OMG what a delicious yummy and tempting mutton biryani.... Really mouth watering 😋... Daddy tips toooooooo gooooood... Which i always follow.... Step by step to follow... Masala powder really good.. plating exciting and waiting to be eaten 😊,. Raita❤... Thank you for sharing this lovely recipe 😋👌👍 and God bless 💖... I will be getting mutton from my neighbour for Eid so will surely try this recipe 👍
Baigan ki authentic 😂 Nutmeg, javatri, adrak Roghan😂😂 next what? There's idiots in hyderabad from outside running restaurants where lots of new migrants stay adding Coriander powder and zeera powder😂😂 Yeh sub aise hi hai.. Crap Then again even in hyderabad not a single restaurant serves authentic hyderabadi biryani. Some times on ocassion some family member of the restaurants owner family who happens to be in charge Occasionally gets original style made just for the sake of it. Just to stick a finger to the family members who have decided to cater to loud mouth idiots from outside hyderabad who have settled here over last 35 years who demand masala masala😂😂
1 big mistake , you did not add salt into the water. Water in which rice is boiled is salted heavily so that it tastes like sea water, as it is required to flavour the rice.
Salam Chopra Sahab, Very good presentation, you preserved the authenticity of the recipe and culture. I have watched many such videos just to see how authentic the recipe is and i found only you emphasizing the importance of post cooking resting. Hats off to you. Suggestion - add a green chili/mint to flavor the rice water.
You are the best chef I have ever seen sir...just a simple question..7-8 hours mutton marination ko room temperature pe rakhne se mutton khatta to Nehi hojayega na,bcs isme to curd he aur curd ko without freezer me rakhke,room temperature me 7-8 hours rakhne se curd khatta hojatahe sir..plz sir reply me must
Great job but one suggestion. We don't add jaifal and javitri in Hyderabadi Biryani. Salt too is missing in boiled water which is a must. We put saffron too. Rest of the recipe is awesome.
Don't know why these outsiders screw our recipes. Adrak in biryani😂😂 Javatri and tejpatta😂 in water. Some of the key flavors is shahi zeera in boiling water. He skipped. That, salt in water he skipped. Don't go by what Hyderabadi restaurants are serving now a days. Hyderabadi Muslims laugh at them now. It's total crap over the last 25-30 years. They are catering to outsiders. No hyderabadi biryani doesn't have "masala" These are requests from drunk people who demand it and they have no heritage of making biryani. Unfortunately now all restaurants are catering to these type of customers as they come and start making loud statements aur masala aur masala. Of course it's way way more easier and cheaper for restaurants to cater to this crowd. And then you have rank outsiders like these killing the dish.
I really enjoyed watching this video but I am absolutely certain that I will never go through the work of making this labor intensive recipe. I am sure very similar taste/results can be achieved via shortcuts. For example precooking the rice and meat separately and completely. Then layering them in a oven safe flat and wide bottom dish, and then sticking it in the oven for a few minutes just to get the flavors to travel between the layers. Finally topping the casserole with crispy fried onions as a garnish.
The biggest risk being that the mutton is completely uncooked at the end of this exercise. I think the kachha gosht biryani lends to chicken much easier than mutton for this reason
Having had biryani for decades, I am certain the same flavours can never be achieved with precooking the meat as it dries out the natural water and flavour of the meat. Leaving the meat raw and then layering half cooked rice over it preserves this flavour as well as the authenticity . Taking shortcuts makes work easier by just a percent maybe but compromises the originality and magic of an authentically cooked kache gosht ki biryani. You do not have to be scared about the meat being raw, just take lamb from a young animal, marinate it with a tenderiser for a couple of hours and the meat will be much more tender and juicier then what you'll achieve with a pressure cooker. You may want to put yourself through this 'labour intensive' process and cook a biryani your way as well and then compare the two to prove yourself incorrect and stop dulling out people from trying such recipes. The Indian cuisine is vast and dynamic with history associated with it which will die out if such methods and recipes are not preserved. As far as this particular recipe is concerned there are a few tweaks needed. He should have added lemon juice as well. Instead of ginger juliennes he should have added ginger paste and garlic paste so the meat could have absorbed the flavour whilst in the marination
Hi, I used to think the same way. I am a big foodie and a home cook from Hyderabad and I have made biryani 'N' number of times. The process you said is for pakki biryani, i had done the same many times and with exactly the same ingredients used for kacchi biryani and i have failed to create the same flavor and taste of the authentic Hyderabadi kacchi dum biryani. I have tried making many types of biryani with many techniques in order to get the best biryani at home, however I could not re create anything close to the Hyderabadi dum biryani. I don't the exact reason for this, but doing the authentic style hyderabadi biryani will definitely be a big pay off and from my personal experience once people learn how its made correctly they forget all other biryani's.
@@abdulwaheedkhatri4638 It does not work in the high altitude hills where I live. I have tried using double the amount of tenderizer but the meat still remains uncooked even after 2 hour's of cooking - and ofcourse the rice gets overcooked and soggy like khichdi.
OMG what a delicious yummy and tempting mutton biryani.... Really mouth watering 😋... Daddy tips toooooooo gooooood... Which i always follow.... Step by step to follow... Masala powder really good.. plating exciting and waiting to be eaten 😊,. Raita❤... Thank you for sharing this lovely recipe 😋👌👍 and God bless 💖... I will be getting mutton from my neighbour for Eid so will surely try this recipe 👍
Good:Very Good Recipe. & Very Good Speech. & Really Haidrabadi Moton Briyan.धन्यवाद आपका स्वागत है
Wonderful!!! He says no extra word and teaches authentic dishes in the easiest way, MashaAllah!!!
First chef who cooked authenticated Hyderabadi biryani
Thank u
Baigan ki authentic 😂
Nutmeg, javatri, adrak Roghan😂😂 next what? There's idiots in hyderabad from outside running restaurants where lots of new migrants stay adding Coriander powder and zeera powder😂😂
Yeh sub aise hi hai.. Crap
Then again even in hyderabad not a single restaurant serves authentic hyderabadi biryani.
Some times on ocassion some family member of the restaurants owner family who happens to be in charge Occasionally gets original style made just for the sake of it. Just to stick a finger to the family members who have decided to cater to loud mouth idiots from outside hyderabad who have settled here over last 35 years who demand masala masala😂😂
Kamal kar diya Chopra Sahab! 👌👌
Saab, aap bahuth acha explain Kiya hai. Thankyou Sir.
Arry waah chef tussi great ho really love the recipe ♥️
Bohot alla andaz ❤
Very good Hyderabad Biryani 🎉
Your the best master chef . iam follow your recipe always thanks for the sharing video's.
Best tips Aapnay bathadhia sir . I am Feroz Ap
So much positive energy chef...may Allah bless you
MA SHAA ALLAH...XCELLENT...SHUKRAN
Really excellent recipe.
yummy and tasty recipe thanks for sharing 😋stay connected
time ka jawab nahi👍👍👍
Chef. Yummm Biryani. Just like my mom use to prepare 50 years ago. Superb. Nostalgic.
Thank u
Chef i try to make yr recipe of crispy Chicken lolypop with red sauce. Its out this world. All my frnds family. Love it. Thanx for the amazing recipie
Tried this recipe ….. Was 🔥
Glad you liked it
Mouthwatering Biriyani. 🤤🤤🤤🤤🤤🤤👌
Awesome description 👍
Best presentation of Hyderabadi Biryani ever seen ❤
Easy to understand and make ❤
Thanks ❤
welcome stay connected for more recipes
सबसे अलकावर युनिक बिर्याणी रेसिपी आपने बताये धन्यवाद
Very very good way of describing. ❤
Mouth watering receipe
thank you
You are my inspiration. I love all your recipes 😊😊
Looks delicious will definitely try this recipe.thank you chef for the lovely recipe & tips🙏🏼
Mouth watering 😊
So nice of you sir 😊
Very well explained. Super Editing. Excellent recipe. Thanks 🙏
Add some fried potatoes in meat marination,yummy recipe ❤
Very good, very detailed. Big thank you 😘
I want try every day in Goa
Superb!🌹
Kudos to your cameraman , excellent production values. Well done
Amazing !!
बहोत अच्छी रेसिपी 👌👌👌👌👌
Thank you
1 big mistake , you did not add salt into the water. Water in which rice is boiled is salted heavily so that it tastes like sea water, as it is required to flavour the rice.
100% - i couldn't believe this was missed or not mentioned. The rice will be bland without this crucial step and it cannot be corrected .
Yes
Good observation
🫡🫡🫡
Mutton and rice ratio is also missing 1:2 is ideal
Beautiful
Sir ji Aaj mai dahi wala aaloo ki Sabji banai thi. Aap ki recipe dekh ke, or sab same tosame follow ki
Dahi Phati bhi nhi
Thank u sir ji 🙏🙏
Thank u
Looks delicious.
Looks so yummy..😋🤤
Mouthwatering recipe 😋😋😋😋😋
yes also try with #chefrbs
Yummy & Subscribed
I am purely vegetarian but I loved the process ❤
You can use hard vegetables as a replacement
@@ChefAjayChopra Thank you Chef!
tyr few more veg recipes #chefrbs u will love it.
Super yummmy❤stay conected
So delicious😋😋😋
Good viry nice dish
Excellent
Veri nice
Salam Chopra Sahab, Very good presentation, you preserved the authenticity of the recipe and culture. I have watched many such videos just to see how authentic the recipe is and i found only you emphasizing the importance of post cooking resting. Hats off to you.
Suggestion - add a green chili/mint to flavor the rice water.
Hai Ajay super yummy biryani your explain is very nice IAM from Saudi today is our Eid
Bhai super
Yummy bhai is bartan ki link bhejo
Excellent
Thank you
Please
Next time , you will make Bombay biryani chef.
I like the way you layer and top the rice! A friend from Canada! 👏👏👏
Thanks and welcome
Mouthwatering 😋🤤
Thanks a lot 😊
👍 nice
Sir..please post a video showing recipe for Kolkata biriyani
Wow delicious food
Thanks AjayJi.. another mind blowing dish.. my all time favourite. I will definitely try at home with tip’s & trick.. 🙏🙏
Thank you so much
❤❤❤❤
WOW THATS TO DIE FOR❤️❤️❤️❤️👍🏽👍🏽👍🏽
Excellent. Thank you chef.
❤ wah👍🏻👌🏻😋 yummy recipe. Please lucknow biryani. Bombay biryani. Sindhi biryani. Purani delhi ki bawarchi ki zafrani biryani. Delhi Zafrani krma. Kofta. Nihari. Stew. Paya. Shami kabab. Chicken pulao. Zarda. Kheer. Hari mirch keema. Bhi sikhaye. ♥🌹💐🙏🏻
bilkul
Thank you.😊💐🌹🙏🏻♥
Beef qorma b banaen
Sir...I am confused about the cooking time. Usually I have seen it take 45-60 minutes but you said 20-25 mins...Kindly clarify once again. Thanks
Too 👍 vood
First thank u fr this delicious recipe. For the rice do we put off gas after 3 minutes or is it kept on during the layering process.
👌👍⚘
How to make chicken biryani at home
You are the best chef I have ever seen sir...just a simple question..7-8 hours mutton marination ko room temperature pe rakhne se mutton khatta to Nehi hojayega na,bcs isme to curd he aur curd ko without freezer me rakhke,room temperature me 7-8 hours rakhne se curd khatta hojatahe sir..plz sir reply me must
Fridge mey rakh saktey ho agar garmi bahut zyaada hai
Owes ❤
It’s ok
🙏🏻🙏🏻🙏🏻
Great job but one suggestion. We don't add jaifal and javitri in Hyderabadi Biryani. Salt too is missing in boiled water which is a must. We put saffron too. Rest of the recipe is awesome.
Thanks!
Pls confirm biryani cooking time on dum
Hi, very nice recipe. Can you please give any alternative for raw papaya. Anything that is available in our kitchen.
The rice will be completely bland because you didn't add salt to water while boiling it. A major step if missed it would lead to a disastrous biryani.
❤
What about salt?
Excellent chef. Did you miss to add salt while boiling rice? delicious yummy and tempting
May be the shot got missed
Chef..How much salt to put while boiling rice
Very good and testy recepe no doubt about that but ap ny papaya ki skin kion use ki? 😮❤😮
Rogan kaise bnaye ghee mai ky add kre hme sunae nhi diya.
Chef ,
7-8 ghante room teprature mein rakhne se toh meat kharab nai ho jayega?
Agar garmi bahut hai to fridge mein rakh do .
@@ChefAjayChopra thats what i was meant to ask
thank you
❤❤❤
What kind of spice grinder is that.
chef is 30 mins enough for the meat to be cooked?
Can we make it without papaya.
Super sir 🙏
Hyderabad Biryani does not useBlack Pepper, Nutmeg and Mace in their Kacche Gost ki Biryani. Use of 6 Spices is key and they do the Job .
Don't know why these outsiders screw our recipes.
Adrak in biryani😂😂
Javatri and tejpatta😂 in water.
Some of the key flavors is shahi zeera in boiling water. He skipped. That, salt in water he skipped.
Don't go by what Hyderabadi restaurants are serving now a days. Hyderabadi Muslims laugh at them now. It's total crap over the last 25-30 years. They are catering to outsiders. No hyderabadi biryani doesn't have "masala" These are requests from drunk people who demand it and they have no heritage of making biryani. Unfortunately now all restaurants are catering to these type of customers as they come and start making loud statements aur masala aur masala.
Of course it's way way more easier and cheaper for restaurants to cater to this crowd.
And then you have rank outsiders like these killing the dish.
thank you for the suggestion
@@70newlifeinstead of typing all that crap suggest what is an authentic hyd biryani according to u...or just keep quit
Did you miss adding Salt into Rice and Lemon Juice in marination
I have added
Sir pani nahi rahane ke kya karna chahiye
Chef is there any alternative for mace if it's. Not available in our place
what is the total cooking time for the meat??
Sir kye mutton me curd ise kare sakete ha kya?
bilkul
rice is uncooked bro..nice video but definitely the chaval/rics is half cooked even when you done, can be seen from the platter
He dint boil the mutton...bus dum me mutton pakeyga??
I really enjoyed watching this video but I am absolutely certain that I will never go through the work of making this labor intensive recipe. I am sure very similar taste/results can be achieved via shortcuts. For example precooking the rice and meat separately and completely. Then layering them in a oven safe flat and wide bottom dish, and then sticking it in the oven for a few minutes just to get the flavors to travel between the layers. Finally topping the casserole with crispy fried onions as a garnish.
The biggest risk being that the mutton is completely uncooked at the end of this exercise. I think the kachha gosht biryani lends to chicken much easier than mutton for this reason
Having had biryani for decades, I am certain the same flavours can never be achieved with precooking the meat as it dries out the natural water and flavour of the meat. Leaving the meat raw and then layering half cooked rice over it preserves this flavour as well as the authenticity . Taking shortcuts makes work easier by just a percent maybe but compromises the originality and magic of an authentically cooked kache gosht ki biryani. You do not have to be scared about the meat being raw, just take lamb from a young animal, marinate it with a tenderiser for a couple of hours and the meat will be much more tender and juicier then what you'll achieve with a pressure cooker. You may want to put yourself through this 'labour intensive' process and cook a biryani your way as well and then compare the two to prove yourself incorrect and stop dulling out people from trying such recipes. The Indian cuisine is vast and dynamic with history associated with it which will die out if such methods and recipes are not preserved.
As far as this particular recipe is concerned there are a few tweaks needed. He should have added lemon juice as well. Instead of ginger juliennes he should have added ginger paste and garlic paste so the meat could have absorbed the flavour whilst in the marination
Hi, I used to think the same way. I am a big foodie and a home cook from Hyderabad and I have made biryani 'N' number of times. The process you said is for pakki biryani, i had done the same many times and with exactly the same ingredients used for kacchi biryani and i have failed to create the same flavor and taste of the authentic Hyderabadi kacchi dum biryani. I have tried making many types of biryani with many techniques in order to get the best biryani at home, however I could not re create anything close to the Hyderabadi dum biryani. I don't the exact reason for this, but doing the authentic style hyderabadi biryani will definitely be a big pay off and from my personal experience once people learn how its made correctly they forget all other biryani's.
@@abdulwaheedkhatri4638 It does not work in the high altitude hills where I live. I have tried using double the amount of tenderizer but the meat still remains uncooked even after 2 hour's of cooking - and ofcourse the rice gets overcooked and soggy like khichdi.
Pisa gram msalh boht ziyadah contiti mein dala hy ap ne