Chicken Biryani Restaurant Style | Vaniyambadi BIRYANI | Khaja Restaurant | Kattiyakkaran chef
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- čas přidán 19. 02. 2021
- Chicken Biryani Restaurant Style - By Khaja Restaurant | Kattiyakkaran chef | Vaniyambadi BIRYANI
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Especially known for its aromatic Biryani made using long grain basmati rice, unlike the typical jeeraga samba rice used in biryanis elsewhere in Tamilnadu, this restaurant claims that its biryani is what brings patrons back each time.
Biryani is a mixed rice dish originating among the Muslims of the Indian subcontinent. It is made with Indian spices, rice, and meat (chicken, beef, goat, lamb, prawn, or fish), and sometimes, in addition, eggs and/or vegetables such as potatoes in certain regional varieties. Biryani is popular throughout the Indian subcontinent, as well as among its diaspora. It is also prepared in other regions such as parts of Afghanistan, Iran, and Iraq.
The exact origin of the dish is uncertain. In North India, different varieties of biryani developed in the Muslim centres of Delhi (Mughlai cuisine), Rampur, Lucknow (Awadhi cuisine) and other small principalities. In South India, where rice is more widely used as a staple food, several distinct varieties of biryani emerged from Hyderabad Deccan (where some believe the dish originated) as well as Tamil Nadu (Ambur, Thanjavur, Chettinad, Salem, Dindigal), Kerala (Malabar), Telangana, and Karnataka (Bhatkal) where Muslim communities were present.
According to Pratibha Karan, who wrote the book Biryani, the biryani is of South Indian origin, derived from pulao varieties brought to the Indian subcontinent by Arab traders. She speculates that the pulao was an army dish in medieval India. Armies would prepare a one-pot dish of rice with whichever meat was available. Over time, the dish became biryani due to different methods of cooking, with the distinction between "pulao" and "biryani" being arbitrary. According to Vishwanath Shenoy, the owner of a biryani restaurant chain in India, one branch of biryani comes from the Mughals, while another was brought by the Arab traders to Malabar in South India.
Name : Khaja Restaurant Chicken Briyani
Camera : Ramesh Kumar & Gopalakrishnan
Editing : Gowri Sankar
Creative Head : Anbaana Arun
Research Head : Mohamed Thameem
Production Executive : Gopalakrishnan
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ماشاءاللہ ❤
آپ نے بہت اچھا سکھایا الحمداللہ
மாஷா அல்லாஹ்
அருமையான பதிவு ❤
Thanks for your comments
Katiyakaran owner .People like biriyani so much and pls follow like biriyani specialist come to a kitchen and do biriyani step by step instructions. it will be a big hit .like Jabbar bai .try
Preparation super. Anaku oru devolt chicken pices odaiyamal appidi seivathu andru soinna nailla erukum. Measurement soinna thu ku tq.appidi athai paru ku sapedalam andru soinna nailla erukum
Yummy briyani
Nice preparation thanks for the recipe
I love it.. I'm from Nagaland
Nalla details a solli thandaduku thanks a lot ❤️💯
Thanks for your comments
Supar speech
Taste is good
Keep it up neega super samayal pannurega
Yummy chicken 🐔 briyani... tasty 😋
No only vaniyambadi briyani 😋
super
Super
Super👌👌👌
I have experience of 15years of eating biriyani in Kaja Vaniyambadi ,its seems good in taste
வாழ்த்துக்கள்👍
My native Vaniyambadi.
இவ்வளவு விளக்கம் மிக அருமை
தங்களின் மேலான ஆதரவிற்கு நன்றி., எங்களோடு உங்கள் பயணம் என்றும் தொடரட்டும் ....
Camera.. Work..Super..anbusir
This briyani best compensation kaja briyani servai .please upload briyani servai
Nice bro
Nalla ikkidhu...
Anna 3 kg ku thakkali vengayam yevlo podanum
kattiyakaran channel ku oru periya hiiiii enna ennum pudhu video podala neenga waiting next
For 10 kg pls tell me how much water need in chicken
Jabbar bhai the legend 🔥
Don't say only he his a legend, there are so many legends before him, only he was recognised because of you tube video, I am from bangalore my mom does. Biryani far better than him. She is a chef from british colonial times, she use to work in british home in cooking.
@@josephbob6976 I'm doing catering because of Jabbar Bhai, my monthly income is almost 1.5-3lakhs because of the legend Jabbar Bhai, I never met him and just followed his recipe, so good about your mom as I haven't tasted her dish yet, for you the legend or best is your mom where ever she comes from, for me Jabbar Bhai the legend till I die and for many people.......
Onion chilly ennum podanum
Can you please review Ambur Kaja restaruant, paya, saymiya briyani is too good. one of my favorite in Ambur for late night dinner. Small place tasty food.
Will try
Biriyani =Kattiyakaran 💯
Superrrrr sir
தங்களின் மேலான ஆதரவிற்கு நன்றி., எங்களோடு உங்கள் பயணம் என்றும் தொடரட்டும் ....
@@KkChefTamil I don't know tamil
Brother please share Meetha khana zarda recipe pleaseeeeeeeeeeeeeeeeee it's a humble request to you
I want Basha bhai recipe 👌👍
Asalam walikum bhai super
தங்களின் மேலான ஆதரவிற்கு நன்றி., எங்களோடு உங்கள் பயணம் என்றும் தொடரட்டும் ....
தல சூப்பர் நல்ல சொல்லி குடுக்குறீங்க மிக்க நன்றி தல 😘😘😘😘😘
Bro it's my own town in vaniyambadi
Master thank you❤❤❤❤❤ எனக்கு தெரியும் நல்லா இருக்கும் பிரியாணி நல்லா வந்திருக்கு நன்றி சொல்ல வேண்டும்
Thanks for your comments
Only if the is sweet water the taste of any food will be tasty the ambur vanyambadi belt ground water is totally polluted gone are the days when the biryani was tasty
Ghee not needed sir ??
Thank you! Keep supporting!
Super very nice
15 Kg - water 5 litres only 🤔
தங்களின் மேலான ஆதரவிற்கு நன்றி., எங்களோடு உங்கள் பயணம் என்றும் தொடரட்டும் ....
Onion also only 3kg??
Entha brand varisu bhai ithu
Royal
Original. Correct. All
thanks for ur reply
Banglore chef ! 😊
Banglore Ila vaniyambadi bhai
@@harrispraveen பேசுற தமிழ் , பெங்களூர் தமிழ்.
Can you please tell the address of this restaurant
Vaniyambadi Busstand near
Vangada ramnaduku biryani na ramnad . Dindigal than famous
தங்களின் மேலான ஆதரவிற்கு நன்றி., எங்களோடு உங்கள் பயணம் என்றும் தொடரட்டும் ....
Wer da items corcet wight
தங்களின் மேலான ஆதரவிற்கு நன்றி., எங்களோடு உங்கள் பயணம் என்றும் தொடரட்டும் ....
Measurement elame mathi soldranga
S true
No curd added
Tomato and curd jointly added ! 😀
My name is Kaja😎🤣🤪
Thanks for your comments
தவறான அளவு பொருட்கள்
Yes water 5 literally no
Yes
5 litres is right water quantity.. you think the water is less.. if you noté closely, they will boil the rice for 10 minutes which will be cooked to 80%, so it is getting just dum with 5 litre water.. after he put rice, you will note the rice is more than water.. this is the reason, why ambur Briyani rice is not sticky but separate.. but if you go dindigul side, rice will be sticky because they use 1.5 time to 2 times water.. this is kind of small secrets on how masters cook than people cook at home
Ekidhu keedhu thakidhu apdina ena bro pesravaru apdi dhan pesraru 😂
Thank you! Keep supporting!
Super biryani chef sir, keep it up.
Thank you Keep watching
Needed best briyani master please contact
Vakkku vanthatha soldraru 50gram 100 gram nu
தங்களின் மேலான ஆதரவிற்கு நன்றி., எங்களோடு உங்கள் பயணம் என்றும் தொடரட்டும் ....
பூண்டு போட்ட பிறகு எவ்வளவு நேரம் கழித்து இஞ்சியை போட வேண்டும்
தங்களின் மேலான ஆதரவிற்கு நன்றி., எங்களோடு உங்கள் பயணம் என்றும் தொடரட்டும் ....
@@KkChefTamil 😂😅
பட்டை லவங்கம் ஏலக்காய் அளவு தவறு
Yes
50gm add panna kudatha?
Correct Ratio?
Yavala potanum
வாட்டர் அலஉ.5.லிட்டர்.பத்தாது.
I thought he doing right but telling wrong to us!!!
Same time it's obvious only👎
Green chili also👍👍
Yes...cloves,பட்டை, ஏலக்காய் telling 50GM's...wrong I think so?
Not biryani this is kuska
தங்களின் மேலான ஆதரவிற்கு நன்றி., எங்களோடு உங்கள் பயணம் என்றும் தொடரட்டும் ....
வெங்காயம் அளவு தவறு. 1 kg rice க்கு 400 g போட வேண்டும்.
அது ஜப்பார் பாய் பிரியாணிக்கு . 😂😂😂
@@truevoice8583 வாணியம்பாடி மற்றும் ஆம்பூர் பிரியாணி ஆகியவைக்கும் 400 gm போட வேண்டும்.
ஒரு கிலோவுக்கு 400 gm போட்டால் இனிப்பு சுவை அதிகம் ஆயிரும் கிலோவுக்கு 200gm correct தா....
Ella biriyani ora mari pana vendiyathu illa, ithu oru style. Even Jabbar bhai ah onion count mathuvaru biriyani ku etha mari. Jabbar bhai oda ella video parunga therium.