My favorite chicken and rice dish: Biryani
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- Опубликовано: 7 июн 2024
- Chicken biryani is the most delicious chicken and rice dish I've had in my 27 years of life. It's chicken marinated in tons of spices and yogurt, blanketed in a swath of basmati rice with streaks of saffron milk and fried onions over top. The only issue is, I don't make it that often, can we change that?
Links & Stuff:
► Chicken Biryani Recipe: www.ethanchlebowski.com/cooki...
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Sources:
► An Invitation to Indian Cooking: amzn.to/355LjEh
► en.wikipedia.org/wiki/Biryani
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro #Biryani
Affiliate Disclosure:
Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
0:00 Episode premise
0:41 Intro
0:52 What is Biryani?
1:57 Ingredient & Technique Changes
3:25 Step by step - Easy Chicken Biryani
6:54 Discussion of looks and aroma
7:44 Taste Test & Flavor / Texture Discussion 
Развлечения
Hope you all enjoyed and remember we are just scratching the surface of biryani with this video. As I mentioned, there are countless variations to try so get creative! Everyone I've ordered out or made myself has always been delicious, but I think it's the texture I like the most. Absolutely addicting.
The recipes I used in this video ► www.ethanchlebowski.com/cooking-techniques-recipes/35-minute-chicken-biryani
Book by Madhur Jaffrey with the original recipe ► amzn.to/355LjEh (affiliate link)
Nice
@ethan have a look into recipe book of biryani by praribha karan , you will find some really easy recipes as there are roughly 200 to 250 different types from all across india and all of them dont require expensive stuff such as saffron .
Love the video and the passion for what you do. Just want to let you know that the link in your description is different than what you link here in the comments. The one in the description doesn't work . Thanks again for great videos :)
Wow ccc
🇰🇭❤️❤️🇰🇭
Low-key love that you always emphasize cleaning dishes during the dead time. A subtle but necessary jab at bad roommates everywhere.
My wife overhead the video and said this is her favorite recipe now 🤣
this is exactly why I make recipes that finish in the oven, that way, I clean up and set my plate while I am forced to wait for the food.
I prefer to clean up when I’m completely done.
Same and it just makes practical sense as well. Why just sit there in front of the pan scrolling through ur phone or just waiting when you can quickly get all the utensils and bowls cleaned so you can eat in peace and be done with it
Biriyani is like a fingerprint, no two house makes the same.
Haha that's brilliant! 😄
So true
Yesyesyes this is accurate in India
I agreee
thats most indian dishes
“Let’s give these a taste test.” Ploughs through half of each plate.
😂🤣
"I'm not having a glass of wine, I'm having six, it's called a tasting and it is cultural." -Randy Marsh
no other way to taste sadly
Its realistic 🙂
😂😂😂
Olive Oil?!? Noooo. Ghee, please. You’d be surprised how much a little ghee can go to enhance the flavor of your fried onions! ☺️
They don't really understand the magic of Ghee. 😁
@@ranjanbiswas3233 Ghee is literally the best thing in the world.
He said olive oil part was mistakenly said bro. But yea ghee adds more richness than neutral oils.
Not everyone has easy access to ghee😂😂
@championchap everyone doesn't know that 😂😂
Ahhh yes, the foods of my people. My grandmother makes biryani with roasted almonds, raisins, meatballs, and chicken thighs.
oo I like the idea of using a meatball!
@@EthanChlebowski super legit, it was my favorite part. She would make them about 20g each and roast them seperately then cut them in half and toss them in the rice to finish
Almonds and raisins would fit perfectly. That made me also consider dried plums and figs.
@@EthanChlebowski Not just meatballs. There's tons of varieties depending on which part of the subcontinent. Some variants are mild, some are more spicy and there's one that mixes the masala (cooked meat + marinade mix) with the rice rather than layering. As for the type of meat you can use just about anything from beef, mutton, venison to even fish and prawns, just the ingredients for the spice mix usually defers depending on the type of meat used. The marinade also works as the primary seasoning for the rice. Also check out Chicken tikka biryani.
Why we all forgetting mutton biryani?
The best biryani in the world is the one my mom makes and no one can tell me otherwise
facts bro the mother's biryani just hits different
the food your family makes is always better, that's just how it works
nah u gotta try my mom's dude
She has the X factor.
My mom has the best-not just in my opinion, but literally by everyone who eats it. Strangers? Relatives? Friends? All say its the best
Ethan, I've had biryani and other south Asian food my whole life and have probably never tasted saffron. I think for a lot of other south asian households, saffron makes no sense unless for very very special occasions, like a wedding. Try substituting saffron for yellow food colouring/turmeric + kewra(pandan)/rose/orange blossom water/a mix of both, similar colour and floral notes and much more economical! If you ever feel like having a "treat biryani" day or want to luxe up your biryani more often, use a bit of ghee and try this substitute.
It makes a huge difference. Zafran in kheer, phirni, payesh- completely changes it.
Please dont use kewra. It overpowers the flavor and leaves a weird floral aftertaste.
Yes kewra/ator is a good cheap alternative but you have to use a very small amount it's one of those less is more type of ingredient
zafran or safron is used widely in arab biriyanis. Here safron is pretty cheap, we even put in our teas and milks as well.
Saffron makes a big difference
Brother try adding these to your recipe:-
- while cooking the chicken add some turmeric and Kashmiri red chilli powder
- drizzle some ghee before you put the overall dish it into the oven
- put the fried onions on top before you put them in the oven
- add a peeled hard-boiled egg into the rice
- sprinkle some garam masala at the top of the rice
- layer the rice and add some fresh coriander leaves
- finally - cook in a handi or something which has a depth and not in a pan
Try with these changes just once Please
Wouldn't the (already fried) onions burn in the oven if they're on top?
@@Yoroiful No bro it wont burn. The moisture of the rice wont let it burn.
Because inside the pot it will generate steam.
My mom makes a biryani in about 1.5 hours but it's a super simple recipe, and has received compliments from actual chefs. It's in the 'Bombay' style, and I've been thinking of uploading a video about it forever because I want to share or post something on Reddit. We've had Biryani every Friday in my household for 27 years.
I showed her your video and she said that food colouring is a legitimate substitute for the yellow colour and rose water for the fragrance, and pre-made spice mixes you can find in local Indian stores are worth every penny.
+ I personally have been eating Biryani since I was born and have had it with saffron maybe once. I guess it's the same concept as having steak in a restaurant with some fancy sides. Definitely not a necessity.
I would love to hear this version
Yeah no one in India adds saffron. Only the higher end and more popular restaurants. Rarely anyone adds it at home. Turmeric does a good job
@@nottsoserious Yeah, many add that red or orange food colour. My mom avoids it. One morsel in your mouth and you don't care about the colour.
Just upload the video! More recipes are always good.
Never thought of using a pan to cook rice but seems like a good idea for rapid cooking.
Edit - Maybe a tinsy bit rose water could compensate for the "floral" taste of saffron? Some recipes use it.
A tiny drop of Kewra water does the trick better, rose would lean towards sickly sweet
@@cygne991 Seems about right. Have ruined biryani by adding few drops extra of rose water. 😅😂
@@dimsumboy22 Wow, that was seriously uncalled for
@@dimsumboy22 tf you mean
@@dimsumboy22 I thought risotto is a white dish
Good recipe but dude...the 4 tbsp of rice left in the strainer in the sink - my mom would slap me if saw that in my kitchen. My entire life I heard "don't waste a single grain".
Poverty mindset
@@liftingisfun2350 or grateful mindset.
@@taniariasmith can be grateful without acting in fear
@@liftingisfun2350 no fear here. Just awareness of the fact that there are people in this world who would die for the scraps people leave back on their plates/kitchen ware. How lucky are we that 4 tbsp of cooked rice is disregarded when that alone could be a meal for someone for an entire week.
@@taniariasmith well said
When you eat elaborate Indian food with several different spices, you realize why the west tried to go across the planet just looking for these spices.
Western culture stems from Britain and it isn't halfway across the planet from Indian spices. Especially since trade routes were already established. But yes it is delicious. Asian food is also insanely good. Well I guess that goes for most cultures Now that I think about it.
@@Juiceboxer0 I think he’s referring to Europeans finally making it to the americas by ship. A lot of people believe it was because they were trying to go around Africa to get to India so they could have a trade route by water. However they actually landed in America which why the original inhabitants of the americas are called ‘Indians’ even though they are not.
and then they continued to call beans on toast a breakfast
@@ConfessedOak They'd sprinkle a pinch of salt and pepper on a chicken, oven it, and eat it with a sauce. I am always amazed at how sensitive their taste buds must be.
@@Juiceboxer0 india is also located in Asia . We are South Asians . Asians are not just Chinese Japanese and Koreans . They are just the part of southeast Asia . I don't understand this term Asians use only for Southeast Asians when there are 48 countries in Asia .
This looks like a typical "Thalassery" biryani or maybe the ones you find in North India, you won't believe the numerous variations to biryani, that we have in India, every single state and their districts, have their own recipes and methods to make this dish and each one of them are incredible!
Malayali represent!
@@jibyjoseph1204 Yaaaay! 🙌
@Madhav Ignihir Kudos to that, I meant to say 'district' :)
As some western guy that lived in India for several years all around the country (I miss only the very North-East), I can give my non-partisan vote to the Hyderabad's Kalyani biryani. Amazing experience... there is a place near the University that is just great. I was underwhelmed by the biryani in Delhi and Mumbai, while Northern Kerala's Biryani is also one of my favourites. Well, Kerala in general...
nothing comes close to southern biryani!
Ethan: “I got a little carried away”
Me: Notices half the plate on each is gone “yea u could say that”
7:52
Pro tip: grind the saffron strands in a mortar and pestle with granules of sugar. Then add the powder to milk. This way, you'll ve able to extract much more color and flavor.
And birista (fried onion) is made by deep frying the the onions. Shallow frying is okay but deep frying absorbs much less oil and is quicker.
A note of caution for people though: some mortars are made of materials that can stain and absorb flavour. I wouldn’t put saffron near a wooden mortar used for pesto, for example.
Warning: don't use the mortars used in battlefields.
@@adityashankar5723 Well Ok!!!😂
@@adityashankar5723 ugh i hate when my friend accidentally used that
Just used a coffee grinder, and no sugar.
Nicely done! Would recommend after washing the rice (ie before cooking), just letting it sit in cold water for around 15 mins will help it cook faster when it comes to par boiling and make it more fluffier and each strands separate.
There's no authentic chicken biryani it is made differently in every part of India. Your version looks equally good
...nope. This is a very western version. Ill pass. But I guess people who havent tried the real deal will be happy with this.
@Nill Null Wow. You should see a therapist.
I never insinuated wastage. There is a reason for a certain thing to be superior than the other. (the components, the process involved.)
Its not a matter of elitism, it is what it is. If you enjoy eating something good for you. Ignorance won't get you anywhere.
It's pathetic how you find the need to feel offended by some stranger's opinion about a dish.
@@BenNeedsATheme4aDream lmao, you don't know what you're talking about, there is no one single 'real deal'. Plenty of recipes throughout our country. This seems pretty close to what restaurants serve nowadays
@@BenNeedsATheme4aDream And it's equally pathetic how you feel the need to tout your non-western version as being inherently better. Being "authentic" doesn't mean squat.
Authentic is arguable ig, The Nizams of hyderabad developed biryani from the child of pulav but predecessor to biryani and then that spread across India and things changed, for example, in hyderabad we'd never put fruits in with biryani but it's pretty common in the north.
As someone who is a super fan of biryani, I love the quicker recipe you have made, it is similar to mine and I think when time is of the essence, this works terrific, Most people who do not eat biryani regularly will say it is amazing.
An authentic recipe with saffron usage is just heavenly, definitely time-consuming to make it but like you said, special occasions are made more special with it. Also Thank you for making more from South Asia. Try Tandoori chicken out next time, maybe lower-calorie version vs restaurant-style(I know it is hard to find tandoor but you are resourceful).
Wow 😮 xxx
I agree. Also are you Bengali by any chance?
@@adityaruplaha Bangladeshi Bengali so stuff is slightly different than West Bengal.
Bro you should definitely check out Kolkata biryani, not from the restaurants though. Kewra water is one of the main essence they put which makes it so delicious, especially with chicken chaap.
Gotta say I appreciate a man who taste tests two dishes side-by-side by practically eating two full meals haha
I loved this (and both recipes!) The honesty in the taste test evaluation lends tremendous credibility to the things you do. Stick with it, because trust is the one thing you can’t get quickly online.
I don't think I've ever seen Ethan wolf down any dish without pickled onions faster than he did with Biryani! He must really LOVE it!
I just subbed after I got a suggestion for this channel. I feel like your approach is like a buddy as opposed to a chef that lords over people and thinks that he is better than everyone. Very friendly and I will be making this soon!
"I will finish the Biryani in the next two days" BIG MOOD lol. Biryani barely ever lasts beyond two days in our house since we don't wanna eat anything else but it when we make it
Ingredient Report:
Mayo and Pickled onions were not seen in this video.
This has been your ingredient report.
Lol dammit
Replace the yogurt with mayo and the fried onion with pickled onions and we are back to normal
Yeah, imagine slapping mayo and pickled onions on this dish 😂
Wow 😮 ccc
I don't get the joke.
This is the first time seeing a foreigner tackle biryani. Kudos to you! I would recommend garam masala and ghee when you try again. Btw in India restaurant use food color to get that distinct colour long with a bit of saffron. Also look into Kolkata style one where you also add potatoes.
One small correction some places use kashmiri chillies to get that red look like ur hyderabadi ones some use excessive turmeric too like ur Ambur ones try out the Ambur one from tamil nadu it forgoes the long basmati rice for a smaller yet subtle zeerasamba rice which has a nice kick to it can be found in Ambur tamil nadu
Potatoes really add magic to the biriyani and you can't tell me otherwise.
Ethan spills food compilation:
0:07
1:28
1:32
4:39
5:40
6:01
6:47
Hey, there exists something known as Shan Biryani Masala. Look into it and your quick version will become quicker.
He is not _the instant type_
Watch his other videos then you'll get an idea
@@alMeraki it's actually just a packet full of all the spices needed for biryani. So you won't have to go and find individual spices and then powder them. Just like people use garam masala, which is actually a combination of 5-6 spices. So nothing instant about them really.
@@alMeraki That dude sure made you look like an idiot lmO
The turmeric milk spilling onto the towel gives me anxiety, turmeric is SO quick to stain things
Wow 😲 ccc
I tried washing my face with turmeric and water for like a month and all that happened was face and my bathroom sink turned distinctly yellow.
My grater has been stained with turmeric for months, still have no idea how to get rid of it.
@@choojunwyng8028 you cant, unless you want to scrape off the outer layer of the plastic with a metal-pot-scratcher...
@@barbara-holley why on earth anyone would wash its face with turmeric?
The question you pose in the intro is a question I’ve had many times when trying to cook something authentic. Other cooking channels don’t address these things. Thanks for your work and love your approach teaching us.
An Invitation to Indian Cooking is a GREAT book, everything I have ever made from it was great and it does not assume and explains everything you need to know to get started!
One of the best one pot meals ever. I like all versions. Easiest I’ve tried was chicken mixed in store bought biriyani masala, oil and ready made fried onions topped with rice slow cooked in oven.
I love how you cook such a wide variety of dishes from around the world and give us simpler versions, they should play your shows around the world!
ps. Respect for using that genuine Iranian saffron, that stuff is EXPENSIVE
He used to much though. He should’ve ground the saffron first, that way you could use less but have the same amount of flavor.
BRING IN THAT SOUTH ASIAN FOOD REPRESENTATION YESSIR 😌
South asian food is worth it no matter how many hours you spend in the toilet
@@heinzarniaung2915 lol wut plus Indian food isn't really like other "south Asian" food besides Pakistan and bordering countries and Pakistan used to be part of India and Indias ethnic representation is typically "Indian" but whatever lol it doesn't REALLY matter
@@joekerr4273 india is british colonial entity. There is no ethnicity called indian. It is a nationality like America or Australia unlike for example persian, arab or French or german, Japanese etc etc
@@rhna8298 Then you can say Indians belong to Indo-Aryan Ethnicity and Dravidian Ethnicity, while being Indians as nationality. I get it, that ethnicity and nationality gets mixed.
@Mario Fonseca yes thats outsider describing an area. The people living in so-called hindustan(which itself a name given by foreigners) never thought of themselves as one single entity. Our ancestors never identified themselves as hindustani or Indian prior to British colonialism. It was only after British colonialism that the natives of South Asia began to refer themselves as Indians.
My favorite part in his videos.. is when.. He is in front of the food, trying to talk but salivating the whole time.
I just love, LOVE his kitchen setup!!!
When this guy uploads I like the video the second I see all the RUclips player sub sections. Man puts in the work and it shows!
Absolutely True.
As someone who lives in the middle east, this is great
Rip
India≠Middle East
@@darthsidious2788 yes but indian dishes are very popular in the middle east, and are very very similar in style
@@darthsidious2788 is Pakistan considered “Middle East”??
@@georgegutierrez1194 Pakistan is in south Asia - part of the Indian subcontinent.
Dude you are amazing, as someone who is recently learning Indian cooking, I too feel many things are messy and complicated. Please break down more recipes in simpler ways like this
Forgive me if you've already covered it but I'd like to recommend my favorite chicken and rice dish, fesenjan (or, fesenjoon). It's chicken (bone-in thighs, for me) stewed in pomegranate sauce with ground walnuts over basmati. It's everything; sweet, savory, tangy, nutty, it's just perfection. And, don't forget the tahdig. Fesenjan is super easy and unbelievably delicious. Tip, if your grocery store doesn't have pomegranate molasses/ syrup, you can easily make it by simply reducing pomegranate juice in a pan. Loving your channel. Cheers!
Hey Ethan! I wanted to know if you had a video detailing your life from an Unhealthier weight, to your now much healthier lifestyle whilst maintaining that love for cooking and food.
Would love to hear the whole story and your experience!
Here's a recipe you might like Ethan:
Layered lamb and tomato rice with crispy rice crust. 1 1/2 - 2 hour recipe.
Ingredients:
500g ground/minced lamb, basmati rice (idk how much to suggest), salt, pepper, onion, garlic, 4-6tbsp tomato paste/puree, water, 1 lamb/beef/chicken stock cube, 1-2tsp turmeric, ground cumin, ground nutmeg, cardamom powder, cinnamon powder (Or Iranian spice mix in place of the spices), lemon juice/white wine vinegar.
Optional ingredients: carrot, peas, red food colouring.
Wash rice 4 times, drain in colander and set aside.
In a saucepan fry half a large onion until it's lightly browned, and add 500g lamb, fry until browned and add garlic, tomato paste/puree, water, 1 beef/lamb/chicken stock cube, turmeric, ground cumin, ground nutmeg, cardamom powder, cinnamon powder, salt, pepper, lemon juice/white wine vinegar, cook for 10 minutes. (You may add chopped carrots from the start if you'd like, and/or frozen peas at the end of cooking).
Parboil rice in heavily salted water until it has a slight bite to it, just slightly underdone, drain immediately and spray a bit of cold water over the rice to cool it down a touch, but not too much or you'll wash off the salt.
Fill a saucepan with enough oil to barely cover the bottom of the pan, a few tablespoons of water, a 1/2 tsp of turmeric, and heat up on low heat, and when hot, add a bit of the rice, and a bit of the tomato lamb sauce, then some rice, alternating until you run out of rice and tomato lamb sauce.
Heat on medium heat with lid on for 10 minutes or until steaming, then lower the heat to the lowest heat possible with the lid covered with a tea towel for 1 hour.
Rice crust should be crispy and yellow.
Serve with yogurt, and a vinaigrette dressed salad.
I think I included all of the ingredients from my recipe, it may be missing one or two, so use it as a guide.
I'm not a chef, but my Dad is from Iran and I've made my own take on one of his favourites.
Tip: Try substituting oil for lamb, beef, chicken fat (or even ghee or clarified butter) for extra favour if you have any.
Sounds killer! I can almost smell the lamb and tomato sauce.
Sounds good ☺️
Wow 😯 xxx
Thanks Ethan, this recipe is fire! Definitely gonna make this again soon
I made biryani just last week, it's a comforting weekend ritual esp now as we're avoiding dining out. I'd love to try your version, it looks great! A few notes if anyone's planning to make biryani and has extra time:
1) it's ok to use bone in chicken, and cook rice separately as the chicken cooks. This will save time, and in the end all you have to do it layer the chicken and rice (and heat it through on low after you add the toppings, for around 10 min)
2) other toppings that slap: chopped mint, fried cashews, a generous spoonful of ghee, fried almonds/currants/raisins/plums/apricots
3)serve biryani with raita! that's just chopped cucumber+tomato+onion mixed with yogurt. That completes the dish IMO :)
4)I hate spending loads of time chopping onions into small pieces so I thinly slice them and reduce them to a glorious golden sticky mess, into which I add ginger garlic paste+tomatoes+chicken+spice powders+yogurt and cook under the chicken is done
5)saffron has no substitute unfortunately, it really, really elevates the dish I promise! But it's really subjective, some people won't even notice
6)when boiling rice, add spices to the water once it comes to a rolling boil, this will kick ass in terms of flavor. I add black cardamom, green cardamom, cloves, peppercorns, cumin, a bay leaf or two, a stick of cinnamon. Then after a minute or two, I add the basmati that's been twice washed & soaking for an hour to the water. It takes about 15 min to cook. Leave it slightly underdone as it will continue cooking later. If you're squeamish about finding whole spices in your rice, make a small baggie with some muslin and add that to the rice. It can fished out later.
7) if you don't like chicken, other things you can sub: eggs, prawns, firm fish, lamb, mutton, beef, paneer, mixed veggies, unripe jackfruit. The cooking times differ of course
Please do experience biryani if you haven't yet, I promise you, it'll change your life!
Hey Ethen, I'm half iranian and have been making persian rice for years now, little tip with the safran, get all you have and pestle and mortar the hell out of it with a bit of sugar and turn it into a powder, could use a coffee grinder also then you can actually measure how much you use as it'll be a powder. goes a lot further and better colour is released as its been pre agitated by grinding up.
Yes but no sugar.
Congrats on 300k!
Suddenly everyone has become a master chef in the comment box XD
Such a great video! Def trying this over the weekend!
Ethan that’s waaaaay too much saffron. You are suppose to grind it and pour boiling water over it (for the essential oils). Look at some Persian chiefs cooking with saffron.
Never too much saffron I say, it looks amazing
@Aravind Krishna you do not need the essential oils for biriyani, you do not steep the saffron. You mix it with milk. Some recipes might ask for it but most north indian ones don't.
Yeah he would've had a more yellow looking rice and more saffron flavour if he grinded it.
Wow 😲 xxx
@Aravind Krishna milk tenderizes it but ive only seen yogurt in biryani and the saffron is steeped in water for the oils and color
I think one of the major ingredients is fresh mint leaves. They give a very nice aroma
Just asking, do all Biryanis have mint? Ik there are many different types of Biryani such as hyderabadi biryani, reshmi biryani, mughlai biryani
@@DramaQueenD13 Like I am familiar with Hyderabadi Biryani. Don't know about others. But adding mint leaves gives a nice aroma.
@@ayushmanpanda thanks!
No
I LOVE Madhur Jaffrey’s recipes!!! We legit have a book in my family home that has been in our family since 1983 and it’s where we get some of our FAVOURITE recipes EVER!!!
Love your kitchen and the way you ate half of both before taking a breath!
A few thoughts...
1) Saffron is wonderful in your chicken pot pie recipe (along with Herbs de Provence)
2) My neighbors are from Pakistan and they make it regularly but use a pressure cooker instead of the oven - an option worth considering if you have one.
3) At most Asian/Indian food marts you can find National brand Chicken Biryani seasoning blend to use (while still following Ethan's preparation steps)
I love how everyone is doing “my favourite chicken and rice dish videos”
I've seen Sohla's and Weissman's. Am I missing any others?
Wow 😮 ccc
🇰🇭❤️❤️🇰🇭
Made my version based on the spice that were available and because I had no yoghurt used scan of coconut cream instead. The result was amazing. Will be my go to for some time. I recently purchased a spiralizer and as a side dish seared a handful of zucchini in garlic butter infused with parsley. Yum
This is the best of the best dishes … My favourite channel !
Great effort! Here are few suggestion that can improve the flavour even more in the quick version. Mint and coriander leaves are a must in biryani and we put it with the chicken to wilt and then add the rice on top of it. Also, using diluted coconut milk for parboiling rice renders a creamy flavour to the biryani.
I don't think you are from Delhi, nobody does that here must be from Bihar or south
Coconut milk has no place anywhere near a biryani degh!
Shout out for Pakistan, Bangladesh, and Nepal too! The whole South Asian subcontinent really :)
and India ye
@@talhatariqyuluqatdis he exclusively says India/Indian, I'm adding to that.
South east asia too! Malaysian briyani, thai briyani, burmese briyani
@@danialroslan1531 I never had southeast Asian biriyani, I’ll be sure to be on the look out for that
@@shirokun4742 yeah I don't get the hang up over saying Indian food, it's offensive to list off other desi countries as though all the ethnic groups in India are just Indian (where Bengalis and Punjabis also live), you can call something Indian without referring to the Republic that's named after it. Same thing with EU and Europe.
Saffron is easy to grow and is a really pretty flower. I have a bunch and I find it fun to harvest the anthers
🤣🤣🤣🤣 I’m crying over here on how Ethan Chlebowski went in on that first plate. I felt that in my soul!!😂😂😂
I agree with you, I allways have this on every other Friday night m, which is curry night in my house.i can't wait to try this!!!
Hey Ethan, great video as always!
In case you didn’t know, many homes and restaurants use saffron food colorant (in powder form) to get the saffron color instead of using actual saffron.
Chicken Biryani is like that balance of savory spicy and sweet ish based on where you are from.
Soul food at its core. Touches my soullll
Just made it myself, thanks for the recipe
Different from how my family or restaurants in Pakistan cook it. The lady must be from a different region in South Asia, try our biryani as well lol. My mom's co workers are crazy about her biryani. Try Shan Biryani Masala it's prepackaged spice mix, will cut the cooking time.
Pirate Hunter yes, the biryani in this video doesn’t look appetizing. Mixing different types of Shan biryani masalas creates the ultimate biryani
What's different added to it? Apart from the spice from the company you mentioned.
@@hop-skip-ouch8798 color and masala. The Biryani In the video looks bland, Pakistani Biryani is full of masala search Sindhi Biryani and see the pictures. Pakistani biryani always dam in the end which adds more flavor.
@@daniyalasif1351, hmm... You have to see south indian tamil, andhra, hyderabadi biriyani for the amount of spice they add into biriyani.. Sometimes the biriyani can look like chicken curry basmathi rice too.. 😉
Shan is so clutch when making biryani
Yeah i have to agree with others, i have never made a biryani with such little spice. Jaffrey must have been hungover when writing this one. Normally her recipes are quite good.
I've personally never found the spice amount to be that important, it just needs to have an aroma, the texture is the more important part tbh(ie chicken with rice).
@Aravind Krishna I live in India I have had plenty of biriyanis across the country and I can tell you it's the proportion of spices and the fragrance that matter more than the sheer quantity of spices
@@manaspradhan8041 must be a matter of preference then. I like flavour.
@@manaspradhan8041 Idk. Much of the flavour comes from thick gravy-like marinade that's loaded with spices.
@@ChefBasicswithBaz do you have a link to a video or recipe for a more traditional biryani?
Ethan - love the videos and seeing you develop your food & video style. I also loved closed caption / subtitles on videos. Is there a way you can try add them going forward / open it up for the community to contribute CCs? I don’t rely on them for accessibility (just always have them on) but can imagine they would make your videos more accessible.
Excellent as always!
I've seen Turmeric and rose water used as a substitute for Saffron. I guess the roes water kind of imitates the floral notes of the saffron?
Yes .. rose water or also kewara water
I love how when you have a taste test it’s actually just you eating. So many other youtubers who taste test their recipe just kinda take a few bites which just doesn’t seem as satisfying :/
Found your recipe for this on your website before seeing the video for once! I love chicken and rice, this has easily become one of my new favorites to make. Thank you for sharing this!
Loved the tasting part. Authentic just like the saffron Biryani.
I’ve had saffron in my kitchen for years didn’t even know it was expensive LMAO
just putting it out there that if youre buying saffron thats deceptively cheap, its probably fake
could have lost a lot of its flavor by now
Becareful when talking about "ground coriander" & "Ground cumin" because more often than not they mean the ground coriander seeds. There is also "ground coriander" which is made from the stems or even dried leaves.
A year late but had some chicken legs in my fridge and tried the simpler version. Easy and delicious, delicious enough to never order again unless I am super busy or for special occasions.
To me, it’s definitely not better than the longer version but it’s so close that I am willing to stay home and do it instead. It’s win.
Biryani is the best Indian dish ever! Every region in India has its own version. Like in Southern India itself, some versions use coconut milk instead of water.
But, everyone will agree that Biryani is synonymous with mutton. All the rest are lesser versions.
Having said that, many Indian households would not use saffron when they make biryani at home. They'd just use a saffron food colouring. Turmeric, on the other hand, CANNOT replace saffron and vice versa. It's like comparing apples and oranges.
Thanks for this video, btw. I'm going to try your quick version. Love your passion for Indian food. Love how you wolfed down half a plate of each. Love a good eater and to top it, he's a chef! xx
Dude needs to marry into an Indian fam. Our cuisine ain’t easy to master and you’ve earned your place at every South Asian’s table.
Dont be indian uncle here
Karachi, Pakistan has earned its reputation as Biryani capital, with high class tasty biryanis. Karachi Biryani, Sindhi Biryani are some of the best.
spot on
To make the most out of the Saffron, you have to grind it to a powder in a mortar. You can let it simmer in some hot water or a longer way would be to use an ice cube and let it melt over the saffron. Thank you for sharing your cooking experience with us 🙏🏽
Yo, being a Pakistani, this was interesting to watch. Karachi style biryani is traditionally made with a tomato based chicken “curry”. Which you then layer in betwix the rice. But, this was fun and I’m sure tasted, *chefs kiss*
As a Indian Punjabi I was cringing when he didn’t use tomatoes
this has similarities to Hyderabadi(Deccan) biriyani
This is the only kind of biryani that matters. This dude just made dry ass rice with some chicken scattered about.
@@inderjitkainth5353 tomatoes are not added in Hyderabadi biriyani
I was born in Mumbai and the Biryani there is very similar to what you described as Karachi style.
5:50 DRAIN THE RICE?!?😳 - Haiyaaa
sorry sister (niece) this is not fried rice, it's biryani.
JK
I really enjoyed watching your video. Thank you for making biryani in your kitchen.
Cardamom, Cloves and Cinamom are the main common dry ingredients in most biryani dishes. Biryani should have a taste of saltiness, sour (from yogurt and tomatoes) and spicy (chilli powder), of course adjust to your liking. Ginger and garlic ratio is usually 100g/50g per 500g chicken recipe. Each person, regions are different. As long as you have those three ingredients and taste everything will be just fine. Good work!
I really enjoyed the in depth review and unique approach to biryani
Whenever I use saffron in a recipe, I always steep it in vodka instead of milk. Alcohol is a very efficient solvent for the aromatic oils in saffron, so it enhances the flavor.
The alcohol itself boils off during the cooking process, so no off taste is left. Avoid using cognac, whisky or something else: it has to be completely neutral, ie vodka or similar.
When you said "drizzle enough olive oil" Me- 🤯
Then I read the correction 😁
Both look delicious!
I really like your videos. I'm going to try out this recipe and the grounded beef one with peas!
Fun fact: There's lots of varieties and variations of Biryani
I recomend just buying a pre packaged masala thing it makes life just a little bit easier
Aah biryani, the heavenly rice dish packed with such flavours and fragrance that no other dish seems to come close. I just could never cook it right for the life of me...
I once had cooked biryani for my friends in France and I didn’t have saffron so I used ( experimented ) with a little bit of eau de fleur d’oranger instead. Was worth every drop.
"Drain the rice in a colander"
OOOOH Boy here we go again
Huh almost like india isn't east asia
*Uncle Roger has entered the chat*
@@Emperorerror indians dont drain their rice either
@@MissMalfoy77 Many do
I see Paul Felder's doing well after fighting
Good on him, after the wars with Hooker and Dos Anjos.
Really enjoy the videos, and this recipe was great!
Love the way you pronounced 'BiRiyani'😊
5:50
Uncle Roger : COLANDER??!! Haiyaa............Use rice cooker!!!
This is not a south-east Asian dish.
Ethan: Drains rice with colander
Uncle Roger has left the chat
Uncle roger put leg down
This is not a fried rice recipe. For Biryani, you really have to parboil the rice like what he did as the rest of the cooking happens with the chicken.
@@aayushgsa
I actually get your point, even if it's a joke.
Anybody know how long you would parboil the rice if using bone in chicken and steaming in oven for the full hour?
This is the first video I came across from your channel. Subscribed before even watching. I must support all biryani lovers.