Not only is Andy very talented in the kitchen, he's so likable. Just a chill dude, no lame thumbnails, no clickbait titles. Just an awesome chef you'd actually enjoy having a beer with
But I'd suggest dont put the whole children in there , cut it into smaller pieces and then it would get more taste plus it would be easier to divide between people.
As a Hyderabadi, I can say Andy has covered almost everything, if you add 2 to 3 spoons of ghee/clarified butter on top of all layers it enhance the taste even better, try it and enjoy it
As an old amateur chef of 76, I can hardly stand it, hahah. My mouth is watering (Dutch saying) After Christmas I will definitely make this dish. Always nice to see that a good chef puts his whole heart and soul into his food while preparing it.
@@lexluthor3145 so what? It's not like all italians knows how to make pizza or all japanese knows to make ramen but it's still possible for native people to identify if their food is authentic or not luckily this guy makes it perfectly good
Andy cooks and teaches like he was already going to be making this food anyway, and he’s just being friendly enough to let us know what he is doing along the way.
Jajaja I got the same impression. It’s like the uncle trying to cook lunch and you just start asking what he’s doing and he starts patiently explaining you hehehe
As a Hyderabadi, I can say YOU NAILED IT. There are many recipes and styles to cook it.. But the main thing many chefs forget to mention about is, How you parboil and layer the Rice. Entire Biryani Skill depends on it. You would only realize it after you make your first Biryani and complain why Rice are sticking together and not separated. And you nailed it like a local. Cheers!
As a person staying in Hyderabad since last 5 years and haven eaten hyderabadi biryani countless number of times, I highly approve this. Great job Andy 👏💯
No matter what he cooks, there are always people in the comments commending his authenticity. That’s awesome to see and it’s certainly not easy to „satisfy“ such a variety of nationalities, especially if he cooks these incredibly popular dishes. Amazing!
Made this for dinner - it was absolutely delicious. How well the flavours worked together and the depth of flavour were a pleasant surprise. Will be making it again. Thanks for the demystifying step by step.
@sasha lawrence That would be awesome. I have with some food. That's why I enjoy TH-cam. It allows us to learn food preparation from different cultures. It's never exactly the same. It can come close.
@@lawrenceweston922 Certainly, because it was introduced by Arabs and Persians, biryani is indirectly linked to immigrants and foreigners. I say "indirectly" because, even though it was introduced by foreigners, the subcontinent added more traditional flavours and introduced the contemporary version.
@@ameyamuktewar2232 …. Yeah only if we like something from your country which is created by Muslims than you appreciate it be it the architecture of the Taj Mahal, the poetry of Mirza Ghalib, the cuisine of Biryani otherwise you disparagingly look at Christians & Muslims.
Watching this as a South Asian (Bengali) who loves traditional food and especially Biryani, I just want to commend your talent here and the whole authenticity of your approach in making this traditional dish. Absolutely smashed it.
As a Hyderabadi, I give a honorary "Hyderabadi Patta" our local citizenship tag, to Andy for this great Hyderabadi biryani... It means Our guy in Hyderabadi vernacular, for people who are confused... Congrats on your million views too...
Andy am I Indian. Me and my wife are fond of cooking and know these receipes very well ..but it's meditative to watch you cooking .. it's pure joy. Thanks for video
One of the joys of life is having a proper hyderabadi biryani cooked to perfection. Growing up in the middle east with a massive Indian Diaspora, youre bound to see come across all sorts of indian goodies and the biryani is just on a whole other level.
@@andy_cooksI absolutely loved the recipe but a few thing to note though.... Before starting to layer the rice , add a bit of ghee at the bottom and place a few thinly sliced tomatoes . Then start layering starting from chicken then rice and so on. It's done so that the chicken in some name left a bit too long on the stove carelessly or with the wrong temperature settings. And also saute a few raisins and cashews is ghee and layer it on the top most layer... And also it anyone wants to add a bit more colour to the rice, add 1 or 2 beetroot slices in between the layers. I absolutely loved it and hoping to see more great recipes soon ... Love from Kerala.💫💖
@@hannielshajithomas7950 He clearly stated at the beginning that he had earlier made a biryani with tomatoes in it, so this time he was going to make HYDERABADI Biryani. No, it's not Hyderabadi biryani if you put raisin, cashew, and beetroots in it! (Being a Hyderabadi and a biryani lover, I'm just not okay with raisin and cashew in biryani). You may add those and call it Kerala style biryani, no objections. There are some ingredients he missed (black pepper, black cardamom, etc.), but he got most of them right, so it's still a good, almost authentic recipe.
I always appreciate Andy’s efforts to always make the dishes as close to the traditional way as possible. As a hyderabadi myself, I still want to point out a few tiny things, 1. There is no cumin in this recipe it should be caraway seeds(or shah zeera) it is strictly part of the core taste and flavour of Hyderabadi Biryani. 2. Use a few tablespoons of the leftover oil from the fried onions in the marinade. 3. Add a pinch of saffron in the chicken marinade too. And increase the cardamom in it too. 4. Use good amount of Ghee(Clarified Butter) before sealing on the top layer when you are putting saffron water or milk. Other than that, you nailed the process, the layering and the sealing. You also don’t need to heat the chicken in the start. The dum process can be 10 mins Max heat, 10 mins medium and 45 mins low.
With the rice precook the trick my mother told me is that it's at the perfect level when if you look at a grain it will be mostly translucent (i.e cooked) and there is a tiny sliver of white within (uncooked/al dente) which will then become fully cooked in the streaming/dumm process Amazing video!
@@TheGintama86it's called kani. Take one grain of semi cooked rice. Press between index finger and thumb. If it breaks into two it's single kani. If it breaks into two it's double kani Double kani in bottom close to meat. Or single kani if the gravy is less or if you find after cooking it's too soft next time use single kani. On the upper layer rice it should be triple kani ie rice should break into three pieces. If it's pressed and becomes full paste between your fingers it's too late. 😂😂
Hi Andy, great video. One suggestion if I may, if you dry fry the spices on a dry pan (until you can smell the spices), it enhances the flavour ten fold. I hope this helps.
Very good comment, because the spices used in this recipe needs to be heated in beginning. Thats why i do not like Andys videos, because missing very important steps
@@patrickneuhaus3468 it is still very good without preheating the spices. Preheating spices just enhances the aromas and taste. Andy is a very good cook!
If you wish to cook as a local, roasting the spices becomes a must. But if not, you can do whatever brings out the same aromas. I put a wet towel on the pot and then put the lid on that. There is no need for the dough. Finally, I liked the simple video. It works. ThanksAndy.
In Mauritius, we chop up the bordeg (dough seal) into small 1 inch squares and deep fry them - nice and crunchy snack. We also add potatoes and boiled eggs!
Am from Scotland and learnt to cook some time back then out some tried Asian/eastern foods, my preferred was Tikka or a Corma . Using many items like saffron and other natural items was fantastic where alternatives were given. Andy puts this to the untrained and trained alike to another level. Simple, straightforward and easy to follow. Never tried recipe this for myself but sure will now. Cheers Andy.
Most authentic one is the one created by the person who invented this dish. Others just make as per recipe that they know or learned from somewhere. So If he have used same ingredient and method that means it is authentic.
That looks 1000x better than biryani you get at most of the restaurants here in the US. I love how authentic this biryani is. And bonus points for the aesthetics. Just love how he has built his kitchen and assembled all the tools to make his videos look amazing. 10/10 on everything.
Ok. I must admit. I made this 18 times and counting. I’ve tried with goat meat, lamb, chicken and beef, and tried various nuts… cashew, sunflower, almonds. Each protein I’ve made it with, makes this one bloody amazing dish. I’ve made a few batches and freeze in freezer, so I can have it when I want biryani. It’s absolutely economical and cost effective. This recipe is the easiest and I’ve made it to my liking. THANK YOU, Andy!!!! This is the best and easiest dish ever. I’ve always thought biryani was the most difficult to make. Nope. Not at all. Andy explains it very well.
@@pranayamdev411I was going to suggest fish too...when I do fish ( cod or haddock) I don't pester it...marinate in lemon n salt n blk pepper...batter dip n fry in small pieces....it adds texture and a nice pop of sanity in all that biryani blaze of flavours
I have never tried any of Andys recipes, but i keep watching all of his videos. He is a genuinely likeable guy. There is some vibe he spreads! Andy, keep going! Yay!❤
Growing up my mom's friend used to make biryani this way. We (me n my bros) loved it so much my mom asked for the recipe n started making biryani this way ever since. Still my favorite biryani!
As a born and bred Hyderabadi I would a hundred percent approve this.. Chef Andy you’ve done it again! You’re a legend mate and defo one of THE BEST TH-cam food content creators ever. Also if you pair it up with your recent Bagara bhaingan.. ohhh it hits home feels. Atleast that’s how I grew up eating or Mirchi ka saalan too will do which is a more authentic combo.
@@Yaqoot I can’t complain about this dish over few ingredients that a Chef from a total white background has prepared with almost 98% precision (I’m not saying 100 only because Andy has cooked the marinated chicken for 4-5 mins before adding the rice, which to my knowledge most bawarchis from hyd don’t do). Star anise yes, aloo Bukhara? Yea..naa, I think it’s an individual preference as it is not used in my household when making biryani.. but Chef Andy has got almost all of the ingredients right including the cooking time and process.. to me this a near perfect Hyderabadi biryani.
@@isaac5amuel yeah I'm definitely not complaining, he has done a great job. I'm Pakistani so the way we make biryani is quite different, I was just curious. I grew up in England so I haven't tried that many outside of my own family/region, I do want to try this recipe though
I had only watched Andy’s shorts until I watched this video and I can say I’m amazed! Congratulations on your dish and on your TH-cam channel. Not only your cooking skills are amazing but also your teaching skills! I’ve been to culinary school and almost all of the teachers were far worse, and they were getting paid for it. Thanks again!! Greetings from Spain! Graciaaaas
Pro tip:Peel and wash the required amount of onions and keep them in the refrigerator for about an hour or two. When you are ready to slice and chop, they won't make your eyes water. Have been making biryani for years now so I should know.
I first heard of that years ago and when I suggested to my mom, she kinda scoffed and said that way loses its taste. And I couldn't convince her that there's no difference😂
Can it be cooked differently and still turn out just as good. I would like to try to make this at the firehouse but making it "authentic" would be overboard.
@@psycho8771 Yes, you can. In India, Biryani is made on gas tops, wooden fire, clay fire. Just make sure to cook for just 15-20 minutes first and check if its cooked properly. Biryani can be tricky at first, but it is very easy to make once you get a hang of it.
Yes, you can. I think it is going to taste even better. Good luck. By the way you can also check another recipe which we always follow. It's a Rick Stein Biryani recipe. He did that for the BBC on his tour of India. Google "Rick Stein India" and you will get the full series.
@@adammorris4723 You sound like my mom. She kept saying that for years but I still could never get myself to learn to cook it. Living in Hyderabad, biryani is cheap here and available everywhere. So never go the motivation to learn.
Chef Andy always smashes when it comes to how authentic his food is! It's amazing how much praise he receives from whatever nationality he cooks. This man is an absolute legend.
Remembers me of my several weeks visit to Hyderabad whilst living 7 years in Goa, India. Now, I am in Suriname, South America and even get my Hyderabadi biriani, among many other Asian cuisines such as Chinese, Javanese, et all.
Max, I've been thinking or dreaming should I say.. I've never come across Brisket biryani and it's my desire to see it made somewhere or have it if it's God will 😄. I can't think of anyone else better than the Brisket king himself to throw your version of brisket and biryani together. Trust me you'll be making one of your avid follower's dream come true. Hope you get to see this, and hope I get to see some brisket biryani. Cheers man 🙂
For Indians biryani is not just a dish, it's love at first bite.. we love cooking it, eating it, and watching someone make it.. We love our biryani more than anything 🥰
@@drdisrespect.8174 I mean, if they are speaking from their own point of view. How could you call it "cringe"? Imagine calling a person of Mexican descent "cringe" for loving their tortillas or a Japanese person "cringe" for their insight into sushi. In my opinion, the people who say "cringe" for the sake of it are the real "cringe-lords".
@@velipulla3936 If your biryani is wet you messed something up. But rest assured that chicken is going to be crazy flavorful and with a nice glass of mango lassi on the side you're heading straight to heaven before you ever even have to die.
Great episode. I'm not Indian or of Indian descent, but I have a tremendous love for this dish and I've learned to make it at home. I love to reserve the leftover onion oil to reuse in other dishes. It's loaded with flavor. I also like to sprinkle a small amount of kewra water over the rice to add some floral notes.
The Hyderabadi biryani you made was almost spot on! Kudos! Try to swap the chicken with mutton (goat meat) or lamb, the fat from the meat really elevates the flavors to another dimension! Just a few tips from someone who is a diehard fan of hyderabadi biryani! 1. Never use jeera (cumin seeds) as a substitute for Shahi jeera (caraway seeds). Both have a very a different and distinctive flavor, and are never used interchangeably. Shahi jeera falls in the category of garam masala or whole Indian spices. 2. A little bit of ghee really brings out the flavours more. You could pop in a few fried cashews too! 3. When the chicken quantity is less, it's always fine to layer the chicken singly at the bottom. Plus always use a cast iron skillet (tawa) below the pot you are cooking to avoid the meat getting burnt. 4. You could literally double the amount of yoghurt used, it will balance out the heat from whole spices (control it as per your heat tolerance). 5. For chicken, many of us opt for kacchi (raw) biryani style as it is much faster and easier. Pakki style which you have used is usually for the mutton variant. 6. Check out Swasthi's recipes online, she usually has the most authentic and detailed recipes for almost all indian dishes on the internet right now. Bravo! Love from India!! 🇮🇳🇮🇳🇮🇳
@@satikantabanerjee7844 Actually many recipes that I've tried, mutton usually has higher fat content so ghee is optional. And chicken has lesser fats so ghee is usually called for. I'm not much aware of other variations though!
In a lot of Indian households, we don't use whole spices in the Marinade. We slightly roast some cardamom, cinnamon, cloves, mace and some nutmeg over a low flame for a minute or two, run it through a grinder to create a fresh aromatic powder and we use that in the marinade.
Haha I actually prefer grounded blend of spices regardless of the "authenticity" part. The grounded spices definitely mix well and I truly dislike when cardamom or clove gets chewed accidentally lol 😁 it irritates my experience and breaks my hunger mode haha
Great video and you absolutely nailed the recipe.. You can further enhance the flavor by adding a tablespoon of ghee/clarified butter and a very light sprinkle of kewra water before you close the lid for cooking. That would give out an amazing fragrance when you open the lid.
We make it exactly like this in Mauritius, except we add fried potatoes. He must have learned this directly from an Indian, too many expert tips to have come from a book, plus he made it like a true Indian, he didn’t measure anything, just throw it in with rough estimation, mark of experience, well done man.
it’s always wonderful to see people from different culture /ethnicity cook another ethnicity’s food. Often times they add a twist /modified the recipe a bit. I am fine with that…
I used a big tall steel pot with two old towels under the lid with a glass bowl and casserole dish lid on top for weight to seal and it worked perfectly. Me and Mrs were packing this up for work lunches but kept eating bits of it the whole time 😍😍😍
Hey Andy, small tip I would give is to assemble and mix the marinade in the dish before you add the chicken. makes it easier to incorporate all of the spices into the yogurt for even distribution. Awesome recipe!!
Really well made. That's pretty much how it's done here. 10/10. Just a small suggestion: Use a bit of Ghee (clarified butter) along with the other toppings. Bay leaf and star anise can alo be added to give an amazing taste.
@@anjayl while I'm also surprised he didn't use ghee, the use of oils instead of ghee has risen in indian cooking (in the us at the least) and if you're not in the know then you probs wouldn't know about ghee due to this as well.
I am Indian and biryani is popular meal for family gathering and functions, and I have to say that this is the best recipe I've ever seen so far, thank you Andy
As a chef myself of Asian food with over 30 years in the game i can wholesomely say WOW and well done my fellow brother!!! Such a pleasure to watch and a dish that can put a smile on everyone. Chef its great learning your experiences and skills!
Loved the details on ‘washing the rice with cold water’ and ‘not frying the onions too much, since they cook even after removing’. As an Hyderabadi, I cannot believe a foreigner could make a biryani - this authentic. Loved it Andy ❤
How cold is cold in this case? I know that exterior temperature changes the temperature of water fresh out of the tap and that the middle of India is undeniably closer to the equator than my country is, all that considered, a cold water in a hot climate might be considered just below lukewarm for a colder one just as any temperature
@@shubhankardasgupta4777 idk if its because my water is pretty hard, but like starch keeps coming off the rice, do you have to wash it for like 20-30 mins straight or am I doing it too much and I miss the moment the rice is washed enough
I make biryani once a week in my house and it’s very time consuming but oh so worth it. I was hooked on chicken biryani but I tried making sindhi mutton biryani and never went back to chicken again. Sooooo good!
If you have whole spices that are a little old, toasting them dry in a hot pan for a few mins brings out the flavours a lot better. Great recipe, I love biriyani ❤
Hello Andy. Actually in Mauritius we have a version of the Chicken Biryani where in the Mauritian version the chicken is fully fried and set aside. Th e medium sized potatoes are peeled and fried in oil or ghee after marinating with little salt and zaffran n yellow food colour in hot water. The spices are little different too: we use the powdered version and whole version too of cinnamon etc plus a bunch of coriander and mint leaves are added along with fresh tomatoes and sugarlessyogurt too.
Great work chef! I suggest you can add couple of spoons of ghee and some rose water available at Indian stores during the layering process as well as the top. It'll take the biryani a few notches higher. Cheers.
I made this last month with only 70 percent of the ingredients but it was still amazing. Today I have made it again with pretty much all you show Andy. I added potatoes to the marinade stuff and brown lentils done in some turmeric in the rice layers 'cos I'm a Durban boy and that's how our biryani rocks. I've made anought to feed an army. I am so starved of this great dish here in the Eastern Cape of south Africa as we have no Asian restaurants to speak of (KZN is an Asian foodie paradise). BTW I was over in the UK a while ago and ordered a biryani at several so called Indian restaurants and every time I just got a sloppy curry. They have no idea of what a truly magnificent biryani is like. Like you I can die for that rice. I'm too poor to afford saffron but used egg yellow and it marbled up the fragrant rice perfectly. Thanks mate. 5 stars every mouthful!
I really enjoyed watching this video. My ex husband was Indian and my mother in law taught me how to cook Biryani and lots more. Very authentic except she added fried potatoes and a HUGE helping of ghee on top before putting in oven! Her cooking was an amazing mix as they lived in Uganda before coming to NZ as refugees in the 1970's. One of my faves was cassava boiled to a porridge consistency and then a tamarind sauce pored over it. OMG...ultimate comfort food!!
So, made this biryani for the first time a few weeks ago and while I was happy with the general feel of it, I must say that I would double the amount of spices in there. I also felt it lacked salt, but then again I've noticed that when Andy says 'a teespoon', he actually pours in 1½ or 2. :D Thanks for the recipe and I will totally make this again with more spices.
Yup I totally agree mine turned out really bland even with all the spices and I would really highly suggest be careful not not overheat your pot as my entire bottom burned and ruined my entire dish with all my beautiful hard work and ingredients! Was quite disappointed considered the amount of work involved- and I not had it in medium heat five min There is just not enough sauce on bottom to compensate for high heat as he mentions - unless you have a cast iron pot - even then Be careful Another note-make spices ground or small as eating an entire clove is gross
Hijacking this since I also made it last night. Echoing @Navitor88. I have a gas burner, and using a cast iron with a ceramic coating the bottom of the dish was completely burned black and charred after 10 mins max heat. Andys induction must be less directed than gas. Try 5 mins instead!
@@Navitor88 What my mother used to do is to place a cast iron skillet on the burner . Once it was hot she would place the pot with the layered biryani on it. Then she would reduce the heat to minimum to medium. She would cook the briyani in the indirect heat for an hour.
Incredible video chef, love your energy as always. A little tip from my side which we use at our home: If you do not want all the aromatics to stay with your rice after cooking it (sometimes it's a lot, depending on your batch size), you can wrap the spices in a cheesecloth, tie a knot and drop it in the boiling water along with the rice. After the rice is done, just take the cloth out and you have your aromatic rice ready, minus all the whole spices in it.
Amazing recipe -better than the vast majority I’ve seen on TH-cam for sure! I especially love your layering technique. One suggestion (if you’ll indulge me) is to pull out rice in intervals of doneness (like 60-70-80% cooked) and layer in the pot from bottom to top. In my experience it helps with the consistency of the rice throughout the pot, since the heat and moisture is still likely to be concentrated at the bottom. Anyways, excellent recipe and video regardless!
Once an Indian vessel crew presented me with this dish.. It became one of my favorite dishes! Since then, I made it a few times at home and people love 😊
@Messi GOAT 🐐 Me, a viewer who is catched by the recipe and is even impressed that it's cooked in an authentic way! 🙂 Who should I be to have the right to find this comment useful?
The best thing about Indian cooking is there is always room for improvisation when you're confident in your skills and know your ingredients well. Hats off to you chef, that biryani looks divine! Cheers!✨
Dear Andy, I came to your channel from watching the shorts. What amazes me is your versatility in the kitchen and your attention to detail. Whatever the style of cooking or the culture, you stay true to the methods and the ingredients. I wish I found your channel sooner, it is a homage to food and without any pretensions. It's also a huge comfort to see items used that are familiar as I live in Australia as well. Good on you mate.
I’m from Hyderabad and my husband makes this biryani at home! Its authentic and the dough seal is the traditional way of cooking it! I’m so happy to see Andy cook it the right way! 😊
Andy, you're amazing! This recipe is so impressive, you made it better than I do!! My mom used to make biryani the same exact way as you! You are awesome!!
That looks amazing. The last time I made biryani, it took me hours and I was in trouble because dinner was so late. You've inspired me to try again, and given the comments below from your Indian friends, I'll use your recipe. Thanks Andy!
Made this last night. Was amazing. Used baking paper under the lid and a tea towel on top to seal the steam in. Be careful with Chili powder if you're sensitive to heat. The rice cooks super quickly. Thanks Andy (Fellow Kiwi here)
Nicely done Andy! It’s as close to being authentic as I’ve seen on TH-cam. I’m not a professional chef by any means, just a connoisseur, but the biryani is missing two key elements in it which really make it a true Hyderabadi biryani - dried mace flower and black cardamom pods. The mace flower gives it a very traditional smell which I associate with being a Hyderabadi style biryani. Apart from that, you’ve hit the right notes. Thanks for this video!
I skipped thr restvof the video as soon as I read this comment. I personally like the Lucknowi Biryaani more and they use some very unique spices, but mace and black cardamom is a must in every kind of Biryani
Hey Chef Andy, hello from Hyderabad! This style of biriyani is what is called a kachchi (raw) biriyani since you add rice to the uncooked meat. There's a few different variations of this too, apart from the zafrani (saffron) you have made here. Would love to see you deep dive into those in your future videos 💜💜
Nothing better than someone who is quite clearly a very skilled craftsman and teaches without pretense. Just brilliant and invaluable information. Thank you.
I accidentally bumped into this video and being an Indian, am surprised by the way he has made the perfect Hyderabadi Biriyani in a very authentic way. Hats off to this chef!
New meaning to life after watching this video. So humble, so talented and has the ability to make cooking seem so simple and fun. You have the best cooking videos I have ever seen out there in TH-cam and whoa !! it seems so less stressful and fun and wife pleasing lol. Keep it up and thanks a zillion !!!!
As an Indian, living in germany, been craving biriyani for while. The store bought ones are hardly any good. Therefore here i am, watching this white guys recipe for cooking. Great work!!!❤ appreciated!
This is the first white man I have ever seen make an Indian dish authentically...just his omission of curry powder alone was a breath of fresh air! Looks delicious will definitely give it a try! Thank you ❤
@@factualdilemmas2666 Majority of Indian dishes have been created by Hindus, but you don't see Hindus going around calling them Hindu dishes. They call them Indian food. Why are muslims so insecure? Biryani is an Indian dish.
Important thing is that he follows amazingly with the traditional ways how the dish is cooked is respective parts of the world ❤️✨ we love your work, and your wife's demands for different dishes, love from India.
Quite a lovely biryani! Better than most out there. A small tip, regardless of whether I'm cooking at home or my restaurants, skip the whole spices in the marination. Instead, add these as you did into the rice to ensure maximum flavour extraction into the rice. You can certainly use powdered cumin, coriander powder and even cloves powder (usually the most prominent flavour in Hyderabadi biryanis)
So much RESPECT for the ingredients, the dish itself and THE CULTURE that the dish originated in. That’s why you’re my favorite chef on here Andy. God bless mate.
Here in Pak only Karachi biryani. Rest of the cities don't even come close. In lahore or even Islamabad I have seen biryani stalls named "Karachi Biryani"
There's nothing controversial about Biryani. There are lots of versions, as long as the basics are correct, there's plenty of freedom for artistic touches. Pakistani Biryani is awesome. Even there there's different varieties.
Great recipe Andy! A simple tip to get the Birista (crispy onions) done quicker - Slice the onions, and sun-dry them. Once the onions are dry, they cook in less than 10 secs and have the exact same taste! This is particularly helpful for those who like cooking with Indian dishes(and Biryani of course!), plus, preserving the dried onions in a fridge is easy too.
@@Antonetish yes, you can keep it in the freezer for up to a year, and it can stay up to 6 months in normal fridge too. I'd recommend normal fridge though, since there's a good chance for the moisture to develop in freezer due to ice.
my late grandmother god bless her soul, used to fry whole bagfulls of shallots similarly. she then kept it on the shelf in an airtight container to use in various recipes and also as garnish over soups, porridge and all manner of different rice dishes!
Not only is Andy very talented in the kitchen, he's so likable. Just a chill dude, no lame thumbnails, no clickbait titles. Just an awesome chef you'd actually enjoy having a beer with
Adam Ragusea levels of "to the point"-ness and no bullshit. Indeed. Someone you just like to watch because he respects your time. A rare sight.
I appreciate that! Just trying to give value to the legends who follow me.
I swear Aussies and Kiwis are some of the coolest people in the planet like they are your best mates from college/uni
And his wife's learned to use her manners lol
Love how respectful he is of cultures and authenticity of foods. So many white chefs don’t care but Andy is different and so amazing
As an Indian I can say this is the most authentic Biryani I've seen a foreigner make, 10/10 score! You couldn't have done it any better!
@watsappenin2865 nah in this context he isn't. Dont act smart when you can't spell foreigner correctly lol
He forget the main ingredient...Bay leaf
everyone is indian in the comments section
He could have added ghee and some more spices but yeah whatever he has done is authentic. I would give him 9/10
But I'd suggest dont put the whole children in there , cut it into smaller pieces and then it would get more taste plus it would be easier to divide between people.
As a Hyderabadi, I can say Andy has covered almost everything, if you add 2 to 3 spoons of ghee/clarified butter on top of all layers it enhance the taste even better, try it and enjoy it
शुद्ध घी अमृत की तरह होता है। ❤
I llike the way he cooking
good idea
TRUE!!!in fact I was wondering why he wasn't using ghee.
Sahi baat bole tum
As an old amateur chef of 76, I can hardly stand it, hahah. My mouth is watering (Dutch saying) After Christmas I will definitely make this dish. Always nice to see that a good chef puts his whole heart and soul into his food while preparing it.
How did your Biryani go? Did your family love it?
Finally a foreigner getting close to the perfect biryani..... Looks very authentic....Love from India.
Thank you 🙏
Dont kid yourself. A lot of indians can't even cook this dish properly.
@@lexluthor3145 a lot of Indians can’t cook anything for that matter. But that’s not what Ashish said.
@@lexluthor3145 What a spectacularly stupid thing to say. Of course they can cook it properly since it forms an important part of their diet.
@@lexluthor3145 so what? It's not like all italians knows how to make pizza or all japanese knows to make ramen but it's still possible for native people to identify if their food is authentic or not luckily this guy makes it perfectly good
Andy cooks and teaches like he was already going to be making this food anyway, and he’s just being friendly enough to let us know what he is doing along the way.
Jajaja I got the same impression. It’s like the uncle trying to cook lunch and you just start asking what he’s doing and he starts patiently explaining you hehehe
Cute comment.
Beautifully said!
As a Hyderabadi, I can say YOU NAILED IT.
There are many recipes and styles to cook it.. But the main thing many chefs forget to mention about is, How you parboil and layer the Rice. Entire Biryani Skill depends on it. You would only realize it after you make your first Biryani and complain why Rice are sticking together and not separated.
And you nailed it like a local. Cheers!
Nuvvu chesnava eppudaina BIRYANI ?
Success ayinda?
Share your experience
As a fellow Indian...this man is 100% correct!! Andy knocked this 1 out the park...that dough seal was *chefs kiss* Keep em coming Andy!
exactly🤗
He nailed everything except the pronunciation of "biryani"
@@jstohler 🤣🤣🤣
As a person staying in Hyderabad since last 5 years and haven eaten hyderabadi biryani countless number of times,
I highly approve this.
Great job Andy 👏💯
No matter what he cooks, there are always people in the comments commending his authenticity. That’s awesome to see and it’s certainly not easy to „satisfy“ such a variety of nationalities, especially if he cooks these incredibly popular dishes. Amazing!
Commending comments… love it!
Guy is just so humble and likeable
Made this for dinner - it was absolutely delicious. How well the flavours worked together and the depth of flavour were a pleasant surprise. Will be making it again. Thanks for the demystifying step by step.
Thanks 👍🏾
do you ever mix with people from the culture where this foods originates?
@sasha lawrence That would be awesome. I have with some food. That's why I enjoy TH-cam. It allows us to learn food preparation from different cultures. It's never exactly the same. It can come close.
@@sashalawrence4786 What compelled you to ask this question?
@@sashalawrence4786 I just had some pasta - do you know where Mario and his mates are?
Being Indian, I can tell that this is as near to the authentic Hydrabadi Biryani as anyone has ever gotten. Well done, Andy!
9pp
Well isn’t Biryani associated with foreigners in your country?
@@lawrenceweston922 Certainly, because it was introduced by Arabs and Persians, biryani is indirectly linked to immigrants and foreigners. I say "indirectly" because, even though it was introduced by foreigners, the subcontinent added more traditional flavours and introduced the contemporary version.
@@srinvas1992 Thanks
@@ameyamuktewar2232 …. Yeah only if we like something from your country which is created by Muslims than you appreciate it be it the architecture of the Taj Mahal, the poetry of Mirza Ghalib, the cuisine of Biryani otherwise you disparagingly look at Christians & Muslims.
Watching this as a South Asian (Bengali) who loves traditional food and especially Biryani, I just want to commend your talent here and the whole authenticity of your approach in making this traditional dish. Absolutely smashed it.
But you forget the Europeans invented curry, they claim they invented the Samosas. Duplicitous to say the least
I agree. As someone who's afraid to cook Biryani outside of the pressure cooker, Andy nailed it. I lived his advice about the dough sealing ring.
As a Hyderabadi, I give a honorary "Hyderabadi Patta" our local citizenship tag, to Andy for this great Hyderabadi biryani...
It means Our guy in Hyderabadi vernacular, for people who are confused... Congrats on your million views too...
Such an honor to bestow!
Baigan ke baata nakko karo
Pinde ke baata tum nakko karo, pinde mein mila detu...
@@aryannegi3670 hahaha
Bhai baadi baat boldi
It’s so admirable that our dish Biryani is being loved around the world and if such an amazing cook, Andy makes it, it’s really icing on the cake
Yes! Love the shorts but really appreciate the longer deep dive and all the handy tips that recipes don't ever mention.
Thank you, I really enjoy making these longer videos and hope they inspire your cooking!
@@andy_cooks Next i suggest you to make Shahi paneer or Butter paneer in Indian restaurant style
Andy am I Indian. Me and my wife are fond of cooking and know these receipes very well ..but it's meditative to watch you cooking .. it's pure joy. Thanks for video
One of the joys of life is having a proper hyderabadi biryani cooked to perfection. Growing up in the middle east with a massive Indian Diaspora, youre bound to see come across all sorts of indian goodies and the biryani is just on a whole other level.
Crazy to see someone I went to school with now being a big famous TH-camr/Chef. Congrats mate, looks like you are killing it!
Is he from Auss
@@deniseorvik9504 he is kiwi as bro
@@MrJamesohh chuurrr bru
@@deniseorvik9504 I think he lives in Auss though, in Melbourne.
So he hop lyke kangkaroo mate
Despite being an Indian I don’t know how to cook Hyderabadi biryani yet 😂 But Andy cooked it with perfection 🤩💯 👌🏻👌🏻
🙏
@@andy_cooksI absolutely loved the recipe but a few thing to note though.... Before starting to layer the rice , add a bit of ghee at the bottom and place a few thinly sliced tomatoes . Then start layering starting from chicken then rice and so on. It's done so that the chicken in some name left a bit too long on the stove carelessly or with the wrong temperature settings. And also saute a few raisins and cashews is ghee and layer it on the top most layer... And also it anyone wants to add a bit more colour to the rice, add 1 or 2 beetroot slices in between the layers.
I absolutely loved it and hoping to see more great recipes soon ... Love from Kerala.💫💖
lol😁i know many biryani recipes 🤪
@@hannielshajithomas7950 He clearly stated at the beginning that he had earlier made a biryani with tomatoes in it, so this time he was going to make HYDERABADI Biryani. No, it's not Hyderabadi biryani if you put raisin, cashew, and beetroots in it! (Being a Hyderabadi and a biryani lover, I'm just not okay with raisin and cashew in biryani). You may add those and call it Kerala style biryani, no objections. There are some ingredients he missed (black pepper, black cardamom, etc.), but he got most of them right, so it's still a good, almost authentic recipe.
I always appreciate Andy’s efforts to always make the dishes as close to the traditional way as possible. As a hyderabadi myself, I still want to point out a few tiny things,
1. There is no cumin in this recipe it should be caraway seeds(or shah zeera) it is strictly part of the core taste and flavour of Hyderabadi Biryani.
2. Use a few tablespoons of the leftover oil from the fried onions in the marinade.
3. Add a pinch of saffron in the chicken marinade too. And increase the cardamom in it too.
4. Use good amount of Ghee(Clarified Butter) before sealing on the top layer when you are putting saffron water or milk.
Other than that, you nailed the process, the layering and the sealing. You also don’t need to heat the chicken in the start.
The dum process can be
10 mins Max heat,
10 mins medium and
45 mins low.
Also Hyderabadi Garam Masala is different, it just contains 4 spices
1. cinnamon
2. Caraway Seeds
3. Cardamom
4. cloves
With the rice precook the trick my mother told me is that it's at the perfect level when if you look at a grain it will be mostly translucent (i.e cooked) and there is a tiny sliver of white within (uncooked/al dente) which will then become fully cooked in the streaming/dumm process
Amazing video!
I was looking for a comment like this!
Thank you❤
I cant really see it with basmati rice so i cook it midway it kinda fluffs up from its own steam then
@@TheGintama86it's called kani. Take one grain of semi cooked rice. Press between index finger and thumb. If it breaks into two it's single kani. If it breaks into two it's double kani
Double kani in bottom close to meat. Or single kani if the gravy is less or if you find after cooking it's too soft next time use single kani.
On the upper layer rice it should be triple kani ie rice should break into three pieces.
If it's pressed and becomes full paste between your fingers it's too late. 😂😂
@70newlife yup I messed mine up.. cooked the rice too long. Now I know for next time!
Hi Andy, great video. One suggestion if I may, if you dry fry the spices on a dry pan (until you can smell the spices), it enhances the flavour ten fold. I hope this helps.
That's needed then it would be. A 10/10 it's a 9.2/10 for me
Very good comment, because the spices used in this recipe needs to be heated in beginning. Thats why i do not like Andys videos, because missing very important steps
@@patrickneuhaus3468 it is still very good without preheating the spices. Preheating spices just enhances the aromas and taste. Andy is a very good cook!
If you wish to cook as a local, roasting the spices becomes a must. But if not, you can do whatever brings out the same aromas. I put a wet towel on the pot and then put the lid on that. There is no need for the dough. Finally, I liked the simple video. It works. ThanksAndy.
@@patrickneuhaus3468 don't pretend you know what you're talking about lmao
In Mauritius, we chop up the bordeg (dough seal) into small 1 inch squares and deep fry them - nice and crunchy snack. We also add potatoes and boiled eggs!
Am from Scotland and learnt to cook some time back then out some tried Asian/eastern foods, my preferred was Tikka or a Corma . Using many items like saffron and other natural items was fantastic where alternatives were given. Andy puts this to the untrained and trained alike to another level. Simple, straightforward and easy to follow. Never tried recipe this for myself but sure will now. Cheers Andy.
This is closer to an authentic biryani than most of the Indian commercial restaurants do. Subscribed!!
He's a great chef
This guy is a genius,amazing.very well organized and like some commented "very likeable".God Bless.
Most authentic one is the one created by the person who invented this dish.
Others just make as per recipe that they know or learned from somewhere.
So If he have used same ingredient and method that means it is authentic.
@Mein thanks for that, I only come to the comments for the pedantry
Bhai saab ye kuchh jyada nahi ho gaya 😂
That looks 1000x better than biryani you get at most of the restaurants here in the US. I love how authentic this biryani is. And bonus points for the aesthetics. Just love how he has built his kitchen and assembled all the tools to make his videos look amazing. 10/10 on everything.
9/10 Indo/Pak restaurants here in the US absolutely cannot make Biryani. What they serve as biryani is an atrocity
Americalo Hyderabadi Chicken Dum Biryani | From American Taste Buds to Hyderabadi
th-cam.com/video/zDzs2YTyehk/w-d-xo.html
Ok. I must admit. I made this 18 times and counting. I’ve tried with goat meat, lamb, chicken and beef, and tried various nuts… cashew, sunflower, almonds. Each protein I’ve made it with, makes this one bloody amazing dish. I’ve made a few batches and freeze in freezer, so I can have it when I want biryani. It’s absolutely economical and cost effective. This recipe is the easiest and I’ve made it to my liking.
THANK YOU, Andy!!!! This is the best and easiest dish ever. I’ve always thought biryani was the most difficult to make. Nope. Not at all. Andy explains it very well.
Next time, try with fish
@@pranayamdev411I was going to suggest fish too...when I do fish ( cod or haddock) I don't pester it...marinate in lemon n salt n blk pepper...batter dip n fry in small pieces....it adds texture and a nice pop of sanity in all that biryani blaze of flavours
@@shaynelahmed6323 👍
I have never tried any of Andys recipes, but i keep watching all of his videos. He is a genuinely likeable guy. There is some vibe he spreads!
Andy, keep going! Yay!❤
Just cooked this today, having marinated the chicken overnight. Best biryani I've ever made - and a great recipe that's easy to follow. Superb!
Growing up my mom's friend used to make biryani this way. We (me n my bros) loved it so much my mom asked for the recipe n started making biryani this way ever since. Still my favorite biryani!
As a born and bred Hyderabadi I would a hundred percent approve this.. Chef Andy you’ve done it again! You’re a legend mate and defo one of THE BEST TH-cam food content creators ever.
Also if you pair it up with your recent Bagara bhaingan.. ohhh it hits home feels. Atleast that’s how I grew up eating or Mirchi ka saalan too will do which is a more authentic combo.
Legend, thank you!
Do they not use aloo bukhara in hyderabadi biryani? To me this recipe is almost perfect, just needs star anise and aloo bukhara and its good to go
@@Yaqoot I can’t complain about this dish over few ingredients that a Chef from a total white background has prepared with almost 98% precision (I’m not saying 100 only because Andy has cooked the marinated chicken for 4-5 mins before adding the rice, which to my knowledge most bawarchis from hyd don’t do). Star anise yes, aloo Bukhara? Yea..naa, I think it’s an individual preference as it is not used in my household when making biryani.. but Chef Andy has got almost all of the ingredients right including the cooking time and process.. to me this a near perfect Hyderabadi biryani.
@@Yaqoot they don't use aloo bukhara in hyderabadi biryani
@@isaac5amuel yeah I'm definitely not complaining, he has done a great job. I'm Pakistani so the way we make biryani is quite different, I was just curious. I grew up in England so I haven't tried that many outside of my own family/region, I do want to try this recipe though
As someone who has grown up eating BIRIYANI in this part of the world , can’t stress enough how authentically this has been prepped .
Great stuff man
I had only watched Andy’s shorts until I watched this video and I can say I’m amazed! Congratulations on your dish and on your TH-cam channel. Not only your cooking skills are amazing but also your teaching skills! I’ve been to culinary school and almost all of the teachers were far worse, and they were getting paid for it.
Thanks again!! Greetings from Spain! Graciaaaas
Pro tip:Peel and wash the required amount of onions and keep them in the refrigerator for about an hour or two. When you are ready to slice and chop, they won't make your eyes water. Have been making biryani for years now so I should know.
I first heard of that years ago and when I suggested to my mom, she kinda scoffed and said that way loses its taste. And I couldn't convince her that there's no difference😂
I store all my onions in the refrigerator for this reason.
This is super authentic. As a self-proclaimed Biryani expert, I am impressed 👌
Can it be cooked differently and still turn out just as good. I would like to try to make this at the firehouse but making it "authentic" would be overboard.
@@psycho8771 Yes, you can. In India, Biryani is made on gas tops, wooden fire, clay fire. Just make sure to cook for just 15-20 minutes first and check if its cooked properly. Biryani can be tricky at first, but it is very easy to make once you get a hang of it.
Yes, you can. I think it is going to taste even better. Good luck.
By the way you can also check another recipe which we always follow. It's a Rick Stein Biryani recipe. He did that for the BBC on his tour of India. Google "Rick Stein India" and you will get the full series.
@@adammorris4723 You sound like my mom. She kept saying that for years but I still could never get myself to learn to cook it. Living in Hyderabad, biryani is cheap here and available everywhere. So never go the motivation to learn.
Chef Andy always smashes when it comes to how authentic his food is! It's amazing how much praise he receives from whatever nationality he cooks. This man is an absolute legend.
Remembers me of my several weeks visit to Hyderabad whilst living 7 years in Goa, India. Now, I am in Suriname, South America and even get my Hyderabadi biriani, among many other Asian cuisines such as Chinese, Javanese, et all.
Incredible video! Loved this one Andy
You also the best buddy
Max, I've been thinking or dreaming should I say.. I've never come across Brisket biryani and it's my desire to see it made somewhere or have it if it's God will 😄. I can't think of anyone else better than the Brisket king himself to throw your version of brisket and biryani together. Trust me you'll be making one of your avid follower's dream come true. Hope you get to see this, and hope I get to see some brisket biryani.
Cheers man 🙂
Love ❤️❤️❤️❤️ from Hyderabad India
Low and Slow.
MAX IM ONE OF BEST FAN... I ALWAYS LOOK ALL OF YOUR VIDEOS
For Indians biryani is not just a dish, it's love at first bite.. we love cooking it, eating it, and watching someone make it.. We love our biryani more than anything 🥰
cringe
@@drdisrespect.8174 as an Indian... can't agree more mate
@@aloo-paratha as an extraterrestrial omnipresent being i too agree on the fact that the
@@drdisrespect.8174 I mean, if they are speaking from their own point of view. How could you call it "cringe"? Imagine calling a person of Mexican descent "cringe" for loving their tortillas or a Japanese person "cringe" for their insight into sushi. In my opinion, the people who say "cringe" for the sake of it are the real "cringe-lords".
❤
You did absolute justice to Hyderabad and all of India's biriyani lovers🤤
that looked dry af
@@velipulla3936 lol it's biryani, not meant to be sloppy or have a whole lot of moisture
@@velipulla3936 generally people have thin gravy to add to it..
@@velipulla3936 If your biryani is wet you messed something up. But rest assured that chicken is going to be crazy flavorful and with a nice glass of mango lassi on the side you're heading straight to heaven before you ever even have to die.
@@reznovvazileski3193 put some mayo on that biryani might be allright
I don’t know if I could ever cook with the confidence this guy has, he’s amazing. I hope to try this wonderful recipe one day soon
Great episode. I'm not Indian or of Indian descent, but I have a tremendous love for this dish and I've learned to make it at home. I love to reserve the leftover onion oil to reuse in other dishes. It's loaded with flavor. I also like to sprinkle a small amount of kewra water over the rice to add some floral notes.
Great idea, onion oil. I do the same.
Loved your tip about the kewra water, it takes it to the next level!
The Hyderabadi biryani you made was almost spot on! Kudos! Try to swap the chicken with mutton (goat meat) or lamb, the fat from the meat really elevates the flavors to another dimension! Just a few tips from someone who is a diehard fan of hyderabadi biryani!
1. Never use jeera (cumin seeds) as a substitute for Shahi jeera (caraway seeds). Both have a very a different and distinctive flavor, and are never used interchangeably. Shahi jeera falls in the category of garam masala or whole Indian spices.
2. A little bit of ghee really brings out the flavours more. You could pop in a few fried cashews too!
3. When the chicken quantity is less, it's always fine to layer the chicken singly at the bottom. Plus always use a cast iron skillet (tawa) below the pot you are cooking to avoid the meat getting burnt.
4. You could literally double the amount of yoghurt used, it will balance out the heat from whole spices (control it as per your heat tolerance).
5. For chicken, many of us opt for kacchi (raw) biryani style as it is much faster and easier. Pakki style which you have used is usually for the mutton variant.
6. Check out Swasthi's recipes online, she usually has the most authentic and detailed recipes for almost all indian dishes on the internet right now.
Bravo! Love from India!! 🇮🇳🇮🇳🇮🇳
As far as I know, I might be wrong, ghee is used only in mutton biryani
@@satikantabanerjee7844 Actually many recipes that I've tried, mutton usually has higher fat content so ghee is optional. And chicken has lesser fats so ghee is usually called for. I'm not much aware of other variations though!
@@satikantabanerjee7844 For Hyderabadi biryani, for both chicken and mutton, ghee is used
Thanks for this productive comment, Akhilesh. Appreciate the points. 👍🏼👍🏼
Oh wow, we've entered the rabbit hole 😁
In a lot of Indian households, we don't use whole spices in the Marinade.
We slightly roast some cardamom, cinnamon, cloves, mace and some nutmeg over a low flame for a minute or two, run it through a grinder to create a fresh aromatic powder and we use that in the marinade.
True. But not for hyderabadi biryani.
Haha I actually prefer grounded blend of spices regardless of the "authenticity" part. The grounded spices definitely mix well and I truly dislike when cardamom or clove gets chewed accidentally lol 😁 it irritates my experience and breaks my hunger mode haha
@@mannchhabra or you can tie 'em up in a cotton cloth so that you can take it out before eating
In hyderabad we use whole spices and powder both
@@AdityaRaj-lf5ti that is also an excellent, alternate way to do it. Yes cheers
Thanks!
not gonna lie... this guy nailed it. he cooked it to perfection. I'm impressed.
Great video and you absolutely nailed the recipe..
You can further enhance the flavor by adding a tablespoon of ghee/clarified butter and a very light sprinkle of kewra water before you close the lid for cooking. That would give out an amazing fragrance when you open the lid.
Spot on.
We make it exactly like this in Mauritius, except we add fried potatoes. He must have learned this directly from an Indian, too many expert tips to have come from a book, plus he made it like a true Indian, he didn’t measure anything, just throw it in with rough estimation, mark of experience, well done man.
the biryani you are referring to is the lucknow/calcutta biryani that has the fried potatoes on it...That is the ultimate biryani
@@K9H8R Turn the chicken tika on top of that and we're playing life with cheatcodes.
@@K9H8R Lucknow biryani doesn't have potatoes...
Oh yes the potatoes are a game-changer 😋🤤
This is chiken biryani no need add potatoes
As an Indian I am following a white man's recipe for biryani.
😂😂😂😂😂😂😂😂😂😂😂😂😂😂
it’s always wonderful to see people from different culture /ethnicity cook another ethnicity’s food.
Often times they add a twist /modified the recipe a bit. I am fine with that…
Me too 😂
Use better oil or ghee....
Hello, how do you write this in terms of traditional biryani cooking?
Or appearance
I used a big tall steel pot with two old towels under the lid with a glass bowl and casserole dish lid on top for weight to seal and it worked perfectly. Me and Mrs were packing this up for work lunches but kept eating bits of it the whole time 😍😍😍
Hey Andy, small tip I would give is to assemble and mix the marinade in the dish before you add the chicken. makes it easier to incorporate all of the spices into the yogurt for even distribution. Awesome recipe!!
As an Indian , i can say for a foreigner this biryani is one of the best ones I've ever seen...
absolutely love the comments from the people that grew up in the regional food he presents, and they ALWAYS say he nails it'!!!
Really well made. That's pretty much how it's done here. 10/10.
Just a small suggestion: Use a bit of Ghee (clarified butter) along with the other toppings.
Bay leaf and star anise can alo be added to give an amazing taste.
I agree, an Indian dish without Ghee seems odd.
@@anjayl while I'm also surprised he didn't use ghee, the use of oils instead of ghee has risen in indian cooking (in the us at the least) and if you're not in the know then you probs wouldn't know about ghee due to this as well.
I thought it looked very dry....
@@episode6691 Which is sad. Ghee is, on all accounts, way better than oils 😕
Ghee will overshadow biriyani’s aroma. Ghee is not mandatory. This is a fact I heard from one traditional biriyani chef.
Learning how to fry onions to golden perfection is like a milestone moment in the process of becoming a good home cook here in old delhi!
One thing I love is he always has the recipe in the thumbnail I really appreciate it Andy, thank you!
I am Indian and biryani is popular meal for family gathering and functions, and I have to say that this is the best recipe I've ever seen so far, thank you Andy
Glad the Mughal traditional dishes continue in Indian homes.
As a chef myself of Asian food with over 30 years in the game i can wholesomely say WOW and well done my fellow brother!!! Such a pleasure to watch and a dish that can put a smile on everyone. Chef its great learning your experiences and skills!
What's a fellow brother? Is that like hello brother?
So nice to see a cooking video which is JUST about the cooking. So clean and honest!
Loved the details on ‘washing the rice with cold water’ and ‘not frying the onions too much, since they cook even after removing’. As an Hyderabadi, I cannot believe a foreigner could make a biryani - this authentic. Loved it Andy ❤
Just seeing your comment has made me believe this recipe is authentic. I will try it out now
How cold is cold in this case? I know that exterior temperature changes the temperature of water fresh out of the tap and that the middle of India is undeniably closer to the equator than my country is, all that considered, a cold water in a hot climate might be considered just below lukewarm for a colder one just as any temperature
@@bebemichelin425 just wash the damn Basmati rice with tapwater...
@@shubhankardasgupta4777 idk if its because my water is pretty hard, but like starch keeps coming off the rice, do you have to wash it for like 20-30 mins straight or am I doing it too much and I miss the moment the rice is washed enough
I make biryani once a week in my house and it’s very time consuming but oh so worth it. I was hooked on chicken biryani but I tried making sindhi mutton biryani and never went back to chicken again. Sooooo good!
If you have whole spices that are a little old, toasting them dry in a hot pan for a few mins brings out the flavours a lot better. Great recipe, I love biriyani ❤
Hello Andy. Actually in Mauritius we have a version of the Chicken Biryani where in the Mauritian version the chicken is fully fried and set aside. Th e medium sized potatoes are peeled and fried in oil or ghee after marinating with little salt and zaffran n yellow food colour in hot water. The spices are little different too: we use the powdered version and whole version too of cinnamon etc plus a bunch of coriander and mint leaves are added along with fresh tomatoes and sugarlessyogurt too.
Don't use food colouring.
Check @goodtimewithraja youtube channel i found the similar video biryani making by indian student in usa and usa people really liked that
Great work chef! I suggest you can add couple of spoons of ghee and some rose water available at Indian stores during the layering process as well as the top. It'll take the biryani a few notches higher. Cheers.
Ghee and rose water together?
@@becuteforme yep.. A dash of rose water and couple of tablespoons of ghee.
@@ashishmurali9047 thank you
@@becuteforme Anytime
I made this last month with only 70 percent of the ingredients but it was still amazing. Today I have made it again with pretty much all you show Andy. I added potatoes to the marinade stuff and brown lentils done in some turmeric in the rice layers 'cos I'm a Durban boy and that's how our biryani rocks. I've made anought to feed an army. I am so starved of this great dish here in the Eastern Cape of south Africa as we have no Asian restaurants to speak of (KZN is an Asian foodie paradise). BTW I was over in the UK a while ago and ordered a biryani at several so called Indian restaurants and every time I just got a sloppy curry. They have no idea of what a truly magnificent biryani is like. Like you I can die for that rice. I'm too poor to afford saffron but used egg yellow and it marbled up the fragrant rice perfectly. Thanks mate. 5 stars every mouthful!
Feeling so satisfied, you cooked it perfectly with so much effort. Love from India 😊
I really appreciate that 🙏
I really enjoyed watching this video. My ex husband was Indian and my mother in law taught me how to cook Biryani and lots more. Very authentic except she added fried potatoes and a HUGE helping of ghee on top before putting in oven!
Her cooking was an amazing mix as they lived in Uganda before coming to NZ as refugees in the 1970's. One of my faves was cassava boiled to a porridge consistency and then a tamarind sauce pored over it. OMG...ultimate comfort food!!
Indian guy gave you devorce 💀
@@diablochan2704 😅
So, made this biryani for the first time a few weeks ago and while I was happy with the general feel of it, I must say that I would double the amount of spices in there. I also felt it lacked salt, but then again I've noticed that when Andy says 'a teespoon', he actually pours in 1½ or 2. :D Thanks for the recipe and I will totally make this again with more spices.
Yup I totally agree mine turned out really bland even with all the spices and I would really highly suggest be careful not not overheat your pot as my entire bottom burned and ruined my entire dish with all my beautiful hard work and ingredients! Was quite disappointed considered the amount of work involved- and I not had it in medium heat five min
There is just not enough sauce on bottom to compensate for high heat as he mentions - unless you have a cast iron pot - even then
Be careful
Another note-make spices ground or small as eating an entire clove is gross
Hijacking this since I also made it last night. Echoing @Navitor88. I have a gas burner, and using a cast iron with a ceramic coating the bottom of the dish was completely burned black and charred after 10 mins max heat. Andys induction must be less directed than gas.
Try 5 mins instead!
@@Navitor88 What my mother used to do is to place a cast iron skillet on the burner . Once it was hot she would place the pot with the layered biryani on it. Then she would reduce the heat to minimum to medium. She would cook the briyani in the indirect heat for an hour.
@@akankshapatwari4167I just saw this done in another TH-cam video
@@TriniMonstera I think this is how you do it at home.
Wow! Another authentic biryani recipe for me to make! Thanks Chef! Love your work ❤❤❤
Incredible video chef, love your energy as always. A little tip from my side which we use at our home: If you do not want all the aromatics to stay with your rice after cooking it (sometimes it's a lot, depending on your batch size), you can wrap the spices in a cheesecloth, tie a knot and drop it in the boiling water along with the rice. After the rice is done, just take the cloth out and you have your aromatic rice ready, minus all the whole spices in it.
Amazing recipe -better than the vast majority I’ve seen on TH-cam for sure! I especially love your layering technique. One suggestion (if you’ll indulge me) is to pull out rice in intervals of doneness (like 60-70-80% cooked) and layer in the pot from bottom to top. In my experience it helps with the consistency of the rice throughout the pot, since the heat and moisture is still likely to be concentrated at the bottom. Anyways, excellent recipe and video regardless!
Thanks for watching!
Once an Indian vessel crew presented me with this dish.. It became one of my favorite dishes! Since then, I made it a few times at home and people love 😊
lul it is literally chicken and rice... chicken and rice is your favorite dish lol.
@@penknight8532 it is flavoured with Saffron ... just check price of 1 kg of Saffron of Kashmir, you will get the answer.
@@penknight8532
Chicken biryani and normal chicken rice dishes don't taste the same.
Let me guess.. You are a american 😂@@penknight8532
He literally nailed it in each and every step of making the biryani the most authentic way
As a person from Andhra Pradesh, I approve this recipe ❤
This is very authentic
@Messi GOAT 🐐 He may not but it's useful for me! 🙂
@Messi GOAT 🐐 Me, a viewer who is catched by the recipe and is even impressed that it's cooked in an authentic way! 🙂 Who should I be to have the right to find this comment useful?
As a person from Surbiton, Surrey, UK, I also approve this recipe....
This is the first time a foreign chef cooked it perfectly 😊 Every step is bang on . Andy you did a great job 👏
The best thing about Indian cooking is there is always room for improvisation when you're confident in your skills and know your ingredients well. Hats off to you chef, that biryani looks divine! Cheers!✨
As a Chinese person I have to say this is the most accurate chicken briyani dish on the internet. Andy well done.
Dear Andy, I came to your channel from watching the shorts. What amazes me is your versatility in the kitchen and your attention to detail. Whatever the style of cooking or the culture, you stay true to the methods and the ingredients. I wish I found your channel sooner, it is a homage to food and without any pretensions. It's also a huge comfort to see items used that are familiar as I live in Australia as well. Good on you mate.
I’m from Hyderabad and my husband makes this biryani at home! Its authentic and the dough seal is the traditional way of cooking it! I’m so happy to see Andy cook it the right way! 😊
You have no idea how much I'm craving biryani right now after watching this. It is my favourite dish and you've done justice to it!
Andy, you're amazing! This recipe is so impressive, you made it better than I do!! My mom used to make biryani the same exact way as you! You are awesome!!
That looks amazing. The last time I made biryani, it took me hours and I was in trouble because dinner was so late. You've inspired me to try again, and given the comments below from your Indian friends, I'll use your recipe. Thanks Andy!
Made this last night. Was amazing. Used baking paper under the lid and a tea towel on top to seal the steam in. Be careful with Chili powder if you're sensitive to heat. The rice cooks super quickly. Thanks Andy (Fellow Kiwi here)
He used Kashmiri chilli powder which is very red and great for colour but fairly mild, if you use a different (hotter) chilli powder use less.
You have nailed it!
Not measuring the spices and just going by the gut feeling... Hats off! That's how we roll 👍
Just made biryani using Andy’s receipt and it was a winner at my home! Amazing!
Nicely done Andy! It’s as close to being authentic as I’ve seen on TH-cam. I’m not a professional chef by any means, just a connoisseur, but the biryani is missing two key elements in it which really make it a true Hyderabadi biryani - dried mace flower and black cardamom pods. The mace flower gives it a very traditional smell which I associate with being a Hyderabadi style biryani. Apart from that, you’ve hit the right notes. Thanks for this video!
I skipped thr restvof the video as soon as I read this comment. I personally like the Lucknowi Biryaani more and they use some very unique spices, but mace and black cardamom is a must in every kind of Biryani
Hi. Thanks for the tip. Do you add the dried mace when cooking the rice?
@@carolhariramani8831 while cooking the chicken in the pot. ;)
@@sonalihebbar8519 Thanks.
@@carolhariramani8831 and he missed out rose water plus he missed ghee.. and you can use shah jeera too while cooking rice al dante
I love that you're offering cheaper alternatives within the recipe, especially in times like these! Love your videos, Andy :D
Hey Chef Andy, hello from Hyderabad!
This style of biriyani is what is called a kachchi (raw) biriyani since you add rice to the uncooked meat. There's a few different variations of this too, apart from the zafrani (saffron) you have made here. Would love to see you deep dive into those in your future videos 💜💜
I'm from Karachi💗, yep ur right, it's called kachay gosht ki biryani💗, and I m totally obsessed with biryanies it's more like chars🤤😜😁
It's not kachi. for kachi akhni biryani the chicken is not cooked in the beginning. Marinated chicken (raw) and Al dente rice is cooked together.
You are right! Still, this is the best alternative when you cannot have all that is needed for proper 'dum'.
Nothing better than someone who is quite clearly a very skilled craftsman and teaches without pretense. Just brilliant and invaluable information. Thank you.
I accidentally bumped into this video and being an Indian, am surprised by the way he has made the perfect Hyderabadi Biriyani in a very authentic way.
Hats off to this chef!
New meaning to life after watching this video. So humble, so talented and has the ability to make cooking seem so simple and fun. You have the best cooking videos I have ever seen out there in TH-cam and whoa !! it seems so less stressful and fun and wife pleasing lol. Keep it up and thanks a zillion !!!!
Now that's what I call a real "Marination", instead of just salt and pepper. Hats off.
As an Indian, living in germany, been craving biriyani for while. The store bought ones are hardly any good. Therefore here i am, watching this white guys recipe for cooking. Great work!!!❤ appreciated!
This is the first white man I have ever seen make an Indian dish authentically...just his omission of curry powder alone was a breath of fresh air! Looks delicious will definitely give it a try! Thank you ❤
Indian or Muslim dish
@@factualdilemmas2666 one is a nation and the other is a religion, I'm not interested in getting into a hater debate and that's what this feels like
@@ashnatiwari dear indians dont eat meat, they are vegetarians. Their foods are lentil with rice.
@@factualdilemmas2666 Majority of Indian dishes have been created by Hindus, but you don't see Hindus going around calling them Hindu dishes. They call them Indian food. Why are muslims so insecure? Biryani is an Indian dish.
Important thing is that he follows amazingly with the traditional ways how the dish is cooked is respective parts of the world ❤️✨ we love your work, and your wife's demands for different dishes, love from India.
Quite a lovely biryani! Better than most out there. A small tip, regardless of whether I'm cooking at home or my restaurants, skip the whole spices in the marination. Instead, add these as you did into the rice to ensure maximum flavour extraction into the rice. You can certainly use powdered cumin, coriander powder and even cloves powder (usually the most prominent flavour in Hyderabadi biryanis)
So much RESPECT for the ingredients, the dish itself and THE CULTURE that the dish originated in.
That’s why you’re my favorite chef on here Andy. God bless mate.
As a Karachiites & having Biryani almost every week for the past thirty years, i completely approve it. You nailed it. Bravo 👏
Here in Pak only Karachi biryani. Rest of the cities don't even come close. In lahore or even Islamabad I have seen biryani stalls named "Karachi Biryani"
@Takumi Usui In Karachi biryani Aalu (potato) is very important. Also we don't do dum biryani (cooking raw meat with half cooked rice together)
There's nothing controversial about Biryani.
There are lots of versions, as long as the basics are correct, there's plenty of freedom for artistic touches.
Pakistani Biryani is awesome. Even there there's different varieties.
Great recipe Andy! A simple tip to get the Birista (crispy onions) done quicker - Slice the onions, and sun-dry them. Once the onions are dry, they cook in less than 10 secs and have the exact same taste!
This is particularly helpful for those who like cooking with Indian dishes(and Biryani of course!), plus, preserving the dried onions in a fridge is easy too.
Onion ko cut karte hi use krna hota hai nahi usme koi bacteria banne lagte hai aisa maine suni thi
Thanks for the great tip with the onions, please tell me, can I keep it in the freezer or fridge after sundried!! 😊
@@Antonetish yes, you can keep it in the freezer for up to a year, and it can stay up to 6 months in normal fridge too.
I'd recommend normal fridge though, since there's a good chance for the moisture to develop in freezer due to ice.
my late grandmother god bless her soul, used to fry whole bagfulls of shallots similarly. she then kept it on the shelf in an airtight container to use in various recipes and also as garnish over soups, porridge and all manner of different rice dishes!
There is not enough love in the world and Andy definitely adds some. Whatever he cooks is great to watch.
Love from Paul