Biryani Reaction HD 1080p
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- čas přidán 7. 09. 2024
- Recently, I found @andy_cooks and my mind was BLOWN AWAY with his Chicken Biryani video. I have studied food from the Indian Subcontinent for over a decade and this recipe is on point! If you see this video chef, well done! You are a rockstar!
I wanted to break this video down and give some analysis here. Hope you enjoy!
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Chef Keith’s exciting take on Indian cuisine uses his passion for the spices and flavors of the Indian subcontinent with fresh, seasonal ingredients from New England farms to create a dining experience like no other.
Years ago, he dipped a charred piece of bread into a rich gravy that soaked each crumb like a sponge. He raised it to his mouth and closed his eyes, and that is where his journey began.
Chef Keith is a 4x author, restauranteur, and public speaker who grew up in a small city in New Hampshire in the United States. Growing up in kitchens, he learned how to cook from many amazing western chefs. Each chef would impart the knowledge passed down to them by their mentors. It wasn’t until much later in life that he would try his first bite of Indian food. He began learning under an Indian home cook and went on to study with food archeologists and historians from across India.
Keith is the co-host of the More Than Masala Podcast as well as the chef owner of Aatma Restaurant & The Farmers Dinner. He is also the author of 4 best selling cookbooks
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Yes kevra and rose water Sol can be sprinkled too . OMG,i got craving for chicken Biryani..😋
🤩
Biryani with Saalan and raita is A Must. Eating with Hands ,finger licking Yummilicious. Mint is also used with Coriander. Biryani with Beer is deadly
Its a very ancient Indian dish. In the ancient Sanakrit texts biryani is called "Maans-odan" which literally means meat cooked with rice.
When are you headed to India? Let the first trip just be a trip. Eat lots. Film some on your phone.
But eat at the street vendors or the hole in the walls with a few tables and chairs and fans inside, with the cooking being done half in half out at the entrance.
Let the locals tell you where the good stuff is by the crowds waiting in lines and wanting it.
Chef- u are correct- serving the biryani from the pot is an art form by itself. I know in Hyderabad, the biryani is gently tossed from the bottom to the top, without mixing too much, since you want to see all the different layers.
Yakhni is the gravy, as you mentioned.
Thanks for the info! Thanks for helping me learn!
@@chefKeithSarasinit’s called biryani-katna
More such videos. Keith is awesome.
So glad you like these ones!
@@chefKeithSarasin reaction vids r so big n so popular, for good reason.
I am so happy that you're taking indian food to the world 🌎....
Honored to play a small role
Your reaction is beautiful,and your points are absolutely right
Rose and screwpine not in a Hyderabadi biryani chef. That's sacrilege. Those go in the Northern Indian Lucknowi biryani. But loved the saalan reference. Biriyani in Hyderabad is incomplete without it.
Dalchini or cinnamon originates in Sri Lanka and southern India. It literally translates to sweet bark..not chini from China but chini as in sweet...
Rose and kevra water are used in awadhi or northern biryani which is cooler, less spicy.. not so much in hyderabadi biryani which is spicier
He missed adding ghee and rose in marination and while layering. Adding little bit hot water on pieces makes it softer and masala comes out wet
Chef mark my word, best biriyani in the world is by far is ‘Thalassery Biriyani’ , check it out, learn to make it , it’s worth it .. I’m also chef by profession living in Canada, please take my fuckin word please
Haha I make it all the time my friend :) it’s incredible
@@chefKeithSarasin r u ahead of the game 😃????
@@chefKeithSarasinyou need jeersa samba rice..even chinigura from Bangladesh works
Also always use sea salt not the iodized from super markets
My notes on this.
1. Instead of cumin I would use shahijeera
2. Don't cook the chicken, just add rice one top of uncooked chicken and let the rice cook with chicken.
Love this channel🙏🙏👍👍
This channel loves you!
U really know your Biriyani . love from India ❤
Yeah ur right chef ... Milk safron is more Lucknow ...kinda in the yakhni version of the rice cooking technique ...but he is really doing all the good stuff
Hey bhai! Yes!! He really is doing a great job!
I think you meant translucent not opaque when talking about the rice layers.
Bro i watching the video with earphones on but had only one side in my ear. I did not hear chefs audio for harf the video.
I way did this guy posted video without audio. Laughed my ass of when put the second earbud on😅😅😅😅
Chicken Gravy - MARYLAND Skinless and DRUMSTICK Skinless.. But marinate with pudina-MINT , Kashmiri chillis, Full cream Yoghurt, turmieric,Green chillis, Ginger garlic paste ,Lemon and Cilantro/Coriander leaves and white salt.. BEAT all and marinate.. Make cuts.. always keep the fat leftover sticking on the chicken.. You use your hands with cloves to mix all the spices bro...
Just like you ...I found Andy a few years back ... You both come under same category as far as Food knowledge is concerned.
Wow. I’m honored. Thank you!
Andy cooks is just amazing
Agree!! I’m a fan of
Bro that is heaven. Imagine taste of it.
Right?!
TAMILNADU THALAPPAKATTI BIRIYANI
INGREDIENTS FOR DINDIGUL THALAPPAKATTI BIRYANI RECIPE
Ghee - 2 tblspn
Oil - 3 tblspn
Basmati Rice / Jeera Chamba Rice- 2 cup
Onion - 1 large sliced thinly
Green Chilli - 3 slit
Ginger Garlic Paste - 3 tblspn
Chilli Powder - 2 tsp
Turmeric Powder - 1 tsp
Coriander Leaves - ½ cup chopped
Mint Leaves - ½ cup chopped
Thick Coconut Milk - 1 cup
Water - 2 cup
Salt to taste
FOR MARINATING:
Chicken - 500 gram chicken on the bone
Thick Unsour Curd - 1 cup
Chilli powder - 1 tsp
Salt to taste
FOR BRIYANI MASALA POWDER:
Fennel Seeds / Sombu / Saunf - 1.5 tblspn
Cinnamon Stick / Pattai - 2 small stick
Cardamom Pods / Yelakai - 4
Star Anise - 1
Cloves / Krambu - 4
HOW TO MAKE DINDIGUL THALAPPAKATTI BIRYANI RECIPE
Marinate chicken with the given ingredients for 10 mins, You can leave it in the fridge overnight.
Grind the ingredients given for the biryani masala to a fine powder.
Wash and soak the basmati rice for 30 mins.
Now make the masala. Heat oil and ghee in a frying pan.
Add in onions, green chilli and saute till light golden.
Now add in ginger garlic paste and saute for a min.
Add in turmeric, chilli powder and the ground masala.. Saute it for a min.
Now add in the marinated chicken along with the marination. Saute it for 5 mins so the chicken gets coated with the masala.
Now cover the pan and cook on a low heat for 15 mins.
Transfer the masala to a pressure cooker. In the same kadai. Add a tsp of ghee and fry the soaked and drained rice for 5 mins or so. Once it is coated well with the ghee, add it back into the pressure cooker.
Add in coriander leaves and mint leaves, coconut milk and water. Add salt to taste
Now bring everything to a boil. Cover the pressure cooker and let everything cook for 1 whistle on high.
Simmer the flame and let it sit for 15 mins. Once 15 mins is over, switch off the flame and let the steam escape all by itself. Once the pressure is released.
Open the cooker and fluff the rice with a fork.
Serve the biryani with raita.
Bhai, I am OBSESSED with thalappakatti biryani!!!
@@chefKeithSarasin Welcome mate.. you must try Bhai...
They don't know anything about HURDA PARTY, POPATI😂
Where is ghee ?
wow lovely mate...
Hi Keith! I love your videos. But, just FYI, it’s pronounced saff-run, not saff-ron.
Hey Keith, why's the audio of your frame ringing in my left ear (left side ear plug of the headphone) and the audio of the video of other guy ringing on my right ear!? Something wrong with my earplugs / headphone, or in your video?
Hey! I am trying to figure out how to fix that from now on! Sorry, I am still so new to this!
@@chefKeithSarasin 🙏🏽🙏🏽🙏🏽
7:43 in India rice is categorised by number.
? Explain
@@chefKeithSarasin India produces more than 6000 varieties of rice. Even basmati rice is of many types.
So, according to grain size and ratios numbers are given to the quality of rice. 1121 is an example as I like it. These number also specify the fragrance, colour and region where they are cultivated.
@@apostate1234 this is amazing Ty for sharing this!
Nice post
Thanks
I want to see a video of Keith with Uncle Roger ☺️
Haiyaa
On it!!!!!
The rice at the bottom may be spicier but I suspect the rice at the top is more scented?
absolutely!
thalassery biriyani is the best
Yakhni 😊
Yes!
Not "salaan" - it is "saalan"
Thanks. Learning