Sanjaigaru your cooking style very very liking. I am very interesting. Telugu lo balasubramanyam garu padithe entta thiyyaga andanga, manasuspurthiga anadisthamu, antte vidanga your cooking style, taste. I am very happy.
Chef ... I just love all the food u prepare from d simplest potato chips to this katchi biriyani .... Keep going just d way u r .... Thanks for cooking... It's a feast to my eyes n craving just watching u prepare food n also how u enjoy n eat ... Gives the satisfaction of eating it...
wow super wow i love biryani sooo sooo muchhh thanks fro sharing my friend is always cooking biryani and i love it hope i can learn also and i will love to use your recipes thank you chef foe sharing
Thank you so much for this livestream video, sir & team. Please would you explain why you don't chop the mint for the marinade or the layers? Is it because the size of mint leaves you are using are small enough? (The ones we have in UK are maybe 2/3rds of a finger long.) Thank you!
For kebabs I have some questions sir. You mentioned about onion, but didn’t put in your kebab, is there any special reason for not putting onion there? You also didn’t put any ginger garlic paste in the kebab. Don’t we need any paste of those? We will put only nutmeg powder? Or nutmeg and mace powder both. Please mention. Thanks so much indeed. I appreciate your time and help.
Thanks for sharing your goody recipes. But I don’t agree with your Bombay Biryani. The authentic one has fried large potatoes which my husband loves most. Ask any Bombayite that they will tell so. But I am a great fan nevertheless. God bless you and your family.
You are fantastic and I really mean this. Want to know how you make your onions brown and crisp.? Do you fry it on a high flame or low and slow and do you add cornflour or chickpea flour. Please let me know your secret. I am watching you from Montreal Canada. I have recommended your videos to many of my friends and hope they have subscribed.
Chef... Your passion for cooking is clearly evident in the video. Interesting techniques and details explained beautifully. Choosing to make a live video of kachi biryani is really commendable. There is a lot one can learn from you.
ASSALAMUALAIKUM. dear chef I dont really understand. Do I need to clean off the meat after marinated with papaya juice before adding the other ingredient
Hi I have tried cooking kacchi biryani with chicken. Every time the rice comes out perfect but the chicken is only half cooked and watery. The excess moisture spoils the rice layer next to the meat. Can you please help?Thank you.
I always like your recipes. There are countless people that I suggested them to watch your videos. I like your old version of kachchi biryani too! As I made kachchi biryani 2/3 times according to that recipe. And it turned out good! If there is authentic kachchi biryani recipe, that is yours. Some people put way too much of ghee, mawa, powder milk and badam, pistachios. As if kachchi means too much rich ingredients and loads of calories. With your recipe, I can eat with guilt free. Too much ghee, powder milk loads of badam will take away the essence and taste of mutton, and also that basmati rice. They don’t/can’t understand. My youngest sister said you are my boss, i said you are my guru. Like your sincerity, honesty and friendliness. Please if you come to Canada, be my guest at least once, I want to feed you some of my fantastic recipes. I tried so many of your recipes. My youngest sister also tried some recipes. She agreed you are the BEST. Do you know you are the great celebrity? You have an excellent personality. Keep it up! Convey my Namaste to your family. Fee Amanillah. Romba pidikumb.
Vahchef - VahRehVah yes I will sir. I introduce you to my sister. But please don’t forget to visit us in Canada. Don’t forget to bring your lovely family too! That will be my dream project. Ha ha ha. I believe you will love my cooking too! I learned few Tamil words from a family. Saapre, kuddi, podo, like that. Thanks so much indeed.
If I have to use convection oven instead of stove for biryani how much time I need to bake and at what temperature? When I make chicken biryani, I bake for 25 minutes on 425°F+one hour on 380°F
Wow these dishes are awesome when u taste the food in front of us our mouth starts watering. EVEN I am one of your great fans .God bless Happy cooking
Sanjaigaru your cooking style very very liking. I am very interesting. Telugu lo balasubramanyam garu padithe entta thiyyaga andanga, manasuspurthiga anadisthamu, antte vidanga your cooking style, taste. I am very happy.
Chef. I really miss love the way you explain the recipe subhanallah you are gifted god bless you from merluborn
Chef ... I just love all the food u prepare from d simplest potato chips to this katchi biriyani .... Keep going just d way u r .... Thanks for cooking... It's a feast to my eyes n craving just watching u prepare food n also how u enjoy n eat ... Gives the satisfaction of eating it...
I’m from Mauritius but live in U.K. Been watching your videos and improving my cooking. Thank you for sharing.
Thanks 🙏
sir, u r the greatest teacher I have ever seen
Thank you🙏🙏
Ur expert sir good Tips about cooking all types of varity , various Tips , hats off sir
video - audio starts at 1 34
you are the most best chef - i love biriyani - thank you for sharing !!
Thanks for Telugu words,meeru madhya madhya lo ala matlandi chef, you're incredible. 👌👌
Lovely video
Happy cooking
Thanks bayya your videos are very helpful bachelor like me.God bless you
Eid Mubarak Chef from Bangladesh. Love you for showing this recipe on this special day.
Nice elaborated description of biryani thanks
Dear friend ! Your recipes are so easy to follow and versatile. Very tasty recipes that a common man can prepare and enjoy a lot.
Thank you
1:07:12 this is vahchef sense of humour. Love You my boss
Vah chef excellent recepy
I watched katchi biryani preparation first time
Mouth watering thanks
Kudos mr. Vahchef. I enjoy your recipes.
Very educative and authentic. Thanks a lot.
Mouthwatring beryani super excelent 👍👍👍
Thanks
I like your cooking sir thank you very much sir
Ur explanation is too good regarding the preparation and we are enjoying
Ur cooking method is awesome
wow super wow i love biryani sooo sooo muchhh thanks fro sharing
my friend is always cooking biryani and i love it hope i can learn also and i will love to use your recipes thank you chef foe sharing
very practical approach. Thanks
Tat sound chef makes when he touch the hottt mutton piece... Yu r just rocking chef.. Love you for your cooking...
Thanks happy cooking Sangeetha
I can't believe vahchef replied for my comment... Iam flying chef...
U always make cookin so lovable and easy. Cheers. Sri lanka
I have seen many recipes but wow chef you are incredible
Thanks Peter happy cooking
Thanks
Hats off master class, well prepared all iteams, good recipe ,u made it sir ,
Indian or Bengali food is best !!👌👍✊
You are a Superstar Sir
Your are so funny and Amezing at time.....too very good.. Bumba.....Bumba......
Sir adopt me too please I will stay in your home and help you and my fees will be 3 time food from your kitchen
Your simply superb
Thank you sir
Mun m Pani a Raha h
Zabardast🤤🤤🤤🤤🤤🤤
Sir I follow your method of making biryani, but never used papaya, and meat is well cooked. Thank you for your amazing cooking.
Green Papaya is used for mutton in Hyderabad
If you have tender mutton you don’t need to use even papaya
Wow Chef Sanjay. Looks yum. Excellent recipes and videos ❤️❤️
Chef please tell the amount of rice,water and the ingredients while you are performing it will be easy to follow the recipe thanks
I tried roast chicken it came up very tasty I love it thanks
Audio of this video is missing plz see to it👍
Fantastic Job Bro. I am going to try this method.
Thank you so much for this livestream video, sir & team.
Please would you explain why you don't chop the mint for the marinade or the layers? Is it because the size of mint leaves you are using are small enough? (The ones we have in UK are maybe 2/3rds of a finger long.)
Thank you!
Yep chop if they are big
I am a big fan of ur cooking skills. From which institute you did ur Hotel management course?
1:10:46 I relate to this dance 200%, lololol, seriusly awesome Sir.
Hi sir, great job and so nice.from sri lanka.😀😀
Sheer kurma is yummy sir.
You r the best. I wish I was there and eating it. So yummy
Thanks
S
Loved the Bumba bumba. It looks amazing!. Thank you again
Nice. Wow
thank you so much for putting english subtitles and for putting the ingredients and measurements in english in the description box. :)
Thanks
This week I will try mutton biryani ❤️
For kebabs I have some questions sir. You mentioned about onion, but didn’t put in your kebab, is there any special reason for not putting onion there? You also didn’t put any ginger garlic paste in the kebab. Don’t we need any paste of those? We will put only nutmeg powder? Or nutmeg and mace powder both. Please mention. Thanks so much indeed. I appreciate your time and help.
Superb
Great Recipe and thank you for sharing !! All the very best !!
Sir u r.. rocking in you tube channel.
very nice prepartion
Nice bumba bumba mutton biryani 😋😋😋😋😋
I like your recepies
I am from madra, really I enjoy your cooking and also cook your recipes.
Happy cooking Laxmi
Thanks for sharing your goody recipes. But I don’t agree with your Bombay Biryani. The authentic one has fried large potatoes which my husband loves most. Ask any Bombayite that they will tell so. But I am a great fan nevertheless. God bless you and your family.
Loved it
Chef,I made this biryani today...came out really good.thanks.
Happy cooking
Wonderful recipes no words
I am chef but sir use be marinasan mutton use be glouse looking good thanku sir
You are awesome sir
Sweet is superb
My favorite chef
Thanks
You are fantastic and I really mean this. Want to know how you make your onions brown and crisp.? Do you fry it on a high flame or low and slow and do you add cornflour or chickpea flour. Please let me know your secret. I am watching you from Montreal Canada. I have recommended your videos to many of my friends and hope they have subscribed.
HI Chef AUDIO IS MISSING>>>>>>>>................ kindly do the needful
we cant hear you chef
Hi Sanjay - dont we have to wash kheema?
Hai chef great job
Hello chef , you are killing me your food. Lovely have nice day
Using pappaya with skin or not?
Why don't you add garlic in seek kabab will you explain sir
Chef... Your passion for cooking is clearly evident in the video. Interesting techniques and details explained beautifully. Choosing to make a live video of kachi biryani is really commendable. There is a lot one can learn from you.
the kebabs are without ginger/ garlic?
Wow! So nice, thanks
How to make tenderiser from raw papaya? Do we use only the pulp or use it along with skin??
Chef, can u share the recipe for the powdered garam masala?
You r super duper brilliant master chef.
Thanks 🙏
VERY NICE💕👍
It's Desi HomeMade Biryani Plzzzzzzzzz Answer Sir
вкусно готовишь, спасибо, мой новый друг!
This is great.. hi from Bangalore chef!
You are so funny and amazing at same time ...too good 😋👍and Eid Mubarak to you too 😍
Thanks
Wow, what a spread!
ASSALAMUALAIKUM. dear chef I dont really understand. Do I need to clean off the meat after marinated with papaya juice before adding the other ingredient
If you use a lot of
Sir ur Recipe books available in market..? So i will always try ur Recipee...
No I don’t have a cook book. Only videos.
@@vahrehvah any way I'm ur Fan that u do expression after completing cooking
super hit show........
Thanks
Hi I have tried cooking kacchi biryani with chicken. Every time the rice comes out perfect but the chicken is only half cooked and watery. The excess moisture spoils the rice layer next to the meat. Can you please help?Thank you.
vahchef,how to find saffron
Plz Explain.. Shami kabab recipe.. Plz
మీరు వండిన బిర్యానీ తినాలి ఎలాగ
I always like your recipes. There are countless people that I suggested them to watch your videos. I like your old version of kachchi biryani too! As I made kachchi biryani 2/3 times according to that recipe. And it turned out good! If there is authentic kachchi biryani recipe, that is yours. Some people put way too much of ghee, mawa, powder milk and badam, pistachios. As if kachchi means too much rich ingredients and loads of calories. With your recipe, I can eat with guilt free. Too much ghee, powder milk loads of badam will take away the essence and taste of mutton, and also that basmati rice. They don’t/can’t understand.
My youngest sister said you are my boss, i said you are my guru. Like your sincerity, honesty and friendliness. Please if you come to Canada, be my guest at least once, I want to feed you some of my fantastic recipes.
I tried so many of your recipes. My youngest sister also tried some recipes. She agreed you are the BEST. Do you know you are the great celebrity? You have an excellent personality. Keep it up! Convey my Namaste to your family. Fee Amanillah. Romba pidikumb.
Thanks Mimi Khan for all the kind words happy cooking and pl give my regards to your sister
Vahchef - VahRehVah yes I will sir. I introduce you to my sister. But please don’t forget to visit us in Canada. Don’t forget to bring your lovely family too! That will be my dream project. Ha ha ha. I believe you will love my cooking too! I learned few Tamil words from a family. Saapre, kuddi, podo, like that. Thanks so much indeed.
I'm learning English as well as 😂
Rice brand name cheppandi sir
1:02:03 Yum just Yum, I always wanted to do that...lol
Sir won't the papaya juice affect the taste of the mutton
arihara vijay no never. Not at all. That is the beauty.
No need to add lemon juice?
Please add
@@vahrehvah thanks for the reply sir😁
It is good enough to use only one hand to mix,😀😀
Hi sir papaya paste how to apply
If I have to use convection oven instead of stove for biryani how much time I need to bake and at what temperature? When I make chicken biryani, I bake for 25 minutes on 425°F+one hour on 380°F
Yes that should do
@@vahrehvah Thanks!!! I am going to try next weekend.