This is gonna sound a bit crazy, but I’ve been really badly depressed over the last while, lost my job recently among some other bad luck, I got to surfing through TH-cam trying to find something, anything to lift me out of the depression, came across your vids, instantly your manner and style of presentation got me watching more, I subscribed, next day I was out of the house and down to the Asian supermarket for ingredients and equipment, I had hardly left my bedroom for almost 3 weeks, now I’m out and about and cooking and eating the best food I’ve ever made, you truly are a special person, gifted, all I can say is thank you, thank you, thank you for your videos, please keep them coming and like many other commenters on here, I agree, you should be on tv
I hope you get another job soon and things work out better. Yep same here, I've still got a job, but mostly stuck at home by myself and kind of need a hobby or something. After watching some of Latifs vids I've started trying to make my own curry. First attempt in progress tonight, nearly messed it up with letting things go dry during cooking ! managed to get it off heat and add water, think I've rescued it :)
Hey - Mark I wanted to tell you that your not alone - I've lost my job in COVID - looking for hope and something to occupy my mind - cool for sharing man - food is a gift and therapeutic- I used to HATE cooking couldn't be arsed with waiting for the end result that I never enjoyed - as much as when someone else made stuff. Now I do and I have also tuned into Latifs Inspired and wholeheartedly agree - he is gifted - has a lovely delivery and fair play to helping those out there like you and I - to get some calm, focus and purpose through cooking - thanks Mr L and keep going Mark :)
I have just found this channel, and it is the best ever on youtube for anyone that enjoys making and eating curry. Many thanks for you great instructions.
Hi Latif, I just subscribed after watching a 'box set' of your vids. I've been in catering for close to 40 yrs now and I've rubbed shoulders with some of the best (and the worst) chefs around. What grabbed me about your channel was the authenticity of your presentation; the surroundings and the immediacy of your cooking. Whilst my ears are on you, my eyes are around your kitchen watching your colleagues going about their daily duties. This is a revelation; nothing staged or rehearsed, just recorded in real time as you're doing it! Your knowledge of Indo-Brit cuisine is astounding - you defo know what we like! Just want to say; congratulation on producing an inspiring ethnic food channel and I wish you continued success. They could use you on the beeb... Hollywood's getting boring lol. Best wishes
I’ve been inspired by these videos to really try Indian cooking during this quarantine. It’s my absolute favourite. Thanks for these looking forward to many more!
Gordon Ramsey runs Michelin star restaurants yet he makes mistakes with his cooking time and measurements, Lets give this brother the respect he deserves.
I made this last night. I didn't have yougurt or the dried plums. Never the less it was absolutely delicious. And I will be making it for my son in law who is Pakisatani. JazakiAllah kharyn Latif
My husband always orders biriyani but the meat one, The very first time we went to an Indian restaurant the waiter talked us through the strength of the curries & explaining like you have just done & that’s was it my husband’s favourite to this day he has tried others But he now just sticks with this now TFS 👌👌👌👌 Stay safe & strong in these difficult times 🙏🙏🙏
I am very happy Latif shares his recipes and I also understand that he's made all these recipes so much he doesn't need to measure ingredients . It's not hard to work out what is happening from what is being said .Again Thanks Latif for showing us some really great BIR food
I made this biryani tonight, chef.... it turned out really well. I used quite a lot of yogurt with the sauce and also base gravy. I made a lot of rice so the extra yogurt helped. One mistake I made was to fry onions in ghee for garnishing. It made that part of the dish too rich and buttery. But overall, a good attempt! Keep the recipes coming, chef😃
Great video - multitasking in the kitchen, and making a vid for us all to learn how to make this flavoursome dish. Thank you... keep doing what you do!!
Even with the crazy measurements I just followed along and adjusted according to what his sauce looked like using the time stamps. I didn’t have the plums so I substituted dried dates it turned out absolutely delicious plated with naan yoghurt and Bengali salad. Best ever biryani recipe I’ve found thank you for your videos can’t wait to try another one.
Latif salam brother I tried the chickpeas curry and bombay aloo for first time ever on the weekend and my family was so impressed. I gave all credits to you. May Allah bless you for your efforts. ameen
It's a good thing to reach out and tell your story - these are indeed hard times. Take it little by little and know you are most definitely not alone. I cannot think of a better hobby than cooking which will nourish you in so many ways. Mastering the art of Indian cooking is such a great skill to have. I believe you focused your energy in the right direction, who knows where that will take you, but surely it will be a healing journey.
Just made this again fabulous for Christmas Day dinner also made chicken curry, lamb curry and a korma. Thank you soo much Latif no wonder everyone visits us Christmas Day 😊
Biriyani reminds me of jambalaya. It's a rice dish from Louisiana made with meat (usually chicken and pork sausage), onions, celery, green bell peppers, garlic, rice, and black pepper. It's really interesting how different cultures around the world come up with what are essentially different versions of the exact same thing, despite there being no contact between them. Also, you should see the size of the paddles people use to stir it. Some are more than 25 centimeters across. Thanks for taking the time to make the videos
Looks magnificent. I cannot wait to try your many recipes.. I very much am a novice cook (although I'm nearly 60!) Kind regards chef from from Dublin,, Liam.
Just cooked this tonight for 4 of us and everyone absolutely loved it. I used 530g of (pre-soaked) rice to 1.2kg of boneless chicken thighs and I think that ratio worked pretty well.
Looks great. Going to try this next time I get to cook for a few people. That 'Bengali salad' looks good - I think I see tomatoes, onions, coriander, green chilli - I'm sure there is more to it, please do a vid on that! Much prefer that kind of salad to the usual fair overwhelmed with mostly tasteless limp leafy greens, a tomato quarter and a sad looking lemon wedge :D
I'm from Bangladesh and that is a usual bengali salad. It's tomato, cucumber, coriander leaves, onion, green chili mixed with a little bit of pure Mustard oil.
Appreciate your hard work! It has not gone unnoticed. Thanks for sharing the love on how to make these dishes ☺️ Would you happen to make sambar soup?? Or Poha?? Oh both my favorite. 😁🤤🤤😍
Tried to buy Ali Bukhara in thailand without success, can I substitute with a dried prune do you think? Can’t wait to cook this dish:-) Great presentations by the way.
My method of this is very similar but a little different. With regard to the rice I basically wash the rice and then in a large pot I cook the rice in warm SEASONED water until like 75% done. The important part is the seasoned water. I find that if the water is not seasoned the rice will eventually not be seasoned enough making a plain rice with hardly any flavour. The seasoned water should really taste like salt water. Once the chicken is ready I layer mine with fresh coriander, mint and fried onions. I also add a touch of saffron in with mine with warm milk and a few drops of rose water. Oh and to basically get rid of any stodgy rice, keep the liquid levels to a minimum. This video is right in that you need to cook the water out of the chicken for sure. Once the pot is out of the oven give the rice and chicken a stir to combine. This will introduce air into your dish which will evaporate any remaining moisture. Great videos. Keep them coming.
Chef, once again a masterful class on both technique and quality. I am amazed at your degree of patience in the 'buna' process, outstanding in the way the flavors are released. Questions if you please: 1. what is the prep for the Bengali salad? It looks amazing. 2. is there another fruit I can substitute for the plums? Peace and love brother, well done as usual. cheers, Bob 👍👍
Bengali salad. Finely chopped Onions (red taste better), tomatoes, cucumber, green chillies, coriander leaves, lemon juice, salt, could add carrots too n mix. That’s how most Bengali’s make it.
Fantastic easy to follow recipes. Made my best curry ever following this (been trying for years, with varied results) Thanks for sharing. I'll be making the trip to Alsiger soon
As I understood the rice to water ratio; 700 ml of rice soaked in warm water. After about 30 mins the rice has expanded to 800 ml, therefore you add 800ml of water to the drained rice in the pot and that will ensure the rice soaks up all the liquid to produce a perfectly absorbed, nicely flavoured Biriyani.
Traditionally biriyani is made in big clay pots over wood fire, they prepare the gravy at the bottom with crispy brown onions and dried nuts and fruits and meats, and boil the rice separately in big metal containers until 70% cooked, they then drain the rice and pour it over the gravy on top, then pour some ghee and more dried fruits and nuts, seal the lid with some dough which when heated hardens and seals the lid, and they steam the rice and gravy together that way. This video showed a good way of making a similar dish at home. Approved.
On your videos, please can you put the ingredients in the description? It’s very difficult to know what ingredients to cook with. I have to watch the whole video before I know what to cook with. Amazing videos!
Seeing the comments - there you have it, Latif turns out to be a psychological therapist purely by accident. That's such good news and Latif deserves an award for the way his work and sharing has improved people's lives and will go on doing so without any doubt. Good on you Latif or should I say Bismilah? Blessings on all you do.
This is gonna sound a bit crazy, but I’ve been really badly depressed over the last while, lost my job recently among some other bad luck, I got to surfing through TH-cam trying to find something, anything to lift me out of the depression, came across your vids, instantly your manner and style of presentation got me watching more, I subscribed, next day I was out of the house and down to the Asian supermarket for ingredients and equipment, I had hardly left my bedroom for almost 3 weeks, now I’m out and about and cooking and eating the best food I’ve ever made, you truly are a special person, gifted, all I can say is thank you, thank you, thank you for your videos, please keep them coming and like many other commenters on here, I agree, you should be on tv
I hope you get another job soon and things work out better. Yep same here, I've still got a job, but mostly stuck at home by myself and kind of need a hobby or something. After watching some of Latifs vids I've started trying to make my own curry. First attempt in progress tonight, nearly messed it up with letting things go dry during cooking ! managed to get it off heat and add water, think I've rescued it :)
Bless you brother - stay positive 👍
Hey - Mark I wanted to tell you that your not alone - I've lost my job in COVID - looking for hope and something to occupy my mind - cool for sharing man - food is a gift and therapeutic- I used to HATE cooking couldn't be arsed with waiting for the end result that I never enjoyed - as much as when someone else made stuff. Now I do and I have also tuned into Latifs Inspired and wholeheartedly agree - he is gifted - has a lovely delivery and fair play to helping those out there like you and I - to get some calm, focus and purpose through cooking - thanks Mr L and keep going Mark :)
Though saddened to read why you are depressed, you definitely nailed it with your review here. Lativ is definitely a skilled presenter.
I just posted a reply to you, then realized I added it under the 'public comment' section, but it was for you.
This guy is brilliant and I would love to take my family for a meal in his restaurant. 🙏
I have just found this channel, and it is the best ever on youtube for anyone that enjoys making and eating curry. Many thanks for you great instructions.
Love it keep it coming.. I spent 4 yrs in the 80s doing my apprenticeship in a French restaurant.. now im loving this type of cooking !
Hi Latif, I just subscribed after watching a 'box set' of your vids. I've been in catering for close to 40 yrs now and I've rubbed shoulders with some of the best (and the worst) chefs around. What grabbed me about your channel was the authenticity of your presentation; the surroundings and the immediacy of your cooking. Whilst my ears are on you, my eyes are around your kitchen watching your colleagues going about their daily duties. This is a revelation; nothing staged or rehearsed, just recorded in real time as you're doing it! Your knowledge of Indo-Brit cuisine is astounding - you defo know what we like!
Just want to say; congratulation on producing an inspiring ethnic food channel and I wish you continued success.
They could use you on the beeb... Hollywood's getting boring lol.
Best wishes
It was really nice reading your comment. Your such a grateful, humble and a positive person.
Anybody being disrespectful has a sad heart, this is to be celebrated.
I’ve been inspired by these videos to really try Indian cooking during this quarantine. It’s my absolute favourite. Thanks for these looking forward to many more!
Chef Latif you're so kind and well spoken, bless you x
Some of the comments on here are unecessarily disrespectful, thanks for the videos, your food looks tasty 👍
Jelousy is a disease no need for exspessing negative love to love i say haha
Gordon Ramsey runs Michelin star restaurants yet he makes mistakes with his cooking time and measurements, Lets give this brother the respect he deserves.
Michelin doesn't accept mistakes, hence the Michelin title.
that's right...cooking is a way of life brother
Those that don’t make mistakes don’t do anything.
Gordon Ramsay would’ve tripled that salt content
I love watching Latif cooking these recipes. Thanks for not editing the mistakes. I have made a few dishes and they work every time. Really tasty.
Best chef in the country. Hands down. Love your food and love your recipes
Omarizationable love u man! 👍
Please go to Specsavers!!!!!!
Brother latif, i love watching your cooking videos. I love how you are so honest. Keep up with the videos would love to see your growth and success.
I made this last night. I didn't have yougurt or the dried plums. Never the less it was absolutely delicious.
And I will be making it for my son in law who is Pakisatani.
JazakiAllah kharyn Latif
My husband always orders biriyani but the meat one,
The very first time we went to an Indian restaurant the waiter talked us through the strength of the curries & explaining like you have just done & that’s was it my husband’s favourite to this day he has tried others But he now just sticks with this now TFS 👌👌👌👌
Stay safe & strong in these difficult times 🙏🙏🙏
Good honest Chef, thank you for sharing. I will try this soon.
A chef makes mistakes but a chef that realises his mistakes are true chefs. Well done ❤
700 liters? That's a helluva lot of rice you got there!
I love to hear that the lower temps are better. I had seen that in my own cooking but to have a chef say so gives me faith to depend on it.
jimmy from Liverpool: absolutely delicious, excellent cooking lad! I will watch your videos with great expectation.
I am very happy Latif shares his recipes and I also understand that he's made all these recipes so much he doesn't need to measure ingredients . It's not hard to work out what is happening from what is being said .Again Thanks Latif for showing us some really great BIR food
God bless you for sharing with us your beautiful recipes.
Love the way he speaks to his chefs with pure respect. Classy guy.
Really interesting channel this brother is underrated af he needs more clout. Respect my guy carry on making Britain love curry!
I made this biryani tonight, chef.... it turned out really well. I used quite a lot of yogurt with the sauce and also base gravy. I made a lot of rice so the extra yogurt helped. One mistake I made was to fry onions in ghee for garnishing. It made that part of the dish too rich and buttery. But overall, a good attempt! Keep the recipes coming, chef😃
Love watching your videos, make me hungry evertyime😊😊
It’s always another Bengali or Pakistani brother that can’t see another brother progress. Spread love not hate
Right said
Great video - multitasking in the kitchen, and making a vid for us all to learn how to make this flavoursome dish. Thank you... keep doing what you do!!
Oh that looks so good. Thank you for the demonstration. Lovely! Am going to make it too?
I just love all your videos the food looks so amazing and I have learned a lot from watching you yes l can smell all those flavors coming together.
Even with the crazy measurements I just followed along and adjusted according to what his sauce looked like using the time stamps. I didn’t have the plums so I substituted dried dates it turned out absolutely delicious plated with naan yoghurt and Bengali salad. Best ever biryani recipe I’ve found thank you for your videos can’t wait to try another one.
Born and raised in Bangladesh. Biriyani is the only taste from home that I have not been able to get right. I am going to give this a try.
Bruv you need to start a cooking school your an absolute legend
I completely agree! I also think you ought to begin compiling your recipes into a cookery book, chef Latif!!
Mashallah jzk for sharing your culinary skills. You cook with love and kindness
Really enjoying your vids and recipes, intrigued to know the make of your pan it seems indestructible.
love the style , the food is just great , did the onion bhajis last night in Lyon france and they were excellent , thanks for these vids
Latif salam brother I tried the chickpeas curry and bombay aloo for first time ever on the weekend and my family was so impressed. I gave all credits to you. May Allah bless you for your efforts.
ameen
You sir, are awesome. Thanks a million!
It's a good thing to reach out and tell your story - these are indeed hard times. Take it little by little and know you are most definitely not alone. I cannot think of a better hobby than cooking which will nourish you in so many ways. Mastering the art of Indian cooking is such a great skill to have. I believe you focused your energy in the right direction, who knows where that will take you, but surely it will be a healing journey.
Love Biryani chicken so much! Thanks Chef!
Love your videos so good watching from the chefs point of view 👍
You rock.. we’ve tried a few of your dishes absolutely delicious.. and the thing is you make mistakes and don’t edit it out .. too man 👍👍👍
Top man *
Just made this again fabulous for Christmas Day dinner also made chicken curry, lamb curry and a korma. Thank you soo much Latif no wonder everyone visits us Christmas Day 😊
Just found your channel watched 3 videos so far. Love your food. You make me starving. Really appreciate the videos.
Quality recipe quality bloke quality video quality channel. Keep it coming
You've inspired me to get cooking. Looks amazing.
Appreciate you taking the time to make these great videos Latif..... The curry alone looked delightful....making this at the weekend... Thanks.
MisterMolecular48 thank you so much.
Biriyani reminds me of jambalaya. It's a rice dish from Louisiana made with meat (usually chicken and pork sausage), onions, celery, green bell peppers, garlic, rice, and black pepper. It's really interesting how different cultures around the world come up with what are essentially different versions of the exact same thing, despite there being no contact between them. Also, you should see the size of the paddles people use to stir it. Some are more than 25 centimeters across. Thanks for taking the time to make the videos
Great stuff Latif. Love these videos mate.
Just made the biryani for the second time absolutely fantastic, so easy to follow the family love it. Thank you for sharing your recipe
Looks magnificent. I cannot wait to try your many recipes.. I very much am a novice cook (although I'm nearly 60!)
Kind regards chef from from Dublin,, Liam.
Hey my name is Liam although I'm from cork
Just cooked this tonight for 4 of us and everyone absolutely loved it. I used 530g of (pre-soaked) rice to 1.2kg of boneless chicken thighs and I think that ratio worked pretty well.
Latif, another brilliant video! Your videos are extremely helpful and you do an amazing job explaining EVERYTHING! 👍🏽👍🏽
Salam to you brother Latif from Toronto, Canada.Excellent video and to the point! Keep well and everybody in U.K , please stay SAFE.
Bro you should put an ingredients list in the description
Looks great. Going to try this next time I get to cook for a few people.
That 'Bengali salad' looks good - I think I see tomatoes, onions, coriander, green chilli - I'm sure there is more to it, please do a vid on that! Much prefer that kind of salad to the usual fair overwhelmed with mostly tasteless limp leafy greens, a tomato quarter and a sad looking lemon wedge :D
I'm from Bangladesh and that is a usual bengali salad. It's tomato, cucumber, coriander leaves, onion, green chili mixed with a little bit of pure Mustard oil.
Well cooked Latif a good show , loved your style so keep up the good work.
Latif your a star, many thanks for the tutorials.
It is so good to see how these recipes should be done.
Fantastic, brilliant video's keep them coming Latif
Appreciate your hard work! It has not gone unnoticed. Thanks for sharing the love on how to make these dishes ☺️ Would you happen to make sambar soup?? Or Poha?? Oh both my favorite. 😁🤤🤤😍
I love watching you cooking my favorite dish,yummy😀
Hi Latif
I’d like to make this using some chicken tikka I have, do you make the bhoona sauce as you did then add the chicken tikka later?
Tried to buy Ali Bukhara in thailand without success, can I substitute with a dried prune do you think?
Can’t wait to cook this dish:-)
Great presentations by the way.
your very good nice recipes and the way you explain 😍
Latif my brother, what spices do I need to make my own ground garam masala?
Brilliant content thank you
I'm crazy for chx biryani! I can eat it everyday. Lol...so I'm saving this video. Tks for sharing!! 🙏
My method of this is very similar but a little different. With regard to the rice I basically wash the rice and then in a large pot I cook the rice in warm SEASONED water until like 75% done. The important part is the seasoned water. I find that if the water is not seasoned the rice will eventually not be seasoned enough making a plain rice with hardly any flavour. The seasoned water should really taste like salt water.
Once the chicken is ready I layer mine with fresh coriander, mint and fried onions. I also add a touch of saffron in with mine with warm milk and a few drops of rose water.
Oh and to basically get rid of any stodgy rice, keep the liquid levels to a minimum. This video is right in that you need to cook the water out of the chicken for sure. Once the pot is out of the oven give the rice and chicken a stir to combine. This will introduce air into your dish which will evaporate any remaining moisture.
Great videos. Keep them coming.
I love your videoim a chef myself thay will help me thanks
Brilliant, lovely guy, east steps to follow and delicious recipes, and so very clean and organised. Fantastic and well done. Keep cooking!
Chef, once again a masterful class on both technique and quality. I am amazed at your degree of patience in the 'buna' process, outstanding in the way the flavors are released. Questions if you please: 1. what is the prep for the Bengali salad? It looks amazing. 2. is there another fruit I can substitute for the plums? Peace and love brother, well done as usual. cheers, Bob 👍👍
plums can be replaced with prunes much better
Bengali salad. Finely chopped Onions (red taste better), tomatoes, cucumber, green chillies, coriander leaves, lemon juice, salt, could add carrots too n mix. That’s how most Bengali’s make it.
People are commenting this is not biryani. Biryani are cooked differently. Every place has it traditional biryani.
Hydrabadi,Gujrat,Punjabi etc etc
Looks yummy I'll try today
Fantastic easy to follow recipes. Made my best curry ever following this (been trying for years, with varied results) Thanks for sharing. I'll be making the trip to Alsiger soon
Hi from South Africa. You videos inspire me to cook. I made you curry dhal and everyone loved it even my to carnivores that cant go without meat.
I came across your channel and videos. they're so great.
Hello, I made the chicken Biriyani yesterday What a success everybody loved it all the flavours amazing. Thank you so much
Latif you are a geezer mate, great recipes, thanks for taking the time. All the best mate.
Please could I have the recipe for this? Ingredients. Love your channel
Can you freeze base gravy how long can you keep in fridge
😋Yummy. Did you soak the dried plums first?
This is Bengali style biryani, so please people don’t get confused with Indian/Pakistani biryanis which are completely different.
Mo Rahim this is not Bengali style Biryani, I have been to Bengal and they don't mix rice and chicken like Khichdi
This is a British Indian restaurant style of biryani adapted to cook at home.
Chef Latif, you are a kitchen god!!!
repeat need an answer please? what are the ingredients in the chicken pot.. was this mentioned?
am more impressed with the kitchen. SO CLEAN!
Well done Latif love it simples. People who don't have better words to say are sad baskets! Well done young man keep up the good cooking
I would love to spend a week working in your kitchen. I love your cooking style.
unknown thanks
Latif, you’ll have to show us your pre-cooked chicken recipe! These videos are really very helpful, and very much appreciated my friend..
Tony Potter I just want to do the proper way first then I’ll show the restaurant way so people understand the real food.
Yeah I always wondered how the chicken Brest is so tender.
Latifs Inspired What is better? Home way or restaurant way?
Hello sir,a brillant chef.
As I understood the rice to water ratio; 700 ml of rice soaked in warm water.
After about 30 mins the rice has expanded to 800 ml, therefore you add 800ml
of water to the drained rice in the pot and that will ensure the rice soaks up all
the liquid to produce a perfectly absorbed, nicely flavoured Biriyani.
Thanks man, I was trying to figure this part out - the firmness of the rice is critical
Hello Latif, I have just subscribed to your videos loving your cooking
Great vid's my cooking has improved 500% but find it hard to hear the name of some spices you use ? great guy
Traditionally biriyani is made in big clay pots over wood fire, they prepare the gravy at the bottom with crispy brown onions and dried nuts and fruits and meats, and boil the rice separately in big metal containers until 70% cooked, they then drain the rice and pour it over the gravy on top, then pour some ghee and more dried fruits and nuts, seal the lid with some dough which when heated hardens and seals the lid, and they steam the rice and gravy together that way. This video showed a good way of making a similar dish at home. Approved.
Looks fantastic chef.
Many thanks for your information
Latif brilliant channel bud and as a chef for 30 years I learn something every time , and shared , best wishes
On your videos, please can you put the ingredients in the description? It’s very difficult to know what ingredients to cook with. I have to watch the whole video before I know what to cook with. Amazing videos!
Seeing the comments - there you have it, Latif turns out to be a psychological therapist purely by accident. That's such good news and Latif deserves an award for the way his work and sharing has improved people's lives and will go on doing so without any doubt. Good on you Latif or should I say Bismilah? Blessings on all you do.
Your voice is calm and soothing.