Sonny you complete my day with all these frequent uploads that I truly want to try someday I wish I could pay you to cook these amazing foods for me and my family
I am confidant that if that were my fridge in the backyard, it would be an unrecognizable pile of components after tasting that dish. Never been to India, but used to get Biryani from an Indian place in Kuwait, and I have NEVER come close to replicating the flavors, even with some Indian food company sourced paste. I will try to source and make it this way, at least once. I have to admit though, this seems like a LOT of work. While I am game to try it from scratch, this is one where I would like to ask for any/all acceptable shortcuts (like buying the Biryani Masala) so that I can enjoy something that is really close, but that I could make in a weekday evening. Thoughts?
Hey sonny, I have a cooking request for ya if you're into that sorta thing... I used to get this fabulous cinnamon duck at a Thai restaurant that has since closed. I can't seem to find a recipe for it. I found a duck curry, but this wasn't that. It was a smooth dark sweet sauce, and they gave ya a whole duck. I need this back in my life. Let's go!
I saw Andy's vid on this which inspired me to look up this saved vid because I remember when I saved the vid some months ago I made a note to myself "make this recipe." So I did and it was great! BTW I did two layers and used coconut milk infused with saffron.
This is super cool. The process is Dum which essentially means to Steam. If you want the rice to be more flavorful, instead of 85%, do 50% in water and the rest with the aroma or steam from the cooked chicken. Adding a little cream to the chicken mix and using those vapor to cook the rice makes it even more awesome. Remember to slow cook it longer. I do the last 50% slow cooked in Instant Pot, slow cooker or oven for about an hour in the lowest setting
Oh my goodness. I know my way around a biryani and this will be absolutely EPIC. This guy is probably churning out the best enthusiast home cook recipes of anyone around atm. Well done sir! 😍
I’ve been waiting to make this dish myself, and I wanted to make sure I cook it properly. Drooled a little bit when I saw the finished product. When I saw your reaction at 9:50, I about lost it. This dish is THAT GOOD. I really appreciate the way you take your time and ensure quality in everything you make, man. (I may have to but that probiotic brand too) This is beyond restaurant quality. Thank you for always giving us the best. You are second to none, sir.
A few notes from a biryani enthusiast: Yes making biryani masala yourself is the pro move. But if you don't have a spice grinder, garam masala works in q pinch. Just see which of the other spices you want to add a little more of, but honestly garam masala has almost all of the things in it anyway. For the onions: in Indian cooking, the default onion is red. In my experience I cry the least with that onion too so that's a little added bonus. When frying those, what he did is fine, but you can also put all the onions in a cold pan, pour in oil till it just covers the onion, and then fry on a medium-er low till it browns. The issue you can run into here is that red onions inherently have more color so it's hard to see the coloration, and once the process is about 80% done, the last 20% goes by in a jiffy so you'd need to be very careful with the onions. Caramelized sugar is not patient with heat. Doing this gives you a more concentrated flavor in your oil, since you're using the bare minimum required to cook the onions
YOU'VE DONE IT AGAIN! You instantly made me want to cook this. I've got all the ingredients sitting around in my fridge and pantry (Yes, even a whole coconut), and I own a spice grinder. I'll copy this recipe 1:1, which I regularly don't do, but this is perfect! The only thing that I gotta do is find an old fridge for my backyard for jousting, but I'll work that out. Thank you for sharing this one with us humble home cooks, I know it will be delicious! Greetings from Vienna, Austria
Even though I'll probably never make this recipe, I found your video immensely entertaining. I learned a lot and it goes without saying that the refrigerator fight scene was one of the my favorites. So hilarious. Thanks very much for all of your efforts!
Hello Sonny ! YOU FINALLY MADE BŒUF BOURGUIGNON !🥳 It've been a long time I sent a comment on this channel ! It's your official french viewer 🇨🇵 ! About 200 subscribers, that's when I started to follow your videos. At the time I was finishing middle school, now I'm finishing highshcool. I hope you remember of me, because I've always follow your adventures. Today, I don't have the words to express how much I'm proud; I'm not a cooking chef, but I'm proud of you. Every years, I saw your channel evolving, multiplying amazing recipies and subscribers... But you still the same, the friendly and talented Chef Sonny, who always kicks his fridge 😁. Thank you for making me smile at every video, and for your creativity. (But you are always making me hungry) Baptiste.
Wow! It’s amazing to read your comment my French friend. I can’t believe you’ve been following for so long already and that you have watched me as you grew up! Many thanks to you and Happy cooking
How AWESOME! To have started your kitchen adventures so early is enviable. By the time you get to the age I developed an interest in cooking you'll be making pro moves....keep doing what you love💚
Not bad young padawan. You'll want to cook the chicken and rice 50-60% of the way (no more) before layering it and allowing it to dum cook. Additionally I highly recommend marinating the chicken overnight, it makes a difference. You absolutely should layer the biryani. Finally my general rule of thumb with biryani is 1lb of onion for every 1lb of meat. The onion here is imperative to the flavour profile. I've been cooking for just over 25 years and it took me 5 years to get the family biryani recipe. You done did good bud.
I really enjoy your recipes and your enthuasium for encouraging people to cook. ⭐⭐⭐⭐⭐ Your "Side by Side Beat'em Ups" are freaking hilarious! This one deserves a trophy! 🏆 YKILY ! ❤️
To give it an extra leg, marinate halved potatoes with the chicken spice mix, fry them to get a mildly colored crust , and layer them with the rice like the chicken. That perfect potato will ha blow your mind. If youre wondering the authenticity of a potato, its staple in Calcutta-style biriyani.
Also worth adding that if you're in the USA, you can probably find a local ethnic grocery to buy your bulk spices at. Whole or ground, it's infinitely cheaper than the supermarkets. And you're supporting a family business too.
I cooked this biryani today. It took me a while to get all the fresh spices and recommended rice. I did all like you showed and O M G. It is the best biryani I’ve ever had and I will be cooking it again to impress my friends and family. I think I have to hit my fridge now 😁. Thank you so much for sharing your recipes, I will be trying more 😍😘
I cannot say enough good things about this vid, but here's a few: great recipe choice! Great tips throughout! Love the fridge-joust! Best opening sequence EVER! Keep up the GREAT work!!
This is becoming one of my favorite channels (not just pertaining to cooking) on YT. I doubt i'll be making this one though, I'd have to buy 98% of the ingredients.
I made this yesterday (actually made my masala spice mix a few days ago) and it was great! My guests loved it as well. My only request would be for you to include the method with the list of ingredients. I had to go back and forth on the video many times to confirm the method during the preparation. It is a lot of steps but actually pretty easy. And almost all the steps can be done ahead so the only thing you have to do when the guests are in your home is the final cooking. I'll definitely make this again!
Thank you for your channel and all the recipes you have posted. From someone who truly enjoys cooking and learning more about it I thoroughly enjoy your videos.
Just a tip I do for loose spices, use a stainless steel large tea ball. You can even get them big enough for large whole spices. Great dish that I'll try.
I LOVE LOVE LOVE your ideas, your technical skills, your respect for the traditions, your personality, and also, your knowledge base. I thought that it was quite innovative of you to put the pot on top of another pot, and I'm thinking that you did this for even heating.
If one were to be critical: a bit heavy on the cinnamon for the garam masala, missing bay leaf and you wouldn't use coconut milk for the saffron colouring however the technique employed is more authentic than I can ever imagine to make it. Sonny, you da MVP.
This looks like a great biryani, my mother would definitely approve. A few additions that can elevate the biryani, which my family has been making for centuries, is to add dried plums (aloo bukhara), golden raisins, and nuts (cashews, almonds, & walnuts). Also, if you plan on using saffron, only use the Khurasani variety of Iran/Afghanistan or Kashmiri saffron called kesar. I urge all to definitely try my family's style of biryani, every bite will be a flavor explosion.
Watching this as my lasagne ragu reduces on the stovestop makes it just so much more enjoyable. The smell here is beyond good, but mixed with the imagination of all those spices.... Love you Sonny, and love your tips and tricks. Really think it has made me a better home cook, understanding some basics more
Loved the Butter Chicken now we're going to try this tomorrow. Chicken is in the fridge marinating. I'll report back tomorrow after the mission is complete. Over and out 😊👍
Sonny, you need to run for president. There would be eating only throughout the world, and no more problems!! I'm hoping Whole Foods In Greenville SC has the spices needed for some of these recipes. I'll be heading that way in a few days and hopefully can stock up. BEAT THE FRIDGE!!!
Biryani is the king of all dishes. Its so hard to make right but if you crack the code, it will be the best dish you can have in a party or for a special occasion.
If you drop that mandolin in a sink and run a little water over the onion as you cut it, you won't get the eye irritation so much - submerge the onion completely and you'll get none at all. Definitely going to try this recipe out next weekend. Thanks for the video!
Glad you made this. You can step it up a notch by smoking some gee. So in a metal ramekin, place a hot piece of coal and center it on top of the rice. add a table spoon of melted gee on piece of burning charcoal, then wrap with foil for your 10 minute rest.
I just made biryani with the pre-boxed masalas like I used to back in Pakistan and it always turns out good. I thought I was happy with that until I saw your way of making it from scratch and now I GOTTA TRY it next time! 😂 Super approved!
Very impressive. If you want to go one step further, place the raw marinated chicken at the bottom of the pot and layer the parboiled rice on top. Steam (dum) the biryani on high for 10 minutes, and then lower the flame to the lowest setting and continue for another 25 minutes. Once the flame is turned off, the biryani must rest for 15 minutes on a cool surface. This shortcut would yield the same result and would save the time spent on partially cooking the chicken. Just an option to consider.
Gotta say it: Marcus is one LUCKY dude!! He gets to: taste test some of the most AMAZING food, hang with Sonny (that's GOTTA be fun!), and occasionally beat up "the fridge". Slightly jealous, Me 😉😉
Thankyou for the recipe, I have made it and it IS delicious, however, as I started yesterday at 11am and have just finished today at 1.30 pm, I'm not so sure I'll be making this very often LOL, though I do still have spice mix left over.
You can't help loving this dude; he not only cooks amazing dishes and gives away all the secrets but he is quite funny! Well, the end of this video had me rolling on the floor! LOL
I dont have a dutch oven. Can I use my slower cooker once I brown the meat. There is a steam setting on it,or I can just put it on high for 45 min. Thanks..
Glad I'm not the only one that isn't a huge fan of saffron. Never really enjoyed the flavor in my rice dishes and always felt like I had pleb taste because of its price point.
I tried making this, first of all it was amazing but couldn't believe how the flavors were so similar to Moroccan dishes, probably due to the somehow similar spices (and the fact I used caramelised onions like they use often in Moroccan cuisine, instead of fried onions) Moroccans and Indians far away from each other managed to reach the same combinasion of flavors in different froms. great minds think alike
Look into Karachi biryani Matt. They add potatoes. Some people add prunes for sweetness too in the layering step. But overall great recipe. Using parboiled SELA rice is also a great tip to get that texture
Month 2 on using an induction stove with cast iron cookware, working like a charm and the seasoning layers just keep getting better. Far more effective cost wise and waste consumption wise than using a butane canister camping stove.
I"m gonna be completely honest here...there is zero chance I ever cook this. None. If we just go on complexity alone, it's miles outta my league. But there's something about watching a master chef work his magic on a dish like this that is so damn cool to see. And the fridge joust on a bmx bike while wearing silky smooth mullet had me literally laughing out loud. You best one yet and it ain't even close. Thx for what you do Chef.
It’s actually really achievable. There is nothing here that is difficult if you follow the instructions - I do appreciate to have to have a confidence in the kitchen to attack it tho. For me it’s the amount of ingredients, I couldn’t justify making it. But I loved watching it be made!
Make this chicken biryani once and I'm quite sure you'll be making it again real soon my friends... HAPPY COOKING!!!
Sonny you complete my day with all these frequent uploads that I truly want to try someday I wish I could pay you to cook these amazing foods for me and my family
I am confidant that if that were my fridge in the backyard, it would be an unrecognizable pile of components after tasting that dish. Never been to India, but used to get Biryani from an Indian place in Kuwait, and I have NEVER come close to replicating the flavors, even with some Indian food company sourced paste. I will try to source and make it this way, at least once. I have to admit though, this seems like a LOT of work. While I am game to try it from scratch, this is one where I would like to ask for any/all acceptable shortcuts (like buying the Biryani Masala) so that I can enjoy something that is really close, but that I could make in a weekday evening. Thoughts?
Hey sonny, I have a cooking request for ya if you're into that sorta thing... I used to get this fabulous cinnamon duck at a Thai restaurant that has since closed. I can't seem to find a recipe for it. I found a duck curry, but this wasn't that. It was a smooth dark sweet sauce, and they gave ya a whole duck. I need this back in my life. Let's go!
You should sell mini Sargent Gilbert salt and pepper shakers on your merch page
I make it every Friday, love the flavors and aroma
High energy, non-cutesy, authentically fun enthusiasm and positivity. 100% what I need more of and so does the world. Thank you man.
idk I want more cutesy. Maybe cat ears or something
@@josephsmith765 only if paired with a clip on cat tail *meow*
@bribri8042 or maybe a non clip on one 👀
Looks absolutely delicious chef!
As does yours Andy!
Andy did two layers! but this has more color in it. I will admit though that the chlorine chicken in the us of a ...it's a tie
Collaboration!!!
I saw Andy's vid on this which inspired me to look up this saved vid because I remember when I saved the vid some months ago I made a note to myself "make this recipe." So I did and it was great! BTW I did two layers and used coconut milk infused with saffron.
Sonny, as much as I love your shorts, I feel like this version of your cooking escapades is a much fuller experience. Love the production!
That’s our focus right now! Shorts are fun and all but there is not enough time to explain and have fun
There's not enough time to beat up fridge with shorts.
This is super cool. The process is Dum which essentially means to Steam. If you want the rice to be more flavorful, instead of 85%, do 50% in water and the rest with the aroma or steam from the cooked chicken. Adding a little cream to the chicken mix and using those vapor to cook the rice makes it even more awesome. Remember to slow cook it longer. I do the last 50% slow cooked in Instant Pot, slow cooker or oven for about an hour in the lowest setting
Right on the button.
As an Indian who often cooks biryani. I approve this video. 😊
Oh good, I prefer authenticity,biryani is one of my favourite Indian dishes,but then I adore basmati rice
As an Indian myself, I second this comment.
Was searching the comments for the approval of authenticity!
As a Canadian of South East Asian origin, I buy Biriyani and have no knowledge of it. But it does look good. Idk it's credible.
Approved: the real deal 😋. I would serve with a minty yogurt chutney to balance the spice
Oh my goodness. I know my way around a biryani and this will be absolutely EPIC. This guy is probably churning out the best enthusiast home cook recipes of anyone around atm. Well done sir! 😍
I’ve been waiting to make this dish myself, and I wanted to make sure I cook it properly. Drooled a little bit when I saw the finished product. When I saw your reaction at 9:50, I about lost it. This dish is THAT GOOD. I really appreciate the way you take your time and ensure quality in everything you make, man. (I may have to but that probiotic brand too) This is beyond restaurant quality. Thank you for always giving us the best. You are second to none, sir.
Being an Indian it's an authentic recipe to all the other around the world 🤞🏻
Just the sunflower oil is a game changer 😂.
For the frying of the onions.
Chicken Biryani isn't an Indian dish lol
@@allovdem well it's the main thing in India as well.
I mentioned that
@@allovdem clown emoji
@@allovdem lol ...says who?
A few notes from a biryani enthusiast:
Yes making biryani masala yourself is the pro move. But if you don't have a spice grinder, garam masala works in q pinch. Just see which of the other spices you want to add a little more of, but honestly garam masala has almost all of the things in it anyway.
For the onions: in Indian cooking, the default onion is red. In my experience I cry the least with that onion too so that's a little added bonus.
When frying those, what he did is fine, but you can also put all the onions in a cold pan, pour in oil till it just covers the onion, and then fry on a medium-er low till it browns. The issue you can run into here is that red onions inherently have more color so it's hard to see the coloration, and once the process is about 80% done, the last 20% goes by in a jiffy so you'd need to be very careful with the onions. Caramelized sugar is not patient with heat.
Doing this gives you a more concentrated flavor in your oil, since you're using the bare minimum required to cook the onions
Thanks for the fried onion tip, I always seem to over cook them.
As a biryani enthusiast, u do know that the dish is persian?
YOU'VE DONE IT AGAIN! You instantly made me want to cook this. I've got all the ingredients sitting around in my fridge and pantry (Yes, even a whole coconut), and I own a spice grinder. I'll copy this recipe 1:1, which I regularly don't do, but this is perfect!
The only thing that I gotta do is find an old fridge for my backyard for jousting, but I'll work that out. Thank you for sharing this one with us humble home cooks, I know it will be delicious!
Greetings from Vienna, Austria
Incredible that you found all the spices in Vienna. Where'd you get em, indian store?
Even though I'll probably never make this recipe, I found your video immensely entertaining. I learned a lot and it goes without saying that the refrigerator fight scene was one of the my favorites. So hilarious. Thanks very much for all of your efforts!
Hello Sonny ! YOU FINALLY MADE BŒUF BOURGUIGNON !🥳
It've been a long time I sent a comment on this channel !
It's your official french viewer 🇨🇵 !
About 200 subscribers, that's when I started to follow your videos. At the time I was finishing middle school, now I'm finishing highshcool.
I hope you remember of me, because I've always follow your adventures.
Today, I don't have the words to express how much I'm proud; I'm not a cooking chef, but I'm proud of you.
Every years, I saw your channel evolving, multiplying amazing recipies and subscribers...
But you still the same, the friendly and talented Chef Sonny, who always kicks his fridge 😁. Thank you for making me smile at every video, and for your creativity. (But you are always making me hungry)
Baptiste.
Wow! It’s amazing to read your comment my French friend. I can’t believe you’ve been following for so long already and that you have watched me as you grew up! Many thanks to you and Happy cooking
@@thatdudecancook Thank you Chef, I always believed in you, and I'm sure that this adventure is not about to stop ! Happy cooking to you Sonny !
How AWESOME! To have started your kitchen adventures so early is enviable. By the time you get to the age I developed an interest in cooking you'll be making pro moves....keep doing what you love💚
Not bad young padawan. You'll want to cook the chicken and rice 50-60% of the way (no more) before layering it and allowing it to dum cook. Additionally I highly recommend marinating the chicken overnight, it makes a difference. You absolutely should layer the biryani. Finally my general rule of thumb with biryani is 1lb of onion for every 1lb of meat. The onion here is imperative to the flavour profile. I've been cooking for just over 25 years and it took me 5 years to get the family biryani recipe. You done did good bud.
I really enjoy your recipes and your enthuasium for encouraging people to cook. ⭐⭐⭐⭐⭐
Your "Side by Side Beat'em Ups" are freaking hilarious! This one deserves a trophy! 🏆
YKILY ! ❤️
As an Indian, I approve this recipe. 👍👍👍
The only thing missing is some Raita, otherwise Kudos !!!
To give it an extra leg, marinate halved potatoes with the chicken spice mix, fry them to get a mildly colored crust , and layer them with the rice like the chicken. That perfect potato will ha blow your mind. If youre wondering the authenticity of a potato, its staple in Calcutta-style biriyani.
Great idea for purchasing spices! Great video! Keep them comin!
Also worth adding that if you're in the USA, you can probably find a local ethnic grocery to buy your bulk spices at. Whole or ground, it's infinitely cheaper than the supermarkets. And you're supporting a family business too.
Been following for a while, love the added production value. Fridge beatdowns on a new level!
I cooked this biryani today. It took me a while to get all the fresh spices and recommended rice. I did all like you showed and O M G. It is the best biryani I’ve ever had and I will be cooking it again to impress my friends and family. I think I have to hit my fridge now 😁. Thank you so much for sharing your recipes, I will be trying more 😍😘
I'm ordering black cardamon pods now. I can hardly wait to make this!!! Loved your butter chicken.
I cannot say enough good things about this vid, but here's a few: great recipe choice! Great tips throughout! Love the fridge-joust! Best opening sequence EVER! Keep up the GREAT work!!
This is becoming one of my favorite channels (not just pertaining to cooking) on YT. I doubt i'll be making this one though, I'd have to buy 98% of the ingredients.
grinding indian spices like that on the regular will STINK up your home. i used to do it and it bombs you house!!
There are birriani spice mixes available💚
I made this yesterday (actually made my masala spice mix a few days ago) and it was great! My guests loved it as well. My only request would be for you to include the method with the list of ingredients. I had to go back and forth on the video many times to confirm the method during the preparation. It is a lot of steps but actually pretty easy. And almost all the steps can be done ahead so the only thing you have to do when the guests are in your home is the final cooking. I'll definitely make this again!
Thank you for your channel and all the recipes you have posted. From someone who truly enjoys cooking and learning more about it I thoroughly enjoy your videos.
The end of this video was hilarious. I love the way you and Marcus did the happy dance. We know it tastes good.
you gotta try this with the gravy they make for this dish in British Indian restaurants. Absolutely my favorite dish on the planet.
Loved the ending! My fav so far
That’s is one hell of a chicken biryani, super authentic as well! One of my absolute favourite.
Just a tip I do for loose spices, use a stainless steel large tea ball. You can even get them big enough for large whole spices. Great dish that I'll try.
Would love more Indian recipes. Maybe palek paneer
I love cooking, extremely complicated and authentic food from around the world. I’ll buy this one from a reputable Indian restaurant. Nice job.
I decided to make this for dinner tonight and I've been doing prep work since noon. Think it's gonna be worth it though!
This looks incredible! I am absolutely drooling over the variety of herbs and spices.
I LOVE LOVE LOVE your ideas, your technical skills, your respect for the traditions, your personality, and also, your knowledge base.
I thought that it was quite innovative of you to put the pot on top of another pot, and I'm thinking that you did this for even heating.
If one were to be critical: a bit heavy on the cinnamon for the garam masala, missing bay leaf and you wouldn't use coconut milk for the saffron colouring however the technique employed is more authentic than I can ever imagine to make it. Sonny, you da MVP.
He really made an authentic biryani !! The recipe is spot on !!
Thats not original biryani lol. Thats the indian varient. Original biryani is persian
This looks like a great biryani, my mother would definitely approve.
A few additions that can elevate the biryani, which my family has been making for centuries, is to add dried plums (aloo bukhara), golden raisins, and nuts (cashews, almonds, & walnuts). Also, if you plan on using saffron, only use the Khurasani variety of Iran/Afghanistan or Kashmiri saffron called kesar. I urge all to definitely try my family's style of biryani, every bite will be a flavor explosion.
YES to all of these extra additions!
Watching this as my lasagne ragu reduces on the stovestop makes it just so much more enjoyable. The smell here is beyond good, but mixed with the imagination of all those spices.... Love you Sonny, and love your tips and tricks. Really think it has made me a better home cook, understanding some basics more
I thought I was watching the wrong channel until 9:50.
Great execution. My favourite dish
Smashed the like button the second the intro music went on!
Loved the Butter Chicken now we're going to try this tomorrow. Chicken is in the fridge marinating. I'll report back tomorrow after the mission is complete. Over and out 😊👍
I am vegetarian and Biryani is my favourite go to meal any day. As a Biryani lover all I want to say, well done brother 👍
Sonny, you need to run for president. There would be eating only throughout the world, and no more problems!! I'm hoping Whole Foods In Greenville SC has the spices needed for some of these recipes. I'll be heading that way in a few days and hopefully can stock up. BEAT THE FRIDGE!!!
Can’t wait to try it!
Oh my, the spices and fried onions...a married man after my heart lol. Thanks Sonny!
Biryani is the king of all dishes. Its so hard to make right but if you crack the code, it will be the best dish you can have in a party or for a special occasion.
If you drop that mandolin in a sink and run a little water over the onion as you cut it, you won't get the eye irritation so much - submerge the onion completely and you'll get none at all.
Definitely going to try this recipe out next weekend. Thanks for the video!
Glad you made this.
You can step it up a notch by smoking some gee. So in a metal ramekin, place a hot piece of coal and center it on top of the rice. add a table spoon of melted gee on piece of burning charcoal, then wrap with foil for your 10 minute rest.
You have done a lot of research! Lot of hard work! This is what a homemade Biryani looks 👍
THANK YOU for sharing our beautiful recipe with all its glory 🌟
Bro.....excellent job in making this biryani.....you made my ancestors happy😃...wish i was there to taste it🇲🇾👌😎
I believe this is one of the best Biryani videos on the internet!
Wow! Looks delicious and authentic! Can you please make the Filipino Chicken and/or Pork Adobo next time?
I just made biryani with the pre-boxed masalas like I used to back in Pakistan and it always turns out good. I thought I was happy with that until I saw your way of making it from scratch and now I GOTTA TRY it next time! 😂
Super approved!
Very impressive. If you want to go one step further, place the raw marinated chicken at the bottom of the pot and layer the parboiled rice on top. Steam (dum) the biryani on high for 10 minutes, and then lower the flame to the lowest setting and continue for another 25 minutes. Once the flame is turned off, the biryani must rest for 15 minutes on a cool surface. This shortcut would yield the same result and would save the time spent on partially cooking the chicken. Just an option to consider.
You beat Joshua weissman on this one man.
I needed this video in my life.
Gotta say it: Marcus is one LUCKY dude!! He gets to: taste test some of the most AMAZING food, hang with Sonny (that's GOTTA be fun!), and occasionally beat up "the fridge". Slightly jealous, Me 😉😉
When you mentioned the inside of an old water gun...the smell totally came to my mind, and I have never tried saffron.
Thankyou for the recipe, I have made it and it IS delicious, however, as I started yesterday at 11am and have just finished today at 1.30 pm, I'm not so sure I'll be making this very often LOL, though I do still have spice mix left over.
You can't help loving this dude; he not only cooks amazing dishes and gives away all the secrets but he is quite funny! Well, the end of this video had me rolling on the floor! LOL
I dont have a dutch oven. Can I use my slower cooker once I brown the meat. There is a steam setting on it,or I can just put it on high for 45 min. Thanks..
Def. try this with a bit of kewra water in the chicken before layering the rest of the ingredients
Add boiled eggs and a side of raita
You won't regret it. Food looks amazing!
Glad I'm not the only one that isn't a huge fan of saffron. Never really enjoyed the flavor in my rice dishes and always felt like I had pleb taste because of its price point.
I LOVE biryani! What you cooked looks amazing.
Best dish in the world. Highly recommend you eat it with yogurt.
I've never seen a knight joust with a refrigerator. Wonderful.
I tried making this, first of all it was amazing but couldn't believe how the flavors were so similar to Moroccan dishes, probably due to the somehow similar spices (and the fact I used caramelised onions like they use often in Moroccan cuisine, instead of fried onions) Moroccans and Indians far away from each other managed to reach the same combinasion of flavors in different froms. great minds think alike
This is so chaotic and I’m all for it!
Finally ..Biryani is catching up ...awesome ❤
Look into Karachi biryani Matt. They add potatoes. Some people add prunes for sweetness too in the layering step. But overall great recipe. Using parboiled SELA rice is also a great tip to get that texture
This is the way my mother-in-law makes it. Can confirm. It is freaking amazing!
Who's Matt?
Who's Matt?
This is not acooknamedmatt ..
Using reserved oil form fried onion = Authenticity passed.
Good Job
Great recipe and your video production has definitely stepped up its game too! Keep up with creating amazing content!
WOW THIS IS AMAZING! And you took the first bite with your hand!
I WISH UK Supermarkets had spice sections like that
This is brilliant. 10/10. Love from Pakistan
6:29 Thanks Sonny. I get tired of elitists talking down to others.
That is a job absolutely well done. As a Hyderabadi myself, I approve this a 💯 %
Looks great ❣️ Our family also adds white poppy seeds to the masala. 👍
03:55 - 04:02 you ever been so excited for good ass food that you just start busting a move? My man Marcus you are my spirit animal!
Month 2 on using an induction stove with cast iron cookware, working like a charm and the seasoning layers just keep getting better. Far more effective cost wise and waste consumption wise than using a butane canister camping stove.
What is the name of that metal thingy the chef uses for separating onion whilst it’s on the paper?
I used to marinate the chicken in just the masala and salt. Will try adding more of the ingredients to the marinate next time.
I am glad I found your channel!
Should be called ThisDudeCanCook cause Sonny can cook!
Wonder what recipe guarder gatekeeper he's referring to. There's a few I can think of
i love this recipe the best biryani that is easy thank you
Would love to see a Pakistani Restaurant style Chicken Tikka Masala!!!
Your biriyani looks yummy 😋
The dudes got me hooked! Nice!
I'm Indian. This recipe is perfect.
Gonna have to try this tomorrow
You do an excellent job with indian food my man
In South africa we add brown lentils as well
Biryani is the best thing to happen to the culinary universe.
Great guys! Thank you!
Wow this so much fun
I love saffron! I just buy the yellow rice in the store.
I"m gonna be completely honest here...there is zero chance I ever cook this. None. If we just go on complexity alone, it's miles outta my league. But there's something about watching a master chef work his magic on a dish like this that is so damn cool to see.
And the fridge joust on a bmx bike while wearing silky smooth mullet had me literally laughing out loud. You best one yet and it ain't even close.
Thx for what you do Chef.
It’s actually really achievable. There is nothing here that is difficult if you follow the instructions - I do appreciate to have to have a confidence in the kitchen to attack it tho. For me it’s the amount of ingredients, I couldn’t justify making it. But I loved watching it be made!