POV: Cooking the Ultimate Biryani (Step by Step Guide)
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- Опубликовано: 1 апр 2024
- INGREDIENTS & RECIPE BELLOW!
Chef Will makes his all time favourite meal to cook, Beef Biryani. This step-by-step video tutorial unveils the secrets to crafting the perfect Beef Biryani at home, blending the aromatic essence of saffron with the deep, complex flavours of freshly ground spices and tender, oven-baked beef.
Whether you're a seasoned chef or new to Indian cuisine, this recipe is designed to guide you through each step with ease, ensuring a delightful cooking experience and a dish that's bound to impress.
INGREDIENTS
4kg Beef Trim
350ml Veg oil
5 Sliced Onions
20 Cloves Garlic
2 Sticks of Ginger
300g Tomato Puree
4 Litres Beef Stock
12g Coriander Seeds
3g Black Pepper
6 Chillis
1tbs Kashmiri Chilli
6 Cardamon Pods
2 Bay Leaves
2 Star Anise
1 Cinnamon Stick
1 Bunch of Coriander
400g Golden Sella or Basmati Rice
2 tbs Madras Curry Powder
2tbs Garam Masala
1 Pot of Saffron
INSTRUCTIONS
1.Blend ginger, garlic, coriander seeds, Madras curry powder, Kashmiri chili, and other spices with water & oil to form a thick paste
2. Combine your beef with half of the spice blend (ginger, garlic, coriander seeds, curry powders, etc.) in a bowl. Ensure the beef is thoroughly coated. Preheat your oven to a high temperature (250°C or 482°F). Spread the marinated beef on a baking tray and cook until it achieves a caramelised exterior, mimicking the effect of a tandoor oven. This should take approximately 20-30 minutes, depending on the size of the beef pieces.
3. In a large pan, heat vegetable oil over medium heat. Add sliced onions and cook, stirring occasionally, until they turn dark and caramelised. This process might take up to 25 minutes.
4. While onions are caramelising, rinse basmati rice under cold water until the water runs clear. This process may take several minutes of continuous rinsing.
5. Fry finely sliced onions until crispy.
6. Combine the beef and onions with excess spice blend in the pan. Allow to cook through for a few minutes before adding beef stock. Allow the sauce to cook on a low heat for roughly 2 hours
7. In a separate deep cooking pot, start by lightly toasting whole spices (star anise, cloves, cardamom pods) in a bit of oil to release their flavours. This should take about 1-2 minutes on medium heat.
8. Add a layer of the curry mix to the pan. Follow with a layer of rice. Spread the rice evenly over the beef. Drizzle the saffron-infused milk evenly over the rice. Add a layer of the fried onions over the rice. Repeat until the mix almost fills the pan, allowing space for the rice to expand
9. Cover the pot with foil to seal in the moisture, then place the lid on top.
Bake in a preheated oven at 160°C (320°F) for about 1 hour and 40 minutes. This slow cooking process helps the biryani to stew and steam, ensuring each grain of rice is infused with flavour.
10. After baking, remove the biryani from the oven and let it rest, covered, for about 20 minutes. This allows the steam to continue cooking the rice to perfection. Carefully remove the lid and foil, allowing any excess steam to escape.
11. Garnish the biryani with additional crispy onions and freshly chopped coriander for added texture and flavour before serving.
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I made this yesterday by following the process very closely. The result was outstanding, looked just like in the video, and was absolutely delicious. However, I did have some notes, observations, and adjustments as follows:
a) The fenugreek seed, cloves, mustard seed, and butter (or ghee) are not listed in the posted recipe. I added the fenugreek, butter, and cloves per the video but did not use the mustard seed (I didn't have any on hand).
b) I used 2kg of stewing beef (no bones) not "4kg of beef trim" and that was still a bit too much beef. I'll probably use 1.5 kgs of beef next time, maybe up to 2kg if I have some bones too.
c) I did not need 4 litres of stock, about 2 litres sufficed
d) I needed about 700g of basmati rice (a fair bit more than the 400g listed in the recipe) to soak up all the beef and curry liquid I had. Since this recipe does not cook the rice in advance, I made sure to not only rinse the rice several times, I let it sit soaking in water for 15 minutes.
e) I used a 1/2 pot of Saffron (1/2 gram) and the end result was still quite saffron-infused. I don't think a full pot (1 gram) is required.
f) I assumed that the six chillis seen briefly in the video and posted in the recipe (but not mentioned otherwise) went into the curry spice mix blitzed up (there is one shot in the video where I think I can see the chillis in the blender). I used three green and three red bird's eye chillis and did not remove the seeds. The overall dish was fairly spicy as a result.
g) I used a 7 quart (6.6 litre) dutch oven and everything fit comfortably inside with room for expansion. One can probably get away with a 6 quart pot and still make the full recipe.
At 5-6 hours total time, the dish takes a long time from start to finish but it has long periods of inactive time so you can cleanup and do other stuff. It makes a LOT of food and would be a great choice for a large gathering or potluck supper.
that is a huge amount of biryani you've made.. you must have a huge family, or else you'll be eating that for the next month!
Super helpful thank you
Bravo 👏🏻 thanks for sharing great tips
How long did you steam it for after taking it out the oven?
@@Disco-Global In oven for 1 hour 40 per recipe, and then let it sit out of oven still covered for another 25 minutes.
Would absolutely love to see more curry content. This was class. Definitely gonna give it a go.
Christopher Nolan can cook. who knew
Just wishing I could pull that dish through the screen!
I'm a biryani enthusiast and your version looks elite.
This is like the beef version of Andy cook’s chicken biriyani. I’m salivating lol.
Miles better than the rubbish they cooked on Epicurious
Sorry to say but I don't think you are much of a biryani enthusiast if you think this is elite!! Clearly you haven't tasted many top notch biryanis...I'll give the chef credit for making a good westernised dish for the untrained pallet ...
@@zeeadams121 jfc shut up.
My peoples Biryani have red lentils and potatoes ... yummm
Perfect time for Biryani recipe, with it being Eid tomorrow, many household will be making preparations ready for Biryani to feed visitors tomorrow.
Totally one of my favourites. And in the past I spent months touring India.
Having not lived in India for 20 years I can almost definitely certify that this is a tip top biryani
Really enjoyed your take on the biryani, especially the use of butter instead of ghee for browning the onions. Using ghee at the start can sometimes mask its rich flavor, which is why adding it at the end often works best to enhance the dish. Also, charring the beef in the oven to bring that tandoor touch is a genius stroke. Your method is spot-on and keeps those flavors bright and distinct. Brilliant execution!
I can't say which I love more the recipe videos and the "what it is like to be a chef" videos.
amazing content guys.
Very inspiring, many thanks for the video!
This looks absolutely amazing
that looks incredible one of the best biryani recipes ive seen
Thanks for sharing. I love Indian food, never been a big fan of Biryani, but I think this recipe could change my opinion! 🙂😋😎❤
Great channel. The way you guys explain the recipes and techniques are excellent. Cooking is my love in life and spend most waking hours and some sleeping thinking about recipes and new things to try. Find this content inspiring. Thank you
Awesome! Thank you!
I would like to add that the bay leaves that are used in Indian cooking are not laurel bay leaves that were used in the video. They are much larger compared to laurel bay leaves and have a different aroma. They are usually called "tej/tez patta" in the package they come in.
Great stuff as always, Will! I'll certainly give this a blast. 🙌
Fantastic recipe , I liked the thinking behind the dish. Lovely tools you had especially that big blender and huge oven. Super comfort food - to be eaten on a cold day
I LOVE these videos! Watching you move in the kitchen reminds me of Uncle Roger's compliment of a chef. "He mooove like dancerrr... Like DANNCCEEERRRR!!!!" Lol. Thank you for educating us!
This looks insane. Wow. I'd never attempted Biriyani before but now I think I have to give it a go.
Looks amazing!
This is different but still it looks amazing. Definitely gonna try this tmoro. Thx chef!
A very beautiful dish respectful of the culture too. Nailed it Chef.
Just made it and it’s amazing. Thank you Will! 👍🏼😋😋😋
Great to hear!
Chef made Biryani Bolognese lol all jokes aside, I’m sure that tasted amazing!
I love the way you cook bro! Respect 🤜
Nice!
This might be the nicest looking thing I've ever seen cooked on any YT channel.
Never used saffron milk defo gonna try. Top tip 🎉
What was that "Road House" at the end? Gave me a good chuckle.
Great Biryani
Wow - this looks mega !
Great job chef
Amazing
Looks great. Love the dry cook on the meat...
We add lentil and serve with sour milk (instead of the curry sauce) and vinegar carrots salad!l to cut the richness.
This looks absolutely stunning. Need to try this for sure.
So proud of you lads, love a good Indian too!
🤤🤤🤤🤤 soooo good!
That looks immense!
The "Indian Lasagne" take on it is very interesting. I can see many possible variations on this - especially with using the slow pot method to cook the rice, which absorbs the excess moisture. Nice trick.
Great Biryani.
There are many types of Biryanis that most people don't know about. My favorite is Karachi Chicken Biryani (with potatoes).
Try Kolkata, Hyderabadi or Kacchi Biryani and still see if Karachi Biryani is your favourite lol Bangladesh, Pakistan & India got some of the best food in the world
@@Akm_699 Sure I'll try those one day.
I used to have Karachi Student Biryani for lunch in my Uni. That's why it holds a special place in my heart.
You're rignt that is the best biryani by far
Will this be on the Fallow menu?
I love your approach to biriyani!
Very nice curry chef
Great video/ recipe! You forgot the fenugreek in the list. Keep it up!
Keep it up 😂
Just by uses of spices I can tell this biryani is gonna be 10 10 and I’m Bengali. I would try this biryani
Your biryani version makes me want to go to your restaurant❤
That's literally why they have this youtube page. It's marketing. I'm sure their sales have gone through the roof (and thus they can increase prices) in the past year in which I've seen their channel blow up.
Yes chef Bang'n biryani I need to try your version of this classic Indian dish 👍
Looks good nothing wrong with your take on it, same as a lot of food here from Chinese to Indian, Caribbean they made it with what they had at the time so recipes cooking methods have changed nothing wrong with it either
This looks delightful! poppadoms would be my spoon 🤤 Love the milk and saffron. Do you happen to have a pasanda recipe? Id like to create that sauce.
how does restaraunt of fallows size manage to keep on top of orders could we possibly have a video on this explaining like i worjk in the kitchen of a cpountry pub but your operation is 4 to 5 times bigger than ours so it would be interesting to see you go threw like an order form and how u make sure u dont miss things
Excited to try this later this week. If I wanted to halve this recipe would I need to adjust any cook times? Would it affect the flavor in a noticeable way?
the initial pass of meat in the oven would be the same amount of time, final pass in the oven once assembled may be slightly shorter but probably not by a whole lot
I was sceptical when you put the raw rice because we put slightly cooked rice. But this turned out great 👍
I love this chanel👍
That "Roadhouse!" reference to Peter Griffin is just emmaculate. Perfect chef's random humor.. Dish is amazing
I love this recipe! Personally I use ghee as I’m averse to using seed oils
No doubt it's a good biryani , but some tweaks here and there will make it extraordinary ❤
Do tell
That was beautiful.
Oh maaaaaaaaaannn!!! Is this on the menu ? I'll come down like yesterday
absolutely beautiful dish mate
I like how you did it, defo gonna try. I have a lazier/home version of this. Make the curry exactly the same way.
Get your dry spices, toast your rice with them. Then dump your curry in, let the rice cook, and there you go.
If you can’t finish it. And you have some of the gravy left over too. You can egg fry it.
I've always wanted to try biryani
that looks spot on !
Well done.
I agree, it's saucier than I usually see them made from chefs like AndyCooks etc. Maybe because it's traditionally eaten by hand? I'd like it a bit saucier too though. Instead of the pastry tea towels can work too. The idea of "Indian lasagna" made me laugh
FAN-BLOODY-TASTIC..! 🎉
Yum
Love this
This video just made me order indian takeaway
You are missing cloves and ghee that are mentioned in the video but not in the written recipe. Thanks for this video, will try these steps this weekend :)
With the rice used here - are you able to toast it yourself in the oven or is it done in a more specialised way?
proper!!!
This is impressive
For anyone who is thinking about the authenticity of the dish itself (as chef spoke about his experience in India), here are a few pointers:
1. Do not add mustard seeds
2. It is often a practice to not even use tomato paste, since the tartness would come from marinating the meat with an addition of lemon juice and yogurt (in addition to what chef used + cumin powder + chillies + turmeric powder). Biryani masala is also available often in Indian supermarkets (which I use as a supplement and not a replacement to the spices)
3. It is not necessary to mimic a tandoor (and most often is not). The paste and meat can be cooked in the same pot that the biryani would be then steamed in.
4. The rice never goes undercooked in the pot. It is 75% cooked with whole spices separately, and layered with the (curry).
5. The dryness that he mentioned is due to the fact that the curry is only at the bottom of the pot commonly, and then the part-cooked rice is layered on top as a thick single layer. This is then cooked over a low flame or low temp oven to steam through for hours, and so that the essence of the curry can seep through the rice on top.
6. The dryness is usually complemented with a yogurt raita of onions, tomatoes, and cucumbers.
7. Stock is never added. But in hindsight, it could be use while cooking the rice separately. It does take away from the pure flavour of aged basmati rice though (1 year)
Looks delicious regardless and I'd eat in a second ;)
Also to add this dude, GHEE makes the difference, use ghee. You’re going to need a pepto bismol after but it’s worth it. Don’t eat too much and you won’t die by 50 :)
Thank goodness you said it. I lost it at the stock part.
Theres also usually an element of mint
@@Telconsar Indeed!
Fenugreek leaves much less bitter and gives a lighter creamy taste.
What's that Jamaican rice called pls. Thanks
You say "don't use rapeseed oil, use vegetable oil" but the last two bottles of 'vegetable oil' I've bought from Asda and Sainsburys are both in fact Rapeseed oil! The only ingredient on the side is rapeseed. My mind is blown and I don't really know what to do with that information.
Vegetable oil is generally a single type or blend of any high-smoke point light oils, 'canola' is a common one but soybean, or grape seed is common too. 'Canola' oil is actually a specific variety of rapeseed, which is much lighter in taste than other varieties. Often when you get 'rapeseed' oil, it's referring to a rapeseed oil that has more flavour which would likely be affected by high heat. It's kinda like 'olive oil' vs 'extra virgin olive oil'.
I think what the chef's meaning behind saying not to use rapeseed oil, is use a neutral flavoured oil that can stand high heat.
@@frezzingaces yeah I guess that's what he means, you're right. I guess I just wanted to warn people not to be confused because technically here in the UK vegetable oil is rapeseed oil. We don't have canola or grapeseed as commonly but sunflower oil is the obvious other alternative
Canola is rapeseed true but it's just a brand shot for Canada oil. The UK produces a lot of rapeseeds itself so the name canola is not as common. The difference is not for cooking quality but for the fact that it's food grade. Other rapeseeds are toxic due to erucic acid levels which are bad for the heart. If its on the food shelves as rapeseed or canola it's fine to use (may be inflammatory🤷♂). Just about all other veg oils have a higher smoke point e.g. sunflower, soya, peanut and avocado. Just avoid olive and coconut really. Avocado can taste disgusting if you get the wrong one so carful with that too.
When do you find the time to cook all this for your channel and then run a restaurant?? I’m so hungry now.
Coming from an Indian, you got the recipe right. Kudos❤
Cooking this tomorrow!!
Lasagna is now Italian biryani
Mouth was salivating watching the end product
That sauce looks epic!
This beef biriyani looks soooooo gooooood!
Yessir that looks like a pretty legit recipe
Ok this is a bit wet for a biryani, South Asian savoury rice dishes are not usually supposed to be wet, they have to have some moisture and richness but the rice needs to be a bit drier to give a contrasting texture to the biryani masala (curry). I'm also not really sure about putting the extra biryani masala on top 1. because the masala has to be in the dish, the two parts make it whole and 2. the spice and the aromatics in the biryani masala are supposed to be very powerful and concentrated, so much so that you almost shouldn't be able to eat it by itself. The spices and the aromatics in the biryani masala are there not just to give the meat flavour but to also give flavour to the rice and perfume them as well
Can you do a similar thing with Chicken or Lamb?
More on curries please. I'm sure this shit is the tastiest thing ever
I've never had Biryani. It's very difficult to find all those spices where I live. I can find some but other it's hella difficult. It looks delicious, though.
Amazon likely has them all. Plan a couple days in advance. They'll probably work out cheaper than buying from the supermarket too, at least in my experience.
For those watching this video and this comment...use hyderabadi biryani method always...its like the optimum method to achieve a world class Biryani.
Biryani is king👍🏻👍🏻👍🏻😎
how much different would the product be if you used water instead of beef stock, does it add a lot to the flavour?
personally, i think it adds flavor, but the beef stock you make, make it either just beef and water (like a bone broth), or add just onions or garlic. Not a western stock.
UoB crew! 🫸🏻🫷🏻
That looks insanely good, chef. Looking forward to the opening of Fallow Balti House in our fair city of Birmingham when you're ready 😂🥘
Nicest looking biryani I've ever seen. I want some.
Salivating
Biryani is so amazing to cook. And eat. Need to make a paneer version for my vegan compatriots. Or vegan adjacent. The milk protein in ghee will be disclosed I'm not that much of a monster!
Yeah, that looks special that
hello from Uzbekistan
Ive always disliked home cooked Indian food but loved the curry houses
Anyone have any tips for re heating a Biryani?
If I’m making it I’m making 4 portions for 2 people so it’s doing 2 days.
I could half cook it and then cook the 2nd half the next day. But would rather just cook all in one go and re heat the next day. Just not in the microwave and I don’t want to overcook the rice
Microwave it
Microwave it
Holy 💩 that looks amazing