the dish.
I’m early 🎉 Great video chef - I loved your tips 😊 I don’t think I’ll try this recipe just because of the amount of ingredients 😅 (slightly overwhelming 😅) and the fact that I’m currently living in South Korea which makes getting some ingredients more difficult 😅
thank you!
11:11 What I almost always tend to do in situations like this is make the marinade into the large mixing bowl *first* and taste to correct it. Then it's much easier to add the meat in from a separate container. I also recommend flipping them in one/a little at a time, especially with thick marinades, as it maces the mixing so much easier and often even faster, as you get a consistent coverage with much less faffing about. Proper sequencing saves so much time, clutter and effort.
I cook the my chicken biryani the same way as Joshua(I used the vah-chef video) but I use store bought pre-mixes and use a pressure cooker for the dum. Most modern Indian kitchens use store bought powdered mixes which are then used up quickly - so buy in smaller quantities and buy often. So just save yourself a lot of pain(and time) and get ready made masalas. Use chicken on the bone and get aged basmati rice. Only raita for me - though I make it a lot more runny than that.
I love Josh’s recipes, I feel like he always does his best to keep it close to tradition if he deviates he’ll typically preface it and still explain/ do the traditional version.
Hello Chef 😊 I'm from Singapore and Briyani is a festive dish for some of our different racial communities here. Easier to cook in a rice cooker for sure 😁
Over here, fried shallots are more common than big onions.
Some people add evaporated milk with saffron, orange colouring and fried shallots when the Briyani is almost cooked.
A tip is when soaking the basmati rice, add some vinegar to the water. This is to ensure that the grains are separate when the Briyani is cooked. Love your channel 😊❤️ Joanne from Singapore 🇸🇬
thank you so much!!
@@ChefJamesMakinson Definitely my pleasure, Chef 😊
This is exactly how it is made in india too shallots, evaporated milk & vinegar/lemon juice to seperate the grains
My number one advice for handling lots of onions has a name: swimming goggles. You'll be cutting onions with the deepest sense of zen on Earth.
Excellent video. Josh did a great job and chef James did a good job providing background info.
Thanks so much!
Hi, love your videos!
I'm not a chef, just indian, but you do not want to substitute for aged basmati in the kind of Biryani Joshua is making.
But Indian cuisine is extremely diverse, and Biryani in the North differs wildly from Biryani in the south.
And some south Indian Biryanis like 'Donne Biryani' use short grain rice that absorbs a lot of liquid and Ghee.
PS: Donne Biryani is absolutely divine ✨️
Thank you!
I made this today, it wasn't as daunting as it looks. It really was one of the best biryanis I've had.
overall video is great! but i like the most when u explain it feels like u are teaching me which is just great....
and thank u for this great content keep it up👍
So nice of you, thank you!
Indian yogurt when mixed with salt or sugar starts to release water. If the Yogurt you are using is thick and even after marinating the chicken it is still thick (which shouldn't be), Add little water to adjust consistency. Also add the ghee first to the pan before adding the marinated chicken so that the chicken and the yogurt does not burn.
Great reaction video. Chefs at both ends of the "hyper" spectrum! I much prefer your considered presentation James.
I appreciate that!
There are 2 types of biriyani... Kachi biriyani ( raw chicken biriyani )- hyderabadi biriyani and pakki biriyani ( chicken is cooked before making a layer ) - Lucknow biriyani , Calcutta biriyani...
Great review! Joshua was very impressive and really showed respect to the dish by generously using all authentic ingredients. Great to see a Western chef not afraid of using spices or following a traditional recipe. As always, thanks for those useful nuggets of advice!
I like using long grain jasmine, it's a little stickier and technically it's not the same but I prefer it. Love that floral aroma/taste and I toast it beforehand to bring out that nuttiness
There are a lot of easy biryani recipes on UA-cam and they taste great. How can I tell coz I am Indian and cook biryani atleast once a month. You can comment here if you need any help. Hyderabadi biryani takes time to cook because you cook chicken with rice from scratch. Lucknowi biryani uses precooked chicken with gravy and it is a bit easy to make and beginner friendly.
Thanks for sharing! just looking at the ingredient list is enough to say "WOW! That is a Lot!"
Hey man, I am from Hyderabad (where this recipe has been made). Honestly telling you, you should see an authentic Hyderabadi Chicken Biryani making video and react on it. Josh didn’t use couple more spices which sets Hyderabadi Biryani from the rest of India. I was raised in India for 12 years before moving to the US. Man I really miss that authentic taste of biryani that’s made in my city ❤
I will check it out, thank you!
I don't remember indian cooks using koriander leaves in almost any recipe. Also I would think it was important to use indian koriander seeds. At least in making belgian style beer it it's important to use koriander seeds (indian koriander) not selantro seeds (Chinese koriander.).
@@rimmersbryggeri koriander seeds are used into the spice mixture for most of the South Indian dishes, but the leaves are only used for garnish or FOR BIRYANI MARINADE where we use the koriander to release that earthy flavor to the chicken or mutton or whatever meat we use
@@nikhilnaraharasetty0825 Yes but you use coriande and not selantro. Is not the same thing.
@@rimmersbryggeri I'm a UC Certified Master Gardener in California and I've also lived in India.
In American English cilantro refers to the seeds of the plant, and coriander to the seeds. In British English, both are called coriander.
Whether it's from China, India, or Mexico - all of these come from the same species of plant, Coriandrum sativum.
Oh! Great tip on how to make crispy onions, mine always were a mix of burnt and crispy. Thank you!
Also, my trick for preventing the burn at the bottom is to layer with a layer of boiled lentils. But I've got the timing down to a T so it never burns. Place the pot of biryani with chicken on the flame at the same time as starting to boil the rice, then after the parboiled rice is added to the pot of chicken, cook sealed on medium high heat for 35 minutes, switch off, and let rest without opening for 15 to 20 minutes. Perfect.
In my family there is a saying: once the onions are fried, half the work is done. We also at times prepare onions (brista) and store in freezer for future use, that makes biryani a really quick meal.
I want Chef James making some challenging dishes:) I mean, some that are like even chefs staying away from, if they can! Show us your kung fu :p
It's cool to watch masters at their work, even if something can go not entirely to the plan!:)
A good attempt, but it should be done with a whole, halved goat.
Why
@@blaizegottman4139 Indian weddings are large.
The one thing I would probably do differently is not add vegetables oil to water while par boiling the rice but gently heat the whole spices in oil or ghee till they turn fragrant and then add the rice and water
What an interesting dish! I've never heard of Biryani and if I ever see it on a menu, I'll be sure to order it.
As for cooking it myself? No, thank you. It might take two days to prep but I have no idea how many days it would take to search out and find all the ingredients. And as for trying it once and then again to fix my inevitable mistakes? I don't think so.
But it's fun to watch and have the recipe fully explained. Thanks for posting.
Yes, Thermomix is great but with more complicated meals it's still a lot of work so lazy people like me will get bored pretty fast and use it sometimes to make salted caramel (it basically does it for you, it has a special program for making it), puddings, shakes, fruit icecreams, sometimes less complicated soups ecc. I've noticed that for some people it's an icon, a legend. You know, a bit like an Iphone in the kitchen. But yes, the only salted caramel sauce I've ever made succesfully was thanks to Thermomix and it's special program. It's also safer because whenever I was trying to do it myself the traditional way I was afraid of spilling it all over me and getting badly burnt.
James, I love your videos! So glad I found your channel! Cheers!
so am I! :)
As far as salt is concerned you can adjust at the table. Salt is one of the few seasonings that you can be a bit less concerned about adding during cooking. I know that I am pissing other chefs off, but there's a reason why salt is on every table at a restaurant.
What you can do to avoid burnt chicken is put a thin layer of rice at the very bottom, this rice will get burnt but everything else will be cooked perfectly.
It's common for UA-camrs who receive sponsorships to cover the labels or brands of things they use. This is often because part of the sponsorship contract will stipulate they can't have any other brands shown in their video. Some artists have needed to peel off their posca pen labels so they can still use their nice posca pens in a sponsored video.
That's probably why there's electric tape on his appliances :P
ahhhh
that answers the question! cool!
Thanks for the upload on my Birthday chef! Nice vid hope you make yours soon...
From the Philippines!
Happy birthday! :)
Basmati rice works just fine - we make biryani for celebrations every year. We layer the huge pan with rice, marinaded chicken/ beef (whichever), spices (star anise, cloves, cardamom pods, cinnamon etc), and saffron infused water (to colour every other layer) throughout and cook for hours.
I 100% agree with you on what you said about it not being perfect the first time unless it's a fluke. I made Biryani for the first time back in 2020 and it turned out amazing. It took me 10 tries after that before I could repeat what I accidentally did the first time.
The chicken got burnt because
1- Not well oil before he placed them
2- The dum(covering the lid with dough) not done accurately,
3- There was not any water in rice, rice has to be some of its water in which it was cooked.
4-Rice must be soaked for at least 20 minutes, so that they come up blossomed.
But, a nice try in the end.
Things he missed-
1- Add more biryani masala if not then use whole whole spices in the beginning,
2- Cook chicken and then put rice,
3- Apply the dum properly, otherwise Cook in pressure cooker.
I make it the same way and it is traditionally correct 💯 10/10 for the chef.
tip from india -
blending of spice is soo easy in blender but use grinding stone it will properly blend the spices and did not destroy the essential oil of the spices ....for better flavor and health benefits
That onion lesson was gold. Thankyou.
The sauces are not a requirement, imo they taste better without the sauce, but to each their own.
One trick to stop chicken burning at bottom
Make a bed of bayleafs at the bottom and then layer everything
Get a heavy bottom pot in India we call daag it helps to prevent burn some pots in India many items cookes over night on low falme and to sell at morning and it doesn't burn.
Great tip on the fried onions , thank you ❤
As alternate to Basmati rice you can use any rice to your preference and while boiling or while giving Dum add rose water for fragrance. hope his helps😊
Just a couple of things.
1. If it's not Basmati Rice, it's not Biryani.
2. Hyderabadi Biryani is not served with mint sauce. Period. Mint sauce is only for barbecued meat in a tandoor - i.e Tandoori Chicken, Chicken Tikka, Malai Tikka etc. You get the point.
3. Hyderabadi Biryani is ALWAYS served with Mirchi ka Salan (Green Chilli Curry) The Chilli used are not the spicy variant, but the fleshy ones which are usually referred to long green chilli/Bada Mirch in India. You can substitute them with any large chilli - I've done it with Jalapeños, Poblanos, Banana Peppers and Shishito peppers.
4. Always use the Oil left over after frying the Onions for making the chicken marinade. This takes your biryani to a whole another level.
5. After topping off with saffron milk, add a few spoons of Ghee to the corners of the cooking dish. This drips to the bottom and adds another layer of flavor to the biryani.
11:18 I've found its easier to mix the marinade in the bowl you add the chicken into (at least for home cooking). It does make mixing the chicken a bit more tedious but it's one less bowl to clean.
I have to say, I love your videos. Much to learn
I appreciate that!
A good substitute for aged basmati rice is PUSA1121 basmati rice. Flavor is lower but length and strength are superior, you can make up the flavor by using rose and kewra water. Sela basmati is another option.
I made this! It turned out amazing. Definitely alot of work. Changes I made was cooking in an oven and using bonless skinless chicken thighs.
Btw I did overcook my rice slightly.
You can add a small layer of rice before putting chicken. It helps in chicken saving from burning and it makes a small amount of crispy and chicken flavour rice. Some people like that crispy rice...
first time i see a half decent Biryani, layers are a must but i would add monson in the layers and to avoid burning cook in an oven.
Usually, the more expensive the rice, the more fragrant, and the longer the grains, so definitely use the best rice you can afford. That being said, I'm sure no one in India ever made a biryani with only 1.5 cups of rice! Biryani is a festive dish! I would say a minimum would be 4 cups. At Indian grocery stores, you can also find parboiled Basmati rice called "Golden Sela Rice". This is often used for biryanis as you get really long grains. (Other regions India though use different rices, including very small short grained rice for biryani). Raita is generally not made as thick as tzatziki, so I usually do not drain the yoghurt or the cucumber. The fried onions are called "birista" in Hindi and are available in packets at an Indian grocery store, which saves time, but then you don't get the onion flavoured oil which is used to cook the meat. Indians would not cut the herbs that finely for biryani - roughly chopped is good, and more of it. Also, instead of finely chopped green chilies, you can use whole chilies that have been slit. Another often used addition is flower waters, both screwpine (kewra) and rose water - just a few drops of each. Also missing from the spice mix are dried plums, which add sourness. Others have also commented that Hyderabadi biryani is often served with a sauce (made of roasted spices and peanuts with mild green chilies) called salan. Often, the biryani can be garnished with nuts and raisins too.
Golden Sella Rice is the Bomb. It is delicious, and is my favourite.