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.
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 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 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
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 ...
Glad I found this channel. Up untill now really struggle to get depth of flavour in currys so was looking for more. Definately going to try your recipes.
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.
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
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.
I like the recipe in general and want to try it. Only limitation I have is that I hate onion. I have used fennel bulb and asafoetida to replace onion in the past.
Using the rational like that. I learned how to make a stir fry for staff. (50-90) all in at once. Whack that right up and treat those trays like a pan. Plenty oil for all the veggies. Protein separate noodles separate. Everything together at the end with a soy based sauce of your choice plenty garlic ginger and coriander in mine. Super easy way to cook what should be done in a wok. Tandoor Wok? Is there nothing those ovens can’t do haha
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 :)
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.
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
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
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!
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 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
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 :)
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.
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.
As an indian I will say it looks pretty good considering all the ingredients you put inside. I would prefer it having less curry with rice, but that's up to you.
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
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.
I paused the video at the perfect time, 0:30 : "whilst i was at uni at Burm-", so i didnt know if he was going to say Birmingham, or Burma, I didn't un-pause for a while so i could imagine the implications of the alternate possibility, i was quite excited to unpause to find out if it was Burma... but it wasn't, it was Birmingham.
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!
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
Quantities on this recipe are way off. 400gms of rice to 4kg of beef. Made it tonight with some adjustments and additions to make it work. Decent overall but if you half the beef mix and add 200gms of rice works out OK to serve 8. Had to thicken the sauce with cornflour as 4litres of stock is wild too
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.
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!
Just sucking up for views. He's a terrible Indian Cook.
Would absolutely love to see more curry content. This was class. Definitely gonna give it a go.
Christopher Nolan can cook. who knew
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.
Totally one of my favourites. And in the past I spent months touring India.
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 can't say which I love more the recipe videos and the "what it is like to be a chef" videos.
amazing content guys.
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
Just wishing I could pull that dish through the screen!
You're so amazing. Top tier compared to other chefs I've seen on here
Thanks for sharing. I love Indian food, never been a big fan of Biryani, but I think this recipe could change my opinion! 🙂😋😎❤
This might be the nicest looking thing I've ever seen cooked on any YT channel.
Having not lived in India for 20 years I can almost definitely certify that this is a tip top biryani
No it's isn't it's embarrassing. It's French style cooking oof imagined biryani
Perfect time for Biryani recipe, with it being Eid tomorrow, many household will be making preparations ready for Biryani to feed visitors tomorrow.
What was that "Road House" at the end? Gave me a good chuckle.
Great Biryani
Glad I found this channel. Up untill now really struggle to get depth of flavour in currys so was looking for more. Definately going to try your recipes.
Chef made Biryani Bolognese lol all jokes aside, I’m sure that tasted amazing!
Just made it and it’s amazing. Thank you Will! 👍🏼😋😋😋
Great to hear!
Just by uses of spices I can tell this biryani is gonna be 10 10 and I’m Bengali. I would try this biryani
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.
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.
A very beautiful dish respectful of the culture too. Nailed it Chef.
Great stuff as always, Will! I'll certainly give this a blast. 🙌
Yes chef Bang'n biryani I need to try your version of this classic Indian dish 👍
Great video/ recipe! You forgot the fenugreek in the list. Keep it up!
Keep it up 😂
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
No doubt it's a good biryani , but some tweaks here and there will make it extraordinary ❤
Do tell
that looks incredible one of the best biryani recipes ive seen
Yummy 😋 I love it, thank you chef.
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.
Never used saffron milk defo gonna try. Top tip 🎉
I like the recipe in general and want to try it. Only limitation I have is that I hate onion.
I have used fennel bulb and asafoetida to replace onion in the past.
Using the rational like that. I learned how to make a stir fry for staff. (50-90) all in at once. Whack that right up and treat those trays like a pan. Plenty oil for all the veggies. Protein separate noodles separate. Everything together at the end with a soy based sauce of your choice plenty garlic ginger and coriander in mine. Super easy way to cook what should be done in a wok. Tandoor Wok? Is there nothing those ovens can’t do haha
This looks insane. Wow. I'd never attempted Biriyani before but now I think I have to give it a go.
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 :)
This looks absolutely stunning. Need to try this for sure.
I love this recipe! Personally I use ghee as I’m averse to using seed oils
I was sceptical when you put the raw rice because we put slightly cooked rice. But this turned out great 👍
This is different but still it looks amazing. Definitely gonna try this tmoro. Thx chef!
Very inspiring, many thanks for the video!
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.
When do you find the time to cook all this for your channel and then run a restaurant?? I’m so hungry now.
Oh maaaaaaaaaannn!!! Is this on the menu ? I'll come down like yesterday
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 beef biriyani looks soooooo gooooood!
I love your approach to biriyani!
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
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!
Will this be on the Fallow menu?
fantastic videos mate!
Mouth was salivating watching the end product
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
So proud of you lads, love a good Indian too!
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
That looks amazing
absolutely beautiful dish mate
Coming from an Indian, you got the recipe right. Kudos❤
That "Roadhouse!" reference to Peter Griffin is just emmaculate. Perfect chef's random humor.. Dish is amazing
That looks immense!
I love the way you cook bro! Respect 🤜
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!
Nicest looking biryani I've ever seen. I want some.
Great job chef
Can you do a similar thing with Chicken or Lamb?
With the rice used here - are you able to toast it yourself in the oven or is it done in a more specialised way?
This looks absolutely amazing
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.
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.
Yessir that looks like a pretty legit recipe
As an indian I will say it looks pretty good considering all the ingredients you put inside. I would prefer it having less curry with rice, but that's up to you.
This is the Biryani that deserves millions of views.
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
This video just made me order indian takeaway
That sauce looks epic!
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.
That was beautiful.
that looks spot on !
Looks amazing!
That looks insanely good, chef. Looking forward to the opening of Fallow Balti House in our fair city of Birmingham when you're ready 😂🥘
🤤🤤🤤🤤 soooo good!
Wow - this looks mega !
More on curries please. I'm sure this shit is the tastiest thing ever
Looks woderfull, but I am missing the fresh curd/yoghurt
I’m trying to use less fatty ingredients when cooking. Is gee essential to use when making curry? or is butter just fine? & is unsalted butter fine?
Fenugreek leaves much less bitter and gives a lighter creamy taste.
Amazing
Cooking this tomorrow!!
I've always wanted to try biryani
I love this chanel👍
Well done.
FAN-BLOODY-TASTIC..! 🎉
Very nice curry chef
I paused the video at the perfect time, 0:30 : "whilst i was at uni at Burm-", so i didnt know if he was going to say Birmingham, or Burma, I didn't un-pause for a while so i could imagine the implications of the alternate possibility, i was quite excited to unpause to find out if it was Burma... but it wasn't, it was Birmingham.
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!
Looks spectacular. Sure it tastes even better. But watching this video made me think you're doing way too much. But it can never be a bad thing
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
Biryani is king👍🏻👍🏻👍🏻😎
Fmazing 👍
Quantities on this recipe are way off. 400gms of rice to 4kg of beef. Made it tonight with some adjustments and additions to make it work. Decent overall but if you half the beef mix and add 200gms of rice works out OK to serve 8.
Had to thicken the sauce with cornflour as 4litres of stock is wild too
Love this