I am a Hyderabadi but I cant claim that I know the authenticity of Biryani Making. However, the tradition of making biryani in parties marriages and get together etc we have seen and observed how it is made. Ms Smita Deo has perfectly prepared the biryani but as some comments this is not the authentic biryani. I must say that there are many variations of making it. Actually the perfect result comes from the Raw mutton dam biryani. Due to time and automation every one is in hurry and all want to prepare as fast as they can and hence the variations evolved. But the end results are the love of a person to prepare and serve the dear guest.Thums up Smitaji....
this is not Hyderabadi Dum ki biryani.. Actually the preparation of biryani is Kacchi style not this stye..Sorry to say.Anyhow your version of biryani looks interesting
Nice one! I'm a chef by profession and have gained my learning from my Ustaad ji and specialize in Indian Muslim Cuisine specially Awadhi, Delhi Mugalai and hyderabadi cuisine. What I have learned with my experience and Ustaad Ji's teachings so far is th at the rice should never be cooled down and they should be 60-70% cooked which directly depends upon till what stage is actually your meat is cooked and should be directly layered after straining when they are hot and extra moisture should be provided by adding saffron milk and should be covered with a wet Muslin cloth as well before sealing it for final dum, which actually makes rice very light fluffy and long. And most importantly the heat should also be provided from the top of the vessel such as red hot burning charchoals, so that heat can actually circulate. With no offense! But here she had not added any keevda water, rosewater or itra where as a great biryani is all about great delicate beautiful aromas, soft mouth melting meat, light fluffy moist rice which have each and every grain separate from each other...😌 She actually made the general basic biryani recipe for modern urban households, but still making biryani is an art! Which I'm practicing and learning since my childhood! Still I'm not able to match the end product what ustaad ji used to cook! There was always, one thing he used to tell me that 'ALWAYS TREAT YOUR RISE AS THE WAY YOU TREAT A NEWLY BORN BABY'😊
If you live in Delhi NCR, I would love to invite you for a biryani feast and let you decide if I have nailed it or not...food is all about love caring and sharing...! Good Luck😊
@@ritvieksaxena brother your method is really very nice and talking about kevda water or rose water these aren't added in hyderabadi biriyani and are used probably by awadhi chefs in there biriyani
i tried this women recipe its amazing but if you think your way of cooking is better can you make a video of it? i want to watch your video cooking method and learn from it
it's a pressure cooker and she sealed the dum pretty well. Not to mention the juices and marinate are all there during that last stage. This is easiest to not further overcook the rice.
I tried this recipe and the biryani turned out to be absolutely delicious. It was so good that I got an order for a dinner party, even though I don't cater. Thank you ma'am!
reshma dsouza can you please give me the exact proportion of green , black cardamom , black pepper , cloves , chinemon, coriander seeds u used in your garam masala powder ??
Hi Smita, Just wanted to share my feedback on this recipe. Me and my husband are total biryani lovers and have made God knows how many variations of biryani in our span of 10 years of togetherness. It was his birthday last week and after I came upon this recipe, thought of making it for him on that day. I loved the recipe and the "new"flavours like "fried onions" etc added to it. And Viola, it was so so yum. He loved it and so did I. We polished most of it and saved some fr the next day. I am writing such long stuffs just to let you know that we loved loved it, and thanks a ton for sharing this "new" variation of recipe with us. Especially from my husband, who wanted to pass on a big "thank you" to you. I wish I could show u pics of my plate, but unfortunately we cant attach pics here. Anyways, keep sharing such amazing stuffs to make more people happy and special!! With love, Ana, Australia.
Made biryani 10 years and fried onion is new flavour. LOL. Also, what's the need to putting location in response. What does it prove for you ? Regards, Bhindi Bazar, Jamalgota nagar.
Thank You Smita Deo. I live in Hong Kong and wife has been away to India for 1.5 months vacation. Since then , I have been trying my hand on making foods that I loved to eat and Hyderabadi Mutton Biryani has been on my top list. But my wife is a strict vegetarian and does not allow us to cook even egg (we are Gujaratis); though me and son can order from outside and eat non-veg. I took the 1.5months opportunity. Came across your video and used NZ LAMB to make the biryani. I can't believe, everyone liked it and in my 1st attempt I passed with flying colors. Thank you for the step by step explanation.... next I am gonna try to make the Chicken Biryani, before wife comes out of the HK hotel quarantine in this week. 😂😂
After writing my comment I read other people's comments about your biryani. I am from Mumbai and don't have any idea about authentic Hyderabadi biryani but honestly saying I loved watching you cooking biryani with passion and for me it's authentic.
Absolutely loved the recipe!!! Followed it to a tee and the outcome was great!! My family enjoyed this briyani so very much and I'll definitely make it again! Thank you so much for sharing this!!
Your recipes are very good but even better is your way of explaining and demonstrating . Very serene, very clear, no blah blah in praise of the dish. Stay blessed smita
Thank you so much for this recipe! Biryani has intimidated me for years ever since I started cooking and this is the one which inspired me to try it out. Two attempts later, my family can't have enough of this and I'm suddenly the star chef in my extended family. Really awesome recipe, and very easy to replicate at home.
ANYTHING WHICH IS DONE WITH PASSION IS MORE THAN AUTHENTIC FOR ME. FOOD OR TONGUE, NEVER PLAYS IMPORTANT ROLE WHEN WE EAT...IT'S THE BRAIN. VERY FEW PEOPLE KNOWS ABOUT IT.
2-3 hours and then cook on low flame meat will get tender. My secret is 45 minutes on low flame and open after 10 minutes of switchoff and check the steam should come out from any part of the pot...
I followed your recipe with slight modification (added coconut milk and avoided potatoes) it turned out to be amazing , tasted like restaurant biriyani... thanks for such an awesome recipe 🧡
Zubair Ahmed I think red color of the curry is due to red mirch that she has used. Some type of red chili powder such as Kashmiri mirch, are less spicy and give more color to your food.
Zubair Ahmed The mutton curry is maroon in color because of the fried cum burnt onion paste. Tip : Fry onions till it's golden brown, put it on a large plate so that it gets crunchy and then crumble the fried onions with fingers and add it to the mutton. P. S. Hyderabadis never add the paste of fried onions.
Thank you mam. I made this recipe several times and the end result was better than many well known restaurants of Kolkata, delhi and Hyderabad... It was perfect not too heavy nor too lite... Many people loved it. Thanks a lot for sharing. U r just amazing and inspiration to many
@@thezing9532 hmmm that is what those whose cultural heritage is not from those identified as Hyderabadi will tell you. Hyderabadi biryani has always had a delicate but very complex taste.it is only 2 decades back when some restaurants discovered a newly formed clientele apart from those original community that they changed the biryani to suit their rough palates. The original patrons disappeared preferring to get their fix at home or weddings. Present product is barely recognisable as biryani.
This isn't a authentic Hyderabadi biryani first of all it's kacche gosht ki biryani and we are not allowed to pressure cook d mutton .. secondly NO Potato in Hyderabadi biryani..Potato is only added in Kolkata biryani...The recipe is nice but don't call it a Hyderabadi biryani..!!
Agar aap ko acha nai laga to behtar hai aap khamosh rahe..ya aap unhe pyaar se apni salah de...O rizk hai ALLAH ki taraf se nyamat haii....us rizk ke baare me aisi alfaz na kahe
Crystal clear cooking instructions exactly the way hydrabeth biriyani beautiful presentation that looks delicious..with out a doubt .. but she added caramelized photos.. but different style still it looks good
I can challenge myself that i can eat this all alone. It it looks this delicious ... how delicious it might taste .... oh ...cant express the yummmmmm !!!
Great recipe and nicely presented you sound like my school teacher seeing you I felt like I am attending the school with every detail of the recipe explain keep it up
One of the best produced cookery videos on TH-cam, every little thing from the script, camera work, lighting, editing, sound, image quality, and of course Smita and the biriyani!
Smita di it's a perfect biryani receipe I tried home for myself today on occasion of friendship day It was fantastic , all my friends just enjoyed it with shower of compliments for me Thanks a lot KEep posting
Have you guys tried our awesome Sindhi Mutton Fry recipe yet? If not, watch it here:- th-cam.com/video/n6yptCFJUJc/w-d-xo.html
Get Ce-mail
urried
sure
Get Curried Can you please include the quantity of garlic, chilli and ginger paste quantity?
Get Curried mmlloonkoo
Get Curried I love your recipes do you have a separate channel as here different chefs cook
I am a Hyderabadi but I cant claim that I know the authenticity of Biryani Making. However, the tradition of making biryani in parties marriages and get together etc we have seen and observed how it is made. Ms Smita Deo has perfectly prepared the biryani but as some comments this is not the authentic biryani. I must say that there are many variations of making it. Actually the perfect result comes from the Raw mutton dam biryani. Due to time and automation every one is in hurry and all want to prepare as fast as they can and hence the variations evolved. But the end results are the love of a person to prepare and serve the dear guest.Thums up Smitaji....
Arctic Circle সনকম
Are you recovered alcoholic I would like to know how
@@aliaosman655 Make your own video then.
Try our Biryani recipe too 😊
this is not Hyderabadi Dum ki biryani.. Actually the preparation of biryani is Kacchi style not this stye..Sorry to say.Anyhow your version of biryani looks interesting
Nice one!
I'm a chef by profession and have gained my learning from my Ustaad ji and specialize in Indian Muslim Cuisine specially Awadhi, Delhi Mugalai and hyderabadi cuisine. What I have learned with my experience and Ustaad Ji's teachings so far is th at the rice should never be cooled down and they should be 60-70% cooked which directly depends upon till what stage is actually your meat is cooked and should be directly layered after straining when they are hot and extra moisture should be provided by adding saffron milk and should be covered with a wet Muslin cloth as well before sealing it for final dum, which actually makes rice very light fluffy and long. And most importantly the heat should also be provided from the top of the vessel such as red hot burning charchoals, so that heat can actually circulate.
With no offense! But here she had not added any keevda water, rosewater or itra where as a great biryani is all about great delicate beautiful aromas, soft mouth melting meat, light fluffy moist rice which have each and every grain separate from each other...😌
She actually made the general basic biryani recipe for modern urban households, but still making biryani is an art! Which I'm practicing and learning since my childhood! Still I'm not able to match the end product what ustaad ji used to cook!
There was always, one thing he used to tell me that
'ALWAYS TREAT YOUR RISE AS THE WAY YOU TREAT A NEWLY BORN BABY'😊
Lol...looser
Bro you should have nailed it by now. If you haven't let someone else do the cooking!
If you live in Delhi NCR, I would love to invite you for a biryani feast and let you decide if I have nailed it or not...food is all about love caring and sharing...!
Good Luck😊
@@ritvieksaxena brother your method is really very nice and talking about kevda water or rose water these aren't added in hyderabadi biriyani and are used probably by awadhi chefs in there biriyani
i tried this women recipe its amazing but if you think your way of cooking is better can you make a video of it? i want to watch your video cooking method and learn from it
I feel whole point of making a Dum Biryani is lost once you pre cook the mutton. As a result rice won't be infused with mutton flavour.
Abhijeet Shelke exactly!!
it's a pressure cooker and she sealed the dum pretty well. Not to mention the juices and marinate are all there during that last stage. This is easiest to not further overcook the rice.
@@ksalanpang exactly!
@@aaliyahkhan7865 could you tell me about that youtuber.....i would love to see authentic dum biryani
Only select pieces of meat can be cooked with rice . otherwise the meat will be undercooked and the rice will be overcooked
who cares about the name of briyani......she is teaching how to cook....its so delicious.....appreciate it
We care. Our city's heritage is at stake.
We care about name because it is our city name used in the video. If it is not authentic Hyderabadi recipe then it is not biryani.
I tried this recipe and the biryani turned out to be absolutely delicious. It was so good that I got an order for a dinner party, even though I don't cater. Thank you ma'am!
reshma dsouza can you please give me the exact proportion of green , black cardamom , black pepper , cloves , chinemon, coriander seeds u used in your garam masala powder ??
Quantity of ginger garlic n chillies are not mentioned even for garam masala quantity is not memtioned plz tell if u no
reshma dsouza thank god you didn't cater 😃😅
did you make the dough for your pot?? if not then you did it wrong.
Great video
Its not an indian cooking video without indians arguing in the comments
Thank you!!
Ha ha
True! These idiots are always at war with themselves
@@AmitDas-wp4vp and idiots like you post stupid comments. Fuck off mate
@@dont_talk2me Ooooh someone's mad at the truth 😂
fried onions are not golden brown but black and burnt..... this will change the taste of biryani bitter..
Dear Lateef , please visit my channel for crispy golden fried onion,
Mairakitchen.
Thank You
I think you are right.
Saimar Roshui Ghor digest fig
potatoes r also black
True
surely it is not hyderabadi biryani... but this mam made more perfectly in her style which makes others mouth watering
Hi Smita,
Just wanted to share my feedback on this recipe. Me and my husband are total biryani lovers and have made God knows how many variations of biryani in our span of 10 years of togetherness.
It was his birthday last week and after I came upon this recipe, thought of making it for him on that day. I loved the recipe and the "new"flavours like "fried onions" etc added to it. And Viola, it was so so yum. He loved it and so did I. We polished most of it and saved some fr the next day.
I am writing such long stuffs just to let you know that we loved loved it, and thanks a ton for sharing this "new" variation of recipe with us. Especially from my husband, who wanted to pass on a big "thank you" to you.
I wish I could show u pics of my plate, but unfortunately we cant attach pics here.
Anyways, keep sharing such amazing stuffs to make more people happy and special!!
With love,
Ana,
Australia.
A Hi, I'm about to make this today for my family. What is the quantity of ginger, garlic and green chilli in the recipe?
Wow you went 10 years making many variations of biryani without fried onions!!!! I wonder who defined it as Biryani !!wow mind boggling!!
Made biryani 10 years and fried onion is new flavour. LOL.
Also, what's the need to putting location in response. What does it prove for you ?
Regards,
Bhindi Bazar,
Jamalgota nagar.
@@Ananya-y5q8i haii dear..pls let me know if 3 whistle on pressure cooker will cook the meat properly..I'm planning this for my eid
Samia A : I give 4-5 .. depends on the quantity .
Hyderabadi Biryani mey potato 🥔.. Gunah Hai ye.
Shaik Anees bhai, bahut khoob farmaye... ye kya biryani hain?? Huh.....
aaja gunah karle ...........gaana nahi suna kya bhai purane jamane ke log
Shaik Anees sahi kaha bhai biryani aloo nhi balki tahari mein aloo hote hai..
Felicity Ribeiro Hey the if the potatoes are added to it then what is the whole point of calling it "Hyderabadi Biryani" huh?
hahhahahaha
Potatoes in Hyderabadi biryani!!!! NO WAY!!!
Atif Abdul Samee this needs to be top comment
But i think bengali people will like it ..... they like potato in every dish...
Bengalised biriyani bro
FakeJake JJ hahhahahahahahahahahahahahahhahah
Yes no potatoes in hyd biryani it ruins the biryani taste
Thank You Smita Deo. I live in Hong Kong and wife has been away to India for 1.5 months vacation. Since then , I have been trying my hand on making foods that I loved to eat and Hyderabadi Mutton Biryani has been on my top list. But my wife is a strict vegetarian and does not allow us to cook even egg (we are Gujaratis); though me and son can order from outside and eat non-veg. I took the 1.5months opportunity.
Came across your video and used NZ LAMB to make the biryani. I can't believe, everyone liked it and in my 1st attempt I passed with flying colors. Thank you for the step by step explanation.... next I am gonna try to make the Chicken Biryani, before wife comes out of the HK hotel quarantine in this week. 😂😂
Remember your wife can also read this comment.
Better be safe than sorry 😜
Loved it Smita! Thank you for taking efforts to put this together!
After writing my comment I read other people's comments about your biryani. I am from Mumbai and don't have any idea about authentic Hyderabadi biryani but honestly saying I loved watching you cooking biryani with passion and for me it's authentic.
Absolutely loved the recipe!!! Followed it to a tee and the outcome was great!! My family enjoyed this briyani so very much and I'll definitely make it again! Thank you so much for sharing this!!
Your recipes are very good but even better is your way of explaining and demonstrating . Very serene, very clear, no blah blah in praise of the dish. Stay blessed smita
It's damn lovely and delicious.. I m love in it.. I cooked in d same process and guess what?? it was superb.. thnx for d recipe 😊
Bahut sahi
Koi jyada jhaam nii..
Really I like the way that you teach how to prepare this delicious dish..
Heyyyy That's definitely a great recipe. I wanted to know the amount of ingredients you used such as onions etc. You haven't mentioned it. Thanks 😉
I dont hav words to explain how well u teach each step of making the biryani.. how well u hav presented.. awsome work will definitely try it ur way👌👍
I will make this with chicken... very easy and quick way this is to cook biriyani❤
Thank you Smita for this lovely biryani recipe. Loved it.
🙏🏻🙏🏻🙏🏻👍👍👍❤️❤️I tried this today. Thanks for this amazing recipe
Thanks 🙏🏻 get curried I tried it .
it was superb experience and grate taste.
Wow mam..ive tried this and this biryani made my moms birthday tooo much spcl ...jst bcz of this biryani..thankss alot..
Thank you so much for this recipe! Biryani has intimidated me for years ever since I started cooking and this is the one which inspired me to try it out. Two attempts later, my family can't have enough of this and I'm suddenly the star chef in my extended family.
Really awesome recipe, and very easy to replicate at home.
Amazing recepie..I searched whole TH-cam ur recepie z d Best..
I finally done with evenly cooked mutton ..and beautiful Color 👍
So glad you're doing non-veg recepies now. Love your cooking!
No comment about the food but she is a houseproud woman. Her kitchen is so clean and her utensils sparkle....bravo lady.
Good recipe :)
മലയാളി.. 🙂
ANYTHING WHICH IS DONE WITH PASSION IS MORE THAN AUTHENTIC FOR ME. FOOD OR TONGUE, NEVER PLAYS IMPORTANT ROLE WHEN WE EAT...IT'S THE BRAIN. VERY FEW PEOPLE KNOWS ABOUT IT.
for how long do we need to keep the mutton marinated?
Keetu's Diary ty
sudhakar naidu overnight makes the meat juicy and adds taste
this is not Hyderabadi briyani
2-3 hours and then cook on low flame meat will get tender. My secret is 45 minutes on low flame and open after 10 minutes of switchoff and check the steam should come out from any part of the pot...
sudhakar naidu as long as your hunger dies
I followed your recipe with slight modification (added coconut milk and avoided potatoes) it turned out to be amazing , tasted like restaurant biriyani... thanks for such an awesome recipe 🧡
Beautiful
Best ever biriyani recipe I have seen yet. Thanks for sharing
Never ever grind the fried onions
why?
Yes, why?
Zaara Dr it will taste bitter
Not if you caramelise with out burning them.
Yeahhh.. Exactly just crush them with hands ..
I made this biryani today, it was very very delicious tasty , my kids n my family enjoyed lots thank you so much mam
you should write the quantity of ingredients...
engee1120 most important point
Video clarity is good and narration is also good and you look so beautiful as like your food, keep it up
i wanna eat indian foods before i die ;)
Yeah but don't die😊
Hi dear
Tried this recipe but without potatoes
Everyone appreciated 👍❤️
Thanks for this
how come your mutton curry is so red in color even after adding yogurt, coz mine never becomes red in color. are you adding any color powder ?
Zubair Ahmed I think red color of the curry is due to red mirch that she has used. Some type of red chili powder such as Kashmiri mirch, are less spicy and give more color to your food.
thanks
Zubair Ahmed The mutton curry is maroon in color because of the fried cum burnt onion paste.
Tip : Fry onions till it's golden brown, put it on a large plate so that it gets crunchy and then crumble the fried onions with fingers and add it to the mutton. P. S. Hyderabadis never add the paste of fried onions.
thanks
Khaali English aur posh kitchen mein thairewe hai toh aajata Biryani banana kya ! Aalu kathey, fried onion paste kathey, pressure cooker kathey...ab kya boloon kisku boloon :D
Very good recipe... I have enjoyed very much...... ☺☺☺☺☺
how come this is hyderabad biryani this is not hyderabadi biryani
shaik umar then tell us abt real hyderabad biryani
@@nsnarayan1159 U can google it
Thank you mam. I made this recipe several times and the end result was better than many well known restaurants of Kolkata, delhi and Hyderabad... It was perfect not too heavy nor too lite... Many people loved it. Thanks a lot for sharing. U r just amazing and inspiration to many
yeh Pakistan ke Hyderabad ki biryani Lagti hai 😂😂😂
Syed arshad hahahahahahaha.
You mean Sindhi biryani?
Syed arshad true if it was india's hyderabad, she would have added like 10 spoons of red chilli powder, n green chilli paste also and black pepper.
@@thezing9532 hmmm that is what those whose cultural heritage is not from those identified as Hyderabadi will tell you. Hyderabadi biryani has always had a delicate but very complex taste.it is only 2 decades back when some restaurants discovered a newly formed clientele apart from those original community that they changed the biryani to suit their rough palates. The original patrons disappeared preferring to get their fix at home or weddings. Present product is barely recognisable as biryani.
Haan teray ghar pakistan ki hai mulle . Bhag yaha se katuye
excellent mam.....thats the most easiest way to cook this cumbersome yet delicious dish....thanks for sharing :)
dis is not Hyderabadi biryani sorry
Asra Mohi it's Bengali style
Jyothi Swaroop M. it is mention as Hyderabadi rite
I have been watching your recipies recently and love them and now i see you have been uploading videos since years 😊
this is not actual hyderabadi biriyani recipe
Shaik Imran yeah didn't see the title say authentic ... So its alright
Its so simple ! And easy to make! Your way of presenting is very nice ! You got a good smile
This isn't a authentic Hyderabadi biryani first of all it's kacche gosht ki biryani and we are not allowed to pressure cook d mutton .. secondly NO Potato in Hyderabadi biryani..Potato is only added in Kolkata biryani...The recipe is nice but don't call it a Hyderabadi biryani..!!
I tried twice.. and result is awesome... thanks for sharing
its not hyderabadi for sure
Thank you so much for this recipe, my family loved it ❤😊
Biryani ke naam pe dabaa
Agar aap ko acha nai laga to behtar hai aap khamosh rahe..ya aap unhe pyaar se apni salah de...O rizk hai ALLAH ki taraf se nyamat haii....us rizk ke baare me aisi alfaz na kahe
Wowwww.... seems mouth watering Can we prepare Chicken biriyani in same method???
Ohhh that mutton colour😍😍😘😘😘
Crystal clear cooking instructions exactly the way hydrabeth biriyani beautiful presentation that looks delicious..with out a doubt .. but she added caramelized photos.. but different style still it looks good
I have made this dish today..This is the first time I have made Biryani... And it turns out awesome.. Thank you so much for the recipe...
You are my favorite semita and your biryani is very owsam. I saw your all recipes. Thank you for show us and you are so great.
All the reply "experts" coming out of the woodwork. Great recipe. Fantastic!
Tomo is eid and finally decided to make a mutton biriyani and I choose this recipe.. can't wait
wow Aunty Nice tecnique........I already cooked in this way itz awsm
I have been following only this recipe for mutton biryani and it turns out absolutely delicious ❤❤
Absolutely fantastic presentation ! The recipe is very easy and clear to follow.
really its superb.... superb 👌taste😛 thank u for your dish☺
Good recipe....from Thailand..I tried it and it was delicious.....
Very nice Recipe... Awesome..👍👌
hi great recipe. what brand is of the iron pot u r using.
I tried your recepie and made 2kg mutton biryani 1st tym.. thankyou so much ❤
I can challenge myself that i can eat this all alone. It it looks this delicious ... how delicious it might taste .... oh ...cant express the yummmmmm !!!
Wooooooow!!! Looks fabulous!
You teach with lots of love and passion! thanks for sharing this recipe.
Very nicely and methodically shown..thank you.
Wow wonderful 👍
Good recipe
Cooked with perfection......Nice photographic face of your smitha mam...Great food...
I tried this recipe today & it turn out best one.. It was really really amazing.. Ghar walo ko bohot hie jyada pasand ayi.. Best Biryani Recipe 😍👌
Khub bhalo bolechen aapni,
Nuschoi try kore bolbo kemon holo outcome ta.
People who look so beautiful and cook so well.. Definitely best creation of God.
You are explaining so nicely very good keep it up
awesome...
you've not made us scared by using so many ingredients like others!In the biryani, authenticity is reflecting 😘😘😘
are you kidding me, there are a million and one ingredients in this. plus I have to make the dough for the pot to steam the rice... smh
Grinding fried onion to a paste in this recipe is smthng new here shld try this way n see how it turns out.Good receipe
Awesome vid mam ! Personally I am not a fan of mutton
What variations would I have to make if I chose chicken instead ?
This came out well.. Thank you for Sharing
Great recipe and nicely presented you sound like my school teacher seeing you I felt like I am attending the school with every detail of the recipe explain keep it up
This was a nice recipe.. tried it for my mother in laws birthday dinner.. 👌
All your recipes are simple and awesome
One of the best produced cookery videos on TH-cam, every little thing from the script, camera work, lighting, editing, sound, image quality, and of course Smita and the biriyani!
Smita di it's a perfect biryani receipe
I tried home for myself today on occasion of friendship day
It was fantastic , all my friends just enjoyed it with shower of compliments for me
Thanks a lot
KEep posting
Mam.. uh are just amazing Nd Ur recipes are too good..! Keep it up.. God bless you!🧡
Trust me i tried same way and it was delicious...Tauseef bhai u rock😄
Finally found an awesome recipe of mutton biryani... Thnxx a lot mam
It is really a fabulous recipe to prepare authentic hyderabadi biryani at home.
Very very tasty briyanie madam it's mouth watering 😘😘😘😘
Thanks for sharing and I’m chinese from Singapore- I will try this later today
You're welcome! Try this recipe and let us know how it turns out :)
Lovely video! What's the best brand of Basmati rice you would recommend?
The recipe is great... Tried it and turned out to be very tasty biryani.... Thanks!
I usually like the meat cooked with rice, but I gave this recipe a go. Oh my!!! Best one I had so far!!
I have Indian colleagues, I love this food is awesome, I never know how hard is to make it